Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp butter
  • 1 large onion, sliced thinly (approximately 10 oz)
  • 1 tsp grated garlic (approximately 1 clove)
  • 1 tsp grated ginger
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 1/2 cup water
  • 1 1/2 cup chicken stock
  • 1/4 cup sake
  • 4.2 oz.Japanese curry block (mild or hot or extra hot)
  • 1 cup warm cooked rice, 1 portion cooked udon (cooked by following the package) or any starch you’d like to serve with
  • 1 1/4 cup curry base
  • 4 to 5 asparagus, cut into bite size
  • 4 to 5 cherry tomato, cut into bite size
  • 1 1/4 cup curry base
  • 4 oz shabushabu pork
  • 1 poached egg
  • 1 1/4 cup curry base
  • 1 serving tonkatsu, Japanese style pork cutlet, cooked sliced and ready to go
  • 1 1/4 cup curry base
  • 3 to 4 pieces karaage
  • 1 poached egg
  • 1 green onion, chopped

Instruction

  • Heat a medium size pot to over medium low heat; add butter and let it melt completely.
  • Add onion, garlic, ginger, salt and pepper and stir. Let the onion caramelize for 25 minutes or longer until it’s soft, tender and light yellow-ish brown color. Stir occasionally, especially when it start stick on to the bottom.
  • Meanwhile, mix water, chicken stock and sake; pour to the pot. Scraping the bottom of the pot using an wooden spoon.
  • Bring soup to boil over high heat; add Japanese curry blocks direct into the pot. Stir so Japanese curry blocks will dissolve to the liquid. Reduce heat to medium low and simmer for 5 minutes. Now, it’s ready to serve as you wish with your choice of starch, protein & veggies!!
  • Bring curry base to simmer, add asparagus and tomato. Simmer for 2 to 3 minutes or until the vegetables are cooked to your taste. Serve over warm cooked rice.
  • Bring curry base to simmer, add shabushabu pork pieces one by one, just like you are doing shabushabu (Japanese hot pot). Simmer for 2 to 3 minutes or until the pork is fully cooked. Serve over warm cooked rice along with poached egg.
  • For Tonkotsu CurryBring curry base to simmer. Serve over warm cooked rice and top with tonkatsu.
  • For Karaage UdonBring curry base to simmer. Serve over warm cooked udon noodles and top with karaage, poached egg and chopped green onion. Enjoy!