- 25 gram butter
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 1 large brown onion (200g), sliced thickly
- 750 gram pork shoulder, cut into chunks
- 2 clove garlic, crushed
- 1 1/2 tablespoon japanese curry powder
- 1 1/2 cup (375ml) secondary dashi
- 1/4 cup (60ml) white miso
- 2 tablespoon mirin
- 1 tablespoon japanese soy sauce
- 2 1/2 cup (625ml) water
- 2 large potatoes (600g), chopped coarsely
- 2 medium carrots (240g), chopped coarsely
- 100 gram green beans, chopped coarsely
- 1Heat butter, sesame oil and half the vegetable oil in large saucepan; cook onion, stirring, until softened. Remove from pan.
- 2Heat remaining vegetable oil in same pan; cook pork, in batches, until browned. Remove from pan; set aside with onions.
- 3Add garlic and curry powder to same pan; cook, stirring, until fragrant. Return onion and pork to pan; stir to coat in powder.
- 4Stir in dashi, miso, mirin, sauce and the water; bring to the boil. Reduce heat; simmer, covered, 1 hour. Add potato and carrot; simmer, uncovered, 45 minutes until potatoes are tender.Add beans; cook, 5 minutes until beans are tender.
If japanese curry powder is unavailable, any mild flavoured curry powder can be used.
The Latest from Australian Women's Weekly Food
- Roasted sumac chicken with baby vegetablesToday 5:15am
- Lemon drizzle cakeToday 4:18am
- Rhubarb and vanilla baked custardToday 2:44am
- Cottage pieYesterday 6:00pm
- Cheesy vegetable pasta bakeYesterday 2:00pm
- Turkish bread with lamb and eggsYesterday 2:00pm
- 20 perfect pasta bakesYesterday 2:00pm
- Italian chicken schnitzelYesterday 2:00pm
- 21 delicious chicken meals to make in your slow cookerYesterday 2:00pm
- Chicken carbonara baked pastaYesterday 2:00pm
- Shortbread buttonsYesterday 2:00pm
- 20 sensational schnitzelsYesterday 2:00pm
- Air fryer Nutella turnoversYesterday 2:00pm
- Classic beef lasagneYesterday 2:00pm