Japanese Beef Curry Omu-Rice

Serve 4-5

INGREDIENTS:

1 kg Beef Brisket – diced – marinated (as seen below)

Ingredients A:
1 pack Japanese Curry Blocks
1 Tbsp Worcestershire sauce
3 Tbsp Soy Sauce
1 Tbsp Butter
1 L Beef stock or water
1 large Onion – diced
1 large Carrot – diced
2-3 Potatoes – diced

3 Eggs for each serve of omelette
Steamed rice

Prep for the Beef Brisket:

Ingredients B:
1 cup Soy Sauce
2 Tbsp Crystal Rock Sugar
Half cup of cooking wine (Shao-xin wine 紹興酒)
2 cups water

1. In one pot boiling water blanch the diced beef brisket for a few minutes to get rid of unwanted substance.
2. Drain the unwanted water, then add 1 tbsp of cooking oil with the beef briskets and the Ingredients A to the pot and let cook at meidum-high heat for 30 mins, then on low heat for another 20-30 mins until beef briskets are tender and soft.
3. Meanwhile bring another large saucepan to work on the curry sauce. On medium-high heat add in butter with few a drizzle of cooking oil, add in onion, carrot and potato and toss until slightly brown. Add in beef stock or water and let cook until carrots and potatoes are soft. Add in Ingredients B and let the sauce simmer to thicken. Once the beef briskets are tender add into the curry sauce and let cook for another 5-10 mins.
4. For the Omelette – beat the eggs with a whisk and make sure plenty of air bubbles are beaten into the eggs. On low heat, drizzle some cooking oil to make full coverage in the pan surface, then quickly add in the eggs and keep scrambling in the frying pan over the heat for approx. 1 minute until half solid stage. Pour the half cooked eggs back into container and stir with chopticks for 10 seconds. Put the eggs backed into the greased pan, and work an oval shape with a help of a spatula. Once the base is solid up (but avoid browning), carefully fold the egg up into an oval shape by tilting the frying pan to a side. The edge of the pan should give a good support for shaping up. Do this carefully and stay away from direct heat if needed. The center of the omelette shall remain half cooked.
5. On dinner plate put steamed rice on the side or the center with a dome shape. Use the spatula or chopsticks to help moving the omelette onto the rice. Pour curry sauce around the side. Use a small knife to glide over the omelette and the scrambled fluffy center should run down the sides and create a cover onto the rice.
6. ENJOY!