Easy Curry Hot Pot with Curry Roux

Name: Easy Curry Hot Pot with Curry Roux
Yield: Serves 4 servings
Cuisine: American
Ingredients: 5 cups water (about 1200 ml); 4 pieces curry roux; 1 tablespoon Japanese dashi granules; 3 tablespoons soy sauce; 2 tablespoons sake; 1 tablespoon mirin; 10 1/2 oz pork belly (about 300 grams); 1 package (6 pieces) sausages; 8 pieces fried tofu; 1 block tofu; 5 large leaves napa cabbage; 1 leek; 1 package shimeji mushrooms

ステルトミチル @cook_40074670

[Featured on 2018.10.21] You can make this quickly since it's made from curry roux. No need to buy hot pot soup anymore.
The origin of this recipe
Sometimes I have an irresistible craving for curry hot pot, so I thought about making it with ingredients usually found at home. After making it several times, I settled on this amount.

ステルトミチル @cook_40074670

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Ingredients

Serves 4 servings

[Soup]
5 cupswater (about 1200 ml)
4 piecescurry roux
1 tablespoonJapanese dashi granules
3 tablespoonssoy sauce
2 tablespoonssake
1 tablespoonmirin
[Hot Pot Ingredients] Use as much as you like
10 1/2 ozpork belly (about 300 grams)
1 package (6 pieces)sausages
8 piecesfried tofu
1 blocktofu
5large leaves napa cabbage
1leek
1 packageshimeji mushrooms

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Steps

1

Prepare the hot pot ingredients. Cut the pork belly into pieces about 1 1/2 inches long, slice the fried tofu into 4 strips lengthwise, and cut the tofu into 8 pieces.
2

Separate the napa cabbage stems and leaves, and cut them into bite-sized pieces. Slice the leek diagonally, and trim the base of the shimeji mushrooms, separating them by hand.
3

Put all the soup ingredients into a pot and then heat it. (Adding everything before heating prevents the roux from clumping.)
4

Once the soup boils, add the pork belly and fried tofu. After it comes to a boil again, add the other ingredients and cook until done.
5

[2015.11.24] Thanks to 10 people who tried this recipe, it became a topic of interest! Thank you!
6

[2016.6] It was featured in 'Cookpad × PORK' published by Takarajimasha. Thank you!
7

It was photographed so beautifully!
8

[2018.10.21] Thanks to 100 people who tried this recipe, it became a topic of interest for the second time! Thank you!
9

[2020.12] It was featured in 'cookpad plus' published by Fusosha. Thank you!