Crispy Enoki Mushroom Curry Rice Bowl
Elevate Your Ordinary Curry with This Special Topping! Enoki Mushroom Curry Rice Bowl Recipe!
Tired of the usual curry toppings like tonkatsu, chicken cutlets, or fried shrimp? This recipe introduces a delightful twist by using thinly fried enoki mushrooms as a topping. The result is a unique texture: crispy on the outside, slightly chewy on the inside, offering a sensational contrast to the rich, savory curry. The curry itself balances any potential greasiness from the frying, making each bite incredibly delicious. Don’t miss out on this amazing flavor and texture combination – it’s a must-try!
Curry Ingredients- 110g block curry roux (choose your preferred spice level)
- 2 medium potatoes
- 1 medium onion
- 200g pork or your preferred meat (cut into bite-sized pieces)
- 25g butter
Crispy Enoki Mushroom Frying Ingredients- 1 package enoki mushrooms (trim the base and wash clean)
- 1/2 cup tempura flour
- 1/2 cup carbonated water (chilled water works best)
- 1 package enoki mushrooms (trim the base and wash clean)
- 1/2 cup tempura flour
- 1/2 cup carbonated water (chilled water works best)
Cooking Instructions
Step 1
First, prepare the vegetables for the curry. Dice the potatoes and onion into roughly 1.5cm x 1.5cm cubes, suitable for a single bite. If you’d like to add more sweetness, feel free to include and dice a carrot as well. Prepping the vegetables like this will make the cooking process much smoother.
Step 2
If you are using block curry roux, cut it into smaller pieces to help it dissolve easily when added to water. If you’re using curry powder, you can skip this step as it mixes in smoothly without needing to be pre-cut.
Step 3
In a deep pot, melt the 25g of butter over medium-low heat. Once melted, add the prepared pork (or other meat) and vegetables. Sauté until the meat is no longer pink and has lost its reddish hue. This step helps to enhance the flavors of the ingredients. Then, pour in water and bring it to a boil over medium-high heat.
Step 4
Once the water begins to boil, reduce the heat to medium-low and simmer until the potatoes are tender. When the potatoes are almost cooked, add the finely chopped block curry roux. Stir well to dissolve any clumps and continue to simmer over low heat until the curry thickens. This is where your delicious curry base is complete! Taste and adjust seasoning with salt and pepper if needed.
Step 5
Now, let’s prepare the crispy enoki mushrooms. Trim the woody base of the enoki mushrooms, rinse them thoroughly under running water, and gently pat them dry. In a bowl, combine 1/2 cup of tempura flour with 1/2 cup of chilled carbonated water. Whisk until you have a smooth batter without lumps. Aim for a consistency that lightly coats the mushrooms – not too thick or too thin. Add the cleaned enoki mushrooms to the batter and toss gently to coat them evenly.
Step 6
Heat a generous amount of frying oil in a pan over medium heat. Carefully add the battered enoki mushrooms one by one. Fry them until they are golden brown and crispy on both sides. They fry quickly, so be mindful not to overcook them. Once fried, place the enoki mushrooms on a paper towel-lined plate to drain any excess oil for a cleaner finish.
Step 7
Serve the warm rice in a bowl. Generously ladle the delicious curry you just made over the rice. Finally, top the curry with a fluffy mound of the crispy fried enoki mushrooms. Your special Enoki Mushroom Curry Rice Bowl is ready! Take a spoonful that includes rice, curry, and the crispy mushrooms for an incredible harmony of flavors. Enjoy your meal!
