5 from 4 votes
Japanese Dry Curry Rice
A simple and flavorful recipe that's sure to be a favorite.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
2
portions
Calories:
633 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 1 tbsp butter unsalted
- 1 tsp ginger root finely diced
- 1 tbsp garlic finely diced
- ½ yellow onion finely diced
- 150 g ground meat beef or pork, or a mix of both
- 4 button mushrooms sliced, brown
- ½ bell pepper any color, diced
- ½ carrot finely diced
- 2 tbsp curry powder Japanese style
- ½ tbsp cake flour
- 1 tbsp red wine
- 200 ml chicken bouillon
- 2 tbsp tomato ketchup
- ½ tsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 pinch salt
- 1 pinch black pepper
- 2 portions Japanese short-grain rice cooked
- green onion finely chopped
- dried red chili pepper thinly sliced
- 2 egg or soft boiled eggs, onsen tamago style (soft cooked
Instructions
- Heat a large pan on medium high and add 1 tbsp unsalted butter. Once melted, add 1 tsp ginger root, 1 tbsp garlic and ½ yellow onion and stir fry until fragrant.
- Add 150 g ground meat, 4 brown 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 cake flour and mix until evenly distributed.
- Add 1 tbsp red wine, 200 ml chicken bouillon, 2 tbsp tomato ketchup, ½ tsp soy sauce, 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!
Cup of Yum
Notes
- Swap the ground meat and chicken stock for a plant-based alternatives to make this dish suitable for vegetarians and vegans!
Nutrition Information
Serving
592.7g
Calories
633kcal
(32%)
Carbohydrates
81.4g
(27%)
Protein
28.6g
(57%)
Fat
25.5g
(39%)
Saturated Fat
9.94g
(50%)
Polyunsaturated Fat
2.66g
(16%)
Cholesterol
274mg
(91%)
Sodium
814mg
(34%)
Fiber
8.4g
(34%)
Nutrition Facts
Serving: 2 portions
Amount Per Serving
Calories 633
% Daily Value*
| Serving | 592.7g | |
| Calories | 633kcal | 32% |
| Carbohydrates | 81.4g | 27% |
| Protein | 28.6g | 57% |
| Fat | 25.5g | 39% |
| Saturated Fat | 9.94g | 50% |
| Polyunsaturated Fat | 2.66g | 16% |
| Cholesterol | 274mg | 91% |
| Sodium | 814mg | 34% |
| Fiber | 8.4g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.