Name: Japanese Curry Don (Kare Don)
Yield: Serves 2
Cuisine: Japanese
Ingredients: Chopped spring onions (scallions) for garnishing; Pickles as side dish; Deep-fried bean curd puff (aburaage) ½ piece; Japanese leek 1 stalk; Pork belly 200 g (7 oz), sliced into 4-cm (1¾-in) lengths; Canola oil 1 Tbsp; Japanese stock (dashi) 500 ml (16 fl oz / 2 cups); Japanese curry powder 1 tsp; Mirin 1 Tbsp; Instant curry cube 40 g (1⅓ oz); Koikuchi soy sauce 1 Tbsp; Water 3 Tbsp; Potato starch 1½ Tbsp; Steamed rice 400 g (14 oz); Shiitake mushrooms 6

Preparation info

Serves
2

Difficulty
Easy

Appears in

Donburi

By Aki Watanabe

Published 2022

About

Japanese curry is great with udon, a type of white wheat noodles, too. Use vegetables of your choice, such as spinach, yellow onion or carrot.

Ingredients

Shiitake mushrooms 6
Japanese leek 1 stalk
Deep-fried bean curd puff (aburaage) ½

Method

Remove stems from mushrooms. Wipe mushrooms with a damp paper towel and slice into 1 cm (½ in) thick pieces.
Taking only the white part of the leek, slice diagonally into 1-cm (½-in) lengths.
Blanch bean curd puff briefly and cut into 3-cm (1¼-in) strips.
Heat oil in a pot. Stir-fry pork belly over medium-high heat until it browns. Add mushroom