Japanese Dry Curry | zojirushi.com

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

Garnish (optional):

4 hard boiled eggs, sliced

1

Prepare white rice using the ingredients listed under “To Cook in the Rice Cooker.” For steps to cooking white rice, see here.

2

Mince onion and carrot. Heat frying pan with oil over high heat, sauté garlic, ginger, onion and carrot for 5 minutes.

3

Add pork and beef to the pan, continue to cook for 3 more minutes or until cooked through.

4

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.

5

When rice completes cooking, gently fluff the rice using the rice spatula and serve onto individual plates.

6

Serve the dry curry over rice and garnish with optional hard boiled egg slices.