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Our Family's Curry Hot Pot

Our Family's Curry Hot Pot

Why don't you make a family style curry hot pot with your favorite vegetables? Use your favorite Japanese curry roux! We use the spicy variety.

Ingredients: 4 servings

Japanese curry roux (store-bought)
100 g
Water
1 liter (1,000 ml)
Kombu
about 5 x 5 cm
Mentsuyu (3x concentrate)
3 tablespoons
Other Ingredients
Tofu
1 block
Napa cabbage
1/4
Bean sprouts
300 g
Japanese leeks
2
Carrot
100 g
Pork
300 g

Steps

1. In a pot, soak the konbu seaweed in 1000 ml of water for about 20 minutes. Turn on the heat and bring to a simmer.
2. When the water starts to simmer, add the curry base and mentsuyu. Simmer over medium heat and dissolve the curry roux.
3. Add the other ingredients starting with the ones that take longer to cook, such as the meat and stalk of the napa cabbage.
4. If you add the ingredients gradually as you eat, they won't be over-cooked.

Story Behind this Recipe

There is nothing special to it, but we put konbu seaweed in the pot for extra flavor.