View source for Curry Doria (Jennifer's)

{{DISPLAYTITLE:Curry Doria (Jennifer's)}}
* 5 rice cooker cups '''uncooked Japanese short-grain white rice'''
* 1 Tbsp '''extra virgin olive oil'''
* 4 cloves '''garlic, minced'''
* 2 '''bay leaves, torn in half'''
* 1 '''onion, minced'''
* 5 '''carrots, minced'''
* 1 lb '''ground beef'''
* 1 lb '''ground pork'''
* '''kosher salt'''
* '''freshly ground black pepper'''
* 3 Tbsp '''Japanese curry powder'''
* 3 cups '''chicken or vegetable stock'''
* 4 Tbsp '''tonkatsu sauce''' 
* 4 Tbsp '''ketchup'''
* 2 Tbsp '''unsalted butter'''
* 1 cup '''Italian cheese blend''' 
* 2 Tbsp '''panko''' 


# Start cooking the rice.
# In a large, shallow pan, heat the olive oil and saute the garlic and bay leaves until fragrant. Add the minced onion and carrot.
# Add the beef and pork, breaking into small pieces and cooking until the meat is no longer pink.
# Season with salt and pepper.
# Add the curry powder and chicken stock. If the liquid doesn’t cover the ingredients, you will need to add more broth or water.
# Cover with the lid and bring to a boil. Reduce the heat to medium low and cook for 5 minutes.
# Add the tonkatsu sauce, ketchup, and butter. Cook and reduce the sauce until you see the bottom of the pan, about 10 minutes, and turn off the heat.
# Place the steamed rice in a 13x9 pan.
# Pour the meat mixture and sauce on top of the rice. Sprinkle with cheese, then panko.
# Pre-heat the oven on broil for 5 minutes. Broil for 2–3 minutes until the cheese has melted and  golden.



''Original recipe found at www.justonecookbook.com''
[[Category:Entrees]]