Shimeji Mushroom Curry and Rice (Japanese House Vermont Curry Recipe) しめじカレー レシピ | OCHIKERON

By ochikeron · 45 min

Ingredients

Instructions

1. Thinly slice the onion and separate the slices. Cut the potato into bite-sized pieces. Trim the shimeji stems and separate the mushrooms. Cut the pork belly into bite-sized pieces, adding each to the pot as you cut it.
2. Coat everything with the cooking oil, cover and steam-cook for about 15 minutes.
3. Once mostly cooked, add 700ml of water. Add dashi soy sauce to taste if you like. Bring to a boil, skim off any foam and simmer until the vegetables are tender.
4. Turn off the heat, add the curry roux and stir until completely dissolved.
5. Return to low heat and simmer until the curry thickens.
6. Serve over cooked rice.

Summarized from ochikeron's video. Watch it for the details.

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