Go Back
a bowl of short-grain white rice with a thick mound of brown ground beef dry curry containing very finely chopped orange carrot and pale vegetables, with two peeled boiled egg halves showing firm yellow yolks beside the curry
Melissa Hart

Japanese Dry Curry with Ground Beef

Finely chopped vegetables help this dry curry sit neatly on the rice instead of eating like a chunky stew with the broth missing. Cook the tomato mixture until a spatula leaves a brief path across the skillet, then stop before the beef becomes dry and crumbly. Japanese curry powder has a different balance from a hot chile-heavy seasoning blend, so use the named ingredient for the intended mellow warmth. Grated apple, ketchup and Worcestershire give the meat a rounded sweet-savory flavor, while a halved boiled egg makes a simple topping that can be cooked while the rice rests.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 cups short-grain white rice rinsed and drained
  • 1 3/4 cups water
  • 4 large eggs
  • 1 tbsp neutral oil
  • 1 medium yellow onion very finely chopped
  • 1 medium carrot very finely chopped
  • 1 celery rib very finely chopped
  • 1 lb 90% lean ground beef
  • 2 garlic cloves minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp Japanese curry powder
  • 1 small apple peeled, cored and grated
  • 1/2 cup crushed tomatoes
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp reduced-sodium soy sauce
  • 1/3 cup low-sodium beef broth

Method
 

  1. Bring rice and water to a boil in a saucepan. Cover, reduce heat to low and cook for 18 minutes; rest covered off heat for 10 minutes.
  2. Place eggs in a separate saucepan and cover with cold water by 1 inch. Bring to a boil, cover, remove from heat and stand for 11 minutes; transfer to ice water for 5 minutes, then peel and halve.
  3. Heat oil in a large skillet over medium heat. Cook onion, carrot and celery for 7 to 8 minutes until softened.
  4. Increase heat to medium-high, add beef and cook for 7 to 8 minutes, breaking into fine crumbles and cooking to 160°F. Stir in garlic, ginger and curry powder for 1 minute.
  5. Add apple, tomatoes, ketchup, Worcestershire, soy sauce and broth. Simmer uncovered over medium-low heat for 8 to 10 minutes, stirring, until thick enough that a spatula leaves a brief path across the pan.
  6. Divide rice among four bowls and spoon the curry over one side. Add two boiled egg halves to each portion and serve hot.