Dry Curry with Hijiki and Beans" Easy recipe that doesn't require simmering!

Hijiki, which has an image of Japanese food such as simmered dishes, is also delicious as an ingredient in curry! Introducing a simple recipe for "Dry Curry with Hijiki and Beans" that can be prepared in a short time without simmering.

Dry Curry with Hijiki and Beans

Ingredients

150 g minced chicken meat
1 onion
100 g hijiki (elbow) boiled in water
100 g mixed beans
2 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
1 tablespoon curry powder
1 teaspoon salad oil

Method of Preparation

1. chop onion. If using dried hijiki mushrooms, rehydrate them.

Heat salad oil in a frying pan and saute onion over medium heat.


When onion becomes soft, add minced chicken and saute.


When minced chicken is cooked, add hijiki, mixed beans, tomato ketchup, Worcestershire sauce, and curry powder, season to taste, and fry for about 3 minutes.

How does dry curry with hijiki and beans taste?

Hijiki and curry, an unexpected combination, go well together. It has a deep flavor that combines the slight aroma of seashore, spicy aroma, light flavor of chicken, and sweet and sour taste of ketchup. The crunchy mixed beans accentuate the texture and make the dish more satisfying.


It is recommended to eat it with rice or as a topping for vegetable salad. Try making this when you are tired of the usual curry.