Japanese Dry Curry
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Japanese dry curry, as I am sure you can guess is a drier version of this classic dish. This means that instead of a focus on a smooth sauce, dry curry retains the rich curry taste which is cooked in harmony with meat and vegetables, but in a more solid form.
This versatile dish can be served as a main dish with a fried egg, mixed together with fried rice to fill a bento, or even as a filling for a tasty sandwich or roll.
This recipe assumes you know how to make Japanese curry. If not, follow the directions on this recipe to make delicious Japanese curry.

1 person 10 minutes 30 minutes spend

Ingredients

• 2 Cups of Cooked Curry (400ml) *See below for ingredients
• 200g of Minced Beef or Pork
• 2 Cloves of Garlic
• 4 Tablespoons of Chuno Sauce
• 2 Eggs
• Fukujinzuke

For Curry Sauce
• 1 Pack of Japanese Curry
• 1 Onion
• 1 Potato
• 1 Carrot

How to prepare

Drizzle a little vegetable oil in a frying pan over medium heat and add crushed garlic, sliced onions and the mince meat. Stir-fry until the meat is fully cooked and the juices run clear.
Add the curry sauce and chuno sauce to the pan. Mix well and stir-fry for a further 30 seconds.
Cook two eggs in a separate pan without turning them over and leave the yolk slightly runny.

Put your cooked Japanese rice on a plate and then add the dry curry sauce on top. Place the fried egg on top of that and serve immediately with a side portion of fukujinzuke.

Tips and information

If you are in the mood for some dry curry, but are too busy to complete the full recipe, there is a cheaters way of making this dish. Simply pick up some already prepared dry curry mix and mix it in with rice as you fry them together in a pan. It takes about 3 minutes and tastes great!