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Baked Japanese Curry Rice

Created by dienia b on July 16, 2015

Japanese curry roux (50 grams, 3 small cubes, I used Kokumaro brand, medium hot)
1 tablespoon ketchup
28 ounces cooked rice (4 cups cooked)
1 cup broccoli florets
4 large eggs
1/2 cup shredded cheddar cheese

Step 1: Blanch broccoli with boiling water (add a pinch of salt into the water) for 2 to 3 minutes. Drain and set aside.
Step 2: Saute chopped onions with the vegetable oil in a deep pan until translucent and lightly browned.
Step 3: Add in the minced garlic and meat, saute the meat till lightly browned.
Step 4: Add in potatoes and carrots and stir fry for a couple of minutes.
Step 5: Add the water (use enough water to cover the ingredients)
Step 6: And bring to a boil.
Step 7: Lower the heat, cover and let it simmer for about 10~15 minutes or until vegetables are tender.
Step 8: Add curry roux and ketchup, simmer for 10 minutes, or until thickens.
Step 9: Keep stirring to ensure the curry roux is fully dissolved.
Step 10: Add another cube of curry roux, if necessary, to adjust the thickness of the curry to your preference.
Step 11: For each serving, place 1 cup of cooked rice in an oven-proof dish.
Step 12: Place 1/4 portion of the Japanese curry over the rice. Put some blanched broccoli on top.
Step 13: With a spoon, make a slight dent in the middle and crack in 1 egg.
Step 14: Sprinkle top with shredded cheese.
Step 15: Repeat the same with the remaining servings.
Step 16: Bake in preheated oven at 400 deg for about 10~15 minutes or until the cheese turn golden brown and the eggs are almost set.