A family-style Japanese curry with ground meat, finely diced vegetables, and curry roux, served with Japanese rice. The sauce is thick, glossy, and clings almost entirely to the meat and vegetables.
Ingredients
- 300 g short-grain Japanese rice
- 360 ml water for cooking the rice
- 250 g ground beef
- 150 g ground pork
- 250 g yellow onion
- 120 g carrot
- 100 g green bell pepper
- 2 cloves fresh garlic
- 15 g fresh ginger
- 200 g canned crushed tomatoes
- 80 g mild or medium Japanese curry roux
- 300 ml water for the curry
- 1 tbsp Worcestershire sauce
- 1 tsp Japanese soy sauce
- 1 tbsp canola oil
- to taste fine salt
- to taste ground black pepper
- 60 g fukujinzuke, Japanese curry pickles
Method
- Rinse the rice several times in cold water until the water runs almost clear. Drain it carefully, place it in a saucepan with its cooking water, and let it hydrate before cooking.
- Cover the saucepan, bring to a simmer, then cook over very low heat without lifting the lid. Turn off the heat and let rest covered so the steam finishes cooking the rice. Gently fluff the rice with a moistened spatula.
- Peel the onion, carrot, garlic, and ginger. Stem and seed the bell pepper. Cut the onion, carrot, and bell pepper into very fine, even dice, then finely grate the garlic and ginger.
- Heat a wide sauté pan with the oil. Add the onion and a pinch of salt, then cook over medium heat, stirring regularly, until very tender, translucent, and slightly browned.
- Add the carrot and bell pepper. Continue cooking until the vegetables begin to soften, without letting them brown heavily.
- Add the garlic and ginger, then stir until fragrant. Be careful not to burn the garlic.
- Add the ground meats. Sear over fairly high heat, breaking them up thoroughly with a spatula to obtain very small pieces. Continue until their moisture has evaporated and fond begins to form on the bottom of the pan.
- Add the crushed tomatoes, Worcestershire sauce, and soy sauce. Stir, scraping up any fond, then let reduce until the mixture is no longer watery.
- Pour in the curry water and bring to a gentle simmer. Lower the heat and cook uncovered until the vegetables are tender and the liquid has slightly reduced.
- Turn off the heat. Add the Japanese curry roux in small pieces, stirring thoroughly after each addition to dissolve it without forming lumps.
- Return the pan to low heat and simmer, stirring often, especially along the bottom and in the corners. Stop cooking when the curry is thick, glossy, and dense enough to hold its shape on the plate.
- Taste and adjust with salt and pepper only if necessary, as the roux and sauces are already seasoned.
- Divide the hot rice among plates, spoon the keema curry alongside or partially over it, and serve with the drained fukujinzuke.
Nutrition
Per serving
- Energy
- 692.1 kcal
- Protein
- 28.93 g
- Carbohydrate
- 84.88 g
- Fat
- 25.37 g
- Fibre
- 5.37 g
- Calcium
- 31.94 mg
- Iron
- 1.45 mg
- Magnesium
- 35.98 mg
