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Stir-fry (stir-fried egg and crab-flavored kamaboko curry) | Recipe transcription from Restaurant Sakura

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Ingredients

onion : 1/2 piece
塩(炒める用) : 少々
カニ風味カマボコ : 100g
卵 : 3個
(A)豆乳 : 200ml
(A)オイスターソース : 小さじ2
(A)鶏ガラスープの素 : 小さじ1
(B)片栗粉 : 小さじ2
(B)水 : 小さじ2
カレー粉 : 小さじ2(6g)
塩(仕上げ用) : ひとつまみ

Time required

20minutes

Procedure

1) Prepare the seasonings 00:30
Add (A) to a bowl and mix.
Prepare curry powder in a small plate.
Add (B) to another small plate and mix.
2) prepare the onions 01:51
Cut out the core of the onion with a knife.
Make a slit on both ends of the onion, cut into 5mm pieces, and wrap in plastic wrap.
3) Add crab-flavored kamaboko 02:48
Add the crab-flavored kamaboko to the bowl containing (A).
4) 卵の下準備をする 03:42
ボウルに卵を割り入れて混ぜ、1の水溶き片栗粉を再度混ぜてから加えて、混ぜ合わせる。
5) 卵を炒める 04:13
フライパンを中火にかけて温め、多めの油(分量外)をひいてよく温める。
4を入れて、混ぜながら炒める。
卵が動かず、固まってきたら火を止める。
4のボウルに炒めた卵を戻し入れる。
6) 具材を炒める 05:21
Heat the frying pan used in step 5 with oil (not listed) and heat over medium-low heat.
Add the onions while loosening them, add salt (for stir-frying), and stir-fry.
When the onions become translucent, turn off the heat.
Add curry powder and mix.
Add a small amount of oil (not listed) and mix.
When the aroma comes out, add Step 3 and mix over medium-low heat.
When it boils, add Step 5 and break it up into bite-sized pieces until it's completely incorporated.
Boil until the water is reduced.
Turn off the heat, add salt (for finishing) and mix.
7) 盛り付ける 07:44
お皿に6を盛って完成。

Point

・A small amount should be the amount you pick between your index finger and thumb.
・A pinch is the amount you can pick with your index finger, middle finger, and thumb.
・Adjusted soy milk is used in the video.
- If eggs are kept in a container, don't crack them into the container they were in, as bacteria may remain on the eggshell.
・In step 5, if you add the eggs without heating the oil (not listed in the ingredients), the finish of the eggs will change, so warm it well before adding the eggs.