Dry curry in Japan is just as popular as regular Japanese curry and is often served in school canteens. It contains a lot of vegetables which explains why parents often choose to prepare it for their children. I recommend you mix pork and beef mince to make it the right texture and flavour.
Ingredients
150g beef mince
150g pork mince
2 onions
1 green pepper
1 carrot
2 cloves of garlic – grated
5cm ginger – grated
4tbs curry powder
4tbs kethcup
2tbs tonkatsu sauce (or Worcester sauce)
1tbs soy sauce
300 cc water
1 beef or chicken stock cube (2 if using Japanese consommé stock)
2tbs white wine
butter
black pepper
Step 1
Fry the grated garlic in oil until it releases a pleasant aroma. Chop the vegetables to roughly the same size. Start frying the mince with the garlic, then add the vegetables when brown.
Step 2
Add the curry powder and stir well until well mixed. Then add the wine,water, half a stock cube, ketchup, tonkatsu and soy sauce. Stir well and simmer for 30 mins.
Step 3
Add the other half of the stock cube and 1tbs butter. Stir well and simmer for 15-20 mins. Sprinkle liberally with black pepper. Serve with rice and a fried egg on top as desired.
Hello,
I’m Quico, the husband of Kanako from http://kanakoskitchen.com/
We were looking at your blog, and we are really really impressed. The design is really lovely, makes it really easy to find all the recipes. You’re also a great food photographer: we were wondering what kind of lens you’re using? Seems like you have a nice macro. Were not really so much into photography ourselves, so we just use a regular consumer grade camera. Obviously the results aren’t as good.
It did seem to us, however, that the colors on your photos are really saturated. A little bit of Photoshop, maybe?
Regardless, I have to say the recipes are wonderful: I especially like this dry curry recipe. Kanako doesn’t like dried curry at all. So, you know what, she never even told me it exists! I had to find out all by myself seeing it on your blog. Now I’m determined to make it. Don’t worry, I’ll be sure to send you a full report once I have.
Keep on blogging and let’s trade some of kitchen tips.
Thanks for the comments! I’m using a regular 35mm lens. It’s a fast lens which means I don’t need any flash which helps keep the colours as natural as possible. I do have to boost the vibrancy at times though to stop the pics looking washed out on screen.
Hello! This recipe is brilliant and easy to follow! I plan to make it for the family this weekend.
Just a question, how much does this recipe make?
Thanks!
Carolyn