Japanese Curry

Ingredients:

1. 1 kg pork cut into bite-size (I use nakkefilet (which is pork neck) from Føtex supermarket, see picture below)

2. 4 potatoes cut into cubes

3. 2 carrots cut into cubes

4. 2 large onions sliced

5. 4 cloves garlic diced

6. 4 cubes of Japanese curry seasoning

7. Just enough water to cover the items in the pot

8. 2 TBS cooking oil

9. 1 TBS ketchup (optional)

10. A handful of frozen peas (optional)

11. A handful of frozen corns (optional)

Directions:

1. Heat cooking oil in pan and add half of the garlic and fry until golden.

2. Add half of the onions and fry until golden.

3. Add carrots and potatoes and fry until golden.

4. Remove from pan.

5. Heat pot with oil, add the remaining half of the garlic and fry until golden.

6. Add meat and fry until golden, but not fully cooked.

7. Add back the vegetables.

8. Fill it with hot water until just covering the items in the pot and bring it to light boil.

9. Add Japanese curry seasoning and mix well, add 1 tablespoon of ketchup (optional, but not more than that), a handful of frozen peas (optional) and frozen corns (optional)

10. Simmer for 15-20 minutes under low fire (no. 2.5 out of 9 of my stove) until the meat is cooked and serve with rice and salad :-)

Additional Information:

This is always a hit with our children. Daddy FECS loves this dish too. It is also a safe dish to bring for potluck - usually most, if not all, guests love it. But having said that, I don't serve this dish so often as the Japanese curry seasoning I believe does contain MSG. Also it does take a bit of time as it takes a lot of peeling, cutting and chopping of the ingredients. I can't believe I only made this post now. It has stayed in my draft box since June 2015! For the pork, I use nakkefilet, as it is very tender and quite forgiving no matter how you cook it. If you are not using nakkefilet, I suggest that you coat the pork with corn starch first before cooking it. I sometimes marinade the pork first with a tablespoon of soy sauce and a dash of salt and pepper, but it's not necessary at all, as the Japanese curry seasoning contains a lot of flavor. 

My preferred pork cut is nakkefilet, as it is tender and quite forgiving.

You can get these Japanese curry seasonings from any Asian grocery stores.

Cut the pork into bite size.

If you are not using "nakkefilet" neck portion of the pork, make it tender by marinading it with 1 tablespoon of soy sauce.

Marinade it with 1 tablespoon of sake (optional)

Marinade it with 1 tablespoon of mirin (optional)

Marinade it with 1 tablespoon of sesame oil (optional)

Add a dash of salt and

pepper.

Mix well.

If you are not using nakkefilet, you may need to coat the pork with a tablespoon of corn starch to make the meat tender.

Mix well.

In a pan, add 1 tablespoon of cooking oil.

And half of the garlic and fry until golden.

Add half of the onions and fry until golden.

Add carrots and

potatoes and fry for a couple of minutes.

Add remaining onions, mix well and fry. Then dish out and set aside.

In the pan, add 1 tablespoon of cooking oil.

Add the remaining half of the garlic and fry until golden.

Add pork and fry until brown.

Add back to the pan the carrots and potatoes.

Add water to just enough to cover the items in the pot...

like this.

Add 4 cubes of Japanese curry seasoning.

Simmer under low fire for 15-20 minutes (no. 2.5 on my stove).

Now it's done :-) If you wish, you can...

Add 1 tablespoon of ketchup and mix well (optional)

Add a handful of frozen peas.

Add a handful of frozen corns.

Mix well.

Now it's done :-)

Serve :-)