Japanese Style Dry Curry Recipe

Name: Japanese Style Dry Curry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian, Japanese
Ingredients: 1 tbsp unsalted butter; ▢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 brown button mushrooms sliced; ▢½ bell pepper any color, diced; ▢½ carrot finely diced; 2 tbsp Japanese style curry powder; ▢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 and pepper; ▢2 portions cooked Japanese short-grain rice; ▢finely chopped green onions; dried red chili pepper thinly sliced; 2 onsen tamago or soft boiled eggs

6 steps

Prep:10minCook:15min

This quick and easy Japanese Dry Curry is packed with flavor and spices, minus the broth! Warming, comforting and can be easily customized to suit your taste!

Updated at: Fri, 06 Sep 2024 00:06:01 GMT

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Instructions

Step 1

Heat a large pan on medium-high and melt butter. Add ginger, garlic, and onion, stir-frying until fragrant.

Step 2

Add ground meat, mushrooms, bell pepper, and carrot. Stir-fry until meat is cooked through.

Step 3

Mix in curry powder and flour until evenly distributed.

Step 4

Pour in red wine, chicken bouillon, ketchup, soy sauce, Worcestershire sauce, and add a bay leaf. Cook until liquid is almost gone, stirring occasionally to prevent burning.

Step 5

Season with salt and pepper, mix well, and remove the bay leaf. Take the pan off the heat.

Step 6

Serve the dry curry next to cooked Japanese short-grain rice on plates. Garnish with chopped green onions and dried red chili pepper. Top with onsen tamago or a soft-boiled egg.