Bouillabaisse
Tender Beef Shank Stew
Beef Stroganoff
Gyudon (Beef Bowl)
Oyakodon (Chicken and Egg Rice Bowl)
Dashi Sukiyaki
Cook
20 min
Instructions
Step 1
Cut the eggplant and tomato into small (roughly 1/2-inch) cubes. Mince the garlic and ginger.
Step 2
In a frying pan, heat the olive oil and add [A] over low heat. When fragrant, increase to medium heat and sauté the ground meat, then the eggplant, followed by the tomato.
Step 3
Once the vegetables have softened, add the curry powder and continue to sauté.
Step 4
Add the Kayanoya Original Vegetable Stock Powder and [B], then simmer gently over low heat. Serve over cooked rice.
Tip
In summer, give it a healthy twist with eggplant and tomatoes.
