Japanese Style Dry Curry
K made this Japanese Style Dry Curry last week, but haven’t had a chance to post it yet until now. If you like curry and fried rice, you’ll certainly like this dish. He followed Just Hungry’s recipe. The only modification he made was omitting the raisins as we both can live without them.
Japanese Style Dry Curry
8 oz (225g) ground beef or
other ground meat, or vegetarian substitute
1 medium onion, finely
chopped
2 cloves garlic, finely
chopped
1 small piece fresh ginger,
finely chopped
1 Tbs. tomato paste
Olive or vegetable oil
1-2 Tbs (or more, depending
on how hot you want it) curry powder
Salt and pepper
4-5 cups cooked Japanese rice
Optional garnishes:
1 boiled egg, finely chopped
2 Tbs. finely chopped fresh
coriander or parsley
1) Heat a little oil in a
sauté pan or wok.
2) Sauté the onions, garlic
and ginger until the onion is translucent and a bit browned.
3) Add the meat, and brown.
4) Push the meat and
vegetables to one side of the pan.
5) Put the curry powder in
the empty part of the pan and stir-roast until darkened and fragrant.
6) Add 1/2 cup of water, and tomato paste.
7) Simmer rapidly over high
heat until the moisture is almost gone.
8) Add the hot rice to the
pan and mix until thoroughly incorporated.
9) Season with salt and
pepper.
10) Serve with the garnishes
on top.