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
Pork loin block
Peas in a pod
Seaweed and sesame rice flavoring
First off start slicing/cubing/peeling/dissecting/massacring all your vegetables, meat and fungi (except for the Eryngii mushroom ).
The pork loin block should be disciplined with your knife until they become cubes.
Cook the Eryngii mushrooms in a pot of boiling water and set it aside.
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.
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.
After that is sorted, it’s back to the Japanese Curry! Add some extra virgin olive oil and start frying your ingredients.
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.
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.
Transfer the contents of the frying pan into a pot and add approximately 500 ml of water.
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.
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.
It’s now ready to serve!
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.