Japanese dry curry

Japanese dry curry

A quick and easy Japanese style & # 39; dry & # 39; curry with ground beef and fine cubes that have less gravy than regular Japanese style curry.

I am a big fan of Japanese curry and this dry style Japanese curry is one of my favorites. Japanese style curry usually consists of large chunks of meat and veggies in lots of curry sauce / sauce, and this & # 39; dry & # 39; curry is a quick and easy takeover with ground meat, finer cubes in vegetables and less sauce / sauce. There are lots of different versions and recipes of Japanese curries using different meats, vegetables, curry spices and cooking methods and this is a simple outline / template for a Japanese dry curry.

One aspect of Japanese-style careers that I particularly enjoy is an underlying sweetness that balances the warmth and spice of the curry. This sweetness often comes from the use of fruit, so I like to add dice or pureed pears or apples to my Japanese curries.

Japanese dry curry

Japanese dry curry

Lots of vegetables!

Japanese dry curry

Or no vegetables!

Japanese dry curry

Japanese dry curry

Japanese dry curry

Japanese dry curry

Japanese dry curry Japanese dry curry

Japanese dry curry

Prepare time:10 minutes Cooking:20 minutes Total time:30 minutes portions: 4

A quick and easy Japanese style & # 39; dry & # 39; curry with ground beef and fine cubes that have less gravy than regular Japanese style curry.

ingredients
  • 1 pound of ground beef
  • 1 cup onion, dice
  • 1 cup potato, cubes
  • 1 cup carrot, cubes
  • 1 cup bulb, dice
  • 1 tablespoon ginger, grated
  • 1 tablespoon garlic, grated
  • 1 tablespoon curry powder
  • 2 tbsp tonkatsu sauce (or worcestershire sauce)
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup (or 1 tablespoon tomato puree)
  • 1 tablespoon cornstarch
  • 1 cup beef broth (or water)
  • salt and pepper to taste
  • 1/2 cup peas
directions
  1. Boil the beef, onion, potato, carrot and pear in a large saucepan, where the beef will break apart while it is being cooked, before excess fat is drained.
  2. Add the garlic, ginger and curry powder, and cook until fragrant, about a minute.
  3. Add tonkatsu sauce, soy sauce, ketchup and cornstarch mixed in broth, bring to a boil, reduce heat and simmer until most of the liquid is cooked, about 5 minutes.
  4. Season with salt and pepper to taste.
  5. Mix the peas together and enjoy!

Possibility: Use an apple instead of a pear. Possibility: Add 1/4 cup raisins. Possibility: Use 1 box of Japanese curry roux instead of curry powder, tonkatsu sauce, soy sauce, ketchup and cornstarch. Nutritional Facts: Calories 424, fat 23 g (saturated 8 g, trans 1 g), cholesterol 80 mg, sodium 821 mg, carbohydrates 29 g (fiber 5 g, sugar 10 g), protein 24 g

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