Japanese Dry Curry Rice
Ingredients
- 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
- 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.
- Add 150 g ground pork, 4 button mushrooms, ½ bell pepper, and ½ carrot. Stir fry until the meat is cooked through.
- Add 2 tbsp Japanese style curry powder and ½ tbsp all-purpose flour and mix until evenly distributed.
- 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.
- Add 1 pinch salt and pepper, mix well and remove the bay leaf. Remove the pan from the heat and serve.
- 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.
- Enjoy!
Notes
Swap the ground meat and chicken stock for a plant-based alternatives to make this dish suitable for vegetarians and vegans!
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