japanese curry & rice with bonito soup stock
- Serves: 5
- Calories: 514 kcal
- Total Time: 2 h 40 m
- Prep: 1 h 20 m
- Cook: 1 h 20 m
- Japanese: Katsuodashi no karē-raisu
Slice the onions thinly. Peel the potatoes; cut them into 4 to 6 cubes. Cut the carrot obliquely. Cut the green peppers in half lengthwise. Remove seeds and cut into thin slices. Cut the pork into bite-size pieces.
Put 1 tablespoon of the salad oil in a pan. Add the sliced pork. Fry until the pork is cooked.
Add the potatoes and carrot pieces. Fry for a few minutes. Sprinkle a little salt and pepper on top and mix.
Add the bonito soup stock and boil for 20 minutes on medium heat.
Heat 1 tablespoon of the salad oil in a frying pan. Fry the onions until they turn a brownish color.
Add the onions Step 5 and green peppers to the vegetable mixture Step 4 and boil for 10 minutes over a low flame.
Split the solid curry blocks and add. Boil for 20 minutes over a low flame. Stir until well mixed.
Serve over the steamed rice.
Because of the bonito soup stock, this curry has a mellow taste. The combination of soft green peppers and curry is very delicious.
Japanese foods recipes
Int'l. recipes with a Japanese twist