Japanese Cookbook

Pork Curry Donburi

Name: Pork Curry Donburi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Curry
Ingredients: 1 Tbsp neutral oil; 1 onion (thinly sliced); ½ lb sliced pork belly (cut into 1-inch, 2.5-cm pieces); 2 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi); 2 cubes Japanese curry roux (you can make my homemade curry roux); 1 Tbsp soy sauce; 2 servings cooked Japanese short-grain rice (typically 1⅔ cups, 250 g per donburi serving); 1 green onion/scallion (chopped)

2 servings

분량

10 minutes

활동 시간

30 minutes

총 시간

요리 시작

재료

1 Tbsp neutral oil

1 onion (thinly sliced)

½ lb sliced pork belly (cut into 1-inch, 2.5-cm pieces)

2 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

2 cubes Japanese curry roux (you can make my homemade curry roux)

1 Tbsp soy sauce

2 servings cooked Japanese short-grain rice (typically 1⅔ cups, 250 g per donburi serving)

1 green onion/scallion (chopped)

방향

Before You Start: Gather all the ingredients. For the steamed rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.

In a large frying pan, heat 1 Tbsp neutral oil on medium heat and sauté 1 onion (thinly sliced), about 5 minutes.

When the sliced onion is tender, add ½ lb sliced pork belly and cook until it‘s no longer pink, about 5 minutes.

Add 2 cups dashi (Japanese soup stock) and bring it to a boil.

Using a fine-mesh strainer, skim off the scum and foam from the surface. Then, reduce the heat to medium-low and add 2 cubes Japanese curry roux.

Dissolve the cubes completely. If the curry is too thick or salty, you can add more dashi or water. When the curry starts to thicken, add 1 Tbsp soy sauce and mix well.

Divide 2 servings cooked Japanese short-grain rice into individual donburi bowls and put the curry on top. Garnish it with 1 green onion/scallion (chopped) and enjoy!

To Store

You can keep the leftovers in an airtight glass container and store in the refrigerator for 3 days or in the freezer for a month. Store any unused curry roux in the refrigerator.

To Reheat

Leftover curry will thicken as it cools, so it tends to burn while reheating. To avoid this, stir ¼ cup (60 ml) water or more into the leftover curry until loosened. Then, gently reheat it on low heat. If it seems thin, continue heating with the lid off to reduce the sauce.

영양 정보

1회 제공량

칼로리

899 kcal

지방 전체

70 g

포화 지방

27 g

불포화 지방

40 g

트랜스 지방

1 g

콜레스테롤

82 mg

나트륨

1397 mg

탄수화물 전체

38 g

식이섬유

1 g

총 당류

5 g

단백질

15 g