Japanese-Style Tuna Curry
A very different curry that mixes Japanese ingredients with Indian curry.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Drain the tuna.
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Slice the onion into thin wedges. Cut the lotus root into 3 mm (1/8 in.) rounds.
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Heat oil in a pan and add (2). When tender, add the tuna and curry powder, then saute.
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Add (A) and simmer until well blended, then add the starch to lightly thicken.
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Cover with thinly cut green onions and serve.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
Remove the skin of the lotus root, place it in water, and slice at consistent widths from end to end.
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