Don't Miss Out on Japanese Dry Curry ドライカレー

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Mince the garlic, grate the ginger and measure out the juice, and mince the parsley for garnish.
2. Cut the carrot into thin slices and strips, then mince. Cut the bell pepper into thin strips and mince.
3. Optional fried eggs: heat 1 tablespoon oil in a large pan over medium, fry the eggs one side only until the whites are set and yolks still runny, then transfer to a plate.
4. Finely dice the onion. Heat the same pan over medium with 1 tablespoon oil and cook the onion until golden and translucent, about 5 to 6 minutes.
5. Add the meat, season with 1/2 teaspoon Diamond Crystal kosher salt and 1/8 teaspoon black pepper, and stir. Add the ginger and garlic and cook until fragrant. Keep cooking, breaking up clumps, until the meat is no longer pink.
6. Add 1 tablespoon sake and mix well.
7. Add the carrot and bell pepper, cover and cook on medium low for 3 minutes, until slightly wilted.
8. Add 1½ tablespoons curry powder and combine with the vegetables.
9. Add 1/3 cup chicken stock, 1 tablespoon mirin, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 2 tablespoons ketchup and 1 tablespoon honey, and toss well. Add 3 tablespoons raisins and stir.
10. Cover and cook on low for 4 to 5 minutes. Taste and adjust seasoning, adding a little water if the liquid dries up.
11. Serve the curry over short-grain rice, topped with a fried egg if using, and garnish with parsley.

Summarized from Just One Cookbook's video. Watch it for the details.

More recipes with

GarlicOnionEggGingerRiceCarrotBell pepperGround beef