Japanese Pork Curry

By veronicajakobsen

Ingredients

• INGREDIENTS:- 4 Persons
• 300 gm lean pork
• 1 white onion
• 1 Pip Garlic
• 2 pieces instant chicken cubes
• 2 tbsp tomato ketchup
• 2 tbsp corn oil
• Curry block ( Karakuchi/hot & Amakuchi mild) each ½ block
• 1 Carrot
• GARNISHING
• Some red pickles vegetables ( Fukujin-Tsuke)
• 2 Potatoes
• 1 Bay leaf
• 4 cups water (250 ml each cup)
• 2 tablespoon butter

Details

Servings 4

Preparation

Step 1

METHOD:-
1. Roll cut carrot to about 1” cubes pieces. Roughly chop the onion. Remove potato skin & roll cut potato to 1” cubes pieces & soak in water for 10 minutes. Mince garlic finely.
2. Cup pork to 1” cubes pieces marinade pork with a little salt & pepper.
3. In a pot heat up 2 tbsp corn oil & 1 tbsp butter. First stir-fry garlic, onion & Bay leaf. When onion become soft add in carrot to stir fry.
4. Add in 4 cups water & 2 pieces instant chicken cubes, bring to boil. Then lower to heat to simmer.
5. In a non-stick pan add 1 tbsp. butter & stir fry pork over medium heat until surface become cooked, transfer to pot.
6. Use a pair of scissors to shave curry block to flakes & add in to soup, simmer for about 20 mins.
7. Add in 2 tbsp tomato ketchup & potatoes continue simmering till potatoes are cooked.
8. Serve Japanese pork curry with rice & garnish with some red pickled vegetables ( Fukujin-tsuke)

Ps If gravy in too watery add potatoes starch to thicken gravy.
To boil rice – 3 cups short grains rice – 3 ¼ water.