Recipe: Tasty Standard Dish at My Home - Easy Japanese-Style Mushroom Curry

Standard Dish at My Home - Easy Japanese-Style Mushroom Curry. Great recipe for Standard Dish at My Home - Easy Japanese-Style Mushroom Curry. Making curry usually takes time to stew and the same flavour is boring every time, so I thought up a recipe that doesn't take so much time and has my flavour in a Japanese style! You can use whichever mushrooms you.

You can use whichever mushrooms you like. Keema Curry is an Indian curry made of ground meat and minced vegetables. Keema Curry (キーマカレー) is a traditional Indian curry dish made of ground meat, minced vegetables, and spices. You can have Standard Dish at My Home - Easy Japanese-Style Mushroom Curry using 13 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Standard Dish at My Home - Easy Japanese-Style Mushroom Curry

1. You need 1 of packet Shimeji mushrooms.
2. Prepare 1 of packet Maitake mushrooms.
3. You need 1 of packet Enoki mushrooms.
4. It's 1 of Japanese leek (or green onion).
5. Prepare 300 grams of Thinly sliced pork chunks.
6. Prepare 1 tbsp of Cooking oil.
7. It's 1 of according to the curry roux's package instructions Water.
8. It's 2 tbsp of Sake.
9. It's 1 tbsp of Japanese dashi stock powder.
10. Prepare 2 of to 3 tablespoons Miso.
11. You need 1 box of Solid curry roux.
12. It's 1 dash of Soy sauce.
13. Prepare 1 of Cooked white rice.

Alternatively, you can go for soft-boiled eggs. Then add them into the curry once the sauce is done. Also, feel free to throw in any type of mushroom, protein or other vegetables into the curry. I kept it simple and used Enoki Mushrooms.

Standard Dish at My Home - Easy Japanese-Style Mushroom Curry instructions

1. Discard the hard end of the shimeji, maitake, and enoki mushrooms. Separate the clumps into smaller bits..
2. Diagonally cut the Japanese leek..
3. Heat oil in a frying pan, then add in the pork and stir-fry..
4. Once the pork gets a nice white colour, add the mushrooms and leek from the previous steps. Cook until they soften..
5. Add the water, sake, and Japanese dashi stock powder. When it boils, skim off the scum and simmer for a further 5-10 minutes over low to medium heat..
6. Now dissolve the miso into the mixture..
7. Turn heat off, then add the crushed roux. Mix them well. Once the roux melts, turn down the heat. Simmer another 3-5 minutes over low heat and keep stirring..
8. Taste it first then drizzle on a little soy sauce. Please adjust the soy sauce amount as it might be quite salty depending on the miso..
9. Serve rice on the plate then pour curry over it. It's ready to eat! If you prefer it spicier, sprinkle on some garam masala. Nice!!!.
10. If you've got leftovers, try making curry udon noodles the next day. Add the water and mentsuyu (Japanese noodle dipping sauce) to make a soup and then add udon noodles. Sprinkle finely chopped green onion and shichimi spice at the end and serve!.
11. I cooked it with mince meat as a substitute for thinly-sliced pork chunks. It was also very yummy!! Try this, too!.

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