Meera Sodha's recipe for Japanese curry rice with soy-marinated yolk | Meera Sodha recipes

"If you want to make this vegan, just drop the egg. The most readily available brand of curry cubes, S&B Golden Curry, uses RSPO-certified sustainable palm oil in its products, but, if you're keen to avoid the stuff, I'd recommend Emma Basic. Don't throw out the egg whites; zip-lock them and save in the fridge or freezer to make a meringue."

"In a small bowl, mix the four tablespoons of light soy sauce with the mirin, then gently lower in the egg yolks and leave to marinate. Put the rice in a saucepan with 490ml cold water, add the salt, cover and bring to a boil. Turn down the heat to a simmer, leave to cook for 10 minutes, then take off the heat and set aside, still covered."

Japanese curry cubes provide a fast, flavourful base for curry rice served with soy-marinated egg yolks. Light soy sauce and mirin are used to marinate optional yolks, and egg whites can be saved for meringue. S&B Golden Curry is noted as widely available and uses RSPO-certified palm oil; Emma Basic is suggested for those avoiding palm oil. Rice is cooked with 490ml cold water and salt, simmered for ten minutes then rested covered. Onion, shiitake mushrooms, carrots, and green beans are sautéed in rapeseed oil before adding finely chopped mild curry cubes. Finish with very finely chopped chives.

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