The Japanese are experts at inventing their own versions of foreign dishes. They have a slight obsession with curry, so naturally they have created a Japanese version.
Heat the oil in a large, deep saucepan over low heat. Add the onion, garlic and ginger and cook until it turns a deep golden colour and begins to caramelise. Increase the heat to medium and stir-fry the mixture until the onion is golden.
Reduce the heat, add the chicken and fry for 3 minutes. Add the butter and flour and stir for 2 minutes. Add the curry powder, then increase the heat and cook until aromatic. Add the chopped tomatoes and cook for 5 minutes.
Scoop the rice into bowls and spoon the curry on top. Serve with the cornichons, pickled onions and a soft-boiled egg, if using.
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