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.

ingredients

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

directions

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.