Japanese-style Curry Sauce Rice Bowl – a delicious recipe with pork, sprouts, Garlic, Carrot, Shiitake, Silken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Julienne the pork slices and carrot.
2
Cut the garlic chives into 4 to 5 cm lengths.
3
Reconstitute the shitake mushroom and then julienne.
4
Drain the tofu.
5
Wrap the tofu with paper towels and microwave at 600 W for 2.5 minutes.
6
Cut into 1.5 cm cubes.
7
Heat sesame oil in a frying pan.
8
Break the pork and add to the pan with curry powder.
9
Add the carrot and shitake and stir fry.
10
Pour in water and bring to the boil.
11
Skim the scum off and season with the soy sauce, sake and sugar.
12
Add the bean sprouts, garlic chives and tofu.
13
Check the taste and then add katakuriko dissolved in water (1 tablespoon of katakuriko and 2 tablespoons of water) to thicken.
14
Done!
15
Serve with rice (I used mixed grain rice for a nutritious boost).
174
kcal
Calories
7
g
Fat
18
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 100 grams Thinly sliced pork, 70 grams Bean sprouts, 1/2 bunch Garlic chives, 1/8 Carrot, and more.
Yes, Japanese-style Curry Sauce Rice Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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