Ingredients(2 servings)
| Minced pork | 150 g |
| Tomato | 1 |
| Green beans | 8 |
| Zucchini | 1 |
| Egg plant | 1 |
| Curry powder | 1 tbsp |
| Dashi stock | 1 packet |
| Vegetable oil | 1 tbsp |
| [A]Onion | 1/2 |
| A clove of garlic | |
| Slice of ginger |
How to Make
| 1 Finely chop the [A] onion, garlic, and ginger. Cut the other vegetables into bite-size pieces. |
| 2 Heat vegetable oil in a pan over medium heat. Sauté the [A] ingredients until fragrant. |
| 3 Add the minced pork and cook until browned. |
| 4 Add the tomato, green beans, zucchini, and eggplant. Stir-fry briefly. |
| 5 Sprinkle in the curry powder and mix well. |
| 6 Open the dashi stock packet and add the powder. Cook until moisture evaporates and the mixture becomes dry. |
| 7 Serve warm with rice. |
It’s the umami of dashi that defines the flavor.
A new take on dry curry with deep Japanese depth.