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Eggplant Japanese-style minced meat curry ankake | Kottaso Recipe's recipe transcription

チャンネル登録者数
70.4万人
再生回数
1.4億回
動画数
788本

材料

  • 厚揚げ : 2パック
  • 茄子 : 2本
  • ごま油 : As appropriate
  • (A) Beef and pork meat : 400g
  • (A) Momoya's chopped ginger : 小さじ2
  • (A) Momoya chopped garlic : 小さじ2
  • (B) Water : 150ml
  • (B) Japanese-style dashi stock : 6g
  • (B) Chin dashi (4 times concentrated) : 大さじ3
  • (B) Mirin : 大さじ2
  • (B) Salty sauce : 大さじ1
  • (B) Sugar : 大さじ1/2
  • 塩胡椒 : 適量
  • カレー粉 : 2 tsp (heap)
  • 水溶き片栗粉 : 適量

所要時間

40分

手順

  1. 1) Prepare the eggplant 00:13

    Cut the eggplant into small pieces and expose to water.

  2. 2) Cut the fried tofu 00:48

    Cut the fried tofu into 8 equal parts.

  3. 3) Bake Atsuage 01:20

    Put sesame oil in a frying pan. Add 2 and add a brown color.

  4. 4) 仕上げる 02:26

    Put sesame oil in a frying pan. Add (A) and fry until cooked. Drain 1 before adding and fry for about 1 minute. Add (B) and mix gently. Add salt and pepper, 3 and curry powder in order and mix. Add water-soluble potato starch and heat until thickened.

Point

・ By baking Atsuage first, you will get a good brown color and excess oil will be removed.
・ Cut the eggplant into pieces that are larger than the fried tofu.
・ After adding the water-soluble potato starch, heat it well to thicken it.
・ You can enjoy it even if you sprinkle all-purpose onions or garam masala to your liking.


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