Yaki Keema Curry (Japanese Baked Curry with Egg & Cheese)

Name: Yaki Keema Curry (Japanese Baked Curry with Egg & Cheese)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: ¾ lb ground meat; ½ onion; 3 inches carrot; 1 cube Japanese curry roux ((or see How to Make Japanese Curry Roux at home)); 1 Tbsp tonkatsu sauce; 1 Tbsp ketchup; 1 cup water; ¼ tsp Diamond Crystal kosher salt; freshly ground black pepper ((to taste)); 1 Tbsp neutral oil; 2 servings cooked Japanese short-grain rice ((about 2 large rice bowls)); 1 large egg (50 g w/o shell); 1 cup shredded mozzarella cheese; 1 Tbsp butter ((for greasing the dish)); a few sprigs Italian parsley ((for garnish))

Yaki Keema Curry is a cozy Japanese baked curry rice casserole layered with savory ground meat, fluffy rice, a soft egg, and bubbly melted cheese. If you love Japanese curry rice, this baked version is a must-try. It’s hearty, comforting, and perfect to make at home.

⏱️ 30 menit 🔪 Persiapan: 5 menit 🔥 Masak: 25 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Yaki Keema Curry (Japanese Baked Curry with Egg & Cheese)

Foto: Just One Cookbook

Bahan-bahan

2 porsi

¾ lb ground meat
½ onion
3 inches carrot
1 cube Japanese curry roux ((or see How to Make Japanese Curry Roux at home))
1 Tbsp tonkatsu sauce
1 Tbsp ketchup
1 cup water
¼ tsp Diamond Crystal kosher salt
freshly ground black pepper ((to taste))
1 Tbsp neutral oil
2 servings cooked Japanese short-grain rice ((about 2 large rice bowls))
1 large egg (50 g w/o shell)
1 cup shredded mozzarella cheese
1 Tbsp butter ((for greasing the dish))
a few sprigs Italian parsley ((for garnish))

Langkah-langkah

Gather all the ingredients. Start preheating the oven to 400°F (200°C).
Finely dice ½ onion: Place it cut-side down and make ¼-inch horizontal cuts toward the root, then vertical cuts, and finally slice crosswise evenly.
Cut 3 inches carrot into ⅛-inch thin slices. Cut the slices into thin sticks, then slice crosswise into a fine dice.
Finely chop the leaves of a few sprigs Italian parsley.
Heat a stainless steel pan over medium heat. When it's hot, add 1 Tbsp neutral oil and swirl to coat. Add the onion and sauté, stirring occasionally.Nami's Tip: To test if your stainless steel pan is hot enough, add a drop of water. If it beads and glides, you're good to go. Wipe it dry before adding oil. If the water evaporates or scatters, it’s not ready.
Add ¾ lb ground meat (I used beef and pork). Cook, breaking up the chunks with a wooden spatula, until the meat is no longer pink.
Add the carrot.
Add 1 cup water. Season with ¼ tsp Diamond Crystal kosher salt and freshly ground black pepper to taste.
Cover and cook for 3 minutes.
Add 1 cube Japanese curry roux and let it dissolve.
Add 1 Tbsp ketchup and 1 Tbsp tonkatsu sauce and stir to combine. Bring it back to a simmer for 1–2 minutes. If it's watery, continue to simmer and reduce the sauce until you can draw a line through it with a spatula and see the bottom of the pan for 2 seconds.
Spread 2 servings cooked Japanese short-grain rice evenly in a buttered 6 × 8-inch (15 × 20 cm) baking dish. Ladle the keema curry on top in an even layer and make a well in the center. Crack 1 large egg (50 g w/o shell) into the well.
Sprinkle 1 cup shredded mozzarella cheese all over the top. Bake in a preheated 400°F (200°C) oven for 15 minutes or until the egg is cooked to your liking and the cheese is bubbling and lightly browned on top.
Remove from the oven. Sprinkle with freshly chopped parsley. Serve hot (or warm) directly from the baking dish.Nami's Tip: In Japan, we serve the dish piping hot, right out of the oven while it’s still bubbly. If you'd like, you can let it rest for a few minutes and enjoy it warm.
Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for up to a month.