ガレット（長ねぎのガレット）｜オテル・ドゥ・ミクニさんのレシピ書き起こし
Hotel de Mikuni Time required : 15minutes
Keema Curry | Transcription of Dante Kaigetsu's recipe
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Ingredients
- Canola oil : 3 tbsp
- onion : 1 piece
- Garlic : 2 pieces
- Shiitake : Four
- Soy meat : 200g
- Cut tomato can : 1/2 can
- (A) Curry powder : 1 tbsp and 1/2 tbsp
- (A) Powdered kelp soup stock : 10g
- (A) Sugar : 2 tsp
- (A) Worcestershire sauce : 1 tablespoon
- (A) Soy sauce : 1 tablespoon
- (A) Water : 150g
Time required
25minutes
Procedure
-
1)
Cut vegetables
01:59
Finely chop the onions, garlic and shiitake mushrooms.
-
2)
Fry the onions
03:37
Add oil to the pan and fry the onions and garlic for a few minutes.
-
3)
Add the remaining ingredients and simmer
04:05
Add shiitake mushrooms, soybean meat, canned tomatoes and the rest of the seasoning (A), and simmer for about 5 minutes to remove the water.
-
4)
Serve
05:07
Serve rice on a plate and serve curry.
Point
Soy meat is available at supermarkets. If it is a dry type, return it according to the instructions.
If you don't like spicy food, use curry powder without chili peppers.
Fry the onions and garlic until tender, then add the rest of the ingredients all at once.
Stew for about 5 minutes, and when the amount of broth is low, it is complete.
Add toppings as you like. The vegan omelet is introduced in another video.
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