Directions:

• Place a pot over medium high heat and fill it with 5 cups water. Place 1 kombu slice into the water. Once it reaches a boil, boil for 5 minutes. After 5 minutes pour in 1 cup bonito flakes and turn the heat off. Let steep for 15 minutes. Then strain everything out. Now you have made Dashi, the backbone of almost every Japanese dish.

  

• Make 1 cup of rice, see previous recipes for our method or use a rice cooker.

• Cut 1-2 sweet potatoes, 3-5 carrots, 1 onion, and ½ head cauliflower into large chunks.

  

• Place a large pan over medium heat and drizzle in 2 tsp of oil. Once oil is hot, place your veggies in the pan and sprinkle with ¼ tsp salt and ¼ tsp pepper. Sauté the veggies for 10 minutes, stirring often.

  

• Lay your “pork” cutlets on sheet try lined with foil and drizzle with oil and sprinkle a little salt over them. Roast at 425F until they are crispy. This will vary widely by which “pork” cutlet you have, but the Gardein ones usually take about 25 minutes and the Bartleby’s usually take about 18 minutes.

• After 10 minutes, grate a 1-inch knob of ginger and 2-3 garlic cloves into the veggies. Pour in 1 tbsp soy sauce, 1 tsp toasted sesame oil, 2 tbsp mirin, 2-3 tbsp brown miso, and ½ tsp salt. Stir to combine and get everything well coated. Cook, stirring often, for 3 minutes.

• Once everything is fragrant and coated well, toss in 2 tbsp flour. Stir everything to combine and cook for 2 minutes.

  

• Then pour in 3-4 cups dashi. 3 cups if you want a thicker curry and 4 if you like a thinner curry. Bring to a boil and then lower the heat to medium low and simmer for 10-20 minutes or until your veggies are tender. When a fork will easily pierce through a large carrot, they are done.

• Plate with a rice “wall/barrier” to keep the curry on one side and the rice on the other. Top with sliced green onion and optional cabbage and your “pork” cutlet.

Disclaimer: The content provided on Guiding Meals is for informational purposes only and should not be considered as dietary advice. While we strive to offer delicious recipes and culinary inspiration, it’s important to note that we are not licensed dietitians or nutritionists. Readers are encouraged to consult with qualified healthcare professionals for personalized dietary recommendations.

Additionally, when preparing recipes featured on Guiding Meals, please ensure that all food is cooked to the recommended temperatures as outlined by food safety guidelines. Food safety is paramount, and we encourage our readers to prioritize proper cooking techniques and hygiene to prevent any potential risks.

By using the recipes and information provided on Guiding Meals, you acknowledge and agree to the above terms. Your health and safety are important to us, and we encourage responsible cooking practices.