Baked Japanese Curry Rice
Recipe: #20169
July 16, 2015
Categories: Curries, Chicken, Japanese Sunday Dinner, Boneless Pieces, Chicken Dinner, more
"Happy Home Baking, great blog"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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