This is a recipe for "Jiyuken-style curry," eaten by mixing raw egg and rice. At first glance, it might seem like an unusual way to eat it, but its addictive spiciness and umami are harmoniously mellowed by the raw egg, creating a devilishly delicious taste you won't forget once you've tried it. With simple steps, you can discover a different way to enjoy curry than usual.
Ingredients
Main Ingredients (1 serving)
- Ground Pork 60g
- Onion 60g
- Cooked Rice 200g
- Egg 1
- Curry Roux 25g
Seasonings
- Lard 1 tbsp
- Consommé 2/3 tsp
- Ketchup 1/2 tbsp
- Worcestershire Sauce 1 tsp
- Sugar 1/2 tsp
- Water 200ml
- Ichimi Togarashi 1/3 tsp
- Black Pepper to taste
Steps
- Finely chop 60g onion.
- Heat a frying pan over medium heat.
- Add 1 tbsp lard to the pan and melt it.
- Add 60g ground pork and sauté.
- Add the finely chopped 60g onion and continue to sauté.
- Add 2/3 tsp consommé, 1/2 tbsp ketchup, 1 tsp Worcestershire sauce, and 1/2 tsp sugar, then sauté.
- Add 200ml water, chopped 25g curry roux, 1/3 tsp Ichimi Togarashi, and black pepper to taste. Mix, bring to a boil, and simmer until it thickens. [Pro Tip!] You might feel there's a bit too much liquid, but simmering will achieve the perfect consistency.
- Once thickened, add 200g cooked rice and sauté while mixing. [Pro Tip!] The rice will thoroughly absorb the curry, resulting in a cohesive finish.
- Plate the curry, making a well in the center.
- Drop 1 raw egg into the well and it's complete.
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