Tamagawa Salad

Ingredients

3 eggplant
300g beef/pork ground meat
1 onion
1/2 red bell pepper
7 okura
ginger, thumb-sized piece chopped
1 clove garlic, chopped
2.5 osaji curry powder
2 osaji tomato ketchup
1 kosaji salt
1 kosaji oil

Steps

1. Cut eggplant into 1.5cm pieces.
2. Cut onion and pepper into 1.5cm pieces.
3. Prepare okura and cut into 1cm wide pieces.
4. Kneed meat with plastic wrap still on.
5. Put 1 kosaji oil into pan. Add meat. Don’t break it up. Once meat becomes a little hard, break it up into chunks.
6. Add eggplant, onion, pepper, ginger and garlic. Stir fry.
7. When the dish makes a smell, add curry powder. Stir fry.
8. Add 1 cup (200cc) water.
9. Add ketchup and salt. Stir. Wait until it boils.
10. Turn to medium heat and put on lid. Cook for 7 minutes.
11. Add okura. Cut for 3 minutes.
12. Serve.

Serve With

fruit