according to the curry roux's package instructions
Japanese dashi stock powder
2 to 3 tablespoons
Solid curry roux
Cooked white rice
Discard the hard end of the shimeji, maitake, and enoki mushrooms. Separate the clumps into smaller bits.
Diagonally cut the Japanese leek.
Heat oil in a frying pan, then add in the pork and stir-fry.
Once the pork gets a nice white colour, add the mushrooms and leek from the previous steps. Cook until they soften.
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.
Now dissolve the miso into the mixture.
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.
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.
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!!!
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!
I cooked it with mince meat as a substitute for thinly-sliced pork chunks. It was also very yummy!!
Try this, too!
Story Behind this Recipe
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 like. Miso adds saltiness so when you add soy sauce in Step 8, please adjust according to taste. I use mild taste curry roux for kids and sprinkle garam masala on the top for adults.