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Easy Japanese Pork Curry Rice

groups4 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 20 minsscheduleTotal: 30 minsoutdoor_grillStewedlocal_fire_departmentMild
Allergens:warningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

14 Steps Total
01
Preparation
00:00:13

Cook the white rice in advance and set aside.

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Watch out

Ensure the water-to-rice ratio is correct, otherwise the rice will be too mushy or too hard.

Ingredients:uncooked white rice (4 cup)
02
Preparation
00:00:15
warningStay safe

Wash hands thoroughly after handling raw meat to avoid cross-contamination; raw meat carries bacteria and touching other ingredients without washing can cause contamination.

Place 300g of pork shoulder butt on the cutting board and cut it into small cubes.

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Watch out

Keep your fingers curled inward while cutting meat, otherwise you may easily cut your fingers.

Ingredients:Pork Shoulder Butt (300 g)
Tools:knifecutting board
03
Preparation
00:00:25

Add 0.5 tsp of salt and a bit of pepper to the bowl of pork cubes, then mix well with chopsticks until evenly seasoned.

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Watch out

Mix the seasonings thoroughly, otherwise some meat chunks will be too salty and others will be tasteless.

Ingredients:Pork Shoulder ButtSalt (0.5 tsp)Pepper (0.1 tsp)
Tools:bowlchopsticks
04
Preparation
00:00:32

Use a peeler to completely peel the skin off 2 red carrots and 2 potatoes.

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Watch out

Keep a firm grip while peeling to prevent the peeler from slipping and cutting your fingers.

Ingredients:Carrot (2 piece)potato (2 piece)
Tools:Peeler
05
Preparation
00:00:37

Wash 1 onion, 2 red carrots, and 2 potatoes, then chop them into small pieces on a green cutting board using a knife.

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Watch out

Cut the vegetables into similar sizes, otherwise some will remain uncooked while others become too mushy.

Ingredients:Onion (1 piece)Carrot (2 piece)potato (2 piece)
Tools:knifecutting board
06
Active Cooking
00:01:03

Add 1 tbsp of oil into the pot and turn on the heat to warm it.

local_fire_departmentMedium heat
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Watch out

Keep the oil temperature moderate, otherwise vegetables will smoke or burn at the bottom.

Ingredients:oil (1 tbsp)
Tools:pot
07
Active Cooking
00:01:11

Once the oil is hot, add the chopped onion, red carrots, and potatoes, and stir fry using a wooden spatula.

local_fire_departmentMedium heat stir-fry
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Watch out

Stir evenly, otherwise the vegetables near the edge of the pot will easily burn.

Ingredients:OnionCarrotpotato
Tools:wooden spatula
08
Active Cooking
00:01:19

Add the marinated 300g pork shoulder butt into the pot and stir-fry together with the vegetables.

local_fire_departmentMedium heat stir-fry
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Watch out

Spread the meat chunks apart so they don't stick together, otherwise they will cook unevenly.

Ingredients:Pork Shoulder Butt (300 g)
Tools:wooden spatula
09
Active Cooking
00:01:30

Stir-fry until the meat is half cooked, pour in 800 ml of water, and continue cooking until the water boils.

local_fire_departmentHigh heat to boil
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Watch out

Ensure the heat is high enough when boiling so the water bubbles vigorously.

Ingredients:water (800 ml)
10
Active Cooking
00:01:45
warningStay safe

Opening the lid will release hot steam; lift the lid away from you to avoid facial burns.

Cover the pot and cook for about 10 minutes until the ingredients become tender.

local_fire_departmentMedium-low heat simmer for 10 minutes
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Watch out

Do not use too high heat to prevent boiling over, and ensure sufficient liquid during simmering.

11
Active Cooking
00:01:52

Add half a box of curry sauce mix into the pot.

local_fire_departmentMedium-low heat
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Watch out

Lower the heat slightly before adding curry cubes to prevent them from sticking and burning at the bottom.

Ingredients:Curry Sauce Mix (0.5 box)
12
Active Cooking
00:02:06

Stir continuously until the curry sauce is completely melted, stirring until fully and evenly incorporated into the liquid.

local_fire_departmentMedium-low heat with continuous stirring
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Watch out

Must stir continuously, otherwise melting curry cubes will sink, stick, and burn, otherwise the whole pot will taste bitter.

Ingredients:Curry Sauce Mix
Tools:wooden spatula
13
Active Cooking
00:02:19

Cook for another 5 to 8 minutes until the curry sauce thickens and coats the wooden spatula, then turn off the heat.

local_fire_departmentMedium-low heat for 6 minutes
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Watch out

Stir occasionally while thickening, otherwise the thick curry will easily stick to the bottom and burn.

Tools:wooden spatula
14
Active Cooking
00:02:31

Ladle the cooked curry next to the hot white rice on a plate and serve to enjoy.

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Watch out

The curry is extremely hot, be careful not to scald your hands while serving.

Ingredients:uncooked white rice
Tools:platespoon

groceryAll Ingredients

Pork Shoulder Butt300 g
Onion1 piece
Carrot2 piece
potato2 piece
Curry Sauce Mix0.5 box
uncooked white rice4 cup
Salt0.5 tsp
Pepper0.1 tsp
oil1 tbsp
water800 ml

blenderAll Tools Needed

knifecutting boardbowlchopsticksPeelerpotwooden spatulaplatespoon