Japanese Curry
Ingredients
Main ingredients
- Pork Shoulder 210 g
- Maxim KANU Mild Roast Americano 1 개
- Butter 10 g
- Sauteed Onion 74 g
- Boiled Carrot 120 g
- Steamed Potato 120 g
- S&B Japanese Curry Block (Extra Hot) 81 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
75.92 g
33%
Protein
53.52 g
23%
Fat
45.39 g
44%
Cooking steps
-
1
Cut onion, potato, carrot, and pork into bite-sized pieces.
-
2
Add oil to a pan and stir-fry the pork.
-
3
Add onion, potato, and carrot and stir-fry together.
-
4
Pour in water and bring to a boil.
-
5
Add curry blocks and dissolve them.
-
6
Simmer on low heat for 10 minutes.
-
7
Serve the finished curry over rice.
