Rich and Fluffy Omu-Kare

Ingredients

• 1 box of S&B Golden Curry Medium Hot
• 1 medium carrot (approximately 110g), cut rangiri style
• 1 medium yellow onion, halved and sliced
• 200g potatoes, cubed
• 1 sachet Instant Kombu Shiitake "Dashi", dissolved in 500mls of water
• 6 chicken eggs
• Rice to serve
• 3 tablespoons of vegetable oil
• 2 teaspoons of water

Method

1. Add 1 tablespoon of vegetable oil to a large pan and heat over medium-high. Add the carrot, potato, and onion and stir fry until beginning to soften (approximately 5 minutes).
2. Add the Kombu Shiitake Dashi to the pan and bring to a boil. Then reduce the heat to a gentle simmer and cook for 15 minutes.
3. While the vegetables simmer in the dashi, gently scramble four eggs in a small saucepan over a low heat, removing the eggs from heat as they begin to solidify (approximately four times), until the eggs are almost fully cooked and then remove from heat and put aside (the eggs should still be glossy and about half liquid).
4. Add one egg and a teaspoon of water to a small bowl and beat thoroughly. Add one tablespoon of oil to a small pan and heat over a medium-high heat and then add the beaten egg. Allow the egg to cook until bubbles appear to form the omelette and then add half of the scrambled egg mixture on top of one half of the omelette before folding the other other half over the scrambled eggs to complete the omelette.
5. Repeat step 4. to produce a second omelette.
6. Turn off the heat and add the box of S&B Golden Curry to the pan, breaking up the pieces and stirring until the roux is completely dissolved.
7. Serve omelettes over bowls of fresh rice and top with the curry.

Product used in recipe

• S&B - Golden Curry Medium Hot