Japanese Dry Curry

Name: Japanese Dry Curry
Total time: 50 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 100 g carrot; 20 g curry powder; 200 g Eggs; 10 g garlic; 15 g ginger; 300 g Japanese short-grain rice; 10 g Katsuobushi (dried bonito flakes); 50 g ketchup; 30 g Koikuchi soy sauce; 5 g Kombu; 30 g mirin; 150 g onion; 300 g pork; 30 g Sake; 15 g vegetable oil; 300 g Water; 20 g Worcestershire sauce

⏱️ 50 dk 🔥 670 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
100 g carrot
20 g curry powder
200 g Eggs
10 g garlic
15 g ginger
300 g Japanese short-grain rice
10 g Katsuobushi (dried bonito flakes)
50 g ketchup
30 g Koikuchi soy sauce
5 g Kombu
30 g mirin
150 g onion
300 g pork
30 g Sake
15 g vegetable oil
300 g Water
20 g Worcestershire sauce

Hazırlanışı

Steep 5 g Kombu in 300 g cold water for at least 30 minutes to extract umami.

Cook 300 g Japanese short-grain rice according to package directions.

Finely mince 150 g onion, 15 g ginger, and 10 g garlic.

Japanese Dry Curry

Malzemeler

Hazırlanışı

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