Dry Curry (Japanese Curry Rice)
ドライカレー · Dorai Karē
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Dry curry is a Japanese take on curry with no sauce at all: the rice itself is gently seasoned with curry powder, then mixed with sautéed ground pork, carrot, onion, and green bell pepper. Because the vegetables are finely chopped and cooked until soft, they disappear into the rice, which makes this an easy way to get even reluctant vegetable eaters to clean their plates. The seasoning is deliberately mild, with just a pinch of salt and curry powder, so it suits young children while still smelling wonderfully of curry when it comes to the table.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 60 griceJapanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- 19.5 gground pork
- 13.5 gcarrot
- 25.5 gonion
- 15 ggreen bell pepper
Seasonings
- 3 gvegetable oil
- 0.6 gsalt
- 0.2 gcurry powder
About the Japanese ingredients in this recipe
- rice (米)
- Japanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
Directions
Video is in Japanese and may show a different version of this dish (other ingredients or steps). Follow the ingredients and steps on this page, especially when cooking for allergies.
- 1
Add the usual amount of water to the rice and let it soak for at least 30 minutes. Combine the curry powder and salt, stir one-third of the mixture into the rice, and cook the rice.
- 2
Finely chop the carrot, onion, and green bell pepper.
- 3
Heat the vegetable oil in a frying pan and sauté the vegetables from step 2 well, until soft and wilted. Add the ground pork and cook it through, then add the remaining curry powder and salt and stir-fry to combine.
- 4
Mix the pork and vegetables from step 3 into the cooked rice from step 1.
Cooking the rice with a small amount of the seasoning helps the curry flavor blend evenly into every grain.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 289.5 kcal | 579 kcal | 289.5 kcal |
| Protein | 7.7 g | 15.3 g | 7.7 g |
| Fat | 6.9 g | 13.8 g | 6.9 g |
| Carbohydrates | 50.7 g | 101.4 g | 50.7 g |
| Fiber | 1.5 g | 3 g | 1.5 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 16.5 mg | 33 mg | 16.5 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Potassium | 222 mg | 444 mg | 222 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 289.5 kcal | 7.7 g | 6.9 g | 50.7 g | 1.5 g | 0.6 g | 16.5 mg | 0.8 mg | 222 mg |
| 1 adult serving | 579 kcal | 15.3 g | 13.8 g | 101.4 g | 3 g | 1.2 g | 33 mg | 1.5 mg | 444 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
