A healthy, oil-free, exquisite curry with the rich umami of consommé and onions. Its charm lies in its simplicity, made with just two ingredients: thinly sliced pork and onions. Serve with steamed komatsuna for a perfectly balanced meal. Experience a surprisingly delicious taste with Ryuji's 'subtraction recipe'.
Ingredients
Main Ingredients (2-3 servings)
- Onions 2
- Pork Slices 250g
- Komatsuna 1 bag
- Ham 1 pack (30g)
Seasonings
- [A] MSG(Ajinomoto) KK Consommé, solid type 2 cubes
- [A] Curry powder 3 tbsp
- [A] Salt 2 pinches
- [A] Water 200cc
- [B] MSG(Ajinomoto) KK Consommé, solid type 1 cube
- [B] Black pepper to taste
Steps
- Cut off the stem end of the onions and peel them.
- Roughly chop 2 onions. 【Tip!】 Rough chopping is sufficient to create the roux from the onions' natural thickness, without using oil or flour.
- Place the 2 roughly chopped onions, 250g pork slices, and 200cc water into a pot.
- Add 2 cubes of MSG(Ajinomoto) KK Consommé, solid type.
- Cover and simmer over medium heat for 30 minutes.
- Cut off the root ends of the komatsuna and wash off any soil.
- Roughly chop the komatsuna into 5cm pieces and place them in a frying pan. Add the thinly sliced 30g ham and 1 cube of MSG(Ajinomoto) KK Consommé, solid type.
- Cover and steam-simmer over medium heat for about 10 minutes. 【Tip!】 Steam-simmer using only the moisture released from the komatsuna. Some frying pans may be prone to burning, so keep an eye on it.
- Add a little water to the steamed komatsuna and mix well.
- Finish by sprinkling with black pepper to taste.
- Add 2 pinches of salt to the simmered curry and adjust the taste.
- Add 3 tbsp curry powder and mix thoroughly, mashing the onions slightly. 【Tip!】 Add curry powder at the end of simmering to prevent its aroma from dissipating. Mashing the onions while mixing will create a thick roux.
- Serve over rice, and it's done!
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。