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.
150g beef mince
150g pork mince
1 green pepper
2 cloves of garlic – grated
5cm ginger – grated
4tbs curry powder
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
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.
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.