While Baked Japanese Curry Rice may sound lengthy and a mouthful, the steps to preparing this delicious meat sauce rice dish are really easy and straightforward. Since each and every family member of my family loves cheese, we went town with the mozzarella cheese topping.
The quintessential ingredient in Japanese curry rice is the curry sauce mix. Also known as curry roux, it usually comes in a block and they are widely available at the Japanese section in supermarkets. The few common brands are S&B and House. There are different heat and spicy level to choose from.
This is a perfect meal on its own or as an afternoon snack and yes, it is one of those dishes that taste even better overnight.
250 g minced beef
1 small carrot – diced finely
1 small onion – diced finely
1 clove garlic – minced
1 tbsp (15 g) unsalted butter
¾ cup (200 ml) beef stock / vegetable stock
2 cubes Japanese curry sauce mix (I’m using House brand mild level)
Salt & pepper to taste
Aonori flakes (seaweed flakes)
serves 2 – 3
Melt the butter in a large skillet or pan and sauté the onion until soft and translucent, approx. 3 – 4 mins.
Add in garlic, carrot, salt, pepper and cook for another min.
Push the vegetable to one side of the pan and add in minced beef. Saute for another minute.
Pour in beef stock, stir and bring to boil. Reduce heat to medium and simmer for 5 – 10 mins.
Add in curry sauce cubes and stir until well combined.
Turn up heat and drizzle in cornstarch, stirring constantly until thickened to gravy-like consistency. Turn off heat.
Pour desired amount of meat sauce on top of a bed of rice in a heat proof bowl.
Sprinkle mozzarella cheese and panko breadcrumbs.
Broil in the oven for 3 mins or bake at 220°C/428°F for 5 – 7 mins.
Sprinkle with aonori flakes and serve warm.