Recipe: Curry Gyudon with Chicken Katsu and Soft-Boiled EggDescription: A delicious fusion dish combining Japanese curry gyudon with crispy chicken katsu and a perfectly soft-boiled egg.Serves: 4 people Total Time: 60Difficulty: Easy to follow Ingredients needed: 1 tablespoon vegetable oil, 1 large onion, 2 tablespoon curry powder, 400 g beef sirloin, 750 ml water, 2 large chicken breast, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.5 cup flour, 2 large egg, 1 cup bread crumbs, 2 cups vegetable oil, 4 large egg, 4 cups steamed riceInstructions: In a pot, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced onion and cook until translucent. Add the curry powder and stir for 1 minute until fragrant. Add beef sirloin slices and cook until browned. Pour in 750 ml water and bring to a boil. Reduce heat and let it simmer for 10-15 minutes until the beef is tender. While the curry is simmering, prepare the chicken katsu. Season the chicken breast slices with salt and pepper. Dredge the chicken slices in flour, dip in beaten egg, and coat with bread crumbs. In a skillet, heat 2 cups of vegetable oil over medium heat. Fry the chicken katsu until golden and cooked through, about 5-7 minutes per side. Drain on paper towels. Boil eggs for 6 minutes, then transfer to an ice bath for 3 minutes. Peel and set aside. Serve the curry and beef mixture over steamed rice, top with sliced chicken katsu, and add a soft-boiled egg on each serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: Japanese, fusion, rice bowlThis Curry Gyudon with Chicken Katsu and Soft-Boiled Egg recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 60 minutes. Great for weekly meal prep and family dinners.