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Before you jump to Japanese-style Curry Sauce Rice Bowl recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is today a lot more popular than it used to be and rightfully so. Poor diet is a contributing factor in illnesses such as heart disease and hypertension which can place a drain on the economy. While we’re always being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. It is likely that many people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, though, to make several small changes that can start to make a difference to our day-to-day eating habits.
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As you can see, it is not difficult to start making healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to japanese-style curry sauce rice bowl recipe. To cook japanese-style curry sauce rice bowl you need 14 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Japanese-style Curry Sauce Rice Bowl:
- Provide 100 grams Thinly sliced pork
- Provide 70 grams Bean sprouts
- Provide 1/2 bunch Garlic chives
- Get 1/8 Carrot
- Use 1 Shiitake mushroom
- Prepare 1/2 block Silken tofu
- Get 150 ml Water
- Prepare 1/2 to 2 tablespoons Soy sauce
- Take 1 tbsp Sake
- Use 1/2 to １ tablespoons Sugar
- Prepare 1/2 to 1 tablespoon Curry powder
- Take 1 tbsp Sesame oil
- Provide 1 tbsp Katakuriko
- Provide 2 tbsp Water
Steps to make Japanese-style Curry Sauce Rice Bowl:
- Julienne the pork slices and carrot. Cut the garlic chives into 4 to 5 cm lengths. Reconstitute the shitake mushroom and then julienne.
- Drain the tofu. Wrap the tofu with paper towels and microwave at 600 W for 2.5 minutes. Cut into 1.5 cm cubes.
- Heat sesame oil in a frying pan. Break the pork and add to the pan with curry powder. Add the carrot and shitake and stir fry.
- Pour in water and bring to the boil. Skim the scum off and season with the soy sauce, sake and sugar. Add the bean sprouts, garlic chives and tofu.
- Check the taste and then add katakuriko dissolved in water (1 tablespoon of katakuriko and 2 tablespoons of water) to thicken.
- Done! Serve with rice (I used mixed grain rice for a nutritious boost).
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