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Curry and rice ｜ Aoi's school lunch room / Recipe transcription of magic recipes to eat with children

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Aoi's cafeteria in Okinawa

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Ingredients

cooked rice : Appropriate amount
豚もも肉 : 200g
人参 : One
玉ねぎ : 1 piece
じゃがいも : 2-3 pieces
油 : 2 tsp
無塩バター : 70g
小麦粉 : 2/3 cup
カレー粉 : 1 tsp
水 : 1L
(A) Consomme : 1 tsp
(A) Ketchup : 1 tablespoon
(A) Nakano sauce : 1 tbsp and 1/3 tbsp
(A) Salt : 2/3 teaspoon
(B) skim milk : 2 tbsp and 1/2 tbsp
(B) Warm water (for skim milk) : 1/2 cup

Time required

60minutes

Procedure

1) Get ready 00:26
Cut the carrots into ginkgo.
Take the core of the onion and slice it into thin slices.
Cut the potatoes into thick half-moons and soak them in water.
2) Fry onions and carrots 02:53
Put oil in a pan, add 1 carrot and onion and fry.
When the onions are clear, reduce the heat a little and fry further.
3) Fry pork thighs and potatoes 03:58
Add pork thighs cut to a width of 2 to 3 cm to 2 and fry.
Fry the pork thighs until the red part disappears, then add the potatoes from 1 and fry until the oil spreads throughout.
Add water to the pan and heat over high heat.
4) Make roux 06:06
Heat a frying pan and add unsalted butter and flour.
Heat while mixing quickly, and turn off the heat when small bubbles appear.
Add curry powder and mix.
5) Add seasoning 07:37
3のアクを取り、野菜が柔らかくなるまで煮込む。
(A)を加え、優しく混ぜて火を止める。
6) 仕上げる 09:15
Put (B) in a container, dissolve and add to 5.
Add 4 to 5 and heat to mix gently and simmer.
Serve on rice and complete.

Point

・ It is advisable to change the cutting method of the thin part and the thick part of the carrot to make the size the same.
・ If you use make-in for potatoes, the load will not easily collapse.
・ The trick is to fry from vegetables.
・ Since pork is difficult to chew, stir-fry while loosening each piece.
・ Since skim milk becomes lumpy when melted in boiling water, the trick is to melt it in lukewarm water at about 50-60 ° C.