沖繩紫薯多利亞焗飯
Purple Sweet Potato Doria

洗米後，將紫薯切成約1cm的大小，切好的紫薯粒放入水中約10分鐘浸以除去澀味。

在電飯煲裏加入米、鯖魚罐頭中的汁和醬油，再加入煮1杯飯的水。

在②中加入去水的紫薯和鯖魚，再煮熟飯。

煮好飯後取出上面的紫薯和鯖魚。

用手分開鴻喜菇，將黃椒切成容易入口的大小。

在鑊落油後，加入洋蔥、紅蘿蔔和鴻喜菇炒至熟透軟軟的，然後熄火。

加入③的紫薯飯、蛋黃醬和紅椒粉到⑥的食材中拌勻。

將⑦的材料加到耐熱器皿中，在放上翠玉瓜、黃椒和鯖魚，再在中間凹下去的地方加上雞蛋。

在⑧的表面上加上紫薯、芝士和車厘茄，放到焗爐中焗至金黃色。

從焗爐取出後，在表面上加上切碎的番茜。

Wash the rice. Cut the purple sweet potato into 1 cm cubes and soak in water for about 10 minutes.

Put the rice, liquid in the canned blue-backed fish, and soy sauce in a rice cooker, and add water up to the 1 cup mark.

Drain the water off the purple sweet potatoes, place them and blue-backed fish on ②, and cook.

Once the rice is cooked, remove the blue-backed fish and purple sweet potatoes from the rice, and set aside.

Break up the shimeji mushrooms by hand. Cut the bell pepper into bite-size pieces.

Heat oil in a pan, fry the onion, carrot, and shimeji mushrooms until softened, and turn off the heat.

Add the purple sweet potato rice from ③, mayonnaise, and bell pepper powder into ⑥, and mix.

Spread ⑦ in a heat-proof dish, add the zucchini, bell pepper, and blue-backed fish on top, then lightly press the center to make a dent and place the eggs on top.

Add the purple sweet potatoes, cheese, and tomatoes on ⑧, and bake in a toaster oven until browned.

Remove from the toaster oven and sprinkle with chopped parsley.