Yaki Keema Curry
A comforting Japanese baked curry rice casserole with savory ground meat, fluffy rice, a soft egg, and bubbly melted cheese.
This comforting Japanese baked curry rice casserole combines savory ground meat, fluffy rice, a soft egg, and bubbly melted cheese. Perfect for cozy evenings at home.
Instructions
- 1
Gather all the ingredients. Start preheating the oven to 400°F (200°C).
- 2
Finely dice ½ onion: Place it cut-side down and make ¼-inch horizontal cuts toward the root, then vertical cuts, and finally slice crosswise evenly.
- 3
Cut 3 inches carrot into ⅛-inch thin slices. Cut the slices into thin sticks, then slice crosswise into a fine dice.
- 4
Finely chop the leaves of a few sprigs Italian parsley.
- 5
Heat a stainless steel pan over medium heat. When it's hot, add 1 Tbsp neutral oil and swirl to coat. Add the onion and sauté, stirring occasionally. Nami's Tip: To test if your stainless steel pan is hot enough, add a drop of water. If it beads and glides, you're good to go. Wipe it dry before adding oil. If the water evaporates or scatters, it's not ready.
- 6
Add ¾ lb ground meat (I used beef and pork). Cook, breaking up the chunks with a wooden spatula, until the meat is no longer pink.
- 7
Add the carrot.
- 8
Add 1 cup water. Season with ¼ tsp Diamond Crystal kosher salt and freshly ground black pepper to taste.
- 9
Cover and cook for 3 minutes.
- 10
Add 1 cube Japanese curry roux and let it dissolve.
- 11
Add 1 Tbsp ketchup and 1 Tbsp tonkatsu sauce and stir to combine. Bring it back to a simmer for 1-2 minutes. If it's watery, continue to simmer and reduce the sauce until you can draw a line through it with a spatula and see the bottom of the pan for 2 seconds.
- 12
Spread 2 servings cooked Japanese short-grain rice evenly in a buttered × 8-inch × 20 cm) baking dish. Ladle the keema curry on top in an even layer and make a well in the center. Crack 1 large egg (50 g w/o shell) into the well.
- 13
Sprinkle 1 cup shredded mozzarella cheese all over the top. Bake in a preheated 400°F (200°C) oven for 15 minutes or until the egg is cooked to your liking and the cheese is bubbling and lightly browned on top.
- 14
Remove from the oven. Sprinkle with freshly chopped parsley. Serve hot (or warm) directly from the baking dish.Nami's Tip: In Japan, we serve the dish piping hot, right out of the oven while it's still bubbly. If you'd like, you can let it rest for a few minutes and enjoy it warm.
- 15
Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for up to a month.
Ago's Notes
- Adjust salt to taste based on your canned goods.
This Yaki Keema Curry harmoniously blends the rich flavors of Japanese curry with the warmth of a baked dish, offering a comforting and hearty experience that's sure to satisfy your taste buds. It's a delightful twist on traditional Italian baking techniques while staying true to Japanese culinary traditions; a perfect blend of cultures in every bite.
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