Saturday, September 29, 2012

Quick Edamame Keema Curry - Video Recipe

Today I will show you how to make a quick curry rice (curry and rice / kare-raisu) using a frying pan.

This will be a perfect recipe to save time and enjoy dinner with your family on a busy day.

I hope you like this idea.

Quick Edamame Keema Curry

Difficulty: Very Easy
Time: 15min
Number of servings: 4
Calories per serving: 736Kcal

1/2 box = 103.5g (4.2oz.) House Java Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose either med hot or hot.
200g (7oz.) ground pork
1 medium (200g=7oz.) onion
100g (3.5oz.) shelled edamame or deshell 250g (8.8oz.) frozen unshelled edamame
400g (14oz.) diced tomato can
200ml water
1 tsp. House Tokusen Nama Ninniku (grated garlic in tube)
1 tsp. House Tokusen Nama Shoga (grated ginger in tube)
4 servings cooked rice
shelled edamame for topping *if preferred

1. Roughly dice the onion.
2. Heat a non-stick pan over medium heat. Add ground pork, onions, garlic and ginger.
3. When the meat starts to change color, add diced tomato can and water.
4. Bring to a boil, and remove the foam. 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.
5. Then put on low heat and simmer for about 5 minutes.
6. Add shelled edamame and let boil for a few seconds.
7. Serve the curry on a hot bed of rice and sprinkle with edamame to finish.

*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.


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