Japanese Curry with Tofu and Pork

A thick Japanese-style curry made with tofu and stock. The tofu is crumbled and added to the curry to make it milder. And, you can add vegetables, meat, seafood, and other ingredients as you like.

Ingredients（for two persons）

2 Imuraya Umashi tofu LONG SHELF LIFE 180

100g Pork shoulder roast block

100g Onion

40g Carrot

40g Broccoli

1/2 clove chopped Ginger

Curry powder (2 teaspoon)

Salt and Pepper (pinch of each)

Salad oil (2 teaspoon)

Rice (to taste)

Ingredients (A)

Bonito Soup Stock (1/2 teaspoon)

Chinese soy sauce（Guangdong light meal say sauce）(2 tablespoon)

Granulated sugar (1 teaspoon)

Water (400ml)

Ingredients (B)

Cornstarch (2 tablespoon)

Water (3 tablespoon)

Directions

1.Cut the onions and carrots into thick slices, and cut the broccoli into small florets. Cut the pork into sticks and seasons with salt and pepper. Chop ginger finely.

2.Heat the salad oil in a pan and fry the pork of 1., then add the ginger, onion and carrot.

3.Add curry powder to 2. and fry, then add Ingredients (A), bring to a boil, cover and boil low heat for 7-8 minutes.

4.Pour Ingredients (B) mixture over 3., and thicken a little. Add broccoli and the Umashi tofu cut into 4 pieces and heat for about 2~3 minutes.

5.Place the rice on a plate and pour the curry of 4..