pork & veggies simmered curry

Friday, I was all set to stay indoors since the weather was forecast for rain.

Then mid-afternoon, Satoshi called to say that he didn't need dinner...boo!

Who wants to cook?!

Well, I ended up cooking what I had intended to because, well, I needed dinner and didn't have any leftovers to re-heat.

The recipe that I had picked out, turned out to be really quick and easy...yeah!

Pork and veggies simmered curry embellished from "Orange Page's Fuyu ni oishii kondate" : serves 4

11 slices of thinly sliced pork (about 4 inches in length) cut to bite sized pieces
2 eggplants, cut chunky
1/2 small onion, sliced
2 small carrots, cut chunky

2 cups water
1 nub of ginger (about an inch long)
1 tablespoon sugar
2 tablespoons shoyu (soy sauce)
1 tablespoon curry powder
1 tablespoon sake (rice wine)
1 tablespoon sesame oil
1 teaspoon mirin (sweet rice wine)

After cutting all the veggies and pork, set aside.
In a pot, put everything in and bring to a boil.
Turn the heat down to a simmer and cook for about 17 to 20 minutes.
Scrape the scum that forms while it is simmering.
When your carrots are to the tenderness of your liking, turn off the heat.
Serve with rice.

NOTES: This came together really quickly and didn't take much tending to. The original recipe only used daikon (long white radish) and pork, but I thought that it was kinda lacking something, so I switched out the daikon and added more veggies.

Use whatever veggies you have on hand and simmer until the hardest of the veggies you use is to the tenderness of your liking.

Also, the addition of sesame oil kinda scared me, I thought it would overpower the flavor of the curry, but it all worked out and tasted great.

I'd make this again using different veggies.