Japanese-Style Curry Rice Bowl Simple Version

• 150 grams Belly meat (pork or beef)
• 4 7 cm square slices Aburaage
• 1 Green onions for garnish
• 500 ml Dashi stock
• 40 grams Japanese curry roux
• 1 dash Sake
• 1 Katakuriko slurry

1. Break apart the meat, diagonally slice the green onions, and cut the aburaage into 1 cm strips.
2. Heat a pot on medium, lightly coat with cooking oil, and saute the meat.
3. Lightly sprinkle with sake, boil off the alcohol, add the aburaage, and saute until they wilt.
4. Add the soup stock, turn the heat up to high, bring to a boil, and remove the scum.
5. Turn off the heat, add the curry roux, and dissolve.
6. Reduce to a low or medium heat, and add the green onions.
7. Thicken with water dissolved katakuriko if you like.
8. Pour over rice, scatter with the diagonally-sliced green onions, and it is done.
9. Feel free to season with shichimi spice if you like.

pork, aburaage, green onions, curry roux, sake, slurry

Taken from cookpad.com/us/recipes/167944-japanese-style-curry-rice-bowl-simple-version (may not work)