Set out a scale and the equipment for Kare raisu. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, potato, carrot, yellow onion, curry powder, garam masala, apple, low-sodium chicken broth, dry jasmine rice, kosher salt, toasted sesame oil. Kare raisu is cooked in Home as its own plate, not as a copy of a restaurant menu. Brown the beef and onion, simmer potato and carrot in a curry-powder gravy until thick, and serve it beside plain rice. Amounts are for 4 from foods this library can count.
