Curry Jambalaya

Overview

While traveling in Japan, someone was fascinated by Japanese curry rice. For lunch on the first day after returning, I rummaged through the refrigerator and found only home-cooked dishes such as a green pepper and half a carrot. I was not sure what to eat when I accidentally found two pieces of curry that had been neglected for a long time. So here is this improved version of Japanese lunch that connects the past with the future: Curry Jambalaya.

Tags

• staple food
• home cooking
• rice
• lunch
• dinner
• students
• cabbage
• cooking wine
• curry cubes
• edible oil
• lean meat
• light soy sauce
• old soy sauce
• onions
• oyster sauce
• potatoes
• starch
• tahini
• carrot
• ginger
• green pepper
• milk
• salt
• white pepper

Ingredients

Steps

1. 1 Cut the lean meat into cubes and mix with minced ginger, cooking wine, salt, light soy sauce and starch

   

2. 2 Two pieces of low spicy curry

   

3. 3 Add a little water with oyster sauce, light soy sauce, dark soy sauce, salt, cooking wine, sesame paste, and milk and stir into a thin paste

   

4. 4 Wash a few dishes

   

5. 5 Cut potatoes and carrots into cubes

   

6. 6 Stir it with oil first

   

7. 7 Take it out and the rice is ready to be simmered

   

8. 8 Slice onions and green peppers

   

9. 9 Cabbage slices

   

10. 10 Put a little oil in the pot and fry the meat first

    

11. 11 Then add cooking wine and boiling water, pour in potatoes and carrots, and simmer for a few minutes

    

12. 12 After the potatoes and carrots are cooked, add the onions

    

13. 13 Add green peppers and cabbage

    

14. 14 Stir fry a few times

    

15. 15 Add the prepared curry sauce, sprinkle with white pepper and appropriate amount of salt

    

16. 16 Just cook it for a few minutes

    

17. 17 Load

    

18. 18 Served with white rice