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1
Discard the hard end of the shimeji, maitake, and enoki mushrooms.
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2
Separate the clumps into smaller bits.
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3
Diagonally cut the Japanese leek.
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4
Heat oil in a frying pan, then add in the pork and stir-fry.
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5
Once the pork gets a nice white colour, add the mushrooms and leek from the previous steps.
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6
Cook until they soften.
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7
Add the water, sake, and Japanese dashi stock powder.
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8
When it boils, skim off the scum and simmer for a further 5-10 minutes over low to medium heat.
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9
Now dissolve the miso into the mixture.
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10
Turn heat off, then add the crushed roux.
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11
Mix them well.
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12
Once the roux melts, turn down the heat.
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13
Simmer another 3-5 minutes over low heat and keep stirring.
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14
Taste it first then drizzle on a little soy sauce.
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15
Please adjust the soy sauce amount as it might be quite salty depending on the miso.
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16
Serve rice on the plate then pour curry over it.
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17
It's ready to eat!
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18
If you prefer it spicier, sprinkle on some garam masala.
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19
Nice!!
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20
!
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21
If you've got leftovers, try making curry udon noodles the next day.
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22
Add the water and mentsuyu (Japanese noodle dipping sauce) to make a soup and then add udon noodles.
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23
Sprinkle finely chopped green onion and shichimi spice at the end and serve!
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24
I cooked it with mince meat as a substitute for thinly-sliced pork chunks.
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25
It was also very yummy!!
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26
Try this, too!
