Nostalgic Showa-Era Coffee Shop Dry Curry

Soak the raisins in a small amount of hot water to plump them up. Start soaking a little before you begin cooking so they soften. If you don't like raisins, you can leave them out.

Finely mince the onion, carrot, green bell pepper, and mushrooms. If you don't have mushrooms, substitute any mushrooms you like. Since all the vegetables are stir-fried together, it's fine if they get mixed up.

Slice the wiener sausages into rounds about 5mm thick. Ham, bacon, or small-cut chicken can be substituted. The ingredient prep is now complete.

Add vegetable oil to a frying pan over medium heat, then add the sausages and all the vegetables together and stir-fry.

To draw out the flavor of the vegetables, sprinkle in about 2 pinches of salt and stir-fry until softened, as if making the vegetables sweat.

Once a good aroma rises, add the curry powder and stir-fry briefly to bring out its fragrance.

When it smells good, add the piping-hot rice and stir-fry together. Cold rice is hard to break apart, so if it has cooled, warm it in the microwave before adding to make it easier to loosen.

Once the rice and ingredients have come together somewhat, season it. Add ketchup, soy sauce to give it that Japanese dry curry character, pepper, salt, and butter, and stir-fry.

Finally, add the drained raisins and mix. Sweetness within the spiciness makes for a good combination. Those who don't like them can leave them out.

Taste and adjust with salt and pepper if needed, then bring everything together to finish.

On the same plate, lay down lettuce in place of a salad, add tomato as well, and plate the dry curry. Top with boiled egg, which slices cleanly when cut with thread.

To finish, scatter sliced almonds on top and it's done. It's recommended to sprinkle salt on the accompanying vegetables and egg before eating.