Japanese-style dry curry

A family favorite!

It's very easy to make, most ingredients are readily on hand and it doesn't take long to cook. I think the longest part is chopping up all the veggies.

I'm still experimenting with the liquids to get a better flavor.

*****

Japanese-style dry curry

300g ground beef (roughly a pound and then some)

2 small onions (I just use 1 or even half... most onions here are gigantic)

50 g celery and carrots

1 clove garlic

curry powder (1-2T depending on heat/spice preference)

1 C vegetable juice (the sweet fruit/veggie juice works well)

2 T Worchester Sauce 

2 T Shoyu

1/3 C Raisins/Currants

1/2 C White sesame seeds (toasted)

Butter

Salad Oil/Vegetable Oil

Salt

1) Finely chop the celery, carrots, and onions.

2) Heat a slice of butter and oil in large fry pan over medium-high heat. Add the vegetables and cook until onions are translucent and carrots are slightly softened.

3) Add the ground beef and brown.

4) Clear a space in the pan and put the curry powder on the dry space. Cook until browned/aromatic. (30 secs - 1 minute) Mix w/ the meat and vegetables. 

5) Add the Vegetable juice, Worchester sauce, Shoyu and raisins. Add in a 1 1/2 t salt and sesame seeds (more or less to taste). Cook until most of the liquids have evaporated.

Eat with hot white rice (mixed or on top), garnish with boiled egg or parsley.

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Note: I've used both a tomato paste with 1/2 c water and Japanese-style vegetable/fruit juice. I find the Japanese style vegetable juices have a lot more flavor and give the curry a sweeter aroma. I have yet to try the tomato based Japanese-style vegetable juice. 

The curry won't be "dry" dry - it'll still be wet, just not soupy. You can opt to mix the rice with the curry - or just eat it on top like a donburi - both ways taste great. ^^