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

1. Start cooking the rice.
2. In a large, shallow pan, heat the olive oil and saute the garlic and bay leaves until fragrant. Add the minced onion and carrot.
3. Add the beef and pork, breaking into small pieces and cooking until the meat is no longer pink.
4. Season with salt and pepper.
5. Add the curry powder and chicken stock. If the liquid doesn’t cover the ingredients, you will need to add more broth or water.
6. Cover with the lid and bring to a boil. Reduce the heat to medium low and cook for 5 minutes.
7. 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.
8. Place the steamed rice in a 13x9 pan.
9. Pour the meat mixture and sauce on top of the rice. Sprinkle with cheese, then panko.
10. 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