【お米が止まらない】市販のルーで絶品スープカレー【SPICY CURRY 魯珈・齋藤絵理】｜クラシル #シェフのレシピ帖

[PR] JA Group Yamagata / JA Zennoh Yamagata Introducing a delicious soup curry that will have you eating rice and spoonfuls! Soup curry, often thought of as difficult to make, can be made easily using commercially available curry roux. The chunky, satisfying ingredients pair perfectly with Yukiwakamaru rice! ✨ The well-defined grains of Yukiwakamaru rice allow you to fully enjoy the flavor and texture of the rice even when dipped in soup curry.👍 0:00 / Self-introduction. Recipe name announcement 0:18 / About Yukiwakamaru 01:40 / Ingredients introduction 03:12 / Start cooking 07:32 / About cumin 13:37 / Add the roux solids 16:22 / Finally, add the cherry tomatoes. The soup curry is complete. 16:54 / Plating 18:20 / Tasting ▼Learn more about Yamagata's Yukiwakamaru rice here! https://www.tuyahime.jp/yukiwakamaru/ ▼This recipe is also available as a video on Kurashiru 👏 Easy to make with store-bought roux! Eggplant and Pork Belly Soup Curry https://www.kurashiru.com/recipes/b1c... [Ingredients] Serves 4 2 cups of Yamagata "Yukiwakamaru" rice Water (as needed) 200g pork belly (block) 1 onion Water (for frying) (as needed) 2 eggplants 8 cherry tomatoes 1000ml water 1 teaspoon cumin seeds 1/2 tablespoon (A) grated ginger 1/2 tablespoon (A) grated garlic 80g curry roux (medium spicy, makes 4 servings) 2 teaspoons dried basil 2 tablespoons salad oil [Procedure] Wash the Yamagata "Yukiwakamaru" rice, soak it in water for at least 30 minutes, and drain. Cut off the stems from the eggplant. Remove the stems from the cherry tomatoes. 1. Place Yukiwakamaru rice cooker in a rice cooker and add water up to the 2-cup mark. Start cooking. 2. Finely chop the onion. Cut the eggplant into quarters lengthwise and into bite-sized pieces. 3. Cut the pork belly into bite-sized pieces. 4. Add salad oil to a frying pan and heat over low heat. Once hot, add the cumin seeds. 5. Once bubbles appear and the aroma is released, turn off the heat and add (A). 6. Return to low heat and add the onion from step 2 and stir-fry. If the onion is about to burn, add the water used for frying little by little each time, and stir-fry until the onion is golden brown and the water has evaporated. Add step 3 and stir-fry thoroughly until the pork belly is cooked through. 7. Add the eggplant from step 2 and stir-fry until soft, add water and reduce heat to medium. Once boiling, turn off the heat, add the curry roux broken into pieces and stir to dissolve. 8. Return to medium heat and bring to a boil. Add the dried basil. Cook over medium-low heat for 3 minutes, stirring occasionally. Add the cherry tomatoes and cook for 30 seconds, then remove from the heat. 9. Serve in bowls and garnish with the ingredients from step 1. [Introduction] Chef Saito's invention! Soup curry, which often seems difficult to make, can now be made easily using commercially available curry roux. The chunky, satisfying ingredients are a perfect match with Yukiwakamaru rice! The well-defined grains of Yukiwakamaru rice allow you to fully enjoy the flavor and texture of the rice even when dipped in soup curry. Give it a try with your family! [Tips & Tips] Use your favorite curry roux. =🍳Introducing the Chef🍴= ▼About Chef Saito ・Restaurant Twitter https://twitter.com/spicycurryroka?s=20 ・Restaurant Instagram   / spicycurryroka   ・Restaurant Location Shinjuku Town Plaza Building BF-J, 1-24-8 Hyakunincho, Shinjuku-ku, Tokyo *For details on business hours, please check the website or directly with the restaurant. #curry #spicecurry #Yukiwakamaru