《Turmeric rice》

　■ Rice…2 go

　■ Water ... 2 cups

　■ Turmeric ... 1/2 teaspoon

　■ Bonito Soup Stock with Flying Fish…1 bag

　■ Butter…10g

 

《Toppings》

　■ Green peas ... a little

　■ Boiled eggs ... 4

《Keema Curry》

　■ Garlic…2 clove

　■Onion…1 pieces

　■ Carrots ... 1 pieces

　■Potatoes…2 pieces

　■ Mixed minced meat…200g

　■ Tomato can (cut type) … 1 can (240g)

　■ Canned chickpeas boiled in water…1 can (240g)

　■ Bonito Soup Stock with Flying Fish (contents) … 1 bag(s)

　■ Curry roux…100g

　■ Salad oil ... 1 tablespoon

①Pour the polished rice, water, turmeric, and Bonito Soup Stock with Flying Fish into a rice cooker and cook. When the rice is cooked, remove the dashi pack, add the butter and mix.

② Finely chop the garlic, onions, and carrots. Cut the potatoes into small dice.

③ Heat salad oil in a pot, add garlic and stir-fry. When the aroma comes out, add onions, carrots, potatoes, chickpeas, and minced meat and stir-fry. Add the canned tomatoes and the contents of the Bonito Soup Stock with Flying Fish and simmer until the vegetables are cooked.

④ Finely chop the curry roux with a knife, add to ③ and stir until the curry roux is dissolved.

⑤Place the turmeric rice from ① in a bowl and top with the keema curry from ④. Finish by garnishing with sliced ​​boiled eggs and boiled green peas.