Name: Japanese Dry Curry
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

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

1. Prepare dashi stock: Combine 300 grams of Water and 5 grams of Kombu in a saucepan and let it soak for 30 minutes. Heat over medium-low heat until just before boiling, then remove the Kombu. Add 10 grams of Katsuobushi, bring to a boil, then immediately turn off the heat. Let the Katsuobushi steep for 5 minutes, then strain through a fine-mesh sieve, reserving 200 grams of the Dashi stock.

2. Finely dice the Onion and Carrot. Grate the Ginger and Garlic.

3. Heat 15 grams of Vegetable oil in a large frying pan or pot over medium heat. Add the diced Onion and Carrot and sauté until softened, about 5-7 minutes.

Japanese Dry Curry

Malzemeler

Hazırlanışı

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