Click on the image, above to submit to Pinterest.

Japanese Dry Curry

Japanese Dry Curry is a traditional Japanese recipe for a classic curry of pork that's cooked until essentially dry before serving on a bed of rice. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Japanese Dry Curry.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurrySpice RecipesPork RecipesJapan Recipes


Dry Curry (ドライカレー) is a no-gravy version of Japanese curry rice made with minced (ground) meat (typically pork or beef or a mixture) and minced vegetables and often topped with a fried egg.

Ingredients:

400g minced (ground) Pork (or beef or a mixture)
100g onion, finely chopped
80g carrot, cut into 1cm (1/2 in) cubes
50g red bell pepper, cut into 1cm (1/2 in) squares
Salt and freshly-ground black pepper, to taste
1 tbsp oil
10g ginger, finely grated
3 tbsp curry powder
3 tbsp ketchup
1 ½ tbsp Worcestershire sauce
1 stock cube (beef or curry)
3 tbsp boiling water (for the stock cube)
200g cooked rice, per serving
Sprigs of parsley, to garnish

Method:

Crumble the stock cubed into the 3 tbsp boiling water and mix to dissolve.

Place a frying pan over medium heat. Once hot add the onion and fry for about 4 minutes until soft and translucent.

Add in the pork mince and season with a little salt and black pepper. Cook, breaking up any clumps of meat until the meat changes colour and browns lightly.

When the mince is lightly browned add the carrot pieces and cook for 2 minutes before adding the bell pepper. Stir to combine.
Reduce the heat to low, add the ginger and curry powder. Stir well to combine then cook for 2 minutes.

Add the ketchup, Worcestershire sauce, and the water with beef stock mixture to the pan. Increase the heat to medium and mix well. Continue cooking until the liquid has almost completely evaporated away. Take off the heat.

To serve, place the rice on a plate, shaping into a flattened mound. Pour over the dry curry, garnish with a sprig or two of parsley and serve immediately.