Baked Cheese Curry

Muffin-sized pockets of rice are filled with curry and cheese for a unique and easy savory treat.


  • Vegetable oil
  • 300 grams cooked Japanese rice
  • 1 package ready-made curry
  • 20 grams shredded cheese
  • 6 quail eggs
  • Mayonnaise
  • Chopped parsley


  1. Grease mini muffin tins with vegetable oil. Place cooked rice inside each mold, pressing down with the back of a spoon.
  2. Pour in curry and top with shredded cheese, quail egg and mayonnaise. Bake for 10 minutes at 250 degrees C.
  3. Drizzle with chopped parsley before serving.