Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
Japanese-Style Curry and Rice
- Ingredients (Serves 4)
- *200g thinly sliced pork
*130g curry roux
*300g daikon radish
*1 piece abura-age (deep-fried tofu)
*1 pack eringi mushrooms
*1 piece konnyaku
*1/2 bunch wakegi Japanese green onion
*6 cups/ 1200ml dashi stock
*1-2 tbsp mirin sweet cooking sake
*2-3 tbsp soy sauce
*1 clove garloc
*salt & pepper
1 Boil the konnyaku to remove the bitterness. Let it cool, and tear it with your hands into bite-sized pieces.
2 Boil the abura-age to remove the excess oil. Cut it into 6 or 8 pieces.
3 Cut the daikon and the carrot into 1cm-thick quarter rounds. Cut the eringi in half and then cut it into 8mm thick pieces.
4 Cut the taro into 2-3cm rounds. Chop the curry roux into small pieces.
5 Cut the pork slices in half or into quarters. Cut the wakegi into 6cm long pieces.
6 In a deep pan, put the oil and garlic, and heat it. When the aroma comes out, fry the pork.
7 When the pork is cooked, add a little salt and pepper. Add the daikon, carrot and konnyaku and fry well.
Add previously heated dashi and simmer over high heat for 5 minutes. Skim the surface if necessary.
8 While simmering, check the hardness of the vegetables with a toothpick. Simmer it till just before they become tender.
9 Add the taro, abura-age and eringi mushrooms, cover and simmer for about 7 minutes, until the taro is tender.
10 Add the curry roux to the pan. When it has dissolved, add the mirin, soy sauce and curry powder to taste, and mix.
11 Finally, add the wakegi, cook a little more, and then turn off the heat. Pour the curry on rice, and enjoy it with any pickles you like.