A Japanese curry rice gratin topped with a runny egg and browned melted cheese, baked for a comforting, flavorful dish.
Ingredients
- 340 g ground meat (beef/pork blend)
- 0.5 pieces onion
- 7.5 cm carrot
- 1 cube Japanese curry roux cube
- 15 ml tonkatsu sauce
- 15 ml ketchup
- 240 ml water
- 1.25 g Diamond Crystal kosher salt
- au goût au goût freshly ground black pepper
- 15 ml neutral oil
- 300 g cooked Japanese short-grain rice
- 1 piece large egg (50 g)
- 100 g grated mozzarella
- 15 g butter (for greasing the dish)
- quelques brins brins fresh Italian parsley
Method
- Preheat the oven to 200°C. Finely chop the onion, dice the carrot, and finely chop the parsley.
- Heat the oil over medium heat in a stainless-steel skillet. Add the onion and sauté until translucent.
- Add the ground meat and cook, breaking it up with a spatula, until well browned.
- Stir in the carrot, water, salt, and pepper. Cover and simmer for 3 minutes.
- Add the Japanese curry roux cube, ketchup, and tonkatsu sauce. Stir and simmer for 1 to 2 minutes, until the sauce thickens and coats the back of a spoon.
- Butter a gratin dish measuring approximately 15 x 20 cm. Spread the cooked rice in an even layer. Pour the curry over the rice and smooth it out. Make a well in the center and crack the egg into it.
- Scatter the grated mozzarella over the top. Bake for 15 minutes at 200°C, until the egg is cooked to your liking and the cheese is golden and bubbling.
- Remove from the oven, sprinkle with the chopped parsley, and serve immediately while very hot.
Nutrition
Per serving
- Energy
- 743.3 kcal
- Protein
- 35.47 g
- Carbohydrate
- 50.26 g
- Fat
- 44.7 g
- Fibre
- 2.42 g
- Calcium
- 18.19 mg
- Iron
- 0.33 mg
- Magnesium
- 7.29 mg