Japanese Root Vegetable Curry with Cut Vegetables

Name: Japanese Root Vegetable Curry with Cut Vegetables
Total time: 30 min
Yield: 2 Porzioni
Ingredients: 🍚 2 bowls of cooked rice (400g); 🐖 150g thinly sliced pork; 🧅 1 onion, sliced into 5mm pieces; 200g pre-cut root vegetables (for Chikuzen-ni); 1 tbsp salad oil; 💧 500ml water; 1 tbsp mentsuyu (3x concentrated); 40g curry flakes; 🌱 Chopped green onion, as needed

Costo $10, salva $5

Fonte: Recommended by CookPal

30 Min
2 Porzioni
$10

Japanese Root Vegetable Curry with Cut Vegetables

Costo $10, salva $5

Fonte: Recommended by CookPal

30 Min
2 Porzioni
$10

INGREDIENTI

Main Ingredients
- 🍚 2 bowls of cooked rice (400g)
- 🐖 150g thinly sliced pork
- 🧅 1 onion, sliced into 5mm pieces
- 200g pre-cut root vegetables (for Chikuzen-ni)
Seasoning and Cooking
- 1 tbsp salad oil
- 💧 500ml water
- 1 tbsp mentsuyu (3x concentrated)
- 40g curry flakes
Garnish
- 🌱 Chopped green onion, as needed

PASSI

Slice the onion in half and cut into 5mm slices.

Heat salad oil in a pot over medium heat. Add pork and stir-fry until the color changes. Add onion and pre-cut vegetables, and stir-fry for about 3 minutes until the onion becomes translucent.

Add water and mentsuyu to the pot, stir, and bring to a boil. Cover with a lid and simmer on low heat for about 15 minutes.

Add curry flakes to the pot and stir until thickened, cooking for about 5 minutes.

Serve the curry over bowls of rice and garnish with chopped green onion.

NUTRIENTI

Per 1 porzione

🔥

450

Calorie

20g
Proteine
60g
Carboidrati
10g
Grassi

💡 Suggerimenti

You can substitute pork with chicken or tofu for a different protein option.Using pre-cut vegetables saves time and effort in preparation.Adjust the amount of mentsuyu to your taste preference for sweetness and saltiness.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.