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Japanese Curry Beef Baked Rice

Sharon of Delishar
Servings 4


  • 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


  • 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.