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Curry (Okara cutlet curry) | Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

Outer leaves of cabbage (chopped) : 3-4 sheets
Curry roux (medium spicy) : 1 box (140g)
water : 800cc
Bread ears : 20
Granule consomme : 2 tsp
Bread crumbs : 40g
Salad oil : 4 tbsp
Hot rice : 4 bowls
(A) Okara : 100g
(A) Beef tallow : 3 pieces (30g)
(B) Nakano sauce : 1 tablespoon
(B) Ketchup : 1 tablespoon
(B) Sugar : 1 tablespoon
(C) Cake flour : 50g
(C) Water : 4 tbsp

Time required

33minutes

Procedure

1) Make curry 00:37
Put (A) in a deep saucepan, heat on high heat, and fry on medium heat for about 2 minutes until light brown.
Add cabbage and fry until clear, add curry roux, melt on medium heat for about 2 minutes and fry until familiar.
Add water and heat on high heat. When it boils, add (B) and simmer on low medium heat for about 2 minutes until thickened.
2) Make pork cutlet 01:58
Add water little by little to the cake flour of (C) and mix with a whisk to make a batter solution.
Soak 5 bread ears in water (outside the amount), squeeze lightly, and sprinkle granule consomme (1/2 teaspoon) on both sides.
Familiarize with your hands and wind them one by one in a spiral shape to form a circle.
Press it from above by hand to make it into an oval shape of 10 cm x 7 cm.
Put the batter liquid on both sides, sprinkle with breadcrumbs, and put in a frying pan. Make the remaining three in the same way.
3) Fried 02:38
Sprinkle the vegetable oil in the frying pan of 2 and heat it over high heat. When it makes a burning noise, reduce the heat to medium heat.
When it becomes brown, turn it over, fry it for about 4 minutes on both sides, and take it out on kitchen paper.
Cut into 4 equal parts.
4) Serve 03:14
Serve rice on a plate, sprinkle with curry and put 3 cutlets on it.
Sprinkle with medium-thick sauce (outside the amount).

Point

・ Frying okara with beef tallow adds umami to the pale okara, giving it a texture similar to minced meat.
・ The outer leaves of cabbage often have a lot of bitterness and harshness, but if you chop them and fry them in oil, the sweetness will increase and you will be able to eat them deliciously.
・ When the curry roux is fried, it melts immediately, so the ingredients are soaked in the flavor and the taste is like boiling for a long time. Also, by adding medium-concentrated sauce or ketchup as a secret ingredient, you can make a delicious curry with rich flavor without using meat or vegetables.
・ Wet the ears of bread with water, squeeze it, and season it with granule consomme to make it look like juicy meat. When you soak the bread crumbs in the batter liquid and sprinkle it with bread crumbs, the ears of the bread crumbs that tend to crumble become a firm fin-cut.
・ When frying, use a small amount of oil to fry on both sides for a savory finish.