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Andrew Fowler

Japanese Dry Curry with Ground Beef

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