Curry Rice with Chunky Vegetables Made with Rice Flour Roux

This is a simple curry rice made with plenty of potatoes, onions, carrots, and shimeji mushrooms.
Using a rice flour roux gives it a light, refreshing flavor.
A secret ingredient, oyster sauce, adds a mellow richness.

[Ingredients] (Makes a generous amount)
・Freshly cooked brown rice
・Potatoes... 6 (medium size)
・Carrots... 1.5
・Onions... 1.5
・Shimeji mushrooms... 1 pack
・Garlic... 3 cloves
・Dried chili pepper... 1
・Bay leaves... 2
・Organic vegetable bouillon... 1 cube
・Oyster sauce... 1 tbsp
・Salt and white pepper... to taste
・Rice oil... a small amount
・Water... 1 liter
・Rice flour curry roux... 1 pack

[Instructions]
1. Preparation
・Wash the potatoes well, peel them, and cut into bite-sized pieces.
・Peel the carrots, cut them in half, and then into bite-sized pieces.
・Peel the onions, cut them in half, and slice them into 1cm widths.
・Separate the shimeji mushrooms into small clusters.
・Remove the core from the garlic and mince it.

2. Sauté and simmer the vegetables
・Add rice oil to a pot, then add the minced garlic and the torn chili pepper, and sauté over low heat.
・Once fragrant, add the potatoes, carrots, onions, and shimeji mushrooms and sauté lightly.
・Add the organic vegetable bouillon, water, and bay leaves, and simmer until the vegetables are tender.

※ Make sure to wash the potatoes thoroughly before adding them to the pot.

3. Finishing
・Turn off the heat, add the rice flour roux, and stir until completely dissolved.
・Return to low heat and simmer gently until thickened, then season with salt, white pepper, and oyster sauce to finish.
　

4. Serving
・Scoop the freshly cooked brown rice onto a plate, pour the curry over it, and it's ready!

[A Quick Note]
Curry tastes even better after sitting overnight as the flavors meld, doesn't it? 😊
Are you the type who eats it fresh, or the type who lets it sit?

Next time, I will share a recipe for "two types of rice accompaniments".

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