Baked Japanese beef curry rice with cheese

I was reminiscing about this amazing baked Japanese curry rice I had in Hakone, Japan last winter. So I thought I would take a stab at making a baked Japanese curry rice.

This is my first attempt at making Japanese curry cheese baked rice. It is an easy no-fuss dish!

Below are the ingredients and steps I took for this dish. Feel free to add or replace the ingredients based on your liking.  One mistake I made was I used too much rice, so I altered the amount of rice in the recipe below which would be more suitable for 3 people.

Ingredients

7 tbsp of curry powder

1  1/2 cup minced beef

Half an onion, cut into quarters

7 fresh baby carrots (cut into quarters)

10 – 15 sweet peas

2 medium potatoes (cut into chunks)

A handful of broccoli florets

2 cups of water

2 cups of grated cheddar cheese (mozzarella cheese is another good option)

1  1/2 cup of cooked rice

 

 

 

 

This is the curry powder I used, you can use any Japanese curry powder or cubes that you like.

 

 

 

 

Sauté the onions and carrots over medium heat for approximately 5 – 8 minutes. I prefer my carrots soft so I cooked them a little longer.

Add the potatoes and sauté until the potatoes are almost cooked or until you can easily poke through the potato with a fork.

Add in minced beef and sauté for another 5 minutes.

Add the broccoli and sweet peas and cook for another 2 minutes.

Pour the water in and bring to boil.  Reduce to medium heat and add the curry powder.

Stir until well combined and the gravy thickens.

Preheat the oven to 218 °C or 425°F. Spread the rice evenly in a baking dish. Pour the curry sauce on top of the rice. Then sprinkle the grated cheese. Place the dish in the oven and bake for about 15 minutes or until the cheese has melted and is golden brown.

Voila! A cheesy, creamy, savory curry rice dish.

 

Baked Japanese curry rice

  • Servings: 3
  • Difficulty: easy
  • Print

Ingredients

7 tbsp of curry powder

1 1/2 cup minced beef

7 fresh baby carrots (cut into quarters)

Half an onion, cut into quarters

10 – 15 sweet peas

2 medium potatoes (cut into chunks)

A handful of broccoli florets

2 cups of water

2 cups of grated cheddar cheese (mozzarella cheese is another good option)

1 1/2 cup of cooked rice

Directions

  1. Sauté the onions and carrots over medium heat for approximately 5 – 8 minutes.
  2. Add the potatoes and sauté until the potatoes are almost cooked or until you can easily poke through the potato with a fork.
  3. Add in minced beef and sauté for another 5 minutes.
  4. Add the broccoli and sweet peas and cook for another 2 minutes.
  5. Pour the water in and bring to boil. Reduce to medium heat and add the curry powder.
  6. Stir until well combined and the gravy thickens.
  7. Preheat the oven to 218 °C or 425°F. Spread the rice evenly in a baking dish. Pour the curry sauce on top of the rice. Then sprinkle the grated cheese. Place the dish in the oven and bake for about 15 minutes or until the cheese has melted and is golden brown.
  8. Serve immediately!

Each curry powder or cube is different. The curry powder I used had enough flavoring in it that it didn’t require me to add salt. If you are not sure about yours, taste the curry before you add it to your rice and season accordingly.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.