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Japan, Asia · Japanese Curry Rice (Kare Raisu)

Baked Cheese Curry with a Runny Egg (Yaki Curry)

Buttery rice topped with keema curry, cheese and an egg cracked into the centre, baked until bubbling, with a yolk that runs when you dig in.

ServingsServes 2
Total cooking time35 min
DifficultyMedium
About servingsThe yolk is served runny. Use very fresh eggs, or bake 2–3 minutes longer for a firm yolk.

Method

  1. Preheat the oven to 220 °C (oven). Meanwhile, finely chop the onion and carrot into 3 mm pieces.

    Add in this stepOnion 100 gCarrot 50 g

    oven

  2. Heat the oil in a 22 cm frying pan over medium heat, cook the onion, carrot and garlic for 2 minutes, then add the beef and break it up with a spatula. Cook for in total, until no pink remains and the onion is translucent.

    Add in this stepCooking oil 1 tbspMinced garlic 1 tspGround beef 160 g

    medium heat

  3. Push everything to one side, melt the butter in the empty space, add the flour and curry powder and stir over medium-low heat for , until it no longer smells floury, then mix it into the meat. You are making the roux right in the pan.

    Add in this stepButter (for the roux) 20 gAll-purpose flour 20 gCurry powder 1 tbsp

    medium-low heat

  4. Stir in the water, ketchup and Worcestershire sauce and simmer over medium-low heat for . When a spatula drawn across the pan leaves a trail for a moment, season with salt. Reduce it well; if it is runny the egg will sink.

    Add in this stepWater 220 mlKetchup 1 tbspWorcestershire sauce 1 tspSalt to taste

    medium-low heat

  5. Mix the rice with the rice butter and spread it flat in buttered baking dish(es) (2 × 16 cm). Spread the curry on top, make a hollow in the centre with a spoon, crack an egg into each, and scatter the cheese around the yolk.

    Add in this stepHot cooked short-grain rice 360 gButter (for the rice) 10 gEggs 2Shredded mozzarella 60 g

  6. Bake on the middle shelf (oven) for , until the cheese is golden and bubbling and the egg white is set but the yolk still wobbles when you shake the dish.

    oven

  7. Let it cool for 2 minutes and sprinkle with parsley. The dish is very hot, so serve it on a board or mat, and break the yolk into the curry as you eat.

    Add in this stepChopped parsley to taste

Cook's tip

Leftover curry from the basic version is perfect here: skip steps 2 to 4 and use it warmed. No oven? An air fryer at 200 °C for 8–10 minutes works, or heat it in a covered pan over low heat until the yolk is done the way you like.

Cooking it at camp

Instead of an oven, layer rice, curry, egg and cheese in a cast-iron skillet, cover and heat over low for 8–10 minutes. A few coals on the lid will brown the cheese on top.