カレー（干物カレー）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

Heat a frying pan over high heat and add the rice bran oil.
Grill the dried horse mackerel with the skin side down.
Once the skin is browned, turn it over and add the thyme.
Stir in white wine and heat to evaporate the alcohol.

When the moisture in step 1 disappears, add water.
Add the cherry tomatoes with the stems removed and the shimeji mushrooms and bring to a boil over high heat.
Once it boils, simmer over medium heat for 5 minutes.

Turn off the heat in step 2, add the curry roux and let it melt.
Place over high heat and bring to a boil.
Once it boils, simmer over medium heat for 5 minutes.

お皿にご飯をもり、3を盛り付けたら完成。