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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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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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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.