Unpopular opinion: for me, curry sits at exactly the same comfort level as a McDonald’s order on Uber Eats. Actually, scratch that, it’s better. It’s my go-to security blanket on busy weeks, the dish I crave when the days are long and my patience is short.
And this version ? It simplifies, elevates and brings a whole new layer of comfort to the dish.
Generous, bubbling with melted cheese, with a runny egg yolk just waiting to be broken into the rice… and all of it on the table in 40 minutes flat. The egg is optional, it’s already super creamy without it. And honestly, it’s delicious without the cheese too, but come on, let’s not deny ourselves.
Cheesy Curry – About the dish
Curry made its way to Japan in the late 19th century through the British, who had themselves picked it up in India. The Japanese quickly made it their own: thicker, slightly sweet, mellow rather than fiery, and thickened with a roux. Today, kare raisu (curry rice) is one of the most popular home-cooked meals in the country, and those little blocks of curry roux sit in pretty much every Japanese pantry.
This recipe brings together two Japanese curry classics. The first is keema curry, a minced-meat version inspired by the Indian keema, which cooks in a fraction of the time of a classic stew-style curry. The second is yaki curry, literally “grilled curry”, born in Mojiko, a port district of Kitakyushu, in the 1950s. The story goes that a local coffee shop had the idea of baking leftover curry over rice in the oven, topped with cheese and an egg. The result became the town’s signature dish, and it’s easy to see why.
Cheesy Curry – Recipe
Ingredients – Advice & key points
- Minced meat: a pork and beef mix is my favorite, the pork brings juiciness and the beef brings depth. That said, all beef, all pork or even chicken will work fine.
- Curry roux: Japanese curry roux blocks (like S&B Golden Curry or House Vermont Curry) are available in Asian grocery stores and most supermarkets’ world food aisles. Pick the heat level you like, from mild to hot -knowing that the Japanese “hot” is definitely quite alright, for my spicy lovers.
- Carrot: dice it really small so it cooks quickly and melts into the curry texture.
- Rice: go for Japanese short-grain rice, its slight stickiness holds the whole dish together once baked.
- Mozzarella: grated mozzarella gives you that perfect stretchy, bubbling top. You can mix in a bit of cheddar for extra flavor. I love to grate my cheese
- Eggs: optional, but brings a nice, even creamier touch.
Recipe – Advice & key points
- Get organized: start your rice and preheat the oven to 200°C (conventional heat) before you start the curry, everything will be ready at the same time.
- Chop finely: the onion should be very finely chopped so it disappears into the sauce.
- Crumble the meat: break it up well with a spatula while it cooks, you want a fine, even texture, not big chunks.
- Cut the heat: turn off the heat for a few seconds before adding the roux block, it dissolves much more smoothly without forming lumps.
- Reduce: let the curry simmer uncovered, stirring regularly, until it’s thick and glossy. Too runny and it will soak the rice once baked.
- Make a well: dig a little hollow in the center of each dish before cracking in the egg, it keeps it in place during baking.
- Watch the oven: 10 to 12 minutes is the sweet spot: the cheese should be bubbling, the whites set and the yolks still runny.
Finish with a little fresh coriander if you like it and serve straight away, right in the baking dishes. Break the yolk, mix it all together, and enjoy!
Cheesy Curry
Description
A Japanese-style baked curry: quick pork and beef keema curry spooned over rice, covered in mozzarella, topped with an egg and baked until bubbling, with the yolk still runny. Ready in 40 minutes.
Ingredients
Keema curry
Assembly
Instructions
Get ready
Very finely chop the onion. Cut the carrot into tiny dice and mince the garlic.
Start cooking your rice in a rice cooker or saucepan. Preheat the oven to 200°C (400°F), conventional heat.
Cook the meat
Heat a large skillet over medium-high heat. Add the oil, then the onion, and cook for 3 to 4 minutes without letting it brown too much.
Add the ground meat and break it up finely with a spatula. Cook until it's no longer pink.
Add the carrot and garlic and stir for 1 minute.
Simmer
Pour in the water, then season with the salt and pepper.
Cover and simmer for about 5 minutes, until the carrot is tender.
Add the curry roux
Turn off the heat for a few seconds, add the curry roux cube and stir until completely dissolved.
Return to medium-low heat, then add the Worcestershire sauce and ketchup.
Let it reduce uncovered, stirring regularly, until the curry is thick and glossy.
Assemble
Generously butter two small individual gratin dishes.
Divide the cooked rice between the dishes and pack it down lightly.
Cover with the keema curry, then with the mozzarella.
Make a small well in the center of each portion and crack an egg into each well.
Bake & serve
Bake for 10 to 12 minutes: the cheese should be bubbling, the whites set and the yolks still runny.
Finish with a little chopped coriander and serve immediately, right in the dishes.
Note
The egg is optional: the dish is already super creamy without it. You can also skip the cheese, it's still delicious... but why would you?