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Ingredients

Soup Base

  • 1 packet Tonkotsu Soup Base
  • 1 ½ cups Water

Toppings

  • 1 tbsp Butter
  • 1 tbsp All-Purpose Flour
  • ½ tbsp Curry Powder
  • ¼ lb Thin-Sliced Pork
  • ½ Onion
  • 1 clove Garlic
  • 3 pieces Thin-sliced Kabocha Squash
  • ¼ Tomato
  • ¼ pack Shimeji Mushrooms
  • 3 pieces Thin-Sliced Eggplant
  • ½ cup Cooked Rice
  • Salt & Pepper by preference
  • Parsley by preference

Instructions

  • Slice the pork into bite-sized pieces and cut the tomato wedges. Mince the onion and garlic, set aside.
  • Heat butter in a frying pan and add in the minced garlic. Cook the garlic until fragrant and add in the minced onions. Season with salt and pepper, sauté for 10 minutes.
  • Once the onions are caramelized, add in curry powder and flour. Stir well.
  • Add in the thin-sliced pork to Step 3 and cook well. Once the pork is cooked thoroughly, add in water and Tonkotsu Soup Base. Simmer in low heat for about 10 minutes, stirring occasionally.
  • Heat olive oil in a separate pan. Cook the eggplants, tomatoes, shimeji mushrooms, and kabocha squash. Season with salt and pepper and cook thoroughly.
  • Place cooked rice on a plate and pour in the curry from Step 4. Arrange the vegetables over the curry and finish with a sprinkle of parsley. Enjoy!