Empty My Fridge
Dry Curry Recipe - Japanese Cooking 101
Ingredients
- Celery2 stalks
- Garlic2 cloves
- Carrot1
- Onion1
- Oil1 tbsp
- Ground beef1 lb
- Curry · powder3 tbsp
- Tomato · diced1 can
- Raisin½ cups
- Chicken broth2 cups
- Bay leaf2
- Salt1 tsp
- Pepper¼ tsp
- Worcestershire sauce1 tbsp
- Ketchup1 tbsp
- Rice
- Egg2
Instructions
- Finely chop the vegetables and garlic.
- Heat the oil in a pot over medium heat. Cook the garlic for one minute, then add the ground beef and brown it.
- Add the vegetables and saute for 5 minutes. Stir in half of the curry powder and saute for 2 more minutes.
- Add the diced tomatoes, raisins, chicken broth, bay leaves, salt, pepper, Worcestershire sauce and ketchup. Bring to a boil, cover, and cook on medium-low heat for 10 minutes.
- Uncover and cook until the liquid has reduced. Stir in the rest of the curry powder.
- Serve over steamed rice and top with the chopped hard-boiled eggs.
Summarized from Japanese Cooking 101's video. Watch it for the details.
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