Dry curry is typically made with ground meats and minced vegetables stirred-fried in various aromatics and spices. The word “dry” in dry curry comes from the minimal use of liquids when cooking meat and vegetables, resulting in a flavor-packed mixture served with rice, flatbreads, naans, etc. The meat and vegetables in dry curry are typically made separately and then mixed with cooked white rice. However, we are making it all together in this recipe to save time and effort. This recipe is a dry curry-style dish easily made in the rice cooker for a delicious and time-effective meal.
Ingredients for Dry Curry
- Washed and drained rice – I am using Japanese short grain rice. You can use your choice of rice. If you want to make onigiri out of it, I recommend short-grain rice as it is sticky.
- Carrot
- Onion
- Potato
- Beef – I am using cubed beef because I had some in my fridge. However, ground beef is a great option. Other alternatives like ground chicken, pork, and lamb are good, too.
- Curry powder – I like using curry powder from the S&B brand.
- Soy sauce – I am using Japanese soy sauce from Kikkoman. But any soy sauce will work.
- Grated ginger
- Grated garlic
- Beef stock – any stock and brand works. If you don’t have any stock on hand, you can use water, but the flavor will be different.
- Tonkatsu sauce (optional) – I’ve always enjoyed drizzling tonkatsu sauce on my curry. You may think, “tonkatsu sauce on curry?” but it’s a common thing to do in Japan. If you have yet to try that, see how you like it! My favorite is the Bulldog brand.
- Fukujinzuke (optional) – fukujinzuke is sweet pickled vegetables usually served with Japanese curry.
Ingredients mentioned in this recipe:
You can find these at Japanese grocery stores and most Asian grocery stores.
- Japanese Grocery market (Mitsuwa, Nijiya, Tokyo Central)
- Asian Grocery markets (H-Mart, 99 Ranch)
- Asian isle at your local grocery market
- Amazon (links to some of my favorites below)
Tips on making Dry Curry in Rice Cooker:
This recipe for Dry curry is so easy there are not many tips and tricks, as it is straightforward and foolproof. All you have to do is add all the ingredients and touch the “start” button on the rice cooker. However, the one thing to keep in mind is to mince meat and vegetables as small as possible. Dry curry typically uses minced meat and vegetables, but it is also easier to cook and eat without big chunks of ingredients in the dish.
Dry Curry in Rice Cooker
Equipment
- 1 Rice cooker 3 cup or more
Ingredients
- 1.5 cups Washed and drained rice
- 1/4 carrot
- 1/4 potato
- 1/4 onion
- 1/3 beef ground beef
Sauce ingredients
- 1 tbsp curry powder
- 2 tbsp soy sauce
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 2 cups beef stock
- pinch of salt and pepper
Optional toppings
- onsen egg jammy egg
- fukujinzuke pickled vegetable
- tonkatsu sauce
Instructions
- Chop vegetables. If you are using beef (not ground beef), then chop up beef as well
- Combine sauce ingredients in a small bowl or measuring cup for easier pour
- Wash and drain rice 3-4 times until the water runs less milky (it’s ok if it’s not completely clear). You can wash in the rice cooker bowl or a large mesh strainer
- Add washed and drained rice to rice cooker
- Add sauce to rice cooker
- Add beef stock
- Add meat and vegetables
- Put a pinch of salt and pepper to season the beef
- Then, close the lid and set rice cooker to the usual cooking time for rice. My rice cooker cooks rice in 55 minutes
- Once the cooking time is done, mix the rice in a cutting motion to distribute the toppings evenly
- Place cooked rice in a bowl and add preferred toppings
- Serve and enjoy!
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