Description
Ingredients
Scale
For The Curry
- 1 Tbsp butter
- 1 large onion, sliced thinly (approximately 10 oz)
- 1 tsp grated garlic (approximately 1 clove)
- 1 tsp grated ginger
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 1/2 cup water
- 1 1/2 cup chicken stock
- 1/4 cup sake
- 4.2 oz.Japanese curry block (mild or hot or extra hot)
For the Starch
- 1 cup warm cooked rice, 1 portion cooked udon (cooked by following the package) or any starch you’d like to serve with
For Asparagus & Tomato Curry
- 1 1/4 cup curry base
- 4 to 5 asparagus, cut into bite size
- 4 to 5 cherry tomato, cut into bite size
For Pork curry
- 1 1/4 cup curry base
- 4 oz shabushabu pork
- 1 poached egg
For Tonkotsu Curry
- 1 1/4 cup curry base
- 1 serving tonkatsu, Japanese style pork cutlet, cooked sliced and ready to go
For Karaage Udon
- 1 1/4 cup curry base
- 3 to 4 pieces karaage
- 1 poached egg
- 1 green onion, chopped
Instructions
- Heat a medium size pot to over medium low heat; add butter and let it melt completely.
- Add onion, garlic, ginger, salt and pepper and stir. Let the onion caramelize for 25 minutes or longer until it’s soft, tender and light yellow-ish brown color. Stir occasionally, especially when it start stick on to the bottom.
- Meanwhile, mix water, chicken stock and sake; pour to the pot. Scraping the bottom of the pot using an wooden spoon.
- Bring soup to boil over high heat; add Japanese curry blocks direct into the pot. Stir so Japanese curry blocks will dissolve to the liquid. Reduce heat to medium low and simmer for 5 minutes. Now, it’s ready to serve as you wish with your choice of starch, protein & veggies!!
- For Asparagus & Tomato Curry
Bring curry base to simmer, add asparagus and tomato. Simmer for 2 to 3 minutes or until the vegetables are cooked to your taste. Serve over warm cooked rice. - For Pork curry
Bring curry base to simmer, add shabushabu pork pieces one by one, just like you are doing shabushabu (Japanese hot pot). Simmer for 2 to 3 minutes or until the pork is fully cooked. Serve over warm cooked rice along with poached egg. - For Tonkotsu Curry
Bring curry base to simmer. Serve over warm cooked rice and top with tonkatsu. - For Karaage Udon
Bring curry base to simmer. Serve over warm cooked udon noodles and top with karaage, poached egg and chopped green onion. Enjoy!
- Cook Time: 40 mins