出汁作らずに、普通に市販のそばつゆをベースに使えばもっと短時間でも美味しくできると思います。
Ingredients I used (serving 2)
- Japanese dashi stock -
: 500 - 600ml water (about 2 US cup)
: Dried konbu kelp
: 50g ~ dried bonito flakes (katsuobushi)
- Curry paste (roux, block...) -
: 40g flour
: 20g curry powder ( about 2 tbsp)
: 40g butter
- for curry sauce -
: Thinly sliceed onion
: Sliceed carrot
: 150g sliced pork
- For curry seasoning -
: 1.5 tbsp soy sauce
: 1.5 tbsp wooster sauce (English sauc, Tonkatsu saauce
: 2 tbsp ketchup
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