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Seafood Curry | Transcription of recipe by cooking researcher Ryuji's buzz recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

Seafood mix : 150-200g
(A)水 : 200cc
(A)塩 : 小さじ1
玉ねぎ : 1/2個(120g)
ニンニク : 1片
バター : 8g
ジャワカレーのルー : 2片
ご飯 : 200g
サラダ油 : 大さじ1/2
酒 : 50cc
(B)オイスターソース : 小さじ1
(B)砂糖 : 小さじ2/3
水 : 150cc
乾燥パセリ : 適量

Time required

50minutes

Procedure

1) Prepare for the seafood mix 02:44
Put the seafood mix and (A) in a bowl and thaw.
2) Prepare vegetables 03:06
Slice the onion.
Peel the garlic.
3) To heat 03:41
Add oil to the frying pan.
Spread the onions and bake them over high heat while burning them a little.
When it gets colored, set it to medium heat and add sake.
Drain the water from 1 and put it in.
Add (B) and mix to remove alcohol from sake.
Add water and grate the garlic.
Add butter and melt.
Reduce the heat to low and add the roux of Java curry and mix to dissolve and thicken.
4) ご飯を温める 06:34
ご飯を電子レンジで温める。
5) 盛り付ける 06:39
器に3と4を盛り付ける。
乾燥パセリを振りかける。

Point

・ Although the curry roux uses Java curry, you can use your favorite roux.
・ Since (A) has the same salt concentration as seawater, the seafood mix is thawed by the osmotic pressure of salt water during step 1 and the texture is improved.
・ Add onions to the curry to enhance the sweetness and umami.
・ Add garlic for a more delicious finish.
・ Although frozen rice is used, freshly cooked rice may be used.