Ingredients and seasonings quantity
| Volume | Measuring spoon | Ingredients |
|---|
Procedure
| 1 | Cut onion into thin slices, carrot into chunks, and potato into 2 cm cubes. Cut pork into 2 cm pieces. |
| 2 | Add oil to pan, add onion and carrot, and stir-fry over medium heat for 5 minutes, then over low heat for 10 minutes.Add potatoes and pork and saute until pork is cooked through. |
| 3 | Add water and consomme, bring to a boil, then simmer over low heat for 10 minutes. Add salt, ketchup, and tonkatsu sauce and simmer over low heat for 15 minutes. |
| 4 | Make the roux. Melt butter, add flour and mix. Stir-fry over low heat for 5 minutes, stirring constantly. Turn off heat, add curry powder and mix. |
| 5 | Add roux and milk to 3. Cook over low heat for 5 minutes, stirring from the bottom of the pan, until the roux is blended (Once cooled, the flavors will blend together.). |
| 6 | Pour curry over warm rice. |
| 7 | |
| 8 | It is a school lunch recipe, so it is a sweet curry.Stir-fry vegetables well to release their umami flavor. |
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