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The Ultimate King Curry
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Slice one onion (120g) as thinly as possible across the grain for sautéing. The thinner it is, the faster it cooks through.
Onion 2 pieces (240g)
6:53
~3 min
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1
Slice one onion (120g) as thinly as possible across the grain for sautéing. The thinner it is, the faster it cooks through.
Onion 2 pieces (240g)
6:53
~3 min
2
Cut the other onion into rough chunks as an ingredient, rotating it as you cut. Keep it chunky for texture.
7:51
~2 min
3
Cut 130g of carrot into rough chunks without peeling. The inedible outer skin is already removed before shipping, and the thin skin that remains won't bother you once simmered.
8:27
~2 min
4
Scrub the new potatoes with a brush and cut them into rough chunks with the skin on. Remove the eyes, and don't use any with green skin.
9:11
~3 min
5
Cut 250g of sliced pork belly into 3cm widths. Grate the garlic to be added later.
10:19
~3 min
6
Heat 1 tablespoon of vegetable oil in a frying pan and sauté the sliced onion with a pinch of salt over medium-high heat. Cook until it takes on a browned, almost scorched color to develop the Maillard aroma.
11:09
~8 min
7
Add the pork belly and stir-fry, rendering out plenty of the fat.
14:05
~4 min
8
Add all the chunked onion, potato, and carrot, and stir-fry so they get coated in the fat rendered from the pork.
14:52
~3 min
9
Once the vegetables are coated in fat, add 400cc of water, then the kombu dashi, 1 teaspoon of sugar, soy sauce, 1 teaspoon of ketchup, Worcestershire sauce, 1 teaspoon of oyster sauce, and 5g of grated garlic. Cover and simmer over medium heat for 15 minutes.
15:09
~15 min
10
While it simmers, make the Shingen salad. Wash it well, julienne the tough part of the stems, and roughly chop the leaves.
17:38
~5 min
11
Mix 2 tablespoons of olive oil, 2 teaspoons of vinegar, about 3cm of Japanese mustard paste, and 1 to 2 pinches of salt until emulsified to make the mustard dressing. Add a pinch of chicken stock powder if you like.
18:52
~2 min
12
After simmering for 15 minutes, add 90g (half a box) of curry roux and stir until dissolved. If the liquid has reduced, add about 50cc of water and adjust the thickness against the amount of ingredients.
20:23
~3 min
13
To finish, add 10g of butter and let it melt in to deepen the richness and aroma.
21:11
~1 min
14
Arrange the Shingen in a bowl and drizzle the mustard dressing over it once or twice. Serve the rice on a plate, ladle the curry over it, and plate it so the carrot shows to make it look appetizing.
21:36
~3 min
1
Step 1
Slice one onion (120g) as thinly as possible across the grain for sautéing. The thinner it is, the faster it cooks through.
Onion
2 pieces (240g)
2
Step 2
Cut the other onion into rough chunks as an ingredient, rotating it as you cut. Keep it chunky for texture.
Onion
2 pieces (240g)
3
Step 3
Cut 130g of carrot into rough chunks without peeling. The inedible outer skin is already removed before shipping, and the thin skin that remains won't bother you once simmered.
Carrot
130g
4
Step 4
Scrub the new potatoes with a brush and cut them into rough chunks with the skin on. Remove the eyes, and don't use any with green skin.
New potatoes
to taste
5
Step 5
Cut 250g of sliced pork belly into 3cm widths. Grate the garlic to be added later.
Pork belly (sliced)
250g
Grated garlic
5g
6
Step 6
Heat 1 tablespoon of vegetable oil in a frying pan and sauté the sliced onion with a pinch of salt over medium-high heat. Cook until it takes on a browned, almost scorched color to develop the Maillard aroma.
Onion
2 pieces (240g)
Vegetable oil
1 tablespoon
Salt
a pinch
7
Step 7
Add the pork belly and stir-fry, rendering out plenty of the fat.
Pork belly (sliced)
250g
8
Step 8
Add all the chunked onion, potato, and carrot, and stir-fry so they get coated in the fat rendered from the pork.
Onion
2 pieces (240g)
Carrot
130g
New potatoes
to taste
9
Step 9
Once the vegetables are coated in fat, add 400cc of water, then the kombu dashi, 1 teaspoon of sugar, soy sauce, 1 teaspoon of ketchup, Worcestershire sauce, 1 teaspoon of oyster sauce, and 5g of grated garlic. Cover and simmer over medium heat for 15 minutes.
Water
400cc
Kombu dashi (granulated)
to taste
Sugar
1 teaspoon
Soy sauce
to taste
Ketchup
1 teaspoon
Worcestershire sauce
to taste
Oyster sauce
1 teaspoon
Grated garlic
5g
10
Step 10
While it simmers, make the Shingen salad. Wash it well, julienne the tough part of the stems, and roughly chop the leaves.
Shingen (raw-edible zha cai)
to taste
11
Step 11
Mix 2 tablespoons of olive oil, 2 teaspoons of vinegar, about 3cm of Japanese mustard paste, and 1 to 2 pinches of salt until emulsified to make the mustard dressing. Add a pinch of chicken stock powder if you like.
Olive oil
2 tablespoons
Vinegar
2 teaspoons
Japanese mustard paste
3cm
Salt
1 to 2 pinches
Chicken stock powder
a pinch
12
Step 12
After simmering for 15 minutes, add 90g (half a box) of curry roux and stir until dissolved. If the liquid has reduced, add about 50cc of water and adjust the thickness against the amount of ingredients.
Curry roux
90g (half a box)
Water
400cc
13
Step 13
To finish, add 10g of butter and let it melt in to deepen the richness and aroma.
Butter
10g
14
Step 14
Arrange the Shingen in a bowl and drizzle the mustard dressing over it once or twice. Serve the rice on a plate, ladle the curry over it, and plate it so the carrot shows to make it look appetizing.
Shingen (raw-edible zha cai)
to taste
Olive oil
2 tablespoons
Vinegar
2 teaspoons
Japanese mustard paste
3cm
Salt
1 to 2 pinches
Cooked rice
to taste
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The Ultimate King Curry — cook along with the video