Japanese egg and pork curry soup, or oyakodon soup in Japanese, is a comforting and delicious dish perfect for chilly nights or when you just want something warm and satisfying. A curry soup full of tender pork, eggs, and vegetables that will warm your heart .

This dish is relatively easy to make and can be made with a few simple ingredients readily available at most grocery stores are explained in order.

material:

soup:

• 1 lb pork shoulder or pork belly cut into bite size pieces

• 1 diced onion

• 2 cloves of minced garlic

• 2 cups chicken or vegetable broth

• 2 cups of water

• 2 tbsp soy sauce

• 2 tablespoons sake or dry white wine

• 2 tbsp mirin (sweet sake)

• 2 tbsp vegetable oil

• 2 tbsp curry powder

• 1 tablespoon cornstarch

• Salt and pepper to taste

topping:

• 4 eggs

• 2 thinly sliced ​​green onions

• 1 cup rice

procedure:

1. In a large saucepan or Dutch oven, heat the vegetable oil over medium-high heat. Add the minced onion and minced garlic, and sauté for 2-3 minutes until the onion is translucent.

2. Add the pork to the pan and fry for 5-6 minutes until browned on both sides.

3. Put soy sauce, sake or white wine, mirin, and curry powder in a small bowl and mix well.

4. Add the dashi stock, water, and soy sauce to the pot with the pork and onions, and mix. Bring the mixture to a boil, then reduce heat. Cover the pot and simmer for 30-40 minutes until the pork is tender.

5. In another small bowl, whisk cornstarch with 2 tablespoons water until smooth. Add cornstarch mixture to pan and stir well to combine. Simmer for an additional 5 minutes, until the soup thickens slightly.

6. While the soup is simmering, cook the rice according to package directions.

7. In a separate skillet, crack the eggs and sunny side up or briefly cooked, depending on your preference.

8. When the soup is ready, pour it into bowls and top each bowl with rice, boiled egg and sliced ​​green onions.

9. Enjoy with hot soup!

Tips:

• If you prefer, you can substitute pork with chicken, beef, or tofu.

• Adjust the amount of curry powder according to your preferred spiciness.

• If you prefer a thicker soup, you can add cornstarch to the mixture.

• For a vegetarian version, you can omit the meat and replace it with a vegetable broth.

• This soup can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion

In conclusion, Japanese egg and pork curry soup is an easy-to-make, delicious and comforting dish perfect for cold nights .