Baked Japanese Curry Rice
Author: Bear Naked Food
Recipe type: Main
Cuisine: Asian
Serves: serves 2 - 3
- 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
- Topping:
- Mozzarella cheese
- Panko breadcrumbs
- Aonori flakes (seaweed flakes)
- To serve:
- Steamed rice
- 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.
- 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.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2016/07/27/baked-japanese-curry-rice/
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