This past weekend was the last weekend we spent together before my son goes to Kindergarten. I know it’s absurd I am thinking as if he’s going off to college, but it’s definitely strange seeing my little baby grow up so quickly. He’s starting his new school this Wednesday and he’s really excited about going to a “big boy” school.
I’ve been quite busy lately due to my husband’s traveling and it’s been a challenge to prepare complete meals. In these times, I always have two options that I fall back on: Donburi (rice bowl dish) or noodles (pasta or Asian noodles). Both type of dishes are relatively easy and quick to prepare, and the important part is that they fill you and your children up quickly and less dishes to wash!
So today Donburi menu it is! As I mentioned in my Japanese Beef Curry post, curry rice is one of Japanese kids’ favorite meals. I always looked forward to the day when my mom was making curry rice for dinner. We have a lot of curry rice specialty restaurants in Japan and it wouldn’t be incorrect to say it’s one of the most popular dishes for the Japanese.
Unlike Thai curry or Indian curry, the spice level is more mild and the sauce is quite thick. It’s always served with rice and the main ingredients include meat/seafood, onion, potatoes, and carrot. Each family has their own slightly different recipe as well.
Most Japanese do not make curry from individual spices and uses curry roux that was invented by a Japanese spice company. If you go to Asian or Japanese store, you will find at least 3 brands of curry roux with varying spice levels. I like to always add some seasonings, and for this recipe I used soy sauce.
This curry is super quick since you don’t really need to simmer for a long time like regular curry. So if you need to make dinner in less than 45 minutes, this is a great option. If curry is not your option, then I have other Donburi recipes that I have shared so far and I hope you can find some recipes that you like.
- Teriyaki Pork Loin Salad Donburi
- Beef Donburi with Shiso Garlic Soy Sauce
- Tori Soboro Donburi
- Eggplant & Unagi Donburi
- Crispy Tonkatsu Donburi
- Negitoro & Avocado Donburi
- Chinese Style Karaage Don
Last but not least, I want to thank all of you for the kind comments on California Roll. You made me really happy and proud, so thank you. I’ve been extremely busy for the past week but I’ll respond to your questions as soon as I can. If you are a new reader, welcome to Just One Cookbook and I hope you enjoy reading and learning more about Japanese recipes.
- 2 cup dashi stock
- 1 medium onion, sliced
- 1/2 lb. thinly-sliced pork belly, cut into 1 inch pieces
- 2 cubes Japanese curry roux* (or you can made homemade curry roux)
- 1 Tbsp. soy sauce
- 1 green onions, chopped
- In a large non-stick frying pan, heat oil on medium high heat and sauté onion.
- When onion is getting soft, add the meat and cook on medium high heat until no longer pink.
- Add dashi stock and bring to a boil. Skim off scum and fat from soup, and turn down to medium low.
- Add Japanese curry roux and mix until completely dissolved.
- When the soup start to thicken, add soy sauce and mix well. 6. In a serving bowl/plate, put rice and pour the curry. Garnish with green onions. Serve immediately.
* Keep the rest of curry roux in the refrigerator.