Curry Rice (Hot Cook)
カレーライス【ホットクック】
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Curry rice is one of the most-loved dishes on any Japanese school lunch menu, and this version is made for the Sharp Hot Cook, an automatic cooking pot that stirs and simmers for you. Instead of a store-bought curry roux block, the sauce is built from butter, flour and curry powder, so you control how mild it is - just right for little ones. A little skim milk stirred in at the end rounds off the spice and gives the curry the mellow, creamy taste children take to. Ketchup and chuno sauce add the gentle sweetness and depth that make kids come back for another spoonful.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 75 griceJapanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- 30 gthinly sliced pork (komagire)Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- 15 gcarrot
- 30 gonion
- 45 gpotato
- 10.5 gflour
Seasonings
- 1.8 gvegetable oil
- 6.8 gunsalted butter
- 0.2 gcurry powder
- 105 gwater
- 0.5 gconsommé bouillon (granules or cube)Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
- 2.7 gketchup
- 3.8 gchuno sauce (Japanese medium-thick brown sauce)A sweet, tangy, fruit-and-vegetable-based brown sauce that sits between thin Worcestershire and thick tonkatsu sauce. Substitute: Tonkatsu sauce, or Worcestershire sauce mixed with a little ketchup.
- 0.6 gsalt
- 1.8 gskim milk powderMilk with the fat and water removed. Substitute: No skim milk powder? Leave it out and use milk in place of the water it is dissolved in, in the same amount (for example, 30 g skim milk powder + 130 g water becomes 130 g milk). Milk still contains milk, so this swap is not for a milk allergy.
- 13.5 gwater
About the Japanese ingredients in this recipe
- rice (米)
- Japanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- thinly sliced pork (komagire) (豚こま切れ肉)
- Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- consommé bouillon (granules or cube) (コンソメ)
- Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
- chuno sauce (Japanese medium-thick brown sauce) (中濃ソース)
- A sweet, tangy, fruit-and-vegetable-based brown sauce that sits between thin Worcestershire and thick tonkatsu sauce. Substitute: Tonkatsu sauce, or Worcestershire sauce mixed with a little ketchup.
- skim milk powder (スキムミルク)
- Milk with the fat and water removed. Substitute: No skim milk powder? Leave it out and use milk in place of the water it is dissolved in, in the same amount (for example, 30 g skim milk powder + 130 g water becomes 130 g milk). Milk still contains milk, so this swap is not for a milk allergy.
Directions
- 1
Cut the pork into 1-2 cm wide pieces. Cut the carrot into 5 mm thick quarter-rounds and the potato into 2 cm quarter-rounds. Thinly slice the onion, then cut the slices in half so they are half the length.
- 2
Put the carrot, onion, vegetable oil and unsalted butter in the inner pot and cook for 10 minutes using [Manual → Sauté].
- 3
Add the potato and pork and cook for 5 minutes using [Manual → Sauté]. Add the flour and curry powder and stir until they coat the ingredients evenly.
- 4
Dissolve the skim milk powder in the lukewarm water. Add the water, consommé, ketchup, chuno sauce, salt and the dissolved skim milk to the pot, then cook for 15 minutes using [Manual → Simmer → Stir]. Serve over warm rice.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 468 kcal | 936 kcal | 468 kcal |
| Protein | 13.5 g | 27 g | 13.5 g |
| Fat | 11.4 g | 22.8 g | 11.4 g |
| Carbohydrates | 81 g | 162 g | 81 g |
| Fiber | 5.9 g | 11.7 g | 5.9 g |
| Salt equivalent | 1 g | 2.1 g | 1 g |
| Calcium | 43.5 mg | 87 mg | 43.5 mg |
| Iron | 1 mg | 2.1 mg | 1 mg |
| Potassium | 517.5 mg | 1035 mg | 517.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 468 kcal | 13.5 g | 11.4 g | 81 g | 5.9 g | 1 g | 43.5 mg | 1 mg | 517.5 mg |
| 1 adult serving | 936 kcal | 27 g | 22.8 g | 162 g | 11.7 g | 2.1 g | 87 mg | 2.1 mg | 1035 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
