Omurice with creamy Japanese curry

Ingredients

• 5 cloves of garlic
• 1 whole onion
• 500g chuck beef
• 6 spud lite potatoes
• 4 thin carrots
• 1L beef stock
• Pepper and salt to taste
• 2 eggs
• Golden curry cubes medium
• Coconut cream
• Rice
• Parsley for garnish

Method

1. Chop onions and garlic, saute till golden
2. Add diced up beef chuck, add salt and pepper and brown sides
3. Once browned, add beef stock (750ml) and cook till tender (1hr)
4. Once tender. Check liquid level. Add more stock if required. Add in curry cubes and mix.
5. Once curry cube is mixed in, add in potato and carrots. Make sure theres liquid still. Simmer till soft.
6. Once veggies are soft, finish off with coconut cream. Transfer to servingware. Keep the pan that the curry was cooked in.
7. For omurice, get day old rice and put it on the used pan and wipe the pan with the rice so the sauce gets covered with it. - set aside
8. Whip scrambled egg and put it on the pan on medium heat. Use rubber spatula and do a circular motion with the egg. Once half cooked try to fold in the egg to make the omurice shape.
9. Plate with rice in the middle, top with the egg, slice it in the middle and pour in the curry. Garnish with parsley.

Product used in recipe

• S&B - Golden Curry Medium Hot