Einfaches Japanisches Curry

Serves 1
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Directions

  1. 1Cut the pork into pieces and sear with oil in a pan.
  2. 2Cut the pork into pieces and sear with oil in a pan.
  3. 3Cut the pork into pieces and sear with oil in a pan.
  4. 4Deglaze with 800ml of beef or vegetable broth, soup or bouillon.
  5. 5Deglaze with 800ml of beef or vegetable broth, soup or bouillon.
  6. 6Deglaze with 800ml of beef or vegetable broth, soup or bouillon.
  7. 7Scrape the roasting sauce from the bottom of the pan.
  8. 8Scrape the roasting sauce from the bottom of the pan.
  9. 9Scrape the roasting sauce from the bottom of the pan.
  10. 10Add 2-3 peeled and coarsely chopped carrots and 2-3 peeled and coarsely chopped potatoes.
  11. 11Add 2-3 peeled and coarsely chopped carrots and 2-3 peeled and coarsely chopped potatoes.
  12. 12Add 2-3 peeled and coarsely chopped carrots and 2-3 peeled and coarsely chopped potatoes.
  13. 13Let everything simmer with a lid on low heat until soft.
  14. 14Let everything simmer with a lid on low heat until soft.
  15. 15Let everything simmer with a lid on low heat until soft.
  16. 16Melt 2 tablespoons of butter in a pot.
  17. 17Melt 2 tablespoons of butter in a pot.
  18. 18Melt 2 tablespoons of butter in a pot.
  19. 19Add 2-4 tablespoons of flour, sweat well.
  20. 20Add 2-4 tablespoons of flour, sweat well.
  21. 21Add 2-4 tablespoons of flour, sweat well.
  22. 22Reduce the heat and add 2-4 tablespoons of your favorite curry powder and briefly stir.
  23. 23Reduce the heat and add 2-4 tablespoons of your favorite curry powder and briefly stir.
  24. 24Reduce the heat and add 2-4 tablespoons of your favorite curry powder and briefly stir.
  25. 25Extinguish with the cooking liquid of the meat and vegetables under constant and rigorous stirring.
  26. 26Extinguish with the cooking liquid of the meat and vegetables under constant and rigorous stirring.
  27. 27Extinguish with the cooking liquid of the meat and vegetables under constant and rigorous stirring.
  28. 28Mix it back to vegetables and meat and flavor with salt.
  29. 29Mix it back to vegetables and meat and flavor with salt.
  30. 30Mix it back to vegetables and meat and flavor with salt.

Ingredients

  • 300 g Schweineschopf/Schweine Nacken gewürfelt
  • 300 g Schweineschopf/Schweine Nacken gewürfelt
  • 300 g Schweineschopf/Schweine Nacken gewürfelt
  • 800 ml Rinderfond/Gemüsefond, Suppe oder Brühe
  • 800 ml Rinderfond/Gemüsefond, Suppe oder Brühe
  • 800 ml Rinderfond/Gemüsefond, Suppe oder Brühe
  • 2 Karotten
  • 2 Karotten
  • 2 Karotten
  • 2 bis Kartoffeln
  • 2 bis Kartoffeln
  • 2 bis Kartoffeln
  • 2 EL Butter
  • 2 EL Butter
  • 2 EL Butter
  • 2 bis Mehl
  • 2 bis Mehl
  • 2 bis Mehl
  • 2 bis Currypulver
  • 2 bis Currypulver
  • 2 bis Currypulver
  • Öl
  • Öl
  • Öl
  • Salz
  • Salz
  • Salz

Tips

  • The amount of curry powder is hard to say, because it depends of curry's intensity and how long it gabe been lying around in your pantry.
  • The curry powder can burn, so reduce heat and don't let it sear for too long.