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16 December 2012,20:50 by
J.Sujatha

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JAPANESE CURRY RICE

Serves :
4

Preparation Time :
35 minutes

Cooking Time :
1 hour

Preparation Method :

  • Rinse the pork and slice into bite-sized square pieces.
  • Pour oil into the pan (enough to cover the food content), set over high heat and reduce to medium once heated.
  • Place pork and fry until outer skin is cooked then remove and place in pot. Set aside.
  • Add butter to frying pan and using medium heat, melt the butter and add carrots, potatoes, apples, and onions.
  • Stir-fry until the onion begins to soften then remove and place into the same pot containing the fried pork.
  • Add enough water to cover the pork and vegetables.
  • Set over medium heat until boiled then pour in fresh milk and use a spatula stir the contents together.
  • Reduce heat and simmer and constantly scoop up the bubbles, continue simmering until the mixture thickens and vegetable contents begin to soften.
  • Dissolve the curry cubes in warm water and pour into the pot, stir to blend and simmer. Season with ground salt, honey, mirin and sake.
  • Stir and continue to simmer until mixture begins to thicken. Remove from heat and allow cooling.
  • Pour contents over cooked hot Japanese rice.

INGREDIENTS

  • 500 grams cooked Japanese rice
  • 4 pieces pork neck or same amount of chicken breast meat
  • 4heads onions, diced
  • 4 potatoes, diced
  • 4 carrots, diced
  • 4 red or yellow apples, diced
  • 400 ml fresh milk
  • 50 grams unsalted butter
  • 5 spicy curry cues (spicy according to desire)
  • 4 tablespoon honey
  • 2 tablespoon mirin
  • 2 tablespoon sake
  • 2 teaspoon  ground salt
  • Fresh water and Sesame oil for frying

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