Cut the meat into 1 inch length.
(This time pork was used)
Heat the vegetable oil and sauté the meat. Next, add in the onions. When the onions are soft, add the water.
Skim the fat on the surface. Add the powdered soup stock, soy sauce and mirin. Simmer for 10 minutes.
When its thoroughly cooked, add the curry roux.
Add the secret ingredient, instant coffee grounds (it will give more depth to the taste).
Put it on high heat and pour in the beaten eggs in a circular motion.
Scoop the rice in the bowl and pour the curry on top. Sprinkle on some green peas.
Story Behind this Recipe
This curry bowl is perfect for lunches during summer break. It's cooked quickly because the simmering time is shortened.
The curry sauce is made to be a little runnier than the standard kind (since egg is poured in at the end).