These colorful summer vegetables are rich in beta-carotene and vitamin C; good for the skin especially when UV rays are strong and the weather is hot.
Vegetable prep is simple, only requiring microwave heating. Plus, we'll have a bit of fun with this recipe, relating it to the Japanese "Nagoshi-no-harae" tradition. Nagoshi-no-harae is a ritual held on the last day of June to wish for good health in the summer months that follow.
As is the custom of Nagoshi-no-harae, a dish of cereal rice topped with round ingredients is prepared and enjoyed. The round vegetables are meant to resemble a "Kaya no Wa"--a large grass woven ring displayed in front of shrines. This curry dish will incorporate this tradition and help us prepare for the hot summer months.
Kaya no Wa= A grass woven ring that is displayed upright in front of shrines. It is said that if you walk through the ring, it will cleanse and protect you.
- 5.29 oz Minced pork
- 2.82 oz Eggplant
- 0.5 cup Zucchini
- 0.25 cup Onions
- 0.25 cup Red paprika
- 2 eggs Soft-boiled egg
- 2 cups Multigrain rice
- 0.25 cup Curry roux cube
- 0.5 tsp Grated garlic
- 0.5 tsp Grated ginger
- 1 tbsp Tomato ketchup
- 0.42 cup Water
Cut eggplant, zucchini, onions and red paprika into diced half inch squares.
Put vegetables from step 1, minced pork and ingredients A in a microwave safe bowl and lightly stir. Cover bowl with cling wrap and microwave at 600W for 3 minutes.
Remove bowl from microwave and lightly stir. Cover again and heat for an additional 2~3 minutes at 600W.
Serve steamed multigrain rice at the center of the plate and curry around the rice. Top off the dish with a half-boiled egg split in half.