Japanese Dry Curry
Prep Time:10 minutes Cook Time:20 minutes Total Time:30 minutes Servings: 4
A quick and easy Japanese style ‘dry’ curry with ground beef and finely diced veggies that has less sauce than regular Japanese style curry.
- 1 pound ground beef
- 1 cup onion, diced
- 1 cup potato, diced
- 1 cup carrot, diced
- 1 cup pear, diced
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, grated
- 1 tablespoon curry powder
- 2 tablespoons tonkatsu sauce (or worcestershire sauce)
- 2 tablespoons soy sauce
- 2 tablespoons ketchup (or 1 tablespoon tomato paste)
- 1 tablespoon cornstarch
- 1 cup beef broth (or water)
- salt and pepper to taste
- 1/2 cup peas
- Cook the beef, onion, potato, carrot, and pear in a large pan, breaking the beef apart as it cooks, before draining off any excess grease.
- Add the garlic, ginger and curry powder and cook until fragrant, about a minute.
- Add the tonkatsu sauce, soy sauce, ketchup, and the cornstarch mixed into the broth, bring to a boil, reduce the heat and simmer until most of the liquid has cooked off, about 5 minutes.
- Season with salt and pepper to taste.
- Mix in the peas and enjoy!
Option: Use an apple instead of a pear.
Option: Add 1/4 cup raisins.
Option: Use 1 box Japanese curry roux instead of the curry powder, tonkatsu sauce, soy sauce, ketchup and corn starch.