うどん（伊勢うどん）｜武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし
武島たけしの極み飯 / Kiwami-Meshi Time required : 25minutes
Summer Vegetable Curry ｜ Party Kitchen --Recipe transcription of Party Kitchen
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Ingredients
- onion : 1/2 piece
- zucchini : 1/2
- eggplant : One
- tomato : 1 piece
- Yellow paprika : 1/3 piece
- Curry roux : 3 pieces
- Grated ginger : 1 tsp
- Grated garlic : 1 tsp
- Salad oil : 2 tablespoons
- water : 200ml
- Chicken glass soup base : 1/2 teaspoon
- Kelp stock : 1/2 teaspoon
- rice : 1 cup of tea bowl
Time required
20minutes
Procedure
-
1)
Cut the ingredients
00:17
Finely chop the onion, cut the remaining vegetables into bite-sized pieces, and put them in a heat-resistant container.
Finely chop the curry roux so that it melts easily. -
2)
Add ginger, garlic and oil and heat in the microwave
00:44
Add ginger, garlic and oil to 1 and wrap and heat in a 500W microwave for 5 minutes.
-
3)
Add the ingredients for the soup and heat in the microwave
01:09
After heating, add water, roux, chicken broth, and kelp stock, let it blend lightly, heat in a microwave oven at 600W for 5 minutes, and stir well once. Heat at 600W for 5 minutes.
-
4)
Serve
02:28
After heating, mix gently.
Serve rice and curry in a bowl.
Point
-Since it is made in the microwave, it is easy to cook. It doesn't use fire, so it's a great recipe for hot summers.
・ Since it does not contain meat, add 1/2 teaspoon of chicken broth and kelp soup stock to bring out the flavor of the curry.
・ Since it cannot be simmered in a microwave oven, heat it at 600W for 5 minutes, mix it once, and heat it again at 600W for 5 minutes to thicken it.
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