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Heat a non-stick pan over medium-high heat.

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.

Add the grated ginger and grated garlic to the pan with the cooked pork. Sauté for 1-2 minutes until fragrant.

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.

Season the pork and vegetable mixture with salt and black pepper, stirring to combine.

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.

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.

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.

Serve the Japanese Dry Curry hot, traditionally with a side of cooked rice and a fried egg on top.


Heat a non-stick pan over medium-high heat.

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.

Add the grated ginger and grated garlic to the pan with the cooked pork. Sauté for 1-2 minutes until fragrant.

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.

Season the pork and vegetable mixture with salt and black pepper, stirring to combine.

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.

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.

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.

Serve the Japanese Dry Curry hot, traditionally with a side of cooked rice and a fried egg on top.
