Japanese Curry Rice (カレーライス)
Japanese Curry Rice (カレーライス)
Ingredients
- 300 g pork belly
- 1 onion
- 1 carrot
- 2 potatoes
- 2 tablespoons oil
- 500 ml water
- 1/2 block Golden Curry
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon instant coffee
- 1 tablespoon ketchup
- 10 g chocolate
- 4 servings rice, for serving
Instructions
- 1
Cut the 300g pork belly into bite-sized pieces.
⏱️ 3 min
- 2
Cut the 1 onion, 1 carrot, and 2 potatoes into bite-sized pieces.
⏱️ 5 min
- 3
Heat 2 tablespoons of oil in a large pan or pot over medium-high heat.
⏱️ 1 min
- 4
Add the cut pork belly to the heated pan and cook until it is browned on all sides, about 5-7 minutes.
⏱️ 7 min
- 5
Add the chopped onion, carrot, and potato to the pan with the pork. Sauté for about 5 minutes until the vegetables are slightly softened.
⏱️ 5 min
- 6
Pour 500ml of water into the pan. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, which will take approximately 15-20 minutes.
⏱️ 20 min
- 7
Remove the pan from the heat. Add half a block of Golden Curry roux to the pot. Stir continuously until the roux is completely dissolved and the curry starts to thicken.
⏱️ 3 min
- 8
Stir in 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1 teaspoon of instant coffee, 1 tablespoon of ketchup, and 10g of chocolate into the curry. Continue stirring until all the added ingredients are well combined and the chocolate has melted.
⏱️ 3 min
- 9
Return the pan to low heat and simmer for another 5-10 minutes, stirring occasionally, until the curry reaches your desired thickness and consistency.
⏱️ 10 min
- 10
Serve the hot Japanese curry immediately with freshly cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Curry Rice (カレーライス)
- 300 g pork belly
- 1 onion
- 1 carrot
- 2 potatoes
- 2 tablespoons oil
- 500 ml water
- 1/2 block Golden Curry
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon instant coffee
- 1 tablespoon ketchup
- 10 g chocolate
- 4 servings rice, for serving
Instructions
- 1
Cut the 300g pork belly into bite-sized pieces.
⏱️ 3 min - 2
Cut the 1 onion, 1 carrot, and 2 potatoes into bite-sized pieces.
⏱️ 5 min - 3
Heat 2 tablespoons of oil in a large pan or pot over medium-high heat.
⏱️ 1 min - 4
Add the cut pork belly to the heated pan and cook until it is browned on all sides, about 5-7 minutes.
⏱️ 7 min - 5
Add the chopped onion, carrot, and potato to the pan with the pork. Sauté for about 5 minutes until the vegetables are slightly softened.
⏱️ 5 min - 6
Pour 500ml of water into the pan. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, which will take approximately 15-20 minutes.
⏱️ 20 min - 7
Remove the pan from the heat. Add half a block of Golden Curry roux to the pot. Stir continuously until the roux is completely dissolved and the curry starts to thicken.
⏱️ 3 min - 8
Stir in 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1 teaspoon of instant coffee, 1 tablespoon of ketchup, and 10g of chocolate into the curry. Continue stirring until all the added ingredients are well combined and the chocolate has melted.
⏱️ 3 min - 9
Return the pan to low heat and simmer for another 5-10 minutes, stirring occasionally, until the curry reaches your desired thickness and consistency.
⏱️ 10 min - 10
Serve the hot Japanese curry immediately with freshly cooked rice.
⏱️ 1 min