Japanese-Style Curry Rice Bowl Simple Version

1. 1

   Break apart the meat, diagonally slice the green onions, and cut the aburaage into 1 cm strips.

2. 2

   Heat a pot on medium, lightly coat with cooking oil, and saute the meat.

3. 3

   Lightly sprinkle with sake, boil off the alcohol, add the aburaage, and saute until they wilt.

4. 4

   Add the soup stock, turn the heat up to high, bring to a boil, and remove the scum.

5. 5

   Turn off the heat, add the curry roux, and dissolve.

6. 6

   Reduce to a low or medium heat, and add the green onions.

7. 7

   Thicken with water dissolved katakuriko if you like.

8. 8

   Pour over rice, scatter with the diagonally-sliced green onions, and it is done.

9. 9

   Feel free to season with shichimi spice if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.