Kagawa Prefecture Garlic and Kagawa Mototaka Stamina Curry
Oidemai Recipe Contest Oidemai RiceOlive Dream Pig / Olive PigGarlicKagawa-Hontaka(Red Pepper)
Ingredients
4 servings
- Kagawa-Hontaka(Red Pepper) 1
- Garlic 3 large grains
- Olive oil 2 tablespoons
- onion 1 individual
- zucchini 1
- Olive Yumebuta Thinly sliced meat 200g
- Commercial curry roux For 4 people
- Wed 800 ml
- Oidemai Rice 2 go
- Daisimo wheat Appropriate amount
- Kagawa Mototaka gang as you like
Method
-
Mix Daisimochi barley with Oidemai, wash the rice, and cook the rice.
-
Slice the garlic thickly, slice the onion into thin slices, and cut the pork ribs into bite-sized pieces.
-
Cut the Kagawa Hawk in half, take out the seeds, and soak them in water.
-
Fry the garlic slices in a frying pan with olive oil over low heat until fragrant.Set aside about half of the garlic for toppings in another plate.Stew the rest with curry.
-
In the same frying pan, add pork ribs and Kagawa Mototaka and fry until the oil turns.
-
Add water and simmer for about 15 minutes.
-
Add commercially available curry roux and simmer for about 5 minutes.
-
Serve rice and curry on a plate and top with garlic.
Invented
This recipe is a "delicious de prize" work of a curry recipe contest that uses one or more ingredients from Oidemai and Kagawa prefecture.
For a list of other delicious recipes that use "Oidemai"hereKara (Kagawa Food Happy Project)
For more information on "Oidemai"hereKarakara (LOVE Sanuki)
Related recipes
- Teriyaki bowl of Hamachi "Don with Hamachi"
- [Masuya chef] Anchovy sauce salad
- Sesame butter pond eggplant
- New Year's Sanuki taste, Anmochi Zoni [by IKUNAS f]
- Eat rapeseed meat roll tofu
- Olive Hamachi's Karafuto Mire Ankake
- Soft Chicken Cochin Shaoxing Sake Flavor, Homemade Amazake Sauce
- [Masuya Masutani] Anchovy sauce
- Shindako's spicy ratatouille [by IKUNAS f]
- Sanuki miso chowder