Curry in Rice Cooker
Dry curry is typically made with ground meats and minced vegetables stirred-fried in various aromatics and spices. This recipe is a dry curry-style dish easily made in the rice cooker for a delicious and time-effective meal.
Equipment
- 1 Rice cooker 3 cup or more
- 1 onigiri mold optional
Ingredients
- 1.5 cups Washed and drained rice 2 rice cooker cups
- 1/4 carrot
- 1/2 potato russet potato
- 1/2 onion brown onion
- 1/2 lb beef ground beef
- 4 cubes curry roux about 77g or 2.7oz
- 1 tbsp grated garlic about 5 cloves
- pinch of salt and pepper
Optional toppings
- onsen egg jammy egg
- fukujinzuke pickled vegetable
- tonkatsu sauce
Instructions
- Dice vegetables in about 1cm cubes. If you are using beef (not ground or thinly sliced beef), then cube beef as well. Ground beef or thinly sliced beef is recommended as it is easy to cook through.
- 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 cookerÂ
- Add filtered water to rice up to the 2 line on the rice cooker bowl or 1.5 rice cooker cups. Water and rice ratio is 1:1
- Add garlic, vegetables, then curry roux, and ground beef. Slightly chop up the ground beef. (if you don't want to use curry roux, you can use curry powder. Ingredients are above in the body)
- 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
- Mix in tonkatsu sauce for more flavor
- Place cooked rice in a bowl and add preferred toppings
- Or make it into onigiri to keep for later or for easy snack. I am using an onigiri mold.
- Serve and enjoy!