Japanese Egg Curry

Method

1. 1Heat oil, fry onion till golden — 6 minutes; add ginger and garlic.
2. 2Stir in curry powder and tomato paste; toast 30 seconds to bloom.
3. 3Add stock, carrot, potato; gently bubble 14 minutes till the veg is tender.
4. 4Season with soy and honey; thicken with cornflour paste to a coat with sticky liquid.
5. 5Slip in boiled eggs whole, gently bubble 4 minutes to soak.
6. 6Plate over rice — eggs cut into bowls of curry, rice for sopping.