Japanese Curry Rice Breakfast

Ingredients

• 200g Sushi rice
• 400ml Water
• 50g Japanese curry block
• 1 EL Vegetable oil
• 1 Potato (medium)
• 1 Carrot (medium)
• 1/2 Onion
• 200ml Chicken or vegetable broth
• 1 Prise Salt
• 1 Prise Black pepper
• Nach Geschmack Fukujinzuke (pickled vegetables)
• Nach Geschmack Chopped green onions

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. In a pot, bring the rice and 400ml of water to a boil, then reduce heat, cover, and simmer for 15 minutes. After cooking, let it rest for another 10 minutes without lifting the lid.
2. While the rice is cooking, peel the potato and carrot and cut them into bite-sized pieces. Peel and finely dice the onion.
3. In a medium pot or deep skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and slightly golden.
4. Add the potato and carrot pieces and continue to cook for another 5-7 minutes, stirring occasionally, until slightly tender.
5. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat, cover, and simmer for about 10-15 minutes until the vegetables are tender.
6. Break the curry block into pieces and add it to the vegetables in the pot. Stir until the curry is completely melted and the sauce thickens. Season with salt and pepper to taste.
7. Divide the cooked rice among two serving bowls. Ladle the Japanese curry over the rice.
8. Optionally garnish with fukujinzuke and chopped green onions and serve immediately.

Nutrition