Japanese Dry Curry
Japanese Dry Curry is made with ground meat and a few vegetables. Unlike other Japanese curry such as my Katsu Curry, it has no gravy. But it is equally tasty. Japanese Dry Curry is a quick and simple dish to make. It goes so well with rice as well as bread.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 8 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 400g / 0.9lb pork mince ((note 1))
- 100g / 3.5oz onion finely chopped
- 80g / 2.9oz carrot diced into 1cm cubes ((note 2))
- 50g / 1.8oz capsicum diced into 1cm cubes ((note 2))
- Salt & pepper
- 1 tbsp oil
- 10g / 0.4oz ginger grated
- 3 tbsp curry powder ((note 3))
- 3 tbsp ketchup ((or tomato sauce))
- 1½ tbsp Worcestershire sauce
- 1 beef stock cube / bouillon cube ((or use 2 tsp powder))
- 3 tbsp boiling water ((to dissolve stock cube))
- 150-200g / 5.3-7.1oz cooked rice per serving ((note 4))
- Sprigs of parsley
Instructions
- 1
Crumble stock cube into boiling water and mix to dissolve.
- 2
Heat oil in a frying pan over medium heat, sauté onion pieces until they become soft and translucent.
- 3
Add pork mince to the pan, a dash of salt and pepper to season, and cook, breaking it up as you go.
- 4
When the mince has changed colour to light brown, add carrot and cook for a couple of minutes, then add capsicum and quickly mix.
- 5
Reduce to low heat. Add ginger and curry powder to the pan and sauté for a minute or two, until the curry powder is all integrated with the other ingredients and there is no dry powder left.
- 6
Add ketchup, Worcestershire sauce, and the water with beef stock to the pan. Bring the heat to medium and mix well.
- 7
When the liquid is almost evaporated, turn the heat off.
- 8
Put rice on a serving plate, shaping a flat mound. Pour the Dry Curry over the rice. Place a sprig of parsley on the side and serve immediately.