Moms Pork Curry Japanese Style Recipes

JAPANESE PORK CURRY

Steps:

• In a medium pot, brown the meat in oil.
• Add all the vegetables and water. Bring the mixture to a boil.
• Place a lid on the pot and reduce the heat. Continue to boil until potato is tender, approximately 15 minutes.
• Add the Japanese curry sauce mix/roux to the pot. Stir until the curry mix is completely dissolved. Simmer for a couple more minutes.
• Serve over cooked rice.

HOW TO COOK BASIC JAPANESE PORK CURRY FROM HAIKYU!!

Steps:

• Slice the onions and peel and cut the carrot in rolling wedges.
• Cut the potatoes into bite size pieces.
• Season a pork belly with a little bit of salt and pepper and cut into bite size pieces.
• Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.
• Add the pork and cook until it's no longer pink.
• Add the carrot and potatoes mix well to coat with oil. (If you are using potatoes that are easily broken up, add them later.)
• Add a water and bay leaf and bring it to a boil. Once boiling, using a small fine-mesh strainer, skim the scrum from the surface of the broth.
• Cover and simmer over medium heat for 20 minutes. If the heat is too high, lower the heat slightly.
• (You can make curry roux from scratch while the curry ingredients are simmering. Scroll up to see the recipe.)
• Add the potatoes and cook until the potatoes are tender, about 10-15 minutes.
• Add the pre-cooked curry roux powder to the pot.
• Stir slowly over low heat until melted.
• Cook over low heat for 8 to 10 minutes until the sauce begins to thicken. Taste and add 1-2 tablespoons of curry roux if you find it missing something.

MOM'S PORK CURRY JAPANESE-STYLE

Steps:

• Saute meat until lightly browned in lightly oiled pan. Add onions and celery, cook until translucent. Transfer to large soup pot, add stock or water. If you use water, you may want to add base or bullion to taste. Add bay leaf, potatoes and carrots. Bring to a boil, then simmer until the vegetables are tender. Add salt if needed to taste. Thicken with roux made with butter, oil, and flour. Add curry powder to taste (I use S&B brand from Japan, 6 - 8 tbsp makes it nice and hot). You may toast the curry powder slightly in a small dry skillet before you add it to bring out the aroma. Serve on or beside steamed white rice (I like Botan -short grain Japanese rice), and add soy sauce to taste at the table.