[Napa Cabbage Curry Chinese Rice Bowl] **** Oyster Sauce x Curry Powder! A Delicious Encounter♪
<Ingredients> (Serves 2)
A) Pork shoulder loin, thinly sliced: 150g
Potato starch: 1 tsp
Soy sauce: 1 tsp
B) Water: 100ml
Potato starch: 1 tsp
Soy sauce: 1 tsp
Oyster sauce: 2 tbsp
Mirin: 1 tbsp
Curry powder: 1-2 tsp
C) Ginger: 1 knob
Napa cabbage: 1/8 head (300-400g)
Salt: a pinch
Water: 100ml
Sesame oil: as needed
Rice: as needed
Massage the potato starch and soy sauce into the pork in A (this makes Okuzono-style seasoned pork!).
Mix the ingredients for B together.
Heat a frying pan, add sesame oil, and stir-fry the pork.
Once the pork is nicely browned, add the ginger, napa cabbage, and a pinch of salt from C, stir-fry together, then add water, cover, and steam-cook (about 5 minutes).
Add B, mix everything together, and once it thickens, pour over rice and it's ready.
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・You can use any cut of pork you like (pork loin, thin-sliced pork, etc.)
・Any cooking oil you have at home is fine (vegetable oil, rice oil, etc.)
・The amount of napa cabbage doesn't have to be exact either.
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<Check out the cooking process in the video!!>
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Add curry powder to your napa cabbage Chinese rice bowl!
Is it Chinese? Is it Indian?
It's a dish of unknown nationality,
but oyster sauce and curry powder go so well together!!
I've introduced this combination before in my Okuzono-style chicken curry,
and it really adds a deep flavor, honestly.
Ginger is great, but adding garlic is also nice.
Curry powder has medicinal properties,
so I think this is a good dish to have
when you're feeling a bit tired.
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■ Read Deirii Okuzono's "Chinese Rice Bowls Are Best When Simple♪"
■ See other arrangement recipes
