Curry Doria (Jennifer's): Difference between revisions
Created page with "* 1 '''onion, minced''' * 5 '''carrots, minced''' * 4 cloves '''garlic, minced''' * 1 Tbsp '''extra virgin olive oil''' * 2 '''bay leaves, torn in half''' * 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 '''pa..." |
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{{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''' | * 1 '''onion, minced''' | ||
* 5 '''carrots, minced''' | * 5 '''carrots, minced''' | ||
* 1 lb '''ground beef''' | * 1 lb '''ground beef''' | ||
* 1 lb '''ground pork''' | * 1 lb '''ground pork''' | ||
| Line 16: | Line 18: | ||
* 2 Tbsp '''panko''' | * 2 Tbsp '''panko''' | ||
Pour the meat mixture and sauce on top of the rice. Sprinkle with cheese, then 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'' | ''Original recipe found at www.justonecookbook.com'' | ||
[[Category:Entrees]] | |||
Latest revision as of 22:30, 28 December 2025
- 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