Fried chicken (fried okra and chicken breast) | Recipe transcription by cook kafemaru
cook kafemaru Time required : 25minutes
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Keema curry style of Aibiki meat ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription
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Ingredients
- Ground meat : 200g-250g
- onion : 1/2 piece
- Curry roux : 2 dishes
- Worcestershire sauce : 1 tablespoon
- Salad oil : 1 tablespoon
- water : 1 cup
- Fukujinzuke : 2 tablespoons
- Hot rice : Amount of your choice
- salt : A pinch
- Grilled vegetables of your choice (eggplant, pumpkin, red peppers, etc.) : As appropriate
Time required
10minutes
Procedure
-
1)
Fry the onions
01:00
Cut the onion horizontally into 3 equal parts and slice into thin slices.
Place in a frying pan warmed and sprinkled with salad oil and fry over high heat. -
2)
Add ground meat and fry
02:08
When the onions are translucent, add the ground meat and fry.
-
3)
Add Fukujinzuke and fry
02:58
Finely chop Fukujinzuke, add to 2 and fry.
-
4)
Season and boil
03:46
Add Worcestershire sauce and fry.
Add curry roux, reduce heat to low, cover and steam for a few minutes.
When the curry roux has melted, stir-fry and add water.
Boil over medium heat until thickened. -
5)
Make grilled vegetables
06:23
Bake eggplant, pumpkin, and red peppers in a frying pan with salad oil (not included).
-
6)
Serve
07:34
Put keema curry on a plate filled with warm rice and put grilled vegetables on it.
Sprinkle salt on the finish.
Point
・ By cutting the onion into 3 equal parts and slicing it into thin slices, the onion can be cooked quickly and the texture remains moderate.
・ By adding Fukujinzuke, the texture will be accentuated and the odor of the ground meat will be eliminated.
・ Worcestershire sauce is added to the ground meat because it is difficult for the seasoning to soak into it.
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