4
10 min
90 min
Slow Cook
Stove Top
WHAT YOU NEED
- 1/2 pkt (15 g) Japanese spice
- 150 g bacon pieces
- 150 g dried soup mix beans
- 1 onion, chopped
- 2 celery stalks sliced
- ½ cauliflower chopped
- 3 carrots, chopped
- 1 L veg stock
- 100 g spinach leaves
- 1 tbsp tonkatsu sauce*
HOW TO MAKE
Sauté onion, celery & bacon 5 min. Add spice, sauté 1 min.
Add dried soup mix, carrots, stock, tonkatsu sauce and cauliflower, bring to a boil, simmer for 30 min.
Stir in spinach leaves. simmer 5 min
HOW TO SERVE
Garnish with fresh basil, serve with crusty bread & cucumber & carrot salad*
HINTS & TIPS
SIDES & CONDIMENTS
cucumber and carrot salad*:
100 g cucumber sliced
1 carrot grated
zest of 1/2 orange
1 tbsp each sugar, vinegar, and water.
Mix all ingredients together in a bowl.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
Any root vegetables can be used
Reduce meat: leave out the bacon for a vegan option
ALTERNATIVE
Tonkatsu sauce * = 1 tbsp each tomato paste and soy sauce
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ORIGINS
The introduction of curry to Japan is said to be in the early 1800s when Anglo-Indian Royal Navy sailors brought the curry powder of India combined with the sweet additions of apples to suit the British pallet to the shores of Japan. It was commonly cooked in army mess halls during the 1870s, as the curry was an easy way to feed large groups of soldiers and incorporate meat into their diet.
