Dry Curry

Dry curry in Japan is just as popular as regular Japanese curry and is often served in school canteens. It […]

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.