Japanese-style Curry Sauce Rice Bowl

Japanese-style Curry Sauce Rice Bowl

A very nutritious dish! You can eat a lot of rice with the curry flavoured sauce.

Ingredients: 2 servings

Thinly sliced pork
100 g
Bean sprouts
70 g
Garlic chives
1/2 bunch
Shiitake mushroom
Silken tofu
1/2 block
150 ml
Soy sauce
1/2 to 2 tablespoons
1 tablespoon
1/2 to 1 tablespoons
Curry powder
1/2 to 1 tablespoon
Sesame oil
1 tablespoon
1 tablespoon
2 tablespoons


1. Julienne the pork slices and carrot. Cut the garlic chives into 4 to 5 cm lengths. Reconstitute the shitake mushroom and then julienne.
2. Drain the tofu. Wrap the tofu with paper towels and microwave at 600 W for 2.5 minutes. Cut into 1.5 cm cubes.
3. Heat sesame oil in a frying pan. Break the pork and add to the pan with curry powder. Add the carrot and shitake and stir fry.
4. Pour in water and bring to the boil. Skim the scum off and season with the soy sauce, sake and sugar. Add the bean sprouts, garlic chives and tofu.
5. Check the taste and then add katakuriko dissolved in water (1 tablespoon of katakuriko and 2 tablespoons of water) to thicken.
6. Done! Serve with rice (I used mixed grain rice for a nutritious boost).

Story Behind this Recipe

This is my mother's creation.
My little brother used to love this and asked her to cook it often.