Japanese Dry Curry

Bahan-bahan (4 porsi)

• ½ tsp ginger ((grated, with juice; from a 1-inch, 2.5-cm knob))
• 2 cloves garlic
• 1 onion ((11 oz, 312 g))
• ½ g reen bell pepper ((3 oz, 85 g))
• 4 oz carrot
• 3 sprigs parsley ((for garnish))
• 2 Tbsp neutral oil ((divided; for cooking the eggs and dry curry))
• 4 large eggs (50 g w/o shell) ((for the fried eggs; optional))
• ¾ lb ground beef and pork combination
• ½ tsp Diamond Crystal kosher salt
• ⅛ tsp freshly ground black pepper
• 1 Tbsp sake
• 3 Tbsp raisins ((1 oz))
• 1½ Tbsp Japanese curry powder
• ⅓ cup chicken stock/broth
• 1 Tbsp mirin
• 2 Tbsp Worcestershire sauce
• 1 Tbsp soy sauce
• 2 Tbsp ketchup ((I use ketchup without corn syrup))
• 1 Tbsp honey