Japanese dry curry
Persons
5
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Ingredients
- 3 garlic cloves - finely chopped
- 650g ground beef
- 1 onion - finely chopped
- 1 red onion - finely chopped
- 1 carrot - finely chopped
- 1 green bell pepper - roughtly chopped
For the seasoning :
- 2 tbsp vegetable oil
- 3 tbsp cooking sake or cooking white wine
- 1 1/2 tbsp soy sauce
- 2 tbsp worcestershire sauce
- 2 tbsp honey
- 1 tbsp ketchup
- 40g tomato paste
- 1 1/2 tsp kosher salt
- 3 tbsp curry powder
- 1/2 tbsp paprika powder
- 1 tsp mustard
- 1 tsp sugar
- 3 to 5 hard boiled egg for topping
Instructions
- 1. In a wok or skillet, heat 2 tbsp vegetable oil and fry garlic until fragrant. Add onion, red onion, carrot and cook, finally add ground beef, continue stir-frying until the meat is no longer pink.
- 2. Add "seasoning" ingredients (cooking sake, soy sauce, worcestershire sauce, honey, ketchup, tomato paste, kosher salt, curry powder, paprika powder). Stir for another 3~5min over low heat. Then add green bell pepper. Cook for another few minutes.
- 3. Add mustard and sugar. Stir well.
- 4. Serve with hot steamed rice, top with an egg over the rice.
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