||Japanese Dry Curry contains less liquid than the widely popular Japanese Curry, and can be prepared in a shorter time. The ingredients are heated to reduce moisture, allowing the meat and veggies to be coated in the tasty curry seasoning – it’s the perfect accompaniment to rice! Add more curry powder for an extra kick!
Ingredients (serves 4):
To Cook in the Rice Cooker:
- 2 cups (rice measuring cup) short or medium grain white rice
- Water to fill to water level 2 for White Rice
To Prepare Separately:
- 1 large onion
- 1 carrot
- 1 Tbsp. olive oil
- 1 tsp. minced garlic
- 1 tsp. minced ginger
- 5 oz. ground pork
- 5 oz. ground beef
- 1 tsp. garam masala
- 1 Tbsp. curry powder
- 2 Tbsp. tomato ketchup
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. soy sauce
- 3 Tbsp. chicken stock
- 3 Tbsp. raisins
- 6 Tbsp. diced bell pepper, any color
- 4 hard boiled eggs, sliced
Prepare white rice using the ingredients listed under “To Cook in the Rice Cooker.” For steps to cooking white rice, click here.
Mince onion and carrot. Heat frying pan with oil over high heat, sauté garlic, ginger, onion and carrot for 5 minutes.
Add pork and beef to the pan, continue to cook for 3 more minutes or until cooked through.
Add and combine the remaining ingredients excluding the optional garnish to the pan. Cook for 5 minutes over medium heat or until most of the liquid has evaporated.
When rice completes cooking, gently fluff the rice using the rice spatula and serve onto individual plates.
Serve the dry curry over rice and garnish with optional hard boiled egg slices.