Ketchup price made with a rice cooker

In households that mainly eat Japanese food, the problem of "not using up ketchup" often occurs. If you use it for omelet rice or hamburger steak that you make occasionally, the contents of the bottle will not decrease at all. I keep staying in the corner of the refrigerator for several months, while rushing to the note that "Please consume as soon as possible after opening".


So, here is a recipe for "ketchup price " that allows you to consume plenty of 1/2 cup ketchup at a time. You can easily make less ingredients with a rice cooker.


1. 1. There are four ingredients: "rice (2 go)", "tomato ketchup (1/2 cup)", "consomme (1.5 tsp)", and "mixed vegetable (150-200 g)". First, let the rice absorb water and then put it in the rice cooker's kettle.


2. Put tomato ketchup and consomme in the pot of "1", add water to the scale of 2 go, and stir.




3. 3. After inserting the mixed vegetable, close the lid and start cooking rice in "cooking mode". Once cooked, loosen the whole with a rice scoop evenly and you're done.






The finished ketchup rice has a taste that spreads the acidity and sweetness of ketchup in your mouth. The crisply loosened rice grains and the fresh mixed vegetable taste are also attractive. It doesn't contain meat, but it has a strong flavor, so it's quite satisfying to eat. Of course, it is also recommended to add chicken, sausage, bacon, etc. Add butter to the finish for a rich flavor, or add Tabasco to make it spicy. Try adjusting the taste to your liking.



As an aside, the rice scoop used to stir after cooking has the drawback of being easily dyed in ketchup. For those who say, "That's a bit of a problem ...", we recommend using a large spoon instead of a white rice scoop.


Tomato ketchup that you want to eat as soon as possible, although it will last a long time after opening. Let's specify the opening date and use it up systematically with such a mass consumption recipe!