Recipe: Yummy Japanese-style Curry Sauce Rice Bowl

Japanese-style Curry Sauce Rice Bowl. Rice Bowls with Spicy Curry Sauce. Ingredients. brown rice black or red beans (How to Soak and Cook Dried Beans) shredded cheddar cheese sliced avocado sliced olives cilantro salsa sour cream or plain yogurt Spicy Curry Sauce (recipe above) To assemble, fill a bowl with rice and beans. Simple roasted veggies, rice, and chickpeas simmered a flavorful coconut curry sauce make this coconut curry rice bowl nutritious and downright delicious.

Place an equal amount of the rice, chickpeas, roasted cauliflower, cabbage, Brussels sprouts, and avocado into each bowl. Top each bowl with crushed cashews, and parsley leaves. Thinly sliced beef simmered with onion in a savory-sweet sauce, Gyudon (beef bowl) is probably one of the most popular types of donburi in Japan. You can cook Japanese-style Curry Sauce Rice Bowl using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Japanese-style Curry Sauce Rice Bowl

1. It's 100 grams of Thinly sliced pork.
2. Prepare 70 grams of Bean sprouts.
3. Prepare 1/2 bunch of Garlic chives.
4. Prepare 1/8 of Carrot.
5. You need 1 of Shiitake mushroom.
6. Prepare 1/2 block of Silken tofu.
7. It's 150 ml of Water.
8. You need 1/2 of to 2 tablespoons Soy sauce.
9. Prepare 1 tbsp of Sake.
10. You need 1/2 of to １ tablespoons Sugar.
11. Prepare 1/2 of to 1 tablespoon Curry powder.
12. It's 1 tbsp of Sesame oil.
13. You need 1 tbsp of Katakuriko.
14. Prepare 2 tbsp of Water.

You'll love how easy it is to cook at home. I like to top it off with a beaten egg for extra protein and garnish with some pickles and chopped scallion for colors and freshness. The orange marmalade and hoisin sauce shrimp marinade makes this dish really zingy and flavorsome. Together with soy sauce, honey, and chile paste, it makes for a very tasty rice bowl.

Japanese-style Curry Sauce Rice Bowl step by step

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

Serve over Jasmine rice and garnish with toasted sesame seeds. I'd say that the Tali sauce at The Whole Bowl is a bit more curry forward while the Cafe Yumm sauce is a bit more smoky. Plus, the Cafe Yumm sauce comes in a few different versions - Roasted Garlic, Chipotle and Original. I'm a huge fan of their chipotle Yumm sauce! It's got a hint of smokiness with a little bit of heat.