Japanese Curry

Cut the pork, onion, carrot, and potato into bite-sized pieces.

~8 min

Heat oil in a pot and sauté the onion until browned.

~7 min

Why: Cooking the onion until browned gives the curry its natural sweetness.

Add the pork and cook until the outside is no longer pink.

~4 min

Add the carrot and potato and sauté together.

~3 min

Add the water, bring to a boil, then simmer over medium-low heat for 15 minutes.

~15 min

Watch out: Adding the roux while the potatoes are still undercooked means you'll have to cook it again — make sure a chopstick slides in easily first.

Turn off the heat, stir in the curry roux until dissolved, then simmer on low for 5 minutes, stirring.

~5 min

Why: Dissolving the roux off the heat keeps it smooth instead of clumping.

Ladle the curry over rice to serve.

~1 min