Why wait in line for brunch and pay for overpriced mimosas when you can make a brunch version of our Japanese Gold Curry at home? Bonus: whip up your own Orange Sake Mimosas!
Yes, you can eat Japanese Curry anytime of the day...including breakfast!
½ large onion, thinly sliced
2 large carrots, peeled and cut into thin rounds
2 garlic cloves, minced
6 large eggs or 8 medium eggs
3 C chicken or vegetable broth
2 TBSP Masi Masa Japanese Curry Spice Blend
2 TBSP coconut oil/butter
3 C cooked short grain white rice (can be substituted with other rice)
3 oz sake
1/2 oz vodka (try Absolut Mandarin or other citrus vodka)
1/2 oz Grand Marnier
1 oz fresh orange juice
In a medium pot bring 5 cups of water to a boil. Once boiling, add 1 TBSP white vinegar and gently add eggs to boiling water. Cook for 7 minutes.
Heat a skillet over medium heat and add coconut oil or butter. Add minced garlic, sliced onion, and sliced carrot rounds. Sauté, stirring often until onion has softened, 2-3 minutes.
Add 1 TBSP soy sauce, 1 TBSP ketchup, and 2 TBSP Masi Masa Japanese Curry Spice Blend. Stir until fragrant, 1-2 minutes.
Add 2 cups chicken or vegetable broth, raise heat and bring to a boil. Add raisins and cook covered for 10 minutes.
In a small bowl, make slurry by mixing 2 TBSP cornstarch and 3 TBSP water. Stir in slurry until well combined.
Remove from heat and serve with steamed white rice and an Orange Sake Mimosa or our favorite drinks with Japanese food: 7UP or Sprite!
Add sake, vodka, Grand Marnier, and orange juice to a cocktail shaker filled with ice, shake vigorously.
Strain into a chilled champagne flute or wine glass, top with champagne and garnish with an orange slice.