Rise and Shine Japanese Breakfast Curry
A lighter, brighter take on the beloved Japanese curry, featuring tender vegetables and savory curry roux ladled over steaming rice and topped with a runny fried egg. This morning-friendly version swaps heavy meats for quick-cooking vegetables while keeping all the deep, warming spice that makes Japanese curry irresistible.
Ingredients
- 1 medium onion, diced
- 1 medium carrot, peeled and cut into small cubes
- 1 medium potato, peeled and cut into small cubes
- 100g mushrooms (shiitake or button), sliced
+ 11 more ingredients
Instructions
Heat neutral oil in a medium pot over medium heat. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and beginning to turn golden at the edges.
Add the grated ginger and stir for 30 seconds until fragrant.
Add the carrot and potato cubes to the pot. Stir to coat in the aromatic onion mixture and cook for 2 minutes.
Add the sliced mushrooms and stir-fry for another minute until they begin to wilt.
Pour in the water or dashi stock. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 12 to 15 minutes until the potato and carrot are fork-tender.
Turn off the heat. Break the curry roux cubes into the pot and stir gently until completely dissolved and the sauce thickens to a velvety consistency.
Stir in soy sauce and honey. Return to low heat and simmer for 2 more minutes, stirring to prevent sticking.
While the curry finishes, melt a pat of butter in a non-stick skillet over medium heat. Fry the eggs sunny-side up until the whites are set but the yolks remain gloriously runny.
Divide rice into four bowls, spooning it to one side. Ladle the curry alongside the rice.
Crown each bowl with a fried egg, scatter sliced green onions over everything, and serve with fukujinzuke on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI