We all know about saucy liquidy stew-like Japanese traditional curries—so many variations to choose from and try and make….but what about Japanese Dry Curry-Pilaf Style?
Have you ever made it? Quick, easy and tasty, and a wonderful way to use up all those bits and pieces lingering in your refrigerator.
I don’t know about you, but I have been on the lookout for delicious and fast dishes that don’t take me hours in the kitchen, which is hot at the moment and seems to have become my first home in recent months of sheltering in place here in the Bay area.
Hot Weather is Curry Weather
I also find anything with curry stimulates the appetite, always a good thing in hot weather. There is a hint of sweetness in the use of raisins, but those can be optional, but it is a nice balance to the savory flavors of this dish.
This is a very forgiving dish and it is fun to create your own and new combination of ingredients. Use my recipe first as your guide, then go wild, and let me know what you came up with! It is also the perfect dish for a bento lunch and or served at room temperature.
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Japanese Dry Curry – Pilaf Style
- 3 to 4 cups cooked Japanese rice
- 7 to 8 ounces meat: such as ground beef, thick bacon, ham, chicken or seafood, such as small shrimp or scallops, chopped
- 3-1/2 ounces carrots, finely chopped
- 3-1/2 ounces green peppers, finely chopped
- 3-1/2 ounces onion, finely chopped
- 3 ounces green beans, thinly sliced
- Salad oil as needed
- 2 tbsps curry powder (Japanese-style), or to taste and desired hotness
- 2 to 3 tbsps raisins (soaked in warm water to soften), drained, optional
- Salt and pepper to taste
- 3 ounces cooked green peas*
- Chop all vegetables and meat (if necessary) into roughly the same size. Sauté vegetables in a little oil, until soft. Add desired protein. Continue cooking until done, adding curry powder and raisins.
- Add the cooked rice, chopping it up (use the back of your wooden spoon), and combining with the rest of the ingredients. Cook until the rice is heated through.
- Just before serving, add in the green peas and season to taste with salt and pepper. Serve hot.