Japanese Curry Beef Baked Rice

I could have another one right now. Salivating so badly as I write this post, and being a little hungry to begin with ain’t exactly helping. Choose your favourite brand of Japanese curry, and pick your spice level to suit your taste. Do read the cooking instructions and add water accordingly. I’m going to give cooking instructions based on my brand of Japanese curry that I purchased at Meidi-ya.

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Heat wok/large saucepan on med high.
Add 1 tbsp olive oil when hot.
Saute onions until soft.

Add shabu beef slice and separate slices.

When beef is half cooked, add water, potatoes, and carrot.
Bring to boil, lower heat to med, and cover.
Preheat oven to 180C.
Allow to simmer for 15 mins or until potatoes and carrot are tender.

Add Japanese curry roux.
Stir until combined and sauce thickens.
Remove from heat.

In a personal casserole dish, add rice, and top with Japanese curry beef mixture along the sides of the casserole, leaving the middle empty for the egg.

Top with cheese, cover the middle part with cheese as well.
Then crack an egg in the middle.
Season egg with a little salt and black pepper.
Bake for 15-20 minutes at 180C, depending on how done you want your egg to be.
Garnish with chopped spring onions.

Japanese Curry Beef Baked Rice

Sharon of Delishar

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Servings 4

Ingredients

  

• 400 - 450 g shabu beef / thinly sliced beef
• 4 servings of cooked white rice
• 1 cup mozzarella & cheddar cheese mix
• 2 russet potatoes cubed
• 2 medium carrot cut into 1/2 inch rounds
• 1/2 yellow onion diced
• 4 eggs room temp
• Japanese Curry Roux
• Water as stated on package
• Salt and pepper
• Chopped spring onions for garnish

Instructions

 

• Heat wok/large saucepan on med high.
• Add 1 tbsp olive oil when hot.
• Saute onions until soft.
• Add shabu beef slice and separate slices.
• When beef is half cooked, add water, potatoes, and carrot.
• Bring to boil, lower heat to med, and cover.
• Preheat oven to 180C.
• Allow to simmer for 15 mins or until potatoes and carrot are tender.
• Add Japanese curry roux.
• Stir until combined and sauce thickens.
• Remove from heat.
• In a personal casserole dish, add rice, and top with Japanese curry beef mixture along the sides of the casserole, leaving the middle empty for the egg.
• Top with cheese, cover the middle part with cheese as well.
• Then crack an egg in the middle.
• Season egg with a little salt and black pepper.
• Bake for 15-20 minutes at 180C, depending on how done you want your egg to be.
• Garnish with chopped spring onions.

You can bake it in a large casserole too. Just portion each serving out.
Be very careful because it’s going to be hot!
Bon appetit!!