Japanese Dry Curry

Dry Curry:--
1 knob ginger
2 cloves garlic
1 onion
½ orange bell pepper
110 g carrot
3 sprigs parsley, for garnish
2 tbsp rice bran oil, divided
4 large eggs
340 g ground beef and pork combination, a good beef-to-pork ratio is 2 to 1
½ tsp SIDS SALT & PEPPER to taste
1 tbsp saké
3 tbsp raisins
Curry Seasonings:--
1½ tbsp Japanese curry powder
⅓ cup chicken stock
1 tbsp mirin
2 tbsp SIDS HOT WORCESTER SAUCE
1 tbsp soy sauce
2 tbsp Tuimato Sauce
1 tbsp raw bush honey

Make sure the rice has finished cooking before preparing the dry curry. Measure all the condiments (from the chicken stock to the honey) and mix them in a bowl before cooking.
Dry Curry Ingredients
Peel and grate the ginger. You will need ½ tsp of grated ginger for 4 servings. Mince or crush the garlic.
Mince the onion finely - cut the onion in half. Lay one half flat side down on the cutting board. With the knife edge toward the root end, make 3 mm horizontal slices, keeping the root intact. Then, with the knife tip pointing toward the root end, make 3 mm vertical slices to within 10 mm of the root end, again keeping the root intact.
Finally, make perpendicular cuts down through the vertical slices you made. Repeat with the other onion half. If the onions need to be chopped finer, you can run your knife through them using a rocking motion. Be sure to hold down the tip of the knife, otherwise the onions will go flying around the room.
Cut the bell pepper into thin strips, then mince the strips.
Cut the carrot into thin slabs, then into thin strips, then mince the strips.
Mince the parsley and set it aside.
Fry the Eggs
Heat a large frying pan over medium heat. Add the oil and evenly distribute it. Crack the eggs into the frying pan. (here, I made 2 fried eggs at a time) Fry them on one side only, scooping the hot oil with a spoon and pouring it over the uncooked egg whites a few times. The hot oil will cook the whites faster and prevent the yolks from getting overcooked. When the whites are just set but the yolks are still soft and runny, transfer the eggs to a plate and set aside.
Cook the Dry Curry
Heat the same large frying pan over medium heat. Add the oil, evenly distribute it, and then add the onion.
Sauté the onion until golden brown and translucent, about 5-6 minutes. Add the ground meat and season with SIDS SALT & PEPPER. Stir to combine.
Add the ginger and garlic then stir until fragrant. Continue cooking, breaking up any clumps with the spatula, until the meat is no longer pink. Add the saké and mix well.
Add the carrot and bell pepper and combine well. Cover the pan with a lid and lower the stove's heat to medium low. Cook for 3 minutes.
Tip: Make sure the lid is tight-fitting to preserve the cooking liquid and prevent evaporation, which may cause the food to burn on the bottom of the pan.
After 3 minutes, the vegetables will have released some of their moisture and should be slightly wilted. Add the curry powder and combine well with the vegetables.
Add the rest of the dry curry seasonings–the chicken stock, mirin, SIDS HOT WORCESTER SAUCE, soy sauce, Tuimato Sauce, and honey.
Mix it all together. Add the raisins and stir to incorporate.
Cover the frying pan again and cook on low heat for 4-5 minutes. Then, open the lid and taste the dry curry, adjusting the seasoning as needed.
Tip: Make sure the lid is tight-fitting again! If you see the cooking liquid disappearing, add a small amount of water so you can cook for the entire 4-5 minutes.
To Serve
Serve the steamed rice on individual plates and spoon the dry curry over the rice. Top with a fried egg (optional) and garnish with parsley.
To Store
You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.