Japanese-style Curry Sauce Rice Bowl

• 100 grams Thinly sliced pork
• 70 grams Bean sprouts
• 1/2 bunch Garlic chives
• 1/8 Carrot
• 1 Shiitake mushroom
• 1/2 block Silken tofu
• 150 ml Water
• 1/2 to 2 tablespoons Soy sauce
• 1 tbsp Sake
• 1/2 to 1 tablespoons Sugar
• 1/2 to 1 tablespoon Curry powder
• 1 tbsp Sesame oil
• 1 tbsp Katakuriko
• 2 tbsp Water

1. Julienne the pork slices and carrot.
2. Cut the garlic chives into 4 to 5 cm lengths.
3. Reconstitute the shitake mushroom and then julienne.
4. Drain the tofu.
5. Wrap the tofu with paper towels and microwave at 600 W for 2.5 minutes.
6. Cut into 1.5 cm cubes.
7. Heat sesame oil in a frying pan.
8. Break the pork and add to the pan with curry powder.
9. Add the carrot and shitake and stir fry.
10. Pour in water and bring to the boil.
11. Skim the scum off and season with the soy sauce, sake and sugar.
12. Add the bean sprouts, garlic chives and tofu.
13. Check the taste and then add katakuriko dissolved in water (1 tablespoon of katakuriko and 2 tablespoons of water) to thicken.
14. Done!
15. Serve with rice (I used mixed grain rice for a nutritious boost).

pork, sprouts, garlic, carrot, shiitake, silken, water, soy sauce, sake, sugar, curry powder, sesame oil, katakuriko, water

Taken from cookpad.com/us/recipes/156352-japanese-style-curry-sauce-rice-bowl (may not work)