Recreate the famous bus center curry from Niigata Prefecture at home. It's characterized by its thick, rich roux and the depth of tonkotsu (pork bone) broth. Enjoy a spoonful you can drink, best paired with fukujinzuke (pickled relish). Try this easy yet authentic taste!
Ingredients
Main Ingredients (2-3 servings)
- Pork Belly 100g
- Onion 1 medium
- Carrot 1/3 medium
- Minced Garlic 1/4 clove
- All-Purpose Flour 5 tbsp
- Rice
- Rice (for soaking) Appropriate amount
- Additional Yellow Flour Mixture Appropriate amount
Seasonings
- [Curry] Lard 1 tbsp
- [Curry] Water 700ml
- [Curry] Tonkotsu Soup Base Appropriate amount
- [Curry] Sauce 2 tsp
- [Curry] Sugar 1 tsp
- [Curry] Salt To taste
- [Roux] Lard 2 tbsp
- [Roux] Curry Powder (SB Red Can) 2 tbsp
- [Roux] Yellow Food Coloring Appropriate amount
- [Roux] Table Salt A pinch
- [Finishing] Additional Yellow Flour Mixture
Steps
- Soak rice in water for about 1 hour. Soaking the rice is key! For drinkable curry, using rice without a firm center is essential, so soaking is required.
- Thinly slice carrot (1/3 medium).
- Chop onion (1 medium) into large, rough pieces.
- Mince garlic (1/4 clove). This is a trick! Use a minimal amount so it doesn't interfere when drinking the curry.
- Heat lard (1 tbsp) in a pot and sauté the onion (1 medium). This is a trick! Avoid charring; just coat the onions thoroughly with oil.
- Add pork belly (100g), thinly sliced carrot, and water (700ml) to the sautéed onions and simmer.
- Add tonkotsu soup base (appropriate amount) and sugar (1 tsp) and mix. This is a trick! The tonkotsu-style soup base adds creaminess and depth. Sugar enhances both richness and smoothness.
- Simmer for about 15 minutes.
- In a separate frying pan, add lard (2 tbsp) and all-purpose flour (5 tbsp). Sauté until lightly browned. This is a trick! Be careful not to over-sauté, as it can result in too much richness.
- Add curry powder (SB Red Can) (2 tbsp) and mix thoroughly over low heat.
- Add yellow food coloring (appropriate amount) and table salt (a pinch) and mix. This is a trick! Using food coloring is effective for achieving a vibrant yellow hue.
- Gradually add the simmered tonkotsu soup to the roux, carefully stretching it out to avoid lumps.
- Transfer the thinned roux to the pot with the ingredients and simmer gently over low heat.
- If necessary, add the additional yellow flour mixture to adjust the color and thickness. This is a trick! To achieve the most authentic result, consider doubling the amount of flour.
- Remove the pot from the heat and let it rest for about 30 minutes. This is a trick! Resting allows the flavors to meld and become even more delicious.
- While resting, cook the soaked rice. This is a trick! While cooking in a donabe (earthenware pot) adds to the ambiance, a rice cooker will produce a wonderfully chewy and sweet result.
- Serve the freshly cooked rice and curry in a bowl, and drizzle with sauce (2 tsp).
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