• Miwa

JAPANESE DRY CURRY RECIPE






When the summer is here, curry becomes even more popular in Japan.

Don't ask why! haha


The dry curry is not the Japanese traditional food recipe, but it's certainly hitting the spot!


Using Japanese curry roux is always promising, but this dry curry recipe is more on the healthier side without curry roux.


For me, curry is always the way to clean up my fridge. I just throw whatever I have in my fridge especially I found some wilt veggies..

In this Japanese dry curry, I put celery, tomato, carrot, onion, and mushroom BUT as always, be creative on what you are adding. The dry curry is really forgiving.



Enjoy the taste of summer dry curry recipe!






<JAPANESE DRY CURRY RECIPE>


<Yield> 5 servings


<Prep time> 5mins


<Cook time> 15- 20 mins


<Ingredients>

1 cup worth of chopped carrot

½ cup worth of chopped celery

2 large tomatoes

1 cup worth of mushroom

1 large onion

200g / 7.0oz of beef mince

Steamed rice


sauce

1 ½ tbsp of Curry powder

1 tsp of grated garlic

1 tsp of grated ginger

2 tsp of honey

3 tbsp of tomato ketchup

3 tbsp of Worcestershire sauce

1 tbsp of soy sauce

1 tsp of fish sauce

½ cup of water

salt and pepper



<Directions>


1; Cut all the vegetables into small pieces. Grate the garlic and ginger.


2; In a pan, heat 1 tsp of vegetable oil over high heat and add beef mince, then cook it through. When the beef turn brown, add chopped vegetables all in once. Sprinkle 1 tsp of salt and let them cook away over mid heat for about 8-10mins.




3: When the vegetables are wilt and sweat, add curry powder and cook it for another 2mins to bloom the aroma. Add rest of the seasonings listed above. Thicken the sauce over mid heat for 5 mins or until there is almost no liquid and reaches paste like consistency.




4: Serve it on you plate along with steamed rice. Add roasted veggies or any herb if you like it. Ready to be enjoyed.





<Miwa’s tips>

・You want to chop the veggies finely.


・Any meat mince will work in this recipe.


・On the process 2, please be patient to cook veggies gradually. You don’t want to add liquid too soon. In a way, you can maximize the flavor of veggies.


・Once you add the curry powder, it gets burnt easily, so make sure to keep stirring it.


・How spicy you want is up to you. Please adjust the taste by adding more or less curry powder. This recipe is not that spicy since I'm making it kids friendly.


・Eggplant, pepper, corn, and potato are also good options.


・You can swap fish sauce for soy sauce or oyster sauce, but tiny bit of fish sauce really deepen the taste.





<Recommended side dish>

JAPANESE COLORFUL & FUN SALAD RECIPE


For another curry recipe↓

Japanese Veggie curry


<Storage time>

Store it in a air-tight container in the fridge for 4days.




<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!





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