//]]> Recipe of Any-night-of-the-week Farmhouse Recipe: Curry Soboro | All Time Recipes

01/01/2021 01:57

Recipe of Any-night-of-the-week Farmhouse Recipe: Curry Soboro

by Andrew Hill

Farmhouse Recipe: Curry Soboro
Farmhouse Recipe: Curry Soboro

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, farmhouse recipe: curry soboro. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Farmhouse Recipe: Curry Soboro is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Farmhouse Recipe: Curry Soboro is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have farmhouse recipe: curry soboro using 9 ingredients and 7 steps. Here is how you cook that.

 

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The ingredients needed to make Farmhouse Recipe: Curry Soboro:
  1. Get 300 grams Minced beef or pork
  2. Prepare 150 grams Onion
  3. Take 1 clove Garlic
  4. Take 1/2 tbsp Vegetable oil
  5. Get A. ingredients
  6. Make ready 100 ml Water
  7. Take 2 pieces Japanese curry roux
  8. Take 2 tbsp Yakiniku Sauce
  9. Take 1/2 tbsp Japanese Worcestershire-style sauce


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Instructions to make Farmhouse Recipe: Curry Soboro:
  1. Mince the onions, garlic, and curry roux.
  2. Heat vegetable oil and garlic in a pan and once the garlic is fragrant, add the onions and slowly saute over low heat for 3 minutes.
  3. Add the ground meat, and fry until the pieces are broken up. Add A. ingredients. Dissolve the curry in medium heat until the liquid evaporates.
  4. It's done once the liquid has evaporated and only the oil remains.
  5. The best way to eat this is over white rice with melting cheese on top.
  6. Bake in a toaster oven until the cheese melts, and then you have baked dry curry.
  7. You could make a delicious snack by wrapping it in gyoza skins with cheese and deep-fried.

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