Fluffy Japanese Egg Curry

Slice the onions as thinly as possible.

Place the sliced onions in a microwave-safe container and heat for 10 minutes.

In a separate bowl, beat the eggs well.

Melt butter in a pot.

Add the microwaved onions and stir-fry until caramelized.

Pour water into the pot.

Add solid curry blocks and stir until they dissolve.

Add allulose and mix well.

Bring the curry to a rolling boil.

Pour in the beaten eggs.

Gently stir to create soft curds and let it cook to finish.

Serve the curry over a bowl of warm rice.

Garnish with parsley and enjoy.