Baked Japanese Curry Rice
Created by dienia b on July 16, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 60m
- Recipe #20169
Ingredients
- 1/2 pound boneless skinless chicken thighs (raw,clean and cut into bite size)
- 1 yellow onion, coarsely chopped
- 1 pound potatoes (3 potatoes, peeled, cut into bite size chunks)
- 1 carrot, peeled, cut into bite size chunks
- 2 cloves garlic, minced
- 2 tablespoons oil (vegetable oil)
- 2 cups water
- Japanese curry roux (50 grams, 3 small cubes, I used Kokumaro brand, medium hot)
- 1 tablespoon ketchup
- 28 ounces cooked rice (4 cups cooked)
- 1 cup broccoli florets
- 4 large eggs
- 1/2 cup shredded cheddar cheese
How to Make
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Step 1: Blanch broccoli with boiling water (add a pinch of salt into the water) for 2 to 3 minutes. Drain and set aside.
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Step 2: Saute chopped onions with the vegetable oil in a deep pan until translucent and lightly browned.
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Step 3: Add in the minced garlic and meat, saute the meat till lightly browned.
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Step 4: Add in potatoes and carrots and stir fry for a couple of minutes.
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Step 5: Add the water (use enough water to cover the ingredients)
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Step 6: And bring to a boil.
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Step 7: Lower the heat, cover and let it simmer for about 10~15 minutes or until vegetables are tender.
How to Make
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Step 8: Add curry roux and ketchup, simmer for 10 minutes, or until thickens.
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Step 9: Keep stirring to ensure the curry roux is fully dissolved.
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Step 10: Add another cube of curry roux, if necessary, to adjust the thickness of the curry to your preference.
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Step 11: For each serving, place 1 cup of cooked rice in an oven-proof dish.
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Step 12: Place 1/4 portion of the Japanese curry over the rice. Put some blanched broccoli on top.
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Step 13: With a spoon, make a slight dent in the middle and crack in 1 egg.
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Step 14: Sprinkle top with shredded cheese.
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Step 15: Repeat the same with the remaining servings.
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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.