Japanese Style Curry Sauce Rice Bowl Recipe by cookpad.japan
Cooking Instructions 1 Julienne the pork slices and carrot. Cut the garlic chives into 4 to 5 cm lengths. Reconstitute the shitake mushroom and then julienne. 2 Drain the tofu. Wrap the tofu with paper towels and microwave at 600 W for 2.5 minutes. Cut into 1.5 cm cubes. 3 Heat sesame oil in a frying pan. Break the pork and add to the pan with curry powder. Add the carrot and shitake and stir fry. 4 Pour in water and bring to the boil. Skim the scum off and season with the soy sauce, sake and sugar. Add the bean sprouts, garlic chives and tofu. 5 Check the taste and then add katakuriko dissolved in water (1 tablespoon of katakuriko and 2 tablespoons of water) to thicken. 6 Done! Serve with rice (I used mixed grain rice for a nutritious boost). 1 Julienne the pork slices and carrot. Cut the garlic chives into 4 to 5 cm lengths. Reconstitute the shitake mushroom and then julienne. 1 Julienne the pork slices and carrot. Cut the garlic chives into 4 to 5 cm lengths. Reconstitute the shitake mushroom and then julienne. 2 Drain the tofu. Wrap the tofu with paper towels and microwave at 600 W for 2.5 minutes. Cut into 1.5 cm cubes. 2 Drain the tofu. Wrap the tofu with paper towels and microwave at 600 W for 2.5 minutes. Cut into 1.5 cm cubes. 3 Heat sesame oil in a frying pan. Break the pork and add to the pan with curry powder. Add the carrot and shitake and stir fry. 3 Heat sesame oil in a frying pan. Break the pork and add to the pan with curry powder. Add the carrot and shitake and stir fry. 4 Pour in water and bring to the boil. Skim the scum off and season with the soy sauce, sake and sugar. Add the bean sprouts, garlic chives and tofu. 4 Pour in water and bring to the boil. Skim the scum off and season with the soy sauce, sake and sugar. Add the bean sprouts, garlic chives and tofu. 5 Check the taste and then add katakuriko dissolved in water (1 tablespoon of katakuriko and 2 tablespoons of water) to thicken. 5 Check the taste and then add katakuriko dissolved in water (1 tablespoon of katakuriko and 2 tablespoons of water) to thicken. 6 Done! Serve with rice (I used mixed grain rice for a nutritious boost). 6 Done! Serve with rice (I used mixed grain rice for a nutritious boost). More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup