Baked Japanese Curry Rice

4
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"Happy Home Baking, great blog"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (652 g)
  • Calories 643.8
  • Total Fat - 20.1 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 292.8 mg
  • Sodium - 324.3 mg
  • Total Carbohydrate - 81.6 g
  • Dietary Fiber - 5.5 g
  • Sugars - 6.1 g
  • Protein - 32.3 g
  • Calcium - 218.1 mg
  • Iron - 5.4 mg
  • Vitamin C - 36.1 mg
  • Thiamin - 0.5 mg

Step 1

Blanch broccoli with boiling water (add a pinch of salt into the water) for 2 to 3 minutes. Drain and set aside.

Step 2

Saute chopped onions with the vegetable oil in a deep pan until translucent and lightly browned.

Step 3

Add in the minced garlic and meat, saute the meat till lightly browned.

Step 4

Add in potatoes and carrots and stir fry for a couple of minutes.

Step 5

Add the water (use enough water to cover the ingredients)

Step 6

And bring to a boil.

Step 7

Lower the heat, cover and let it simmer for about 10~15 minutes or until vegetables are tender.

Step 8

Add curry roux and ketchup, simmer for 10 minutes, or until thickens.

Step 9

Keep stirring to ensure the curry roux is fully dissolved.

Step 10

Add another cube of curry roux, if necessary, to adjust the thickness of the curry to your preference.

Step 11

For each serving, place 1 cup of cooked rice in an oven-proof dish.

Step 12

Place 1/4 portion of the Japanese curry over the rice. Put some blanched broccoli on top.

Step 13

With a spoon, make a slight dent in the middle and crack in 1 egg.

Step 14

Sprinkle top with shredded cheese.

Step 15

Repeat the same with the remaining servings.

Step 16

Bake in preheated oven at 400 deg for about 10~15 minutes or until the cheese turn golden brown and the eggs are almost set.

Tips & Variations


No special items needed.

Related

Karen E

Such an interesting dish!!! Since I had never heard of Japanese Curry Roux, I googled and found a recipe (a few recipes, but this is the one I used ) on www.justonecookbook.com/how_to/how-to-make-curry-roux/, was quite proud of making my own roux :) from there the rest of the recipe is so simple and interesting, also a lovely presentation. we enjoyed this unusual recipe, I will happily make this again. Incidentally the roux made exactly 50grams, but I did use a bit less, since my husband was the taster and felt it was sufficiently hot with about 30 gr. I could have have happily put in the full amount for me :) Made for Culinary Quest 2015 (Japan) for Lightbulbs On The Beach

review by:
(4 Aug 2015)