JAPANESE PORK CURRY
Japanese Pork Curry - With a little help from a store, you can create a super easy curry dinner (5 ingredients) in less than 30 minutes!
Provided by Georgie
Categories Main course
Time 25m
Number Of Ingredients 8
Steps:
- In a medium pot, brown the meat in oil.
- Add all the vegetables and water. Bring the mixture to a boil.
- Place a lid on the pot and reduce the heat. Continue to boil until potato is tender, approximately 15 minutes.
- Add the Japanese curry sauce mix/roux to the pot. Stir until the curry mix is completely dissolved. Simmer for a couple more minutes.
- Serve over cooked rice.
JAPANESE PORK CUTLET (TONKATSU) WITH CURRY RECIPE BY TASTY
Here's what you need: white rice, boneless pork chops, salt, pepper, shiso leaves, mozzarella cheese, flour, eggs, panko breadcrumbs, oil, oil, onion, medium potatoes, medium carrot, water, japanese curry paste
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season the pork chops on both sides with salt and pepper.
- Cut a large slit through the side of the pork chops.
- Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
- Repeat with the remaining pork chops.
- Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
- Repeat with the other pork chops.
- Heat oil over medium-high heat until about 360°F (185˚C).
- Fry the pork chops one at a time until golden brown, then drain on a paper towel.
- Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
- Lower the heat and simmer for about 10 minutes.
- Add the curry paste, then stir until dissolved.
- Cook for another 10 minutes on low heat, then set aside.
- Slice the pork cutlets into ½-inch (1-cm) slices.
- To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
- Enjoy!
Nutrition Facts : Calories 1451 calories, Carbohydrate 155 grams, Fat 59 grams, Fiber 5 grams, Protein 71 grams, Sugar 9 grams
JAPANESE CURRY
Japanese curry is different from Indian or Thai curries. It is more of a brown stew and it can be mild or spicy, depending on your tastes. The curry roux, from no heat to very spicy, can be bought at any international grocery store. It can be served over white rice or with udon noodles. This recipe is very flexible; it can easily be made for more or less people. It can also be frozen (don't put the potatoes in).
Provided by MMSVA
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
- Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 40 g, Cholesterol 49.4 mg, Fat 15.4 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 6.2 g, Sodium 292.8 mg, Sugar 6.5 g
JAPANESE-STYLE CURRY (KAREI RAISU)
I love the classic combination of beef, potato, and carrot cooked in a saucy, slightly sweet curry and ladled next to white rice. You can use whatever meat and vegetables you want, but for me, curry has two unbreakable rules: First, make sure that meat is nice and fatty. Second, embrace the premade blocks of Japanese curry roux. Curry is not health food, but neither are the deep-fried pork cutlets called tonkatsu, and I'm not planning to give those up either, no matter what my wife says!
Provided by Masaharu Morimoto
Categories Curry Beef Rice Potato Dinner
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat the butter and oil in a medium pot over medium-high heat until the butter melts and bubbles. Add the onion and cook, stirring occasionally, until it's translucent and slightly wilted, about 5 minutes. Add the beef and cook, stirring occasionally, just until the pieces are no longer pink on the outside, about 5 minutes.
- Add potatoes and carrots, stir well, and add 7 cups of water. Bring the water to a boil over high heat, skim off any froth that appears on the surface, then reduce the heat to maintain a strong simmer. Cook, stirring occasionally, until the beef is very tender, about 1 hour. Add the curry paste and salt and continue cooking, stirring and scraping the bottom frequently, for 15 minutes more. To store, cool to room temperature and keep in an airtight container in the fridge for up to 3 days.
- Divide the rice among shallow bowls, spoon on the curry, and serve immediately.
MOM'S PORK CURRY JAPANESE-STYLE
This is the meal my kids request most when we get together. I've developed this version based on curry in Japan, and my memories of curries my Mom made. It is a real comfort food, and warms the tum, best in cool weather, but my family loves it any time. It makes a big pot -the serving number is an estimate. It's basically a thickened spicy stew, so easily varied according to your tastes. We love it with lots of potatoes and carrots. Enjoy!Obviously, this recipe can be made lighter by varying the thickening agent, but I personally don't wish to mess with it. Let me know if you have luck with it.
Categories Beef/Pork Asian Asian Beef/Pork Dinner Beef/Pork Dinner
Yield 12
Number Of Ingredients 10
Steps:
- Saute meat until lightly browned in lightly oiled pan. Add onions and celery, cook until translucent. Transfer to large soup pot, add stock or water. If you use water, you may want to add base or bullion to taste. Add bay leaf, potatoes and carrots. Bring to a boil, then simmer until the vegetables are tender. Add salt if needed to taste. Thicken with roux made with butter, oil, and flour. Add curry powder to taste (I use S&B brand from Japan, 6 - 8 tbsp makes it nice and hot). You may toast the curry powder slightly in a small dry skillet before you add it to bring out the aroma. Serve on or beside steamed white rice (I like Botan -short grain Japanese rice), and add soy sauce to taste at the table.
Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories
HOW TO COOK BASIC JAPANESE PORK CURRY FROM HAIKYU!!
Steps:
- Slice the onions and peel and cut the carrot in rolling wedges.
- Cut the potatoes into bite size pieces.
- Season a pork belly with a little bit of salt and pepper and cut into bite size pieces.
- Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.
- Add the pork and cook until it's no longer pink.
- Add the carrot and potatoes mix well to coat with oil. (If you are using potatoes that are easily broken up, add them later.)
- Add a water and bay leaf and bring it to a boil. Once boiling, using a small fine-mesh strainer, skim the scrum from the surface of the broth.
- Cover and simmer over medium heat for 20 minutes. If the heat is too high, lower the heat slightly.
- (You can make curry roux from scratch while the curry ingredients are simmering. Scroll up to see the recipe.)
- Add the potatoes and cook until the potatoes are tender, about 10-15 minutes.
- Add the pre-cooked curry roux powder to the pot.
- Stir slowly over low heat until melted.
- Cook over low heat for 8 to 10 minutes until the sauce begins to thicken. Taste and add 1-2 tablespoons of curry roux if you find it missing something.
TONKATSU (JAPANESE-STYLE CRISPY FRIED PORK CUTLETS)
Recipe for popular Japanese-style fried pork. Serve plain with Japanese-style barbeque sauce or serve on top of curry, ramen, udon, and more!
Provided by otaku
Categories World Cuisine Recipes Asian Japanese
Time 24m
Yield 4
Number Of Ingredients 8
Steps:
- Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
- Whisk egg and soy sauce together in a small bowl.
- Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
- Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
- Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 15.6 g, Cholesterol 62.1 mg, Fat 26 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 4.2 g, Sodium 420.8 mg, Sugar 0.1 g
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