Baked Curry Rice with Eggs

1. 1

   I don't like egg yolk too runny.

2. 2

   Break the eggs into small separate dishes.

3. 3

   Microwave quickly until the area between the egg yolks and whites wobbles when you shake the dishes.

4. 4

   Mix the rice with fukujinzuke (use 2 lightly-heaped tablespoons for 2 portions of rice).

5. 5

   Mix in a ladle of curry (just one ladle for 2 portions!)

6. 6

   [Right] The rice mixed with fukujinzuke and curry.

7. 7

   [Left] Pour the curry on top (make 2 of these using one ladle of curry).

8. 8

   Place [1] softly-set eggs on top.

9. 9

   If you like the egg white very soft break the eggs onto the top of the curry without microwaving.

10. 10

    To clarify the amount of cheese, I put sliced cheese in the ingredient list but you can use any cheese.

11. 11

    It doesn't have to be melting-type either!

12. 12

    After you bake, it's done.

13. 13

    The egg white sets firmly and the egg yolk is nicely soft.

14. 14

    You will have a nice baked curry rice!

15. 15

    Omit the egg if you prefer.

* Per serving · 4 servings · Values may vary.

No additional tips available.