Directions

Japanese Breakfast Curry

1. 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.

2. 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.

3. 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.

4. Add 1 TBSP soy sauce, 1 TBSP ketchup, and 2 TBSP Masi Masa Japanese Curry Spice Blend. Stir until fragrant, 1-2 minutes.

5. Add 2 cups chicken or vegetable broth, raise heat and bring to a boil. Add raisins and cook covered for 10 minutes.

6. While you’re waiting, remove the shells from eggs, cut in half lengthwise, and set aside.

7. In a small bowl, make slurry by mixing 2 TBSP cornstarch and 3 TBSP water. Stir in slurry until well combined.

8. Add boiled eggs and cook for an additional 5 minutes.

9. Remove from heat and serve with steamed white rice and an Orange Sake Mimosa or our favorite drinks with Japanese food: 7UP or Sprite!

Orange Sake Mimosas

1. Add sake, vodka, Grand Marnier, and orange juice to a cocktail shaker filled with ice, shake vigorously.

2. Strain into a chilled champagne flute or wine glass, top with champagne and garnish with an orange slice.