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🇯🇵🍛 JAPANESE CURRY UDON 🍛🇯🇵 Current obsession: Japanese curry 🤤🤤 Actually, this obsession has never really gone away. There's always a little craving for it and with the recipe being this easy, I wonder why I don't cook this more often. I used pork mince here, though beef mince will work nicely too. Save this to your collection of everyday speedy meals. Enjoy! 😘😘
For the curry, serves 2:
Japanese Curry Sauce (makes 2-3 very saucy servings)
1 x tablespoon vegetable oil
1 x small onion, diced
1 x garlic gloves, minced
1 x teaspoon minced ginger
2 x tablespoon medium curry powder
1 x teaspoon turmeric
1 x teaspoon light soy sauce (adjust to taste)
1 x tablespoon brown sugar
1 x heaped tablespoon plain flour
300ml chicken/vegetable stock
250g pork mince
1 x medium carrot, diced
1 x medium potato, diced
In a saucepan on a medium high heat, pour in the oil and fry the onion for 3-4 mins until translucent. Add the minced garlic, ginger, and pork mince, fry until the meat is golden and crispy. Add the potato, carrots, curry powder, turmeric, soy sauce, sugar, and plain flour, and cook for a couple of minutes. Slowly add the stock, keep stirring until a smooth sauce forms. Bring to a boil, and simmer for 10 minutes until the vegetables have cooked through. Serve with your choice of noodles or rice.
Tip: for a thicker sauce, make a cornflour slurry (half a teaspoon cornflour, 1 x tablespoon cold water), give it a good stir and pour into the curry sauce whilst continually stirring on a low/medium heat 👌🏼👌🏼
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