Japanese Dry Curry

Japanese Dry Curry

Japanese Dry Curry, which has less sauce than a regular curry, is made with ground meat and vegetables and often served with a fried egg. Give this recipe a try and let us know what you think.

  • 30 mins
  • Medium
  • Sides
  • 2-3 Servings

Ingredients

  • 150g minced beef or pork
  • 1 small onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 clove garlic, minced
  • 1 tbsp curry powder
  • 1 tbsp tomato ketchup
  • 1 tbsp Yutaka soy sauce
  • 50ml beef or vegetable stock
  • 2 eggs
  • 2 tbsp vegetable oil
  • 200g cooked Yutaka rice
  • Chopped parsley

Directions

  1. Heat 1 tbsp vegetable oil in a pan over medium heat. Add the minced meat and cook until browned.
  2. Add the chopped onion, carrot, and minced garlic. Cook until the vegetables are soft.
  3. Stir in the curry powder, tomato ketchup, soy sauce, and stock. Simmer until the liquid is mostly evaporated and the mixture is thick. Season with salt and pepper.
  4. Heat 1 tbsp vegetable oil in a frying pan over medium heat. Fry the eggs until the whites are set but the yolks are still runny.
  5. Place a serving of rice on each plate, top with the dry curry, and place a fried egg on top.
  6. Garnish with chopped parsley if desired.

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