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.
50 g *Adjust to how spicy you'd like the curry to be
Hot cooked rice
4 servings' worth
Blanch tomato in hot water, peel the skin and chop. Grate the onion and carrot.
Combine [A] ingredients in a pot and boil. Add pork sliced into bite-sized pieces. Cook while removing any scum.
Add tomato and grated vegetables from Step 1. Simmer for 5 minutes. Remove any scum that might float and foam up at the top.
Slice hard ends off the shimeji mushrooms and add to the pot. Also add the frozen snow peas and simmer.
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.
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.
Mushrooms are low in calories, but are full of fiber. They also have a nice texture and make a dish more satisfying. That's why they're a superb ingredient that's also easy on your wallet. Yakiniku sauce is made of a combination of fruity sweetness and aromatic richness, which cuts down on cooking time when making curry!