Curry Hot Pot
Just the right amount of spice complemented with Japanese dashi.
- Nutrition facts are for one serving.
- Nutrition values for 65% consumption of the tsuyu.
Ingredients(Servings: 2)
Directions
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Mix together the water and tsuyu from (A). Add in the potato starch and curry powder and mix throughout.
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Place (1) and (B) into a pot and heat over low. Once boiling, remove (B), add in the grated ginger and mix well.
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Cut the pork into easy-to-eat pieces. Douse the deep-fried tofu in hot water to remove excess oil, then cut into easy-to-eat pieces.
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Peel the carrot, then use the peeler to shave off into thin slices. Remove stringy tail from the bean sprouts and tear the cabbage into chunks.
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Chop the long onion into 3 or 4 pieces, each about 5 cm (2 in.) in length. Remove the hard base from the shimeji mushrooms, then break apart into small bunches.
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Add ingredients (3) through (5) to (2). Enjoy each ingredient once they are cooked through, while still cooking other ingredients. If the flavor becomes weak, deepen by adding soy sauce.
- Try adding udon noodles for extra heartiness.
Cooking Basics
Since these days high-quality cooking oils are used for deep-frying, it is not always necessary to remove excess oil. However, remove excess oil if there is an odor, and when you want the tofu to thoroughly soak up flavor. For quickly simmered dishes, place the deep-fried tofu into a strainer and pour boiled water all over it. For inari sushi (sometimes called inarizushi, stuffed fried tofu pouches) and simmered dishes with deep flavor, place the deep-fried tofu into boiling water and allow to boil for about 5 minutes before using.
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
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