Cut the meat into small pieces and fry in a small amount of oil with the onions in a saucepan. Next, fill the saucepan with water up to the level you want to keep later, between half a liter and a liter and a half. Add the chopped carrots, then let the water boil. Skim off the whitish foam of egg white with a ladle from the surface of the water. As soon as the water has boiled, crumble the curry and add it until the sauce has become somewhat viscous. You can use either mild or hot curry, depending on your preference. However, this should not be skimped on, as the spice is the soul of the dish, so to speak. Rinse the long-grain rice until the water remains clear and lightly boil it with 400 ml of water for about 20 minutes. Stir frequently.
Depending on your mood, you can add mushrooms, seafood, spinach leaves or other extra ingredients to the sauce.
Silver onions go well with the food and it is eaten – to the relief of many guests – with a spoon. Also in Japan.
Our tip: use the young, tender spinach from the farmer’s market!
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