How to Make Japanese Summer Vegetable Curry (Rokuhoudou Yotsuiro Biyori Inspired Recipe) | OCHIKERON

By ochikeron · 60 min

Ingredients

Instructions

1. Finely chop the onion. Grate the ginger and garlic together.
2. Drop the tomatoes into boiling water. Remove after 30 seconds, when the skins start to peel. When cool enough to handle, peel and dice them.
3. Heat oil in a frying pan. Stir-fry the onion, ginger and garlic on low heat until golden.
4. Add the ground beef and pork and cook until no longer pink. Stir in the curry powder. Add the diced tomatoes and cook on medium-high until the liquid is almost gone. Season with garam masala, salt and soy sauce, then cook for about 3 minutes. Don't cook too long at the end or the garam masala flavour will fade.
5. Wrap the kabocha in plastic wrap and microwave for 2 minutes, then slice.
6. Cut the okra, lotus root and eggplant, then soak them in water to remove bitterness and prevent discolouring. Rub the okra with salt to smooth its fuzzy surface, then peel the stem end without cutting it off. Peel the tough outer layer of the asparagus if needed.
7. Heat oil in a frying pan and steam-cook all the vegetables for about 3 to 5 minutes.
8. Serve the dry curry over rice and arrange the vegetables on top.

Summarized from ochikeron's video. Watch it for the details.

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