KitchenNippon

【Ingredients】 (4 Servings)
Ground chicken (鶏ひき肉 / Tori hikiniku) 150g
Onion (玉ねぎ / Tamanegi) 1
Carrot (にんじん / Ninjin) 1/2
Apple (りんご / Ringo) 1/4
Cut tomatoes (canned)
(カットトマト (缶詰) / Katto tomahto (kanzume)) 75ml

Garlic (にんにく / Ninniku) 1 clove
Ginger (しょうが / Shōga) 15 g
Amazake (甘酒 / Amazake) 75ml
Miso (味噌 / Miso) 1/2tsp
Curry powder (カレー粉 / Karēh ko) 1 1/2tbsp
Salt (塩/ Shio) 1tsp
Olive oil (オリーブオイル / Orību oiru) 1tbsp
Water (水 / Mizu) 400ml

◆Side Dish
Fried Eggplant and Zucchini
Eggplant (なす / Nasu) 1
Zucchini (ズッキーニ / Zukkīni 1/3
Olive oil (オリーブオイル / Orību oiru) 1tbsp
Salt (塩/ Shio) Pinch
Black pepper (ブラックペッパー / Burakku peppāh) Pinch
Cooked rice (ごはん / Gohan) As you like

【How to Make】
1. Mince the onion, carrot, garlic, and ginger.
2. Add the curry powder to a frying pan and roast until you smell the aroma of the powder, then remove the roasted curry powder to a small bowl.
3. Add the garlic, ginger, and olive oil to the frying pan and fry until you notice the aromas. Add the onions and carrots, and fry until they soften. Add the ground chicken and fry until it is whitish throughout.
4. Add the honey, cut tomatoes, water, and amazake, and simmer until the liquid is reduced by a third.
5. Add the salt, miso, and curry powder, and simmer for 5 minutes. Cover and turn off the heat to let the flavors combine.
6. Slice the kabocha and lotus root into pieces about 1 cm thick.
7. Add the olive oil to a frying pan, and fry the kabocha and lotus root on both sides. Season with salt and pepper.

【Side Dish】
① Cut the eggplant into rounds about ２cm (little more than 3/4in.) thick, rinse them in water and drain. Pat the rounds dry with a paper towel. Cut the zucchini into rounds about 1cm thick.
② Add the olive oil to a frying pan, and fry the eggplant and zucchini rounds on both sides. Salt and pepper.

【Serve】
Arrange the rice on a plate, top with the curry, and serve the eggplant and zucchini on the side.
※ Instead of an apple, you can also use 1tbsp of either apple jam or honey.
※ Instead of a zucchini, you can also use a renkon (lotus root).

Recipe Developed by: Machiko Tateno