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The ingredients needed to cook Japanese-Style Curry Rice Bowl Simple Version:
- Provide 150 grams Belly meat (pork or beef)
- Take 4 7 cm square slices Aburaage
- Take 1 Green onions for garnish
- Use 500 ml Dashi stock
- Prepare 40 grams Japanese curry roux
- Prepare 1 dash Sake
- Take 1 Katakuriko slurry
Steps to make Japanese-Style Curry Rice Bowl Simple Version:
- Break apart the meat, diagonally slice the green onions, and cut the aburaage into 1 cm strips.
- Heat a pot on medium, lightly coat with cooking oil, and sauté the meat. Lightly sprinkle with sake, boil off the alcohol, add the aburaage, and sauté until they wilt.
- Add the soup stock, turn the heat up to high, bring to a boil, and remove the scum.
- Turn off the heat, add the curry roux, and dissolve.
- Reduce to a low or medium heat, and add the green onions. Thicken with water dissolved katakuriko if you like.
- Pour over rice, scatter with the diagonally-sliced green onions, and it is done. Feel free to season with shichimi spice if you like.
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