Quick5.0(1)

10-Minute Makanai Curry

Name: 10-Minute Makanai Curry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: pork belly (sliced thinly) 100g; onion 1; carrot 1/2; garlic 1 clove; ginger 1 clove; sesame oil to taste; salt a pinch; pepper a pinch; doubanjiang 1 teaspoons; curry powder 1 tablespoons; water 300ml; chicken bouillon 1 tablespoons; sugar 1/2 tablespoon; soy sauce 1 tablespoons; oyster sauce 1 tablespoons; potato starch 1 tablespoons; rice to taste; 福神漬け to taste; zha cai to taste; chili oil to taste

An authentic Chinese-style curry that delivers full flavor even when time is tight. The combination of curry powder and Chinese seasonings creates depth in record time.

中華料理Rice DishMain2 servings15 min(Prep 5 min + Cook 10 min)600 kcal

Beginner Quick

武島たけしの極み飯 / Kiwami-Meshi

66recipes·28cooked

INGREDIENTS

Ingredients

2 servings

Step 1

Slice the onion thinly.

onion1

Step 2

Slice or julienne the carrot.

carrot1/2

Step 3

Mince the garlic and ginger.

garlic1 clove
ginger1 clove

Step 4

Heat sesame oil in a frying pan and gently saute the minced garlic and ginger over low heat until fragrant.

garlic1 clove
ginger1 clove
sesame oilto taste

Step 5

Increase heat, add the pork belly, and saute until about 70% cooked. Season with salt and pepper.

pork belly (sliced thinly)100g
salta pinch
peppera pinch

Step 6

Add the onion and carrot and saute until lightly softened. Add doubanjiang and curry powder and toss to coat, releasing the aromas.

onion1
carrot1/2
doubanjiang1 teaspoons
curry powder1 tablespoons

Step 7

Add the broth (water with chicken bouillon dissolved in), then chicken bouillon powder, sugar, soy sauce, and oyster sauce. Simmer 1-2 minutes to meld.

water300ml
chicken bouillon1 tablespoons
sugar1/2 tablespoon
soy sauce1 tablespoons
oyster sauce1 tablespoons

Step 8

Lower the heat, gradually add the potato starch slurry while stirring to thicken. Once thickened, increase heat and bring to a brief boil.

potato starch1 tablespoons

Step 9

Plate rice and ladle the curry on top. Serve with fukujinzuke, zha cai, and chili oil if desired.

riceto taste
福神漬けto taste
zha caito taste
chili oilto taste

INSTRUCTIONS

Instructions

1
Slice the onion thinly.
0:28
2
Slice or julienne the carrot.
0:47
3
Mince the garlic and ginger.
1:10
4
Heat sesame oil in a frying pan and gently saute the minced garlic and ginger over low heat until fragrant.
1:53
5
Increase heat, add the pork belly, and saute until about 70% cooked. Season with salt and pepper.
2:06
6
Add the onion and carrot and saute until lightly softened. Add doubanjiang and curry powder and toss to coat, releasing the aromas.
2:20
7
Add the broth (water with chicken bouillon dissolved in), then chicken bouillon powder, sugar, soy sauce, and oyster sauce. Simmer 1-2 minutes to meld.
3:06
8
Lower the heat, gradually add the potato starch slurry while stirring to thicken. Once thickened, increase heat and bring to a brief boil.
4:02
9
Plate rice and ladle the curry on top. Serve with fukujinzuke, zha cai, and chili oil if desired.
4:39

TIPS

Tips

1
辛いのが苦手な場合は、豆板醤の量を減らすか、入れなくても良い。
2
カレールーを使う場合は、調味料を最小限にする。
3
隠し味にオイスターソースを加えることで、コクが増す。
4
ラー油はごま油タイプがおすすめ。

REVIEWS

Reviews

5.0

(1)

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