Japanese Curry Mince Bowl with Soft-Boiled Egg
Japanese curry made with mince instead of a breaded cutlet: a curry cube loosened with milk, half beef and half chicken, over rice with a jammy egg and togarashi.
Nutrition per serving
In the clinic
Katsu curry this version
Compared to Katsu curry (BBC Good Food)
A breaded chicken cutlet deep-fried and served with curry sauce and a full bowl of white rice.
| Per serving | Katsu curry | This recipe | Difference |
|---|---|---|---|
| Calories | 743 kcal | 610 kcal | −18% |
| Carbs | 80g | 55g | −31% |
| Fat | 32g | 22g | −31% |
| Saturated fat | 16g | 8g | −50% |
| Sugar | 14g | 6g | −57% |
| Fibre | 6g | 3g | −50% |
| Protein | 29g | 50g | +72% |
What changed
-
A breaded, deep-fried chicken cutlet Half beef, half chicken mince, browned in the pan
No breadcrumbs and no frying oil, which is where most of a katsu's fat and refined carbohydrate comes from. The mince carries the same curry flavour.
-
Curry sauce loosened with stock and oil A curry cube loosened with milk
Milk gives the sauce its body and adds protein and calcium rather than fat.
-
A large bowl of plain white rice A measured 60 g dry rice per person, with spinach and spring onions
Keeps the carbohydrate load in check and puts some greens in the bowl.
Per serving. Our figures are estimates; the comparison's are the published nutrition of the BBC Good Food recipe.
Priyanka’s weeknight take on Drew Eats’ Japanese ground beef curry, split half beef and half chicken. A Japanese curry cube melted into milk does all the work, and the jammy egg with togarashi is what makes it a proper bowl.
Ingredients
- 200 g Lean beef mince, 5% fat
- 200 g Chicken mince
- 120 g White jasmine or short-grain rice, dry weight
- 1 Small onion, finely diced
- 3 cloves Garlic, minced
- 2 cubes Japanese curry roux, such as Golden Curry or Vermont, medium hot
- 120 ml Milk
- 1 tsp Dashi powder
- 1 tsp Garlic powder
- 1 tbsp Tomato ketchup
- 2 Large eggs
- 100 g Baby spinach
- 3 Spring onions, finely sliced
- 2 Mild green peppers, such as banana or shishito, kept whole
- 10 g Bonito flakes (katsuobushi), to top
- 1 tsp Togarashi, to dust the egg
- Black pepper, to taste
Compared to Katsu curry (BBC Good Food)
18% fewer calories72% more protein31% less carbs57% less sugar31% less fat Full comparison ↑Instructions
Cook the rice according to the packet instructions and keep it covered.
Bring a small saucepan of water to a rolling boil. Lower in the eggs gently and cook for exactly 6 minutes and 30 seconds for a jammy yolk. Transfer to iced water for 5 minutes, then peel and set aside.
Brown the garlic briefly in a large dry non-stick frying pan over a high heat, add both minces and cook for 5 to 6 minutes, breaking them up, until browned and any liquid has cooked off. Season with black pepper and tip onto a plate.
Turn the heat to medium, add the onion to the same pan and cook for 5 minutes until golden.
Break the curry cubes into the pan with the onion and stir until they melt, then return the mince and its juices.
Add the dashi powder, garlic powder and milk, and stir until the sauce is smooth and glossy.
Stir in the ketchup