It is perfect for Independence Day!
http://www.youtube.com/watch?v=Xwkp_FBl73I
What is your plan for Independence Day?!
We don't have Independence Day in Japan.
This video is for people who live in the U.S. ;D
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Meatball Curry
Difficulty: Medium
Time: 40min
Number of servings: 6
Calories per serving: 431kcal
Ingredients:
((Meatball Curry))
1/2 box = 119g (4.2oz.) House Vermont Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose mild or hot as well.
600g (1.3lb.) ground beef and pork mixture
salt & cracked black pepper
1/2cup (100ml) Panko (bread crumbs)
1/4cup (50ml) milk
1 egg
1 medium (200g=7oz.) onion
60g (2.1oz.) green peas (frozen)
1/2 medium (100g=3.5oz.) carrot
60g (2.1oz.) whole kernel corn (canned)
2 tbsp. cooking oil
800ml water
((Turmeric Rice)) *of course, the curry can be served with plain, unflavored steamed rice.
1 package Curry Partner Turmeric Paste
6 servings (1020g=2.3lbs.) cooked rice
Directions:
((Meatball Curry))
1. Soak the bread crumbs in the milk. Finely mince the onion. Slice the carrot into 1/8 inch rounds, cut out the stars, and mince the scraps.
2. In a bowl, mix the ground beef and pork mixture, 20g (0.7oz.) of minced onions, soaked Panko (bread crumbs), egg, salt & pepper, minced carrot scraps, and green peas, and mix well with hands until all ingredients are combined and smooth. Divide it into 18 pieces and make them into a ball shape.
3. Heat 1 tbsp. cooking oil in a frying pan. Then gently saute the meatballs until they are golden brown on all sides. Then set aside.
4. Heat 1 tbsp. cooking oil in a large stew pot, saute the minced onions and star-shaped carrots over medium heat until they are coated with oil.
5. Add 800ml water, bring to a boil, add meatballs, remove the foam, and turn the heat down to low. Cook for about 10 minutes until all the ingredients are done.
6. Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
7. Then put on the heat and simmer for about 10 minutes until it thickens.
8. Lastly add whole kernel corn and simmer for another few minutes.
((Turmeric Rice))
1. Place cooked rice in a bowl. Add Curry Partner Turmeric Paste while the rice is still hot and slice through it using a rice paddle to separate the grains.
2. Use a sheet of plastic wrap to form the round rice balls with turmeric rice. *the rice is hot, so be careful not to burn your hands.
3. Serve Meatball Curry with the rice balls.
*for best results, don't use a lid while cooking.
*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.
**Turmeric Rice from Scratch**
3 cups Japanese-style rice
1/2 tsp. GABAN Turmeric Powder
10g butter
1. Wash the rice 30 minutes before you start cooking.
2. Add water to the appropriate level indicated in the pot. Then add GABAN Turmeric Powder and butter, and mix well.
3. Place the pot into the rice cooker. Cover it, and press the button to start.
4. When it's done, do not open and let it steam for about 15 minutes. Then using a rice paddle, toss the rice lightly.
5. Serve Meatball Curry with turmeric rice balls.
↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post_29.html
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How to Make Basic Curry Rice (Vermont Curry) Recipe カレーライスの作り方 レシピ
http://www.youtube.com/watch?v=Y0p06tRmO78
House Vermont Curry Sauce Mix (ハウス バーモントカレー)
http://www.house-foods.com/curry/products.aspx
http://housefoods.jp/products/catalog/cat_1,1020,1021,1019.html
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