You can instantly make restaurant-style curry rice with just 3 main ingredients, dashi soup stock granules, and store-bought curry roux. This is simpler than regular curry, and it cooks fast. It has a nice flavor from the delicious ingredients mingled with a Japanese-style curry base. You can make curry udon if you pour it over udon noodles.
Break apart the meat, diagonally slice the green onions, and cut the aburaage into 1 cm strips.
Heat a pot on medium, lightly coat with cooking oil, and sauté the meat. Lightly sprinkle with sake, boil off the alcohol, add the aburaage, and sauté until they wilt.
Add the soup stock, turn the heat up to high, bring to a boil, and remove the scum.
Turn off the heat, add the curry roux, and dissolve.
Reduce to a low or medium heat, and add the green onions. Thicken with water dissolved katakuriko if you like.
Pour over rice, scatter with the diagonally-sliced green onions, and it is done. Feel free to season with shichimi spice if you like.
Story Behind this Recipe
I really liked the curry rice bowl that I ate at my favorite udon restaurant a long time ago, but I can't get it anymore, so I decided to make it myself. Without using unnecessary seasonings, this can become a fairly authentic taste using just these fundamental ingredients.
Unlike regular curry, there is is no need to simmer this. The meat will toughen if you overcook it, so quickly sautéing and bringing it to a simmer once is OK. The aburaage is used to draw the flavor out, so I sautéed it together without draining the oil. This saves time; it's killing two birds with one stone! You can adjust the spiciness by changing the curry roux, or adding curry powder while tasting.