Pork Curry Donburi


by: Just One Cookbook

Unlike Thai curry or Indian curry, the Japanese curry spice level is more mild 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 their 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.


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serves: 3-4

2 cup Dashi

1 medium onion, sliced

1 pkg (½ lb) sliced pork belly, cut into 1 inch pieces

2 cubes Japanese curry roux (preserve the rest in the fridge)

1 tbsp soy sauce

Green onions, chopped

Nutrition Facts
Pork Curry Donburi

Servings Per Recipe: 3

Amount per Serving

Calories: 443

  • Total Fat: 41.6 g
  •     Saturated Fat: 15 g
  •     Trans Fat: 0 g
  • Cholesterol: 56 mg
  • Sodium: 604.6 mg
  • Total Carbs: 4.9 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 1.8 g
  • Protein: 11.9 g

how is this calculated?

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1.  In a large non-stick frying pan, heat oil on medium high heat and sauté onion.

2.  When onion is getting soft, add the meat and cook on medium high heat until no longer pink.

3.  Add Dashi and bring to a boil. Skim off scum and fat from soup, and turn down to medium low.

4.  Add Japanese curry roux and mix until completely dissolved.

5.  When the soup start to thicken, add soy sauce and mix well.

6.  In a serving bowl/plate, put rice and pour the curry. Garnish with green onions. Serve immediately.

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