Keema Curry with Brown Japanese Rice (homemade, House Vermont roux)
compositecookedDII +1.77ANDI 445TEF 7.5%
Composite homemade dish. Per 4 servings: 400 g mixed beef/pork mince (合いびき肉), 300 g onion (2 medium), 120 g carrot (1 medium), 400 g canned crushed tomato, 1 tsp grated garlic (~3 g), 1 tsp grated ginger (~5 g), 4 tsp cumin powder (~8 g), 8 tbsp neutral oil (~110 g), 2 cubes House Vermont Curry 中辛 roux (~38 g), 400 ml water, plus 600 g cooked brown Japanese rice (玄米) and 4 onsen tamago (~220 g) as toppings. Total finished weight ~2.4 kg → ~600 g per serving. Nutrition per 100 g of finished dish.