Atsu-age Thick Fried Tofu and Ground Meat Stir-fried in Curry (Atsuage to hikiniku no kareeitame)

Atsu-age Thick Fried Tofu and Ground Meat Stir-fried in Curry (Atsuage to hikiniku no kareeitame)
Photographed by Takeshi Noguchi


Recipe by
Eiko Oba

Easy

Beans & Tofu

Quick

390kcal

15minutes

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
  • [A]

    • 2 tbsp sake
    • 1/2 tbsp sugar
    • 1 1/2 tbsp soy sauce
  • 1/2 tbsp vegetable oil

Directions

1

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.

2

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.

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.

4

Once the shimeji are tender, cover with atsu-age slices.

5

Add the onions and stir-fry, mixing the ingredients as if you were folding egg whites into a batter.

6

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.