Cut the carrot, onion and bell peppers into 7~8mm (0.3") cubes. Microwave the carrot at 600 watts for 30 seconds.
Add olive oil to a pot and turn on the burner. Place the ground beef and pork mixture into the pot.
Stir-fry the meat on medium heat.
When it is almost cooked, add the coarsely chopped garlic and ginger root. And continue to stir-fry.
When the aroma grows stronger, add the softened carrot and the onion. Combine the ingredients and stir fry.
Season with salt and pepper. Continue to saute the carrot and onion for a total of 4 to 5 minutes.
Now, reduce the heat to low and add the curry powder.
Stir-fry until aromatic and add the water, and the soybeans and kidney beans.
When the beans warm up, add the curry sauce mix and the bell pepper. Combine all the ingredients.
Now, the sauce is thickened. The bell pepper is cooked and has a glossy texture. Finally, add a sprinkle of soy sauce. This is the secret ingredient to help bring out the flavor of this curry.
Turn off the burner and it is ready.
And now, place the fresh steamed rice onto a plate. Ladle the dry curry onto the rice. Then, make a shallow hole on top.
This is Onsen Tamago, a type of soft boiled egg also known as a hot spring egg. You can also use a poached egg instead.
Finally, sprinkle on the chopped parsley leaves.
The saltiness varies depending on the type of sauce mix so adjust the amount of salt and black pepper to taste.
If your curry sauce mix comes in blocks, shave them into flakes so they dissolve easily.
Please also check out our Gyudon recipe on how to make the Onsen Tamago.