Japanese Curry

Method

1. Rinse 90 g of short-grain rice in cold water, swirling and draining three or four times until the water runs almost clear. Drain well, put it in a small heavy pan with 120 ml of water and leave to soak for 20 minutes.
2. Meanwhile, cut 120 g of chicken thigh into 3 cm pieces. Cut 80 g of onion into 1 cm wedges, cut 60 g of carrot into rolling 2 cm chunks (rangiri), and peel 110 g of potato and cut into 3 cm chunks, keeping them in cold water so they do not discolour.
3. Bring the soaked rice to the boil over medium heat, clamp on a tight lid, drop the heat to its lowest setting and cook 12 minutes. Take off the heat and let it stand, lid on, for 10 minutes, then fluff with a wet paddle.