Japanese Curry with Beef Lung, Pork Loin and Eryngii Mushrooms

japanese curry dish

I wanted to cook something Japanese this weekend coz Aud got me this souvenir from Mount Hakone in Japan – a pair of chopsticks. It just so happens that my friend had Japanese Curry at home and she came over with a carrot and potatoes while I went shopping for the rest of the stuff.

You will need:


Japanese Curry mix
Sumo rice
Pork loin block
Beef lung
Peas in a pod
Dutch mushrooms
Eryngii mushrooms
Seaweed and sesame rice flavoring

japanese curry chop

First off start slicing/cubing/peeling/dissecting/massacring all your vegetables, meat and fungi (except for the Eryngii mushroom ).

pork loin 

The pork loin block should be disciplined with your knife until they become cubes.

Eryngii mushrooms

Cook the Eryngii mushrooms in a pot of boiling water and set it aside.

japanese rice

Next, start cooking the rice. The Rule of Thumb Index Finger (TM) applies in cooking rice. It is an agarration (TM) method if you lack cups or other standards of measurement.

rule of index finger

Basically what you do is pour in the rice, rinse once with water and add water until it comes up to the first joint of your index finger. It should be noted that the tip of the index finger should be resting on the top of the rice, not the bottom of the rice cooker.

japanese curry prepare

After that is sorted, it’s back to the Japanese Curry! Add some extra virgin olive oil and start frying your ingredients.

frying pan

I added in the pork cubes before frying the onions – a mistake on my part. It would have tasted better to fry the onions before putting the rest of the stuff in.

japanese curry ingredients

Everything you have amassed up to this point (except for the Eryngii mushrooms) should be added into the frying pan in batches and given a good once-over. My frying pan is a bit on the small side so it kinda overflowed.

add water

Transfer the contents of the frying pan into a pot and add approximately 500 ml of water.

japanese curry pot

I eyeballed it and added probably 700 ml or so of water so the curry wasn’t as thick as it was supposed to be. However, I put the leftovers in the fridge and reheated it for lunch just now and the consistency was perfect!

The meat and veggies should be boiled for about 30 minutes with the lid on before the Japanese Curry powder chunk and sachet of chilli powder is added in.

japanese curry done

Wait for the Japanese Curry powder to melt and permeate the pottage before putting the lid on and let it simmer for an additional 20 minutes.

japanese curry serve

It’s now ready to serve!

japanese curry

We scooped the rice into a plate and added seaweed and sesame rice flavoring. The curry is spooned into the side of the plate and decorated with a Eryngii mushroom.


Japanese Curry tend to be a bit on the mild side but the chewy texture of beef lung contrasted with the lean pork loin and the medley of vegetables makes this dish work out very well.


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48 thoughts on “Japanese Curry with Beef Lung, Pork Loin and Eryngii Mushrooms”

  1. aud: Thanks for the chopsticks! Mighty useful in cooking and eating. Kinda huge for eating though but I have a huge mouth! =D
    debbie: Beef lung actually tastes pretty good. πŸ™‚
    It’s chewy and gives a different texture to your dish. I cook lamb brains when I was in Melbourne too, haven’t seen brains for sale around here.
    Qwerty: Oh, that would be my friend. We just like cooking. πŸ™‚
    chefmel: Haha! Come to think of it, it does have a phallic shape to it. πŸ˜‰
    Qwerty: Quite suggestive eh? πŸ˜‰

  2. Wah … that’s a hell of a BIG mushroom there.
    I like Japanese curry, for it tastes more like a hearty stew than a curry.
    Though usually, I have the chicken version, with potatoes, carrots and onions.

  3. God bless! Woot. Another awesome cooking post.
    HB, I’ve noticed your pictures are getting better. I guess practice makes perfect, eh? πŸ˜‰
    Damn, that Absolut Vodka has been making an appearance in each one of your cooking post.

  4. hey man, why the hell are you eating lung? That’s just wrong. Brain, ear, testicles are all good but lung is just no go mate. Have you ever seen a cow and the shit that comes out of it’s nose.
    To buy brain, you have to go to the fresh food market and ask the butcher to keep for you lah. Crumbed (that’s the correct term, not “breaded”) is always nice.
    But whose fingers are those? I doubt you use pink nail polish unless that’s a fashion statement.
    How come you didn’t dry fry off the curry powder first? Aya, that will bring out more flavours.
    And stay away from olive oil, too strong for curry, no wonder you said the curry was mild.

  5. J2Kfm: Yeah, I love these mushrooms, it’s like the ones that grow wild in Aussie (the shaggy kind that looks similar) – goes well with omelets. πŸ™‚
    We were planning to do the chicken version before settling for beef and pork.
    Cheers: Cheers mate! πŸ™‚
    I drink Absolut when I cook, usually finish it before I’m done cooking or the day after. I factor it into the cost of cooking. :S
    I suspect my fondness of drinking on an empty stomach is giving me ulcers though.
    rocket: Ear? I would love too but a bit rare over here unless you go direct to a bitcher. I have to find one somewhere over here. πŸ™‚
    Oh, those are my friend’s fingers. She came over coz she likes to cook too.
    The curry powder is not meant to be fried beforehand, it’s supposed to be cooked like a stew. πŸ™‚
    Anyway, planning another cook out tomorrow, with a really strong hot sauce. Cheers for the tip!

