5-Minute Coco Ichibanya Style Curry (Pork Shabu, Spinach, and Cheese Curry)
This exquisite curry recreates the taste of Coco Ichibanya by blending House Foods' Java Curry and Vermont Curry in a perfect ratio. By separately parboiling the pork shabu-shabu slices and adding spinach and melted cheese, you can create a rich, hearty curry in a short amount of time.
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🍳 Cooking Flow
Make the base by dissolving water, lard, two types of curry roux, and seasonings in a pot. → Add coffee, Worcestershire sauce, vinegar, and pepper, then bring to a boil. → Parboil the pork in a separate pot to remove excess fat. → Add the pork and frozen spinach to the curry base and simmer briefly. → Add cheese at the end to melt it, then serve over rice.
Cooking Steps
Brief Cooking Order
Make the base by dissolving water, lard, two types of curry roux, and seasonings in a pot. → Add coffee, Worcestershire sauce, vinegar, and pepper, then bring to a boil. → Parboil the pork in a separate pot to remove excess fat. → Add the pork and frozen spinach to the curry base and simmer briefly. → Add cheese at the end to melt it, then serve over rice.
Introduction
This exquisite curry recreates the taste of Coco Ichibanya by blending House Foods' Java Curry and Vermont Curry in a perfect ratio. By separately parboiling the pork shabu-shabu slices and adding spinach and melted cheese, you can create a rich, hearty curry in a short amount of time.
Step 1
Add 1.5 tablespoons of lard and 300ml of water to a pot and bring to a boil over high heat.
Step 2
Once boiling, add 1 cube of Java Curry, 1.5 cubes of Vermont Curry, 2/3 teaspoon of chicken bouillon, 2/3 teaspoon of Chinese-style seasoning, and 2 shakes of Ajinomoto.
Step 3
Use a whisk to dissolve the roux, add 2/3 teaspoon of sugar, and once it boils again, reduce to low heat.
Step 4
Add 1 pinch of instant coffee, 1 teaspoon of Worcestershire sauce, 1/2 teaspoon of vinegar, and 2 shakes of pepper, mixing well to complete the curry roux base.
Step 5
Boil water in a separate pot, add the pork belly (cut in half with kitchen shears), parboil until the color changes, then drain in a colander.
Ingredients List
Important Notes
By blending the spiciness of Java Curry with the sweetness and umami of Vermont Curry, we recreate the signature taste of Coco Ichibanya. 🔥
Instead of simmering the pork belly directly in the sauce, parboil it in a separate pot to drain the fat, resulting in a cleaner, lighter finish. 💡
Instant coffee adds depth and richness, while the vinegar rounds out and balances the overall flavor. ⚠️
Since the cheese will melt away if boiled, be sure to add it just before turning off the heat and let it melt in the residual heat. 🍳
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