We generally make vegan curry or chicken curry, but this recipe from Nancy Singleton Hachisu’s “Japan: The Cookbook” called for thinly sliced pork shoulder. Everything we’ve made from this cookbook is amazing, and this recipe is no different. To make this Lifestyle compliant during the Whole Life Challenge we replaced mirin with sake and canola oil with olive oil. Otherwise, this is fairly close to the original recipe.
Japanese Curry Rice
- 2/3 lb pork shoulder thinly sliced
- 1 tbsp extra virgin olive oil
- 1/2 tbsp sesame oil
- 1 bunch green onion finely chopped
- 2 tbsp fresh ginger finely chopped
- 1 quart Chicken Broth
- 2 large carrots diced
- 1 1/5 lb potatoes peeled and diced
- 3 tbsp curry powder
- 1 tbsp potato starch dissolved in 2 tbsp water
- 2 tsp sake
- 2 tbsp soy sauce gluten-free
- 2 cups Japanese rice prepared
- Ask your butcher to machine slice the pork shoulder for you. At home, cut the slices into 1 1/2 inch thick strips.
- Add both oils to a medium pot over medium heat; once the oils are hot, add the pork slices. Stir-fry for 1-2 minutes, then add the green onion and stir for 5 minutes or until the pork has browned and the onions are softened. Add the ginger in the last two minutes before the pork and onion are done.
- Add the chicken broth and deglaze the pan. Bring to a boil over high heat; add the carrots and potatoes, and cook 5-7 minutes or until just cooked through.
- In a separate bowl, mix the curry powder with a small amount of boiling broth to make a slurry; add that back to the pot. Add the potato starch mixture, sake, and gluten-free soy sauce and simmer until thickened, up to 10 minutes. Stir to ensure the bottom of the pan isn't browning or sticking; if that happens, turn the heat down.
- Serve on top of prepared Japanese rice and enjoy!