Yummy Mushroom Curry in 15 Minutes

Yummy Mushroom Curry in 15 Minutes

Yakiniku sauce is what produces the sophisticated savoriness in this dish! Cut down on cooking time while making the most of its fruity sweetness and rich flavor. This is a juicy and healthy curry that's filled with lots of mushrooms.

Ingredients: 4 servings

Thinly sliced pork
100 g
Shimeji mushrooms
200 g
Frozen snow peas
50 g
100 g
50 g
200 g
┌ Water
600 ml
│ Soup stock cube
└ Bay leaf
Spicy yakiniku sauce
4 tablespoons
Curry roux (store-bought)
50 g *Adjust to how spicy you'd like the curry to be
Hot cooked rice
4 servings' worth
Fresh parsley
to taste


1. Blanch tomato in hot water, peel the skin and chop. Grate the onion and carrot.
2. Combine [A] ingredients in a pot and boil. Add pork sliced into bite-sized pieces. Cook while removing any scum.
3. Add tomato and grated vegetables from Step 1. Simmer for 5 minutes. Remove any scum that might float and foam up at the top.
4. Slice hard ends off the shimeji mushrooms and add to the pot. Also add the frozen snow peas and simmer.
5. After the shimeji mushrooms are cooked thoroughly, turn the heat off. Dissolve curry roux and season with yakiniku sauce. Continue simmering for another 5 minutes.
6. Dish up rice and pour over the curry. Sprinkle on parsley as a garnish.

Story Behind this Recipe

Last time I used Ebara-brand yakiniku sauce to make curry, and it was delicious! This time, I made a juicier curry, with shimeji mushrooms as a base ingredient, and added tons of tomatoes. This is really tasty and great with rice! My boyfriend really loved it.