Japanese curry

Ingredients (serves 4)

250g pork fillet, sliced thinly 1 large onion 2 carrots 4 large potatoes 2 peppers 100g mushrooms 1 aubergine 800ml water 1tbsp vegetable oil 1/2tsp ground white pepper Half a pack of Japanese curry roux


Chop the vegetables and heat the oil in a pan. Add all of the vegetables, pork and ground white pepper to the pan. After 5 minutes, add 800ml of water. Bring to the boil, then simmer for 15 minutes. Skim off any fat from the surface using a ladle. Add curry roux and continue to simmer for 5 minutes. Turn off the heat and leave overnight. Next day, reheat for 30 minutes on a low heat, and serve with rice.

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