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Curry ｜ Cooking expert Ryuji's Buzz Recipe's recipe transcription

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Cooking expert Ryuji's buzz recipe

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Ingredients

Pork booth meat : 300g
Onions (medium size) : 1 piece
garlic : 1 piece
pepper : a little
salt : a little
water : 600ml
Curry roux : 1/2 box
(A) Butter : 10g
(A) Worcestershire sauce : 2 tsp
(A) Sugar : 1 tsp
Salad oil : 1 tablespoon
Dried parsley : a little
rice : Appropriate amount

Time required

30minutes

Procedure

1) Make candy-colored onions 03:27
Cut the onions into thin slices.
Spread it in a heat-resistant bowl and heat it in the microwave for about 3 minutes without wrapping.
Warm a frying pan, add vegetable oil, spread onions, and bake on high heat for 1 minute. Turn the whole over and bake on high heat for 1 minute.
Fry until the brown color is about 30-40% of the whole.
2) Fry pork booth meat 08:49
Bring the onions from the frying pan to the edge and put the pork booth meat into the open space while tearing it.
Sprinkle salt and pepper and fry.
3) Stew 09:56
Add water and grated garlic to 2 and mix.
Add curry roux, dissolve and mix.
When it comes to a boil, reduce the heat to low, add (A), mix, and bring to a boil.
4) Serve 12:06
Serve rice on a plate and sprinkle with 3.
Sprinkle dried parsley on top of the rice.

Point

・ By heating the onions in the microwave before frying, you can make candy-colored onions in a short time.
・ You can add potatoes and carrots as you like.
・ Adding butter will increase the richness.
・ By adding sugar, the taste will be further enhanced.
・ By adding Worcestershire sauce, the finish is fragrant.