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マジ卍な夏野菜ドライカレー｜武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし

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武島たけしの極み飯 / Kiwami-Meshi

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動画数: 48本

材料

onion : 1/4 piece
ピーマン : 1個
ナス : 2本
トマト : 1個
生姜 : 1 piece
合い挽き肉 : 150g
カレー粉 : 大さじ2
(A) Soy sauce : 大さじ1
(A) Sugar : 小さじ1
(A) Ketchup : 大さじ1〜2
油 : 適量
塩胡椒 : 適量
Salt (for first-in) : 適量
塩(後入れ用) : 適量
酒 : 大さじ1
ご飯 : 適量
粉パセリ : 適量

所要時間

40分

手順

1) Prepare the onions 00:52
Cut off both ends of the onion.
Cut in half vertically and peel.
Cut off the core.
Cut into thin slices.
2) Preparing the peppers 01:24
Cut the peppers in half vertically.
Remove the seeds.
Cut into julienne.
3) Prepare the eggplant 01:45
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.
4) 生姜の下準備をする 02:55
生姜をみじん切りにする。
5) トマトの下準備をする 03:19
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。
6) 加熱する 04:11
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.
7) 盛り付ける 06:53
お皿にご飯を盛る。
6をかける。
粉パセリを振る。

Point

-Pepper seeds do not have to be completely removed.
・ If you use paprika instead of peppers, the color will be brighter.
・ Rotate the handle of the eggplant when cutting off the eggplant.
・ By cutting the eggplant into small pieces, the taste is well entwined and the fire goes faster.
・ Use ginger without peeling it.
・ Tomatoes may be replaced with canned tomatoes, tomato juice, tomato puree, and tomato ketchup.
・ By adding salt when frying vegetables in step 6, the osmotic pressure causes the vegetables to become moist and can be cooked quickly.
・ If you are not good at spicy foods, melt sweet curry powder instead of curry powder.
・ Since the aroma of curry powder is enhanced by frying, do not add water immediately during step 6.