Japanese Curry (Super Easy) Recipe by Cleverrabbit
Japanese Curry (Super Easy) Cooking Instructions 1 Tip: Every time you stir the curry, if the pork or veggies aren't tender but the liquid is running low, add more water so it doesn't burn on the bottom. Cut potatoes, carrots, and pork into smaller pieces so they cook faster. Use medium-low heat. Butter gives a better aroma than vegetable oil. If you're cooking for kids, use mild curry roux and skip the extra chili peppers. 2 Cut the potatoes, carrot, and pork into bite-sized pieces. Slice the onions into 1-inch thick wedges. 3 Sauté the onions with butter in a pot until fragrant. Add the pork and cook until it changes color. Add 1 cup water (about 240 ml), cover, and simmer the pork for 10-15 minutes over medium heat. 4 Add the potatoes and carrot. Add just enough water to cover the vegetables, but don't add too much. Stir every 5-10 minutes. Continue simmering over medium-low heat until the potatoes, carrots, and pork are tender. 5 Blend the apple, red chili peppers, and honey together (the honey adds sweetness, and the chili makes it spicier). 6 Add the blended apple, chili, and honey mixture to the pot, along with the curry roux (break the roux blocks along the lines so they dissolve easily). Stir until the curry roux is fully dissolved and everything is well mixed. Add 2 pinches of salt. If the curry is too thick, add more water; if it's too thin, simmer until it thickens. 7 Serve with jasmine rice for a delicious meal. 1 Tip: Every time you stir the curry, if the pork or veggies aren't tender but the liquid is running low, add more water so it doesn't burn on the bottom. Cut potatoes, carrots, and pork into smaller pieces so they cook faster. Use medium-low heat. Butter gives a better aroma than vegetable oil. If you're cooking for kids, use mild curry roux and skip the extra chili peppers. 1 Tip: Every time you stir the curry, if the pork or veggies aren't tender but the liquid is running low, add more water so it doesn't burn on the bottom. Cut potatoes, carrots, and pork into smaller pieces so they cook faster. Use medium-low heat. Butter gives a better aroma than vegetable oil. If you're cooking for kids, use mild curry roux and skip the extra chili peppers. 2 Cut the potatoes, carrot, and pork into bite-sized pieces. Slice the onions into 1-inch thick wedges. 2 Cut the potatoes, carrot, and pork into bite-sized pieces. Slice the onions into 1-inch thick wedges. 3 Sauté the onions with butter in a pot until fragrant. Add the pork and cook until it changes color. Add 1 cup water (about 240 ml), cover, and simmer the pork for 10-15 minutes over medium heat. 3 Sauté the onions with butter in a pot until fragrant. Add the pork and cook until it changes color. Add 1 cup water (about 240 ml), cover, and simmer the pork for 10-15 minutes over medium heat. 4 Add the potatoes and carrot. Add just enough water to cover the vegetables, but don't add too much. Stir every 5-10 minutes. Continue simmering over medium-low heat until the potatoes, carrots, and pork are tender. 4 Add the potatoes and carrot. Add just enough water to cover the vegetables, but don't add too much. Stir every 5-10 minutes. Continue simmering over medium-low heat until the potatoes, carrots, and pork are tender. 5 Blend the apple, red chili peppers, and honey together (the honey adds sweetness, and the chili makes it spicier). 5 Blend the apple, red chili peppers, and honey together (the honey adds sweetness, and the chili makes it spicier). 6 Add the blended apple, chili, and honey mixture to the pot, along with the curry roux (break the roux blocks along the lines so they dissolve easily). Stir until the curry roux is fully dissolved and everything is well mixed. Add 2 pinches of salt. If the curry is too thick, add more water; if it's too thin, simmer until it thickens. 6 Add the blended apple, chili, and honey mixture to the pot, along with the curry roux (break the roux blocks along the lines so they dissolve easily). Stir until the curry roux is fully dissolved and everything is well mixed. Add 2 pinches of salt. If the curry is too thick, add more water; if it's too thin, simmer until it thickens. 7 Serve with jasmine rice for a delicious meal. 7 Serve with jasmine rice for a delicious meal. 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