Baked Japanese Curry Rice
July 16, 2015
"Happy Home Baking, great blog"
- 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
Blanch broccoli with boiling water (add a pinch of salt into the water) for 2 to 3 minutes. Drain and set aside.
Saute chopped onions with the vegetable oil in a deep pan until translucent and lightly browned.
Add in the minced garlic and meat, saute the meat till lightly browned.
Add in potatoes and carrots and stir fry for a couple of minutes.
Add the water (use enough water to cover the ingredients)
And bring to a boil.
Lower the heat, cover and let it simmer for about 10~15 minutes or until vegetables are tender.
Add curry roux and ketchup, simmer for 10 minutes, or until thickens.
Keep stirring to ensure the curry roux is fully dissolved.
Add another cube of curry roux, if necessary, to adjust the thickness of the curry to your preference.
For each serving, place 1 cup of cooked rice in an oven-proof dish.
Place 1/4 portion of the Japanese curry over the rice. Put some blanched broccoli on top.
With a spoon, make a slight dent in the middle and crack in 1 egg.
Sprinkle top with shredded cheese.
Repeat the same with the remaining servings.
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.