Atsu-age Thick Fried Tofu and Ground Meat Stir-fried in Curry (Atsuage to hikiniku no kareeitame)
Photographed by Takeshi Noguchi
Beans & Tofu
Calorie count is per serving
Ingredients (Serves 2)
- 1 atsu-age (260 g)
- 100 g ground pork
- 1/2 onion
- 1 pack shimeji mushrooms (100 g)
- 1-1 1/2 tbsp curry powder
- 2 tbsp sake
- 1/2 tbsp sugar
- 1 1/2 tbsp soy sauce
- 1/2 tbsp vegetable oil
Place the atsu-age on the cutting board so that the long side is towards you. Cut horizontally in half and then into 1 cm slices.
Cut the onion along the grain into 5 mm slices. Remove the root ends of the shimeji mushrooms and separate into bunches of 2 or 3.
Warm the vegetable oil in a frying pan placed over medium heat. Stir-fry the ground pork, making sure to break up the lumps. When the color changes, add the shimeji and stir-fry thoroughly.
Once the shimeji are tender, cover with atsu-age slices.
Add the onions and stir-fry, mixing the ingredients as if you were folding egg whites into a batter.
Once the onions are tender, sprinkle with curry powder and stir-fry until the ingredients are fully coated. Then add [A] in the order in which the ingredients are listed, and quickly stir together.