Sunday, 20 July 2008 by kinakoJam
One thing I never got round to eating in Japan was 'dry curry'. I've been wanting to try this particular recipe for a while, partly because the topping of a melting hot-water soaked 'onsen' (hotspring) egg looked so appealing in the book. We didn't really nail the egg - the white should be just barely congealed. Here are some interesting tips on cooking onsen tamago. I guess if you lay the room-temperature egg in just-boiled still water just as your rice starts cooking in a different pot, you might time it perfectly. Another error I would address regarding the photo above, is the rice. I think it looks nicer if you spread the rice a bit wider so you can see it in a ring of white around the outside. And the parsley should be chopped more über-finely too.
Mince on rice, what could be wrong with that mate. My father used to specialise in spag-bol when I was a kid, and I'm just coming back round to the comfort-power of mince.
Wafuu (japanese style) Dry Curry from '15-min Easy Delicious Okazu'.
Enough warm white short grain rice to satisfy.
150 g mince (I used a pork-beef mix)
An onion and a small carrot diced finely.
A capsicum (red or green pepper) peeled roughly and diced finely.
2 tsp hot curry powder
1 tbsp sugar
2 tbsp soy
1 tbsp sake
1 tbsp butter
2 very soft 'onsen' eggs
Finely chopped parsley
Cook the chopped onion in the butter gently until softened. Add the other veges and when these too are softened, turn the heat up and add the mince. When the mince has started to get clumpy, add the curry powder, sugar, soy and sake and stir fry until most of the liquid has evaporated. Check the seasonings - you might want to add a touch more curry powder. Top your warm rice with the curry-mince, sprinkle with chopped parsley and then scoop those eggs in a puddle on top.