Japanese Dry Curry
Japanese Dry Curry
Ingredients
For the Pork Base
- 200 grams ground pork
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, grated
For the Vegetables and Seasoning
- 1 onion, chopped
- 1 carrot, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Curry Spice Blend
- 1 tablespoon curry powder
- 1 tablespoon flour
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
For the Sauce
- 100 ml tomato juice
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon mirin
- 1 tablespoon honey
For Serving (Optional)
- 4 servings cooked rice
- 4 fried eggs
Instructions
- 1
Heat a non-stick pan over medium-high heat.
⏱️ 1 min
- 2
Add the ground pork to the hot pan and sauté, breaking it up with a spoon, until it is fully cooked through and browned. Drain any excess fat if necessary.
⏱️ 5 min
- 3
Add the grated ginger and grated garlic to the pan with the cooked pork. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 4
Stir in the chopped onion and chopped carrot. Continue to sauté for 5-7 minutes until the onion becomes translucent and the carrot begins to soften.
⏱️ 7 min
- 5
Season the pork and vegetable mixture with salt and black pepper, stirring to combine.
⏱️ 1 min
- 6
Add the curry powder, flour, cumin, coriander, and turmeric to the pan. Mix all ingredients thoroughly until the spices are well distributed and coat the pork and vegetables.
⏱️ 2 min
- 7
Pour in the tomato juice, soy sauce, Worcestershire sauce, ketchup, mirin, and honey. Stir well to incorporate all the liquids and create a cohesive sauce.
⏱️ 2 min
- 8
Reduce the heat to low and simmer the curry mixture for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency. The curry should be quite thick, as it's a 'dry' curry.
⏱️ 15 min
- 9
Serve the Japanese Dry Curry hot, traditionally with a side of cooked rice and a fried egg on top.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Dry Curry
For the Pork Base
- 200 grams ground pork
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, grated
For the Vegetables and Seasoning
- 1 onion, chopped
- 1 carrot, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Curry Spice Blend
- 1 tablespoon curry powder
- 1 tablespoon flour
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
For the Sauce
- 100 ml tomato juice
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon mirin
- 1 tablespoon honey
For Serving (Optional)
- 4 servings cooked rice
- 4 fried eggs
Instructions
- 1
Heat a non-stick pan over medium-high heat.
⏱️ 1 min - 2
Add the ground pork to the hot pan and sauté, breaking it up with a spoon, until it is fully cooked through and browned. Drain any excess fat if necessary.
⏱️ 5 min - 3
Add the grated ginger and grated garlic to the pan with the cooked pork. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 4
Stir in the chopped onion and chopped carrot. Continue to sauté for 5-7 minutes until the onion becomes translucent and the carrot begins to soften.
⏱️ 7 min - 5
Season the pork and vegetable mixture with salt and black pepper, stirring to combine.
⏱️ 1 min - 6
Add the curry powder, flour, cumin, coriander, and turmeric to the pan. Mix all ingredients thoroughly until the spices are well distributed and coat the pork and vegetables.
⏱️ 2 min - 7
Pour in the tomato juice, soy sauce, Worcestershire sauce, ketchup, mirin, and honey. Stir well to incorporate all the liquids and create a cohesive sauce.
⏱️ 2 min - 8
Reduce the heat to low and simmer the curry mixture for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency. The curry should be quite thick, as it's a 'dry' curry.
⏱️ 15 min - 9
Serve the Japanese Dry Curry hot, traditionally with a side of cooked rice and a fried egg on top.
⏱️ 1 min