2013.06.07 : Unique dry curry with melted cheese
I love a good curry, and this is a good curry, especially when you’re tired of other kinds of curry. What a difference melted cheese makes.
Sakamoto Masayuki’s unique dry curry with melted cheese
Recipe type: Main
Serves: 2-3 servings
- Red bell pepper: ½
- Cooking oil: appropriate amount
- Garlic: ½tbsp (minced)
- Onion: ½ (minced)
- Beef and pork ground together: 150g
- Canned tomatoes: 1 can
- Curry powder: 2tbsp
- Oyster sauce: ½tbsp
- Salt: ½tsp
- Pepper: appropriate amount
- Sweet and sour pickled Japanese leeks: 50g (quartered)
- Veggies pickled in soy sauce (fukujindzuke): 30g
- Mozarella cheese: 60g
- Milk: around 1tbsp
- Parsley: to garnish
- Cut the bell pepper in half, get out all the seeds, chop it into small pieces
- Pour enough cooking oil into a pan to coat it, drop in the garlic, onions, and beef and pork mixture, fry it up
- When that’s all fried up, add in the bell pepper
- Let that cook a little bit, then add in the tomatoes, curry powder, oyster sauce, salt, and pepper (Masa always adds a lot of pepper, but it’s really up to you)
- Add in the pickled shit, and when that’s done, plate over rice
- Masa says use pizza cheese, but as we know, pizza cheese is the cheese of liars and false prophets. Use whatever kinda fancy (or non-fancy!) cheese you want, just for the love of god, don’t use pizza cheese.
- That having been said, add the cheese and milk to a new pan and melt it.
- When it’s got the consistency of a sauce, plate that over the curry from before.
- Garnish with parsley.