Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce

Curry-flavoured Bean Sprouts and Tuna over Thickened Veggie Sauce

An unexpected and good combination of curry-flavoured bean sprouts and a sweet vegetable sauce.

Ingredients: 3 to 4 servings

◎ Curry-flavoured bean sprouts
Bean sprouts
1 bag
Curry powder
1/2 tablespoon
To tatse
To taste
Vegetable oil
1 tablespoon
◎ Tuna and vegetable sauce
Japanese eggplant
Canned tuna
1, small (about 80 g)
2 tablespoons
Soy sauce
2 tablespoons
4 tablespoons
Sesame oil
1 tablespoon
Katakuriko slurry
1 teaspoon of katakuriko plus 2 teaspoons of water


1. Preparation: Rinse the bean sprouts and drain well. Cut the eggplant into bite sizes and soak in water. Cut the carrot into bite sizes and boil. Drain the tuna well.
2. For the tuna and vegetable sauce, heat sesame oil and fry the drained eggplant. After cooking thoroughly, add the cooked carrot and fry further.
3. Add the drained tuna, 2 tablespoons each of sugar and soy sauce and 4 tablespoons of water. Simmer over low heat and bring to a boil.
4. After bringing the contents to a boil, add the katakuriko slurry to thicken the sauce.
5. For the curry-flavoured bean sprouts, heat vegetable oil and stir-fry the bean sprouts quickly. Season with 1/2 tablespoon of curry powder, salt and pepper.
6. Transfer the curry-flavoured bean sprouts on a serving dish and pour the tuna and vegetable sauce on top. Serve.

Story Behind this Recipe

They were originally separate dishes but when I put them together, it was quite tasty.