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カレー（新玉ねぎカレー）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

新玉ねぎ : 800g
豚肉(肩ロースブロック) : 250g
塩 : 小さじ1/4
酒 : 大さじ3
Curry roux : 3かけ
ごはん : 適量
油 : 適量

Time required

60minutes

Procedure

1) Cut 00:54
新玉ねぎを半分に切り皮をむき、根元とヘタを切り落とす。
繊維を切るように横むきで3～5mm幅の薄切りにする。
豚肉を3cm角に切る。
2) Simmer 01:52
Add oil to a frying pan and heat over medium heat.
Add the pork and cook.
Once the surface is browned, remove it from the oven.
Add onion to same skillet and sprinkle with salt.
Mix until salt and oil are thoroughly mixed.
Once it is well seasoned, add the pork back in and pour the sake over it.
Cover and steam over low heat for 20 minutes.
After 20 minutes, stir everything together and submerge the pork under the onions.
Cover again and steam for 20 minutes.
After 20 minutes, stir, cover again and steam for 10 minutes.
After 10 minutes, simmer until the onions have lost their shape, then turn off the heat.
Add curry roux and dissolve.
Return to heat and heat, stirring, for 3 to 5 minutes until thickened.
3) Plate 05:16
Pour over rice on a plate and it's done.

Point

A recipe for waterless curry that can be made using only the moisture from new onions without using any water.
- Cutting new onions across the fibers will make them cook more easily.
When steaming with the lid on, be careful of the amount of water to prevent burning.
- If the lid is made to fit tightly, moisture will not escape.
If you use regular onions, heat them for about 10 minutes longer.
- Since the sweetness of new onions comes out quite a bit, it is best to use a curry roux other than a sweet one.