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Yasai karē - En-tete

Yasai karē - Japanese vegetable curry

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5/5 (6)
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Main course
Cuisine: Japanese
Servings: 4 servings
Author: Marc Winer

Ingredients

  • 140 g pork ground
  • 180 g onion
  • 60 g carrot
  • 40 g eggplant
  • 75 g kabocha squash
  • 100 g potato

Curry roux

  • 5 teaspoons oil
  • 5 teaspoons flour
  • 2.5 g curry powder
  • 0.2 g garam masala

Seasoning A

  • 0.5 teaspoon ginger, grated
  • 0.5 teaspoon garlic, grated
  • 1 teaspoon red wine

Seasoning B

  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dark soy sauce
  • 0.2 teaspoon sugar
  • salt and pepper to taste
  • 2 teaspoons ketchup
  • 1 teaspoon bouillon powder
  • 1 tablespoon apple puree
  • 2 teaspoons chutney

Procédé

Curry roux

  • Heat the oil with the sifted flour over low heat, stirring until smooth.
    5 teaspoons oil, 5 teaspoons flour
    Yasai karē - Faire chauffer l'huile et la farine tamisée à feu doux jusqu'à obtenir un mélange lisse.
  • Stir in the curry powder and garam masala and cook, stirring constantly, until smooth and fragrant.
    2.5 g curry powder, 0.2 g garam masala
    Yasai karē - Ajouter le curry en poudre et le garam masala, puis faire revenir de nouveau jusqu'à ce que le mélange soit lisse.

Preparation

  • Cut the potato into 2 cm cubes.
    100 g potato
  • Slice the eggplant into 5 mm quarter-rounds.
    40 g eggplant
  • Soak the potato and eggplant in cold water.
    Yasai karē - Faire tremper la pomme de terre et l'aubergine dans l'eau.
  • Cut the pork into 2 cm pieces.
    140 g pork
  • Thinly slice the onion into half-moons.
    180 g onion
  • Cut the carrot into thin julienne strips.
    60 g carrot
  • Cut the kabocha squash into bite-sized pieces.
    75 g kabocha squash

Cooking

  • Sauté the pork in a saucepan with seasoning A, reserving half of the red wine for the finish.
    0.5 teaspoon ginger, grated, 0.5 teaspoon garlic, grated, 1 teaspoon red wine
    Yasai karē - Dans une casserole, faire revenir le porc avec l'assaisonnement A, en gardant la moitié du vin rouge pour la fin.
  • Add the onion and carrot and sauté until softened.
    Yasai karē - Ajouter l'oignon et la carotte, puis faire revenir.
  • Add the potato and sauté briefly.
    Yasai karē - Ajouter la pomme de terre et faire revenir légèrement.
  • Add the kabocha squash and eggplant and stir to combine.
    Yasai karē - Ajouter la courge kabocha et l'aubergine.
  • Pour in enough hot water to just cover the ingredients and simmer.
    Yasai karē - Verser assez d'eau chaude pour couvrir les ingrédients, puis laisser mijoter.
  • When the vegetables are tender, stir in seasoning B and remove from the heat.
    1 tablespoon Worcestershire sauce, 1 teaspoon dark soy sauce, 0.2 teaspoon sugar, salt and pepper, 2 teaspoons ketchup, 1 teaspoon bouillon powder, 1 tablespoon apple puree, 2 teaspoons chutney
    Yasai karē - Quand les légumes sont tendres, ajouter l'assaisonnement B et couper le feu.
  • Add the roux, stir well to blend, then return to the heat.
    Yasai karē - Ajouter le roux, bien mélanger, puis remettre sur le feu.
  • Simmer gently, stirring occasionally, until thickened.
  • Stir in the remaining red wine to finish.
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