Mom's Pork Curry Japanese-Style

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4.5 of 5 (10)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 333.9

Total Fat: 15.4 g
Cholesterol: 43.0 mg
Sodium: 105.2 mg
Total Carbs: 34.6 g
Dietary Fiber: 5.8 g
Protein: 15.7 g

View full nutritional breakdown of Mom's Pork Curry Japanese-Style calories by ingredient

Introduction

This is the meal my kids request most when we get together. I've developed this version based on curry in Japan, and my memories of curries my Mom made. It is a real comfort food, and warms the tum, best in cool weather, but my family loves it any time. It makes a big pot -the serving number is an estimate. It's basically a thickened spicy stew, so easily varied according to your tastes. We love it with lots of potatoes and carrots. Enjoy!

Obviously, this recipe can be made lighter by varying the thickening agent, but I personally don't wish to mess with it. Let me know if you have luck with it. This is the meal my kids request most when we get together. I've developed this version based on curry in Japan, and my memories of curries my Mom made. It is a real comfort food, and warms the tum, best in cool weather, but my family loves it any time. It makes a big pot -the serving number is an estimate. It's basically a thickened spicy stew, so easily varied according to your tastes. We love it with lots of potatoes and carrots. Enjoy!

Obviously, this recipe can be made lighter by varying the thickening agent, but I personally don't wish to mess with it. Let me know if you have luck with it.

Minutes to Prepare: 15

Minutes to Cook: 60

Number of Servings: 12

Ingredients

1 - 2 lbs boneless pork loin, cut in bite-size pieces

3 medium yellow onions, diced

6 stalks celery, sliced

8 c water or stock

2.5 pounds potatoes, cubed

6 carrots, cut into bite-size pieces

1-2 large bay leaves

4 tbsp each butter and oil (like canola)

3/4 c flour

curry powder to taste

Directions

Saute meat until lightly browned in lightly oiled pan. Add onions and celery, cook until translucent. Transfer to large soup pot, add stock or water. If you use water, you may want to add base or bullion to taste. Add bay leaf, potatoes and carrots. Bring to a boil, then simmer until the vegetables are tender. Add salt if needed to taste. Thicken with roux made with butter, oil, and flour. Add curry powder to taste (I use S&B brand from Japan, 6 - 8 tbsp makes it nice and hot). You may toast the curry powder slightly in a small dry skillet before you add it to bring out the aroma. Serve on or beside steamed white rice (I like Botan -short grain Japanese rice), and add soy sauce to taste at the table.

Number of Servings: 12

Recipe submitted by SparkPeople user TADPOLE17.