Japanese egg curry

Name: Japanese egg curry
Cuisine: United States
Ingredients: 2 bowls (≈400 g) Cooked Japanese short-grain rice; 6 peeled & halved Hard-boiled eggs; ½–1 pack (≈100–120 g) Japanese curry roux blocks; 1 large sliced Onion; 1 medium sliced Carrot; 2 medium diced Potato; 200 g bite-size Chicken or pork (optional); 800–1000 ml Water; 2 tbsp Cooking oil

A recipe from United States.

🇺🇸 United StateseggCurryjapaneseCurrykareRaisucomfortFoodhighCarbfamilyFriendly

Nutrition (per serving)

680Calories

28 gProtein

78 gCarbs

32 gFat

12 gSugar

1400 mgSalt

Ingredients

2 bowls (≈400 g) Cooked Japanese short-grain rice
6 peeled & halved Hard-boiled eggs
½–1 pack (≈100–120 g) Japanese curry roux blocks
1 large sliced Onion
1 medium sliced Carrot
2 medium diced Potato
200 g bite-size Chicken or pork (optional)
800–1000 ml Water
2 tbsp Cooking oil

Method

Heat oil in pot → sauté onion until translucent (≈5 min) → add carrot + potato → cook 3–4 min.
Optional: add meat → brown lightly.
Add water → bring to boil → skim foam → reduce to simmer → cook 15–20 min until vegetables are tender.
Break curry roux blocks into pieces → add to pot → stir until completely melted and sauce thickens (≈5 min).
Adjust consistency with water if too thick → taste & season (curry blocks are salty).
Place halved hard-boiled eggs in sauce → simmer gently 2–3 min to warm through.
Serve hot curry over rice with eggs on top — classic Japanese curry with soft eggs.