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    I saw it recommended in a travel guide, so I made a special trip to Jiyuken while visiting Namba, Osaka, to try this classic curry specialty for myself. The curry and white rice are mixed together beforehand, giving it a soy sauce-like color, with a raw egg placed in the middle. It’s completely different from regular curry rice. First, I tried a bite as is, then mixed in the egg yolk. The rich curry gained an eggy flavor and a smoother texture. Finally, I added a little Worcestershire sauce to taste, which gave it even more depth.

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