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, also copied below. The only modification he made was omitting the raisins as we both can live without them.

Japanese Style Dry Curry

225g / 8 oz 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

2 Tbs. raisins

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, raisins, 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.

Notes

If you’re bringing this as a bento lunch, be sure to let it cool to room temperature before putting it in your bento box or plastic container. Pack the boiled egg, if you’re adding it, separately, and crumble it on top of the curry rice just before eating.

Here I have used ground beef, but you can use any kind of ground meat - or, if going vegetarian, use your favorite vegetarian imitation-ground-meat. Crumbled firm tofu that’s been slowly dried out over low heat in a pan should work well too.