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RECIPESarrowRice CookersarrowJapanese Dry Curry
Japanese Dry Curry
  Japanese Dry Curry contains less liquid than the widely popular Japanese Curry, and can be prepared in a shorter time. The ingredients are heated to reduce moisture, allowing the meat and veggies to be coated in the tasty curry seasoning – it’s the perfect accompaniment to rice! Add more curry powder for an extra kick!

Ingredients (serves 4):
To Cook in the Rice Cooker:

  • 2 cups (rice measuring cup) short or medium grain white rice
  • Water to fill to water level 2 for White Rice

To Prepare Separately:

  • 1 large onion
  • 1 carrot
  • 1 Tbsp. olive oil
  • 1 tsp. minced garlic
  • 1 tsp. minced ginger
  • 5 oz. ground pork
  • 5 oz. ground beef
  • 1 tsp. garam masala
  • 1 Tbsp. curry powder
  • 2 Tbsp. tomato ketchup
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. soy sauce
  • 3 Tbsp. chicken stock
  • 3 Tbsp. raisins
  • 6 Tbsp. diced bell pepper, any color 

Garnish (optional):

  • 4 hard boiled eggs, sliced
1

Prepare white rice using the ingredients listed under “To Cook in the Rice Cooker.” For steps to cooking white rice, click here.

2

Mince onion and carrot. Heat frying pan with oil over high heat, sauté garlic, ginger, onion and carrot for 5 minutes.

3

Add pork and beef to the pan, continue to cook for 3 more minutes or until cooked through.

4

Add and combine the remaining ingredients excluding the optional garnish to the pan. Cook for 5 minutes over medium heat or until most of the liquid has evaporated.

5

When rice completes cooking, gently fluff the rice using the rice spatula and serve onto individual plates.

6

Serve the dry curry over rice and garnish with optional hard boiled egg slices.

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