Dry curry is a café food that is originally from Japan. This is not a classic Japanese curry. Because it is not soupy, this is great for bento box!
Curry is a beloved food in Japan and there are tons of curry recipes created in Japan. Keema Curry is a popular Indian dish in Japan that uses minced meat, but, there is a ‘dry curry’ that is similar to Keema curry. Dry curry is one of the popular curry varieties that Japanese people love!
What is Dry Curry
Dry curry is a well known dish at Kissaten (喫茶店:coffee store) in Japan and believe it or not, dry curry was created in Japan. India, the homeland of curry, doesn’t have dry curry on their menus. Dry curry was created in Japan after being inspired by Indian curry.
Dry curry is curry made without water. Usually curry is soupy, but this variety needs just a little bit of water and is cooked until the water is absorbed.
The Difference Between Dry Curry and Keema Curry
Keema curry and dry curry look very similar, but they are different foods.
Keema curry is used to refer to all curries that use minced meat. Keema curry can be soupy or dry. On the other hand, any curry with little or no water is a dry curry.
In other words, dry curry that uses minced meat is ‘keema curry’, and keema curry that contains less water or no water is ‘dry curry’ in Japanese. Both curries do not have specified ingredients other than minced meat, but dry curries tend to have fewer ingredients. I know it’s confusing!
Ingredients for Dry Curry
There are so many dry curry recipes but my dry curry recipe is a simple one that is easy to make!
You need,
- Minced meat (your choice of meat)
- onion
- garlic
- carrot
- curry powder
- Worcestershire sauce
- Japanese curry roux
- bouillon
Dry Curry Topping Options!
Here are some topping options you can add on top of the dry curry!
- cheese
- egg
- parsley
Similar Recipes to Dry Curry on Oishi Book
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Dry Curry
Ingredients
Preparation
- 350 g rice Here is how to cook rice.
Dry Curry
- 200 g ground meat (pork, chicken or beef) I use ground pork for this!
- 1/2 large onion about 130g
- 1 teaspoon minced garlic HERE to buy
- 1/2 carrot about 70g
- 1 1/2 Tablespoon curry powder HERE to buy
- 1 Tablespoon Worcestershire sauce HERE to buy
- 1 cube Japanese curry roux HERE to buy
- 1/2 cup water
- 2 teaspoon bouillon HERE to buy
Instructions
Preparation
- Make rice first! Here is how to cook rice.
- Cut the onion and carrot into small pieces.
- Slice the curry roux thinly so it is easy to melt later.
Let's cook!
- In a pan, turn the heat to medium and add thin layer of oil, cut onion, and cut carrot. Cook until the onion gets softer.
- Add garlic and ground meat to the pan. Cook until the meat is completely cooked.
- Add curry powder and bouillon into the pan and mix well.
- Then, add Worcestershire sauce, the sliced curry roux, and water.
- When the water is absorbed and thick texture, turn the heat off.
Let's eat!
- Add rice on the plate, then add the dry curry on top of that 🙂 It is great for lunch, dinner, and bento box!
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