Japanese Dry Curry Rice
This quick and easy Japanese Dry Curry is packed with flavor and spices, minus the broth! It's warming, comforting, and can be easily customized to suit your taste!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp butter
- 1 tsp ginger root (finely diced)
- 1 tbsp garlic (finely diced)
- ½ yellow onions (finely diced)
- 150 g ground pork (or beef, or a mixture of both)
- 4 button mushrooms (sliced)
- ½ bell pepper (any color, diced)
- ½ carrot (finely diced)
- 2 tbsp Japanese style curry powder
- ½ tbsp all-purpose flour
- 1 tbsp red wine
- 200 ml chicken bouillon
- 2 tbsp tomato ketchup
- ½ tsp Japanese soy sauce (koikuchi shoyu)
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 pinch salt and pepper
- 2 portions cooked Japanese short-grain rice
- finely chopped green onions
- dried red chili pepper (thinly sliced)
- 2 hot spring egg (onsen tamago) (or soft boiled eggs)
Instructions
- 1
Heat a large pan on medium high and add 1 tbsp butter. Once melted, add 1 tsp ginger root, 1 tbsp garlic and ½ yellow onions and stir fry until fragrant.
- 2
Add 150 g ground pork, 4 button mushrooms, ½ bell pepper, and ½ carrot. Stir fry until the meat is cooked through.
- 3
Add 2 tbsp Japanese style curry powder and ½ tbsp all-purpose flour and mix until evenly distributed.
- 4
Add 1 tbsp red wine, 200 ml chicken bouillon, 2 tbsp tomato ketchup, ½ tsp Japanese soy sauce (koikuchi shoyu), 1 tbsp Worcestershire sauce and 1 bay leaf. Cook until the liquid has almost gone, stirring occasionally to prevent burning.
- 5
Add 1 pinch salt and pepper, mix well and remove the bay leaf. Remove the pan from the heat and serve.
- 6
Divide 2 portions cooked Japanese short-grain rice between serving plates and pour the dry curry next to it. Sprinkle with finely chopped green onions and dried red chili pepper, then top with onsen tamago or a soft boiled egg.
- 7
Enjoy!