Ingredients(4 servings)
| Pork (sliced) |
300 g |
|---|---|
| Onion (sliced) |
200 g |
| Carrot (bite-sized) |
100 g |
| Sweet potato (bite-sized) |
200 g |
| Vegetable oil |
2 Tbsp |
|
【A】(Chicken broth can be substituted)
Bonito Dashi powder (bonito soup stock) |
４ｇ |
| Water | 750 ml |
| S&B Golden Curry Mix 92ｇ |
1 pack |
| Lotus root |
150 g |
| Deep frying Oil |
As needed |
| Rice (cooked) |
As needed |
| S&B Assorted Chili Pepper (Nanami Togarashi) |
As needed |
Directions
- Slice the pork into 3-4 cm thick and onion into 1 cm thick. Cut the carrot and sweet potato into bite-size pieces.
- Heat the oil in a pan over medium heat. Add pork and stir-fry until cooked through.
Add onion, carrot, and sweet potato and stir-fry until coated with oil. Add dashi broth, 【A】, and simmer until vegetables are soft (8-10 minutes). - Turn off the heat, then break the S&B Golden Curry Mix into pieces, and stir them in until they are melted.
Simmer over heat while stirring for 5 minutes until thickened. - Slice the lotus root. Wash them several times until water doesn't get muddy. Drain water and dry well.
Deep-fry them in oil heated to 150-160℃ until crispy, then drain off excess oil. - Place rice on a plate and pour over curry sauce, top with fried lotus roots. Serve topped with the Nanami Togarashi if desired.
