Japanese Curry Rice, is a meal that is customized to the Japanesetaste buds, with sweet and aromatic curry scent.
It is much different from the Indian Style Curry, which have much more spices and different flavours.
The Japanese Curry is a simple meal for most Japanese, who wish to have a quick bite.
Side Ingredients - 25g butter - 1 teaspoon sesame oil - 2 tablespoons vegetable oil - 1/2 large Onion, sliced into 1 cm Wedges - 750 g pork shoulder, cut into 3 cm cubes - pinch of ground white pepper - 2 cloves of Crushed Garlic - 1.
1/2 tablespoons of Japanese Curry Powder Sauce Mix - 375ml dashi, - 2 tablespoons mirin, - 1 tablespoon shoyu(Japanese Soy Sauce) - 3 tablespoons white miso paste Vegetables - 2 large potatoes, cut into 2 cm cubes - 2 carrots, cut in half lengthways, then 3 cm pieces - 100 g green beans, trimmed and cut into 4 cm lengths - pickles, for serving Serves 4 Cooking Directions Season the meat with salt and white pepper and leave for about 10 mins.
Medium heat Saucepan, making sure that there is no water in the pan, add sesame oil, butter and the vegetable oil.
Add onion and stir regularly for about 5 minutes to golden.
Add meat to cook for about 5 minutes to brown.
Remove from the pan and set aside.
Add garlic and curry powder to the pan and stir for 1 minute until Fragrant.
Return the onion and meat to the pan and stir to coat with the curry.
Pour in the sauce mix.
Bring to the boil, reduce to simmer for 1 hour.
Add potatoes and carrots, simmer for another 50 minutes.
Add the beans and cook for 10 minute until all the vegetables are tender.
Season to taste and serve with rice, accompanied by the pickles of your choice.