Curry for lunch today and tomorrow. Spiced curry recipe with your favorite taste

Hello. This is Tocchan living in Japan.

I’m a curry lover.

The lunch I take to work is curry and rice every day.

Warm it up in the microwave for 3 and a half minutes, then spread it out on a plate.

This is delicious.

It’s hard to find such delicious curry even at restaurants.

I thought to myself as I was sweating alone and enjoying my curry lunch.

I think this recipe will be the one from now on.

I started making spice curry a few years ago and have come across many recipes.

I also bought a lot of spices, and ended up with about 20 types.

Spice curry is a holy realm where you aim to create the ultimate dish while enjoying the effort of making full use of powdered spices and whole spices, sometimes soaking nuts in water and running a mixer, or marinating pork in yogurt.

I’ve tried over 100 recipes so far, and sometimes I like the taste, sometimes I don’t. So, even if you make the recipe again with the taste you like, it won’t taste the same.

Hmm, maybe I’m less impressed the second time.

I happened to come across Shunsuke Inada’s recipe for “Eric South” published in the August 2023 issue of magazine “dancyu”.

Onion gravy pork curry

• Highly reproducible. No matter how many times I make it, it’s always delicious!
• Fewer steps and effort. You can make it while doing something!
• There are not enough materials. All you need is onions!
• Even if you put in your own arrangement, it won’t fall apart.

material

• 480g onions (2 large pieces)
• 40g oil
• 8g salt
• 8g garlic (grated)
• Ginger (grated) 8g
• 12g curry powder
• Up to 4g of your favorite spices
• Chili powder 0-2g (according to your preference of spiciness)
• Pork chopped 320g
• Tomato puree 100g
• 150g water

How to make

1. Slice onions
2. Put ① in a frying pan, add 8g of salt and 40g of oil, and mix well. Once the onions are loosened, turn on the heat . Medium heat.
3. Cover and heat for about 30 minutes. Check the contents every 10 minutes. mix. Add water if it starts to burn.
4. Weigh after 30 minutes. 300g is ideal. If it’s too much, boil it down, and if it’s less, add water.
5. Add garlic, ginger, curry powder, and your favorite spices to Step 4 and heat over medium heat for 1 to 2 minutes. Be careful of burning.
6. Add the pork and stir-fry until it changes color.
7. Add tomato puree and water, cover, and simmer over medium heat.
8. After 15 minutes, turn off the heat. Weight 800g is the best concentration.

This is the perfect amount for 3 servings per cup of rice.

If you feel like it, start chopping onions.

The features of this curry recipe are:

• A curry that will appeal to everyone . It hasn’t strayed far from so-called curry and rice.
• There is concentration. It’s not too watery without flour .
• The meat density is just right. There is always a piece of pork on top of the scooped spoon .
• The spiciness depends on the curry powder. The taste that will appeal to everyone depends on the curry powder…

Let’s make it! If you get feeling like curry, you can start chopping the onions and prepare the other ingredients while you make the onion gravy.

Salt concentration is important; 8g of salt = 1% for the final 800g. It’s a concentration that makes rice go well.

Make 3 days worth of food on your day off or before you go to bed at night!

Have a nice day! Have a good curry!