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Hero shot of Japanese Dry Curry served on rice.
Japanese Dry Curry Recipe
Prep Time
8 mins
Cook Time
12 mins
Total Time
20 mins
 

Japanese Dry Curry is made with ground meat and a few vegetables. Unlike other Japanese curry such as my Katsu Curry, it has no gravy. But it is equally tasty. Japanese Dry Curry is a quick and simple dish to make. It goes so well with rice as well as bread.

Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Recipe Type: Main
Cuisine: Japanese
Keyword: Japanese Curry, pork curry, Pork Mince Recipes
Serves: 4
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 400g / 0.9lb pork mince (note 1)
  • 100g / 3.5oz onion finely chopped
  • 80g / 2.9oz carrot diced into 1cm cubes (note 2)
  • 50g / 1.8oz capsicum diced into 1cm cubes (note 2)
  • Salt & pepper
  • 1 tbsp oil
Dry Curry Flavouring
  • 10g / 0.4oz ginger grated
  • 3 tbsp curry powder (note 3)
  • 3 tbsp ketchup (or tomato sauce)
  • tbsp Worcestershire sauce
  • 1 beef stock cube / bouillon cube (or use 2 tsp powder)
  • 3 tbsp boiling water (to dissolve stock cube)
Serving
  • 150-200g / 5.3-7.1oz cooked rice per serving (note 4)
  • Sprigs of parsley
Instructions
  1. Crumble stock cube into boiling water and mix to dissolve.

  2. Heat oil in a frying pan over medium heat, sauté onion pieces until they become soft and translucent.

  3. Add pork mince to the pan, a dash of salt and pepper to season, and cook, breaking it up as you go.

  4. When the mince has changed colour to light brown, add carrot and cook for a couple of minutes, then add capsicum and quickly mix.

  5. Reduce to low heat. Add ginger and curry powder to the pan and sauté for a minute or two, until the curry powder is all integrated with the other ingredients and there is no dry powder left.

  6. Add ketchup, Worcestershire sauce, and the water with beef stock to the pan. Bring the heat to medium and mix well.

  7. When the liquid is almost evaporated, turn the heat off.
  8. Put rice on a serving plate, shaping a flat mound. Pour the Dry Curry over the rice. Place a sprig of parsley on the side and serve immediately.

Recipe Notes

1. Instead of pork, you can use beef or even chicken mince. I like pork because it contains a bit more fat in general, which makes the dish richer.

2. You can use different vegetables if you like. Chopped beans or green peas are good. You can use frozen mixed vegetables with carrot, corn, beans/peas as well.

3. I used the curry powder that I could buy at supermarkets such as Keen's Curry powder. It is quite spicy. You can also use mild curry powder if you want to reduce spiciness.

4. Dry Curry with rice is the standard way of serving it in Japan. But you can have Japanese Dry Curry with bread too. You can even make a sandwich with Dry Curry as a filling or a Dry Curry roll.

5. You can keep Japanese Dry Curry for 2-3 days in the fridge. You can also freeze it for 1 month.

6. Nutrition per serving. It does not include rice.

serving: 259g calories: 360kcal fat: 26g (40%) saturated fat: 8.2g (41%) trans fat: 0.0g polyunsaturated fat: 2.7g monounsaturated fat: 12g cholesterol: 72mg (24%) sodium: 446mg (19%) potassium: 694mg (20%) carbohydrates: 14g (5%) dietary fibre: 3.8g (15%) sugar: 6.5g protein: 20g vitamin a: 71% vitamin c: 59% calcium: 5.2% iron: 15%