Curry with Yogurt Soybeans and Shiitake
Shiitake rehydrated with Yogurt has a pleasant flavor and texture.
Curry with Yogurt Soybeans and Shiitake
Shiitake rehydrated with Yogurt has a pleasant flavor and texture.
Dry-roast soybeans in a frying pan and soak into Yogurt with dried Shiitake overnight. The curry will be more delicious by the magic of Shiitake & Yogurt.
( 2 servings )
- Soybeans
- 50g
- Dried shiitake mushrooms
- 3-5
- Plain yogurt
- 200g
- Salad oil
- 1 tbsp
- Garlic ( minced )
- 1 piece
- Ginger ( minced )
- 1 piece
- Onion
- 1 ( 200g )
- Carrot
- 1/2 ( 70g )
- Bell pepper
- 1 ( 30g )
- Mixed ground meat
- 100g
- Seasoning A
- Curry powder -
- 3 tbsp
- Ketchup -
- 3 tbsp
- Worcester sauce -
- 3 tbsp
- Soup bouillon cube ( 4g ) -
- 1
- Water -
- 150ml
Heat the soybeans in a frying pan without water until they turn slightly brown. Remove the stems of the shiitake.
Put yogurt and Step 1 ingredients in a container, and mix well. Put on a cover and refrigerate for at least 8 hours.
Cut the reconstituted shiitake, onion, carrot, and bell pepper into 1cm squares. Mince the garlic and ginger.
Spread salad oil in the frying pan and put in garlic and ginger and on low heat. When it is fragrant, set to medium heat and add the onion, carrot, and bell pepper.
When the ingredients soften, add the mixed ground meat and stir-fry. When the color changes, add Step 2's yogurt and soybeans, shiitake, and Seasoning A. Mix well and stir-fry for 3 min.
Put rice on the plate and cover with the Step 5 Curry. Top with parsley as desired.