Japanese Curry Rice

Stir fry onions patiently for 20 minutes, this will make your curry dramatically more delicious!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2 Prep: 20 min Cook: 15 min

Ingredients

Onions (medium) 2
Carrot (large) 1
Ginger 1 thumb
Pork loin fillet 1
Japanese curry cubes 2
Chicken stock 1 litre
Vegetable oil as required
Cooked rice for 2 people

Method

1
Put 2 tbsp vegetable oil in a pan and fry the chopped onions for 20 minutes on medium heat until caramelised and reduced to a quarter. Keep a careful eye that the onions don't burn.
2
Put some oil in a frying pan and add the chopped and seasoned pork, carrots and finely chopped ginger and fry for 5 minutes. Add to the pan at Step 1.
3
Add the chicken stock and put the lid on. Simmer for 10 minutes on medium heat. This will be a lovely deep soup, like onion soup.
4
Add the cubes of curry roux and stir in until dissolved. It's ready now but keep for a while to get a deeper flavour.
5
Just before serving, reheat and enjoy whilst hot!

Tips & Note

★Caramelise the onions patiently - this is the key and makes the curry deep and flavourful
★If you change your mind, you can simply enjoy it as onion soup!
★I blended the onion but this released too much water and it didn't work, so you should fry the chopped onions rather than the blended ones

Japanese Curry Rice

Stir fry onions patiently for 20 minutes, this will make your curry dramatically more delicious!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Prep: 20 min

Cook: 15 min

Ingredients

Onions (medium) 2
Carrot (large) 1
Ginger 1 thumb
Pork loin fillet 1
Japanese curry cubes 2
Chicken stock 1 litre
Vegetable oil as required
Cooked rice for 2 people

Japanese Curry Rice

Recipe ID :2255 Posted on 20 DEC 2016

Serves 2

Prep 20min
Cook 15min
views 934
printed 1

saved 1

Stir fry onions patiently for 20 minutes, this will make your curry dramatically more delicious!

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Ingredients

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2
1
1 thumb
1
2
1 litre
as required
for 2 people

Method

Prep
20min
Cook
15min
1
Put 2 tbsp vegetable oil in a pan and fry the chopped onions for 20 minutes on medium heat until caramelised and reduced to a quarter. Keep a careful eye that the onions don't burn.
2
Put some oil in a frying pan and add the chopped and seasoned pork, carrots and finely chopped ginger and fry for 5 minutes. Add to the pan at Step 1.
3
Add the chicken stock and put the lid on. Simmer for 10 minutes on medium heat. This will be a lovely deep soup, like onion soup.
4
Add the cubes of curry roux and stir in until dissolved. It's ready now but keep for a while to get a deeper flavour.
5
Just before serving, reheat and enjoy whilst hot!

Tips & Note

★Caramelise the onions patiently - this is the key and makes the curry deep and flavourful
★If you change your mind, you can simply enjoy it as onion soup!
★I blended the onion but this released too much water and it didn't work, so you should fry the chopped onions rather than the blended ones

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