Had this wonderful combo in Osaka and really love it! It's not hard to make it at home :-)
Portion for: 2-3 people
Preparation time: 15 minutes
Cooking time: 30 minutes
What you need?
(for Curry)
Japanese Curry Cubes
(as per packaging instructions)
1 Medium Onion
(diced)
3 Garlic Cloves
(chopped)
1 Carrot
(diced)
1 Chicken Fillet
(diced)
1 tbsp Cooking Oil
1 cup Chicken Broth
(for Omelette)
2 Eggs
1/4 cup Milk
Salt
Pepper
Cooking Oil
(for Tomato Sauce)
1 small can Tomato Puree
1 tbsp Water
Sugar to taste
(Others)
1 cup of Japanese Rice
Some Cabbage
(shredded)
How to cook?
1 Cook rice in rice cooker.
2 Fry Onion & Garlic in a medium pot. Put in Carrot and Chicken Fillet until partially cooked. Pour in Chicken Broth and cook for around 10 minutes. Remove pot from fire and blend in Curry Cubes. Set curry aside on small heat.
3 Mix Eggs, Milk with Salt & Pepper in a medium bowl with a fork. Heat Oil in a saucepan. Pour in Egg mixture and cook omelette till half-runny. Arrange omelette in serving plate.
4 In a saucepan, heat up Tomato Puree with Water and Sugar. Pour cooked tomato sauce at the side of omelette.
5 Scoop cooked Rice onto plate.
6 Pour Curry onto rice. Serve with Cabbage as side vegetable. Happy dining!
