Curry rice

Curry rice

Tags

Rice
Japanese

Cook

Ingredients

  • 4 tbsp light soy sauce
  • 4 tbsp mirin
  • 4 egg yolks
  • 350g short-grain rice
  • ½ tsp salt
  • 4 tbsp rapeseed oil
  • 1 onion, sliced
  • 150g shiitake mushrooms, sliced
  • 2 carrots, peeled and diced
  • 1 tbsp light soy sauce
  • 300g green beans, 1 ½cm pieces
  • 4 curry cubes, chopped
  • 10g chives, finely chopped

Steps

  1. In a small bowl, mix the four tablespoons of light soy sauce with the mirin, then gently lower in the egg yolks and leave to marinate.
  2. Add the rice to a medium saucepan and clean. Add 490ml water, salt and cover and bring to a boil. Lower to a simmer and cook for 10 minutes. Take off the heat and set aside.
  3. Meanwhile heat oil in a large pan over medium. Once hot add the onion and cook until softened.
  4. Add the mushrooms and cook for four minutes, still stirring. Add the carrots, soy sauce and five tablespoons of water. Cover and cook for five minutes.
  5. Add the beans and cook for another four minutes. Stir in the curry cubes until melted then add the cooked rice into the pan.
  6. Cook, stirring, for another six to eight minutes, then take off the heat.
  7. Spoon a quarter of the rice into a bowl. Pack it down then invert it on to a plate. Make an indent in the top then lift the egg yolk onto the indent.
  8. Finish with a generous sprinkling of chives and serve.