A delicious and easy Pork Curry Donburi recipe that you can put together in 30 minutes! It’s a perfect weeknight meal!
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 types of dishes are relatively easy and quick to prepare, and the important part is that they fill you and your children up quickly and fewer dishes to wash!
So today Donburi menu is! As I mentioned in my Japanese Beef Curry post, curry rice is one of the 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 milder 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 its 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 an Asian or Japanese store, you will find at least 3 brands of curry roux with varying spice levels. If you like to make curry roux from scratch, here’s the recipe.
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.
Other Donburi Recipes
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
Pork Curry Donburi
- 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
- 1 onion (thinly sliced)
- 2 cups dashi (Japanese soup stock; click to learn more)
- ½ lb sliced pork belly (cut into 1 inch (2.5 cm) pieces)
- 2 cubes Japanese curry roux (for my homemade curry roux, click here; Keep the rest of the curry roux in the refrigerator.)
- 1 Tbsp soy sauce
- Gather all the ingredients.
- In a large frying pan, heat the oil on medium heat and sauté onion, about 5 minutes.
- When the onion is tender, add the meat and cook until no longer pink, about 5 minutes.
- Add dashi and bring it to a boil.
- Using a fine-mesh strainer, skim off scum and foam on the surface. When it's done, reduce the heat to medium-low heat and add Japanese curry roux cubes.
- Let them dissolved completely. If the curry is too thick or salty, you can add more dashi or water. When the curry starts to thicken, add soy sauce and mix well.
- Serve steamed rice in individual bowls and put curry on top. Garnish it with green onion and enjoy!
- You can keep the leftovers in an airtight glass container and store in the refrigerator for 3 days or in the freezer for a month.