JAPANESE CURRY PORK RECIPES

JAPANESE PORK CURRY BOWL RECIPE | YUMMLY

Japanese Pork Curry Bowl Recipe | Yummly image

This flavorful, fragrant curry is a hearty comfort food. It makes a great meal all year round, but it's particularly wonderful on chilly nights when you want to enjoy a hearty bowl of something steaming. Pork and vegetables make up the recipe's foundation, but the flavor is truly elevated by Asian-inspired flavors like red miso, fresh ginger, and curry. Serve it over sticky Japanese rice for a one-bowl meal, or accompany it with a fresh salad or pickled vegetables. ## Japanese Curry Roux This recipe calls for Japanese brick curry, which can typically be found at most grocery stores or specialty Asian grocery stores. It's very easy to use — simply add it to your dish for that delicious curry flavor. These bricks are available in a hot, medium, or mild options. ## Japanese Curry Vs Indian Or Thai Curry You may be curious to know how Japanese curry is different from Indian curry. This classic Japanese food is thicker and has a milder flavor than other types, and is often made with curry roux or a curry sauce mix, as mentioned above. Many Indian and Thai curries are made with coconut milk and curry powder and other spices, instead of a curry brick. Many Japanese curries occasionally incorporate other ingredients such as Worcestershire sauce, soy sauce, or tomato paste to deepen the flavor, but you can always opt to omit them, as this recipe suggests. ## Variations _Bread your pork:_ Breaded pork cutlets with curry sauce is very popular among Japanese cuisine. To try this option, coat your pork in panko breadcrumbs and fry it, before slathering in curry sauce and combining with the vegetables. _Serve over noodles instead of rice:_ If you don't like rice, you can top udon noodles, soba noodles, or rice noodles with your curry. Add a splash of soy sauce to for a bit of umami flavor to your bowl. _Use chicken breasts, steak or seafood instead of pork:_ Instead of pork, feel free to try a different type of protein, or even use vegetables like butternut squash or sweet potatoes. Just be sure to chop whatever protein or vegetables you use into bite-sized pieces. ## Make-Ahead Meal The total time to make this Japanese-style curry is less than an hour, making it easy to put together any night of the week. You can also choose to meal prep this dish over the weekend, and enjoy it all week long. The curry can be refrigerated for up to five days or frozen for up to three months.

Provided by Pork

Categories Main Dishes

Total Time 55 minutes

Yield 4

Number Of Ingredients 20

Ingredients

1 1/3 pounds pork loin small dice
1 tablespoon olive oil
1 tablespoon cumin seed
1 tablespoon unsalted butter
2 medium carrots peeled and diced
1 yellow onion minced
1 stalk celery finely grated
1 clove garlic finely grated
1/2 inch fresh ginger piece, finely grated
2 yukon gold potatoes peeled and diced
1 tablespoon ketchup
1 tablespoon paprika
1 1/2 teaspoons red miso
1 cup pork stock
1 bay leaf
1/2 curry x 1/2 inch piece Japanese brick
2 teaspoons rice vinegar
salt
pepper
4 cups steamed white rice

Steps:

For the Curry: Place a small Dutch oven over medium heat and add the oil. Add the cumin seeds and toast for a few minutes until fragrant. Add half of the pork loin and allow it to get some color, about 7-8 minutes, remove with a slotted spoon and reserve. Repeat with the second half of pork loin and when lightly browned after 7-8 minutes, add back the first batch of pork. Add butter, add the carrots and onions and sweat the vegetables about 4-5 minutes until they start to get tender and the onions become slightly translucent, then add rest of ingredients and simmer over low heat 10 minutes or until the pork and vegetables are tender and the sauce has thickened.
Serve the pork curry with steamed rice and sides of buttered corn and quick pickled kale.

JAPANESE PORK CUTLET (TONKATSU) WITH CURRY RECIPE BY TASTY

Japanese Pork Cutlet (Tonkatsu) With Curry Recipe by Tasty image

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

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 cups white rice, cooked
4 boneless pork chops
salt, to taste
pepper, to taste
4 shiso leaves
4 slices mozzarella cheese
½ cup flour
3 eggs
3 cups panko breadcrumbs
oil, for frying
1 tablespoon oil
½ onion, sliced
2 medium potatoes, cubed
1 medium carrot, diced
3 cups water
? cup japanese curry paste

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, CarbohydrateContent 155 grams, FatContent 59 grams, FiberContent 5 grams, ProteinContent 71 grams, SugarContent 9 grams

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Reviews 5
Total Time 45S
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