Eggplant Japanese-style minced meat curry ankake | Kottaso Recipe's recipe transcription
- 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
Prepare the eggplant
Cut the eggplant into small pieces and expose to water.
Cut the fried tofu
Cut the fried tofu into 8 equal parts.
Put sesame oil in a frying pan. Add 2 and add a brown color.
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.
・ 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.