Recipes

ディッシュ シンフォニーNo.1で作る「タンドリーチキン」

About 35 minServes 4

Mapo Eggplant, with HOT SPICE "Shibikara"

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Scallop and Charred Leek Curry with SN2

Lotus Root and Minced Chicken Hasami-yaki, with HOT SPICE "Shibikara"

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Ebi Mayo — Prawn Mayo, Made with Dish Symphony No.3

Chickpeas and Sausage Braised in Tomato, Made at Camp

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Sweetcorn Takikomi Gohan, Made with Dish Symphony No.5

Spiced Pickles with Summer Vegetables and Boiled Eggs, Made with Dish Symphony No.4

Sautéed Beef and Courgette, Made with Dish Symphony No.4

Bento That Still Tastes Good Cold: Carrot and Green Pepper Tuna Kinpira

Chicken and Celery Herb Soboro, made with FlareLine "GREEN NUDGE"

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Chunky Chicken Drumette and Corn Curry, Made with SN4

Squid and Cherry Tomato Ajillo, cooked at camp

Aubergine and Tuna Pasta with Ripe Tomatoes, made with FlareLine “KASUMI GLOW”

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Molokhia and Pork Mince Curry, made with SN1

Mapo Tofu with HOT SPICE "Shibikara"

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Sausage and Komatsuna Soup Curry, made with SN3

Simmered Kabocha and Pork Soboro with HOT SPICE "Umakara"

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Herb Curry with Tofu and Chickpeas, Made with SN3

Mushroom and Minced Chicken Herb Curry, made with SN3

Herb Curry with Chicken Breast and Eggplant, Made with SN3

Simmered Lotus Root and Pork, made with FlareLine “KASUMI GLOW”

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Spiced Salmon and Avocado Poke Bowl, made with Dish Symphony No.1

Bacon and cabbage southern-island curry, made with SN4