Summer vegetable dry curry | Takeshi Takeshima's extreme rice / Kiwami-Meshi's recipe transcription

Cut off both ends of the onion.
Cut in half vertically and peel.
Cut off the core.
Cut into thin slices.

Cut the peppers in half vertically.
Remove the seeds.
Cut into julienne.

Cut off the eggplant gaku like a pencil.
Cut into thin slices with a width of 5 mm and cut into julienne side by side.

生姜をみじん切りにする。

トマトのヘタを取り除く。
横向きにしてスライスする。
重ねて角切りにする。

Heat a frying pan and add oil.
Reduce heat to low and add 4 and fry.
When the aroma of ginger comes out, add the ground meat and fry.
Add salt and pepper and fry.
When the color of the ground meat changes, add 1, 2 and 3.
Add salt (for first-in) and fry.
Add curry powder and fry.
Add 5 and fry.
Add salt (for post-filling) and fry.
Add sake and fry.
Add (A) and boil down to remove water.

お皿にご飯を盛る。
6をかける。
粉パセリを振る。