Curry cubes are a pantry staple for many, and Meera Sodha's latest recipe elevates them with a soy-marinated egg yolk for a touch of elegance. The dish, Japanese curry rice, relies on the cubes for flavour while the yolk adds richness and colour.
To prepare, marinate four egg yolks in a mixture of four tablespoons of light soy sauce and four tablespoons of mirin. Meanwhile, cook 350g of short-grain rice with 490ml of water and half a teaspoon of salt, bringing to a boil then simmering for 10 minutes before setting aside.
In a large frying pan, heat four tablespoons of rapeseed oil and cook one sliced brown onion for five minutes. Add 150g of sliced shiitake mushrooms and cook for another five minutes. Then add 200g of finely diced carrots, one extra tablespoon of soy sauce, and five tablespoons of water, covering and cooking for five minutes. Add 300g of green beans cut into 1.5cm pieces, cover, and cook for four minutes. Stir in four finely chopped mild Japanese curry cubes until melted, then add the cooked rice and stir for six to eight minutes.
Serve by packing the rice into a bowl and inverting onto a plate, creating an indent on top for a marinated egg yolk. Garnish with finely chopped fresh chives. For a vegan version, omit the egg. The egg whites can be saved for meringue.
