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カレー（夏野菜のドライカレー）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

eggplant : 3本
玉ねぎ : 1/2個
Salt (for seasoning vegetables) : ひとつまみ
豚ひき肉 : 150g
Salt (for seasoning ground pork) : ひとつまみ
カレー粉 : 小さじ2
(A) Worcestershire sauce : 大さじ1
(A) Ketchup : 小さじ2
(A) Soy sauce : 小さじ1

Time required

15minutes

Procedure

1) cut vegetables 00:21
Cut the eggplant and put it in a bowl.
Soak in water, cover with kitchen paper, and remove bitterness for 5-10 minutes.
Cut the onion and wrap it in plastic wrap.
2) make seasoning 03:33
Put (A) in a bowl and mix lightly.
Drain 1 eggplant.
3) stir fry 05:01
Heat the frying pan over medium-low heat.
draw more oil.
Add 1, add salt and fry for 3-4 minutes.
Immediately transfer to a bowl.
Heat again over a medium-low heat, remove the oil, and stir-fry the minced pork.
Add salt and fry.
When the minced pork is cooked, turn off the heat, add the curry powder and stir-fry in the remaining heat.
Reduce the heat to medium-low again, add the removed eggplant and onion and (A), and fry for 1-2 minutes until the moisture evaporates.

Point

・Cut off the stem of the eggplant and remove the remaining stem. The green part is also hard, so remove it.
・Cut the eggplant in half lengthwise, then cut into 3-4 pieces. Cut horizontally into 2 cm wide strips.
・By soaking the eggplant in water, the scum, which is the source of the harshness, can be removed.
・Cut the onion into 3 equal parts lengthwise and then make cuts from the side. Make an incision on the other side as well. Cut into 2cm width.
・For minced pork, you can use your favorite part such as pork belly.
・By frying the eggplants thoroughly, the umami is condensed.
・By removing the water at the end, the texture becomes lighter.
・If the taste is light, add salt to adjust the taste.