Updated: Jan 28
<BURDOCK CURRY STIR FRY/ ごぼうのカレー炒め>
＜Yield> 2 servings
<Prep time> 5 minutes
<Cook time> 12 minutes
1 cup (200g) burdock root, chopped
150g chicken mince/ground chicken
½ cup carrot
½ cup onion
1 teaspoon garlic, grated
2 tablespoons Soy sauce
1 tablespoon rice wine
1 tablespoon tonkatsu sauce
1 teaspoon curry powder
1. Chop the burdock root, carrot and onion into small pieces. Grate one clove of garlic.
2. To a pan over medium heat add olive oil, chopped burdock root, carrots, onions and garlic. Cook for 6 minutes while stirring continuously.
3. Add in the chicken mince/ground chicken then continue to cook until the chicken is fully cooked. Once the chicken has cooked through, add in the curry powder and then sauté for 2 minutes. Next add in the rice wine, soy sauce and tonkatsu sauce then continue to cook for an additional minute or until all the liquid has evaporated. Now it's ready to be enjoyed.
<Miwa’s tips> ※Watch more on YouTube!
-Swap burdock root for potatoes. Burdock takes longer to cook than any other vegetables.
-You can add more or less curry powder based on your preference
-This recipe is great for a bento box and meal prep.
-If you don’t have tonkatsu sauce, feel free to swap for oyster sauce, tomato ketchup or Worcestershire sauce.
Store it in an air tight container in the fridge for up to 5 days.
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