I’ve stumbled across a recipe that I’d like to try, but I’ve hit a small stumbling block. The recipe calls for a bouillon cube, but doesn’t say whether it should be chicken, beef, or whatever. The recipe was translated from Japanese, so it’s possible that maybe “bouillon” refers to a specific type there. Or maybe the author of the recipe though it would be clear from the rest of the recipe what type to use. The meat in the dish is pork, so I’m leaning towards chicken bouillon, but I figured that I might as well poll the SDMB to see what they thought.
My first guess would be dashi.
If you go for veggie or chicken bouillon, it’ll be fine. Maggi cubes or Better Than Bouillon should work great.
What is the name of the recipe? That might help.
If it’s “Pork in chicken broth”, I think we have the answer. 
Yeah, veg or chicken’ll work. You can also buy pork bouillon cubes as well, if you look for them at the supermarket.
The veggie Better Than Bullion is where I’d start.
A possibility. Chicken, veg, or pork will probably work. You could use a Ramen flavor packet. Since we don’t know what the dish is except that it contains pork so it’s hard to say if there’s any flavoring that wouldn’t work well.
They call it “keema curry”, or “dry curry”.
Chicken stock for sure if it’s keema curry. I make it all the time and it’s best when you use low sodium chicken stock in liquid or powder form (not cubes).
This stuff is such a good product. It’s a perfect neutral base, and you can use it as a sub for darn near any base or broth and have a decent outcome.
Japanese? I’d guess squid or some other fish.
Your cultural bias is showing.
First of all, “Japanese recipe” means the recipe is from Japan. It does not mean it’s for Japanese food.
Second, while the Japanese do eat a lot of seafood, that is not ALL they eat. Meat has been a part of their diet for most of history. Other than Buddhist monks who don’t eat any meat or fish. And meat has been banned at times based on religion. It’s a long story.
Also, traditional Japanese soup stock is usually kelp (kombu) or Bonito flakes.
To answer the OP belatedly, a standard “bouillon” in Japan is beef bouillon. It’s what they use to make their variant of western food, which is mainly adapted from French cuisine. Though I won’t claim that it is the best choice for Keema curry.
I was kidding, but it reminded me of visiting my local Oriental Food market. Germans love David Hasselhoff.
[Moderating]
hannahakino222, your post looks like it might be spam. I’m not certain, but just in case, I’ve removed the link.
I would think miso
I was going to say if we were talking about European food, I would take unqualified bouillon to mean beef.
For me it’d be a tossup between chicken and beef. When I use bouillon, though, the vast majority of the time it’s chicken. But I don’t think it really makes that much a difference. Both are salt and MSG bombs and used primarily for that purpose (in my estimation, anyway.)
Bouillon, unqualified, is beef.
Bouillon cube=2 tsp salt, 1 tsp sugar, 1/2 tsp corn starch. If you want to add enough color to make it seem that there’s any meat flavor involved, substitute soy sauce or Worcestershire sauce, or cook the sugar until it becomes a little brown.
Bouillon cubes do not produce bouillon, which by definition is made by stewing meat, fish, or vegetables (beef, sure, but not only beef) in water (as opposed to broth, which is made by boiling the bones, cartilage, or similar goodies, and, if you’ve roasted those bones, is a lot better and less wasteful than bouillon). Bouillon cubes produce salty, colored water.
Which, good news, may be all you need to make something delicious. But “bouillon cubes” are salt/sugar/food coloring cubes, which might work in an individual recipe, but salt and sugar aren’t that hard to come by if you want to add them to whatever you’re cooking, and there’s not much reason to pay $3 for a tablespoon of salt and sugar.