Easy Japanese-Style Dry Curry

By Sudachi · 35 min

Ingredients

Instructions

1. Melt the butter in a frying pan over medium-high heat. Add the ginger, garlic and onion and stir-fry until fragrant.
2. Add the ground meat, mushrooms, bell pepper and carrot. Stir-fry until the meat has lost its pink color and is cooked through.
3. Sprinkle over the curry powder and flour and stir until evenly coated with no white flour visible.
4. Stir in the red wine, chicken bouillon, ketchup, koikuchi soy sauce, Worcestershire sauce and bay leaf.
5. Simmer uncovered, stirring often and scraping the bottom of the pan so it doesn't catch. It is done when the mixture is thick and a line drawn through it stays open without liquid flowing into it.
6. Add the salt and pepper and stir well. Remove the bay leaf and take the pan off the heat.
7. Divide the cooked short-grain rice between 2 plates and spoon the dry curry alongside. Scatter green onions and sliced dried red chili over the curry, and place a hot spring egg in the center of each plate.

Summarized from Sudachi's video. Watch it for the details.

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