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Japanese-Style Dry Curry with Miso Mackerel Can

Costo $8, salva $5

Fonte: Recommended by CookPal

  • 10 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Main Ingredients

    • 🍚 2 bowls cooked rice (400g)
    • 1 can miso mackerel (190g)
    • 100g lean ground pork
    • 🍄 1 pack shimeji mushrooms (100g)
    • 🧅 1/4 onion (50g), chopped

  • Seasonings

    • 1 tbsp curry powder
    • 1 tbsp ketchup
    • 1 tbsp Worcestershire sauce
    • 🧂 Pinch of salt and pepper
    • 1 tsp cornstarch

  • Toppings

    • 🥬 1/2 head lettuce (150g), shredded
    • 🍅 8 cherry tomatoes, halved
    • 🧀 Grated Parmesan cheese, as needed

PASSI

1

Chop the onion and separate the shimeji mushrooms into small clusters.

2

In a microwave-safe bowl, combine the ground pork, chopped onion, and shimeji mushrooms.

3

Add the miso mackerel (including the sauce) to the bowl and mix well.

4

Add curry powder, ketchup, Worcestershire sauce, salt, pepper, and cornstarch to the mixture. Stir thoroughly.

5

Microwave the mixture on high for 5 minutes, stirring halfway through.

6

Serve the cooked mixture over bowls of rice. Top with shredded lettuce, halved cherry tomatoes, and grated Parmesan cheese.

NUTRIENTI

Per 1 porzione

🔥

450

Calorie

  • 25g
    Proteine
  • 50g
    Carboidrati
  • 15g
    Grassi

💡 Suggerimenti

You can substitute ground pork with ground chicken or turkey for a leaner option.For a spicier version, add a pinch of chili powder or cayenne pepper.Leftovers can be stored in the fridge for up to 2 days and reheated in the microwave.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.