Japanese Curry Rice

Name: Japanese Curry Rice
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 11 oz pork shoulder or beef sliced sukiyaki style; 1 tbsp rapeseed or canola oil; 1/2 tbsp sesame oil; 1 large onion diced; 2 tbsps finely chopped ginger; 2 tbsps finely chopped garlic; 5 cups Japanese chicken stock/torigara stock; 2 large carrots diced; 18 oz potatoes peeled and diced; 3 tbsps curry powder; 3 tbsps garam masala; 1 fuji apple grated; 1 bay leaf (optional); Salt (to taste); 1 tbsp potato starch dissolved in 2tbsps of water; 2 tsps mirin; 2 tbsps soy sauce; Tonkatsu/torikatsu; Pork gyoza; Tatsuta-age; Grilled/steamed vegetables; Mushrooms; Soft-boiled eggs; Fukujinzuke; Ebi furai; Croquettes; Cheese; Burger patty; Fried squid; Fried fish

Yeddieboy @cook_27865236

Philippines

Japanese Curry Rice

Yeddieboy @cook_27865236

Saved

Ingredients

30 minutes

6 servings

For stir-frying
11 ozpork shoulder or beef sliced sukiyaki style
1 tbsprapeseed or canola oil
1/2 tbspsesame oil
1large onion diced
2 tbspsfinely chopped ginger
2 tbspsfinely chopped garlic
Curry
5 cupsJapanese chicken stock/torigara stock
2large carrots diced
18 ozpotatoes peeled and diced
3 tbspscurry powder
3 tbspsgaram masala
1fuji apple grated
1bay leaf (optional)
Salt (to taste)
Thickener/seasoning
1 tbsppotato starch dissolved in 2tbsps of water
2tsps mirin
2 tbspssoy sauce
Add-ons
Tonkatsu/torikatsu
Pork gyoza
Tatsuta-age
Grilled/steamed vegetables
Mushrooms
Soft-boiled eggs
Fukujinzuke
Ebi furai
Croquettes
Cheese
Burger patty
Fried squid
Fried fish
Omelet (top on rice)
Optional ingredients (add to taste)
Oyster sauce
Worcestershire sauce
Yogurt
Butter
Tonkatsu sauce
Honey
Coffee
Chocolate
Milk

Saved

Steps

30 minutes

1

Cut the pork slices crosswise into 1/6-inch (4 cm) strips.
2

In a medium heavy pot, heat the oils over medium heat until hot but not smoking. Slide in the pork or beef and stir-fry for I-2 minutes, then add the onion and cook, stirring, until the pork has browned and the onions are deeply golden, about 5 minutes. Stir in the ginger and garlic in the last minute or two before the pork and onions are done.
3

Add the broth and deglaze the pan. Bring to a boil over high heat, add the carrots, apple and potatoes, and cook until just cooked through, 5-7 minutes.
4

In a small bowl, blend the curry powder with a small amount of broth from the pot to make a slurry. Add that to the pot.
5

Add the potato starch mixture, mirin, and soy sauce and simmer until thickened, 7-10 minutes longer. Add any additional ingredient of choice here.
6

If the bottom of the pan is browning or sticking, adjust the heat to low. Serve hot on top of a bed of Japanese rice. The curry rice heats up well for leftovers over the course of several days.