  6. i didn’t know that we have to fry the ingredients before popping them into the water with curry paste to boil. i’d never tried beef lung before, tempted to try it but there’s none available in uk πŸ™
    eryngii mushroom, i heard that its really expensive and the texture is pretty good. ok, i’m longing to go back and try all these stuff now.

  7. cindy khor: Yeah, frying it first makes the flavor come out more. πŸ™‚
    It should be available, I saw MORE offal in Australia than back home here. It was in Coles and other large hypermarkets.
    Eryngii mushrooms is not very expensive but it tastes nice.
    Good luck Cindy! πŸ™‚

  8. HB, never thought of putting mushroom in curry and I see you use a high cost eryngii mushroom in it. Even in state it cost a lot. I thought you like spicy food and Japanese curry is kind of mild but tasty still.
    I am a curry fan and now got to make some.

  9. Dude, you actually drink on an empty stomach? The last time I did that, I spent 4 freaking hours at the gastro waiting for my turn!
    Hell, I’d like to trade your iron stomach with my feeble one.

  10. Coles? The most you get at Coles these days in liver and the occassional brain.
    If you don’t have beef, pork will do, ear is an ear. Liek kway chap, that’s full of ears.
    And where is your girl friend’s picture? Fingers no count lah.
    And what’s a hypermarket?

  11. yienyien: It’s beef lung! I would have gone for pork liver, that’s the best. πŸ™‚
    Yeah, it tastes good in stew or curry. πŸ™‚
    Lyn: I drank it of course, I drink while I cook. Beats drinking and driving. πŸ˜‰
    e: You were right, the monkey did not get spanked that night. πŸ˜‰
    imantulen: Yeah, that’s the term – guesstimate. πŸ™‚
    ShaolinTiger: I like it too, but a bit too mild for my tastes. I’ll add hot sauce or something to it. πŸ™‚
    Erica: Erynigii mushrooms doesn’t cost that much over here for some reason. I mean comparatively. πŸ™‚
    fish fish: Haha! It was the best I can do. πŸ™‚
    ciki: Yup, I was writing this one yesterday. Thanks! πŸ™‚
    eiling: It’s for me to drink. πŸ™‚
    I get a new bottle every time I cook and finish it usually by that day or the next. Neat. πŸ™‚
    Cheers: It’s taking it’s toll. T_T
    I drink on an empty stomach but I had to take antacids today and meds for acid reflux. I used to be able to do it no problems but lately, it’s been giving me GI problems. πŸ™
    xes: Yup, it tastes good too! πŸ™‚
    immi: I’ll check my mail and get back to you! πŸ™‚
    rocket: Yup, used to get lamb brains in Coles.
    It’s not my gf it’s a friend of mine.
    Well, a hypermarket is…a giant supermarket of sorts. πŸ™‚

  12. bro, did u rinse the lungs clean? next time, just use the pot to sauteed all ingredient adding them in batches though. . .love ur method. . .
    Beef lungs – Malay style deep fried nomnom

  13. where is picture of your friend?
    A supermarket bigger than Coles. Holy crap, would take all day to shop after I get lost a few times in there.

  14. foodcrazee: Yeah, I washed the lungs under running water. Okay, shall try using the pot instead of the frying pan into the pot method.
    Cheers! πŸ™‚
    rocket: Heh! I love going to Coles when I was in Melbourne. It was so much for for me to walk the aisles. πŸ™‚

  15. You could use your saucepan for frying the veggie. One nice method is to gently fry the onions, then put in the veggie, stir a bit, then turn down the heat and put the lid on.
    After a few minutes, take out all the veggie and put aside – leaving the oil/veggie juices behind. Chuck in the meat, braise all round, then put the veggie back in and continue.

  16. julian: Yeah that was what I was planning but the ethanol influence caused me to forget and go straight to frying the pork instead of getting the onions in first. πŸ™‚

  17. portion control, then you wont over fill the wok. Otherwise cook in two batches, keep first batch in over or covered to keep warm, I am sure girlfriend won’t mind if she doesnt know. Lying is prefectly ok in a relationship, I am sure you already know.
    does your girl/female friend has a name?

  18. rocket: Yeah, that’s one way to go about it. Cooking in two batches, gotta try that. πŸ™‚
    jolene: Hers had one too, she added it in later. πŸ™‚
    e: It works dude. πŸ™‚

  19. lol!! How to fry the ingredients when they are all overflowing from the pan? lol.. Can fry in the pot kua..
    Btw, the Eryngii mushrooms no need to cut? just serve like that? I never tried cooking it coz I dunno how it is done.

  20. annna: Haha! I tried to anyway, it was fun and that’s the important thing. πŸ™‚
    Yeah, you usually have to cut Eryngii mushrooms but I wanted this one whole for presentation so we boiled it at very low temperatures. =D

  21. OMg that looks AMAZING.
    Btw, your method of measuring water for rice, is the same how my grandparents taught me when I was younger! πŸ™‚


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