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 1 TBSP soy sauce 1 TBSP ketchup 3 C chicken or vegetable broth 2 TBSP Masi Masa Japanese Curry Spice Blend 2 TBSP cornstarch 1 TBSP white vinegar 2 TBSP coconut oil/butter ¼ C golden raisins (optional, but highly recommended) 3 C cooked short grainwhite rice (can be substituted with other rice)
Medium saucepan (for boiling eggs)
10” deep sauté pan with lid
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.
Fill a medium bowl with water and about one cup of ice to create an ice bath. Remove eggs from hot water and add to ice bath. Let eggs sit in the ice bath for at least 15 minutes.
Heat a skillet over medium heat and add coconut oil or butter. Add minced garlic and sliced onion. 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.
While you’re waiting, remove the shells from eggs, cut in half lengthwise, and set aside.
In a small bowl, make slurry by mixing 2 TBSP cornstarch and 3 TBSP water. Stir in slurry until well combined.
Add boiled eggs and cook for an additional 5 minutes.
Remove from heat and serve with steamed white rice and an Orange Sake Mimosa or our favorite drink with Japanese food, 7UPorSprite!
Orange Sake Mimosas
3 oz sake
1/2 oz vodka (try Absolut Mandarin or other citrus vodka)
1/2 oz Grand Marnier
1 oz fresh orange juice
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.
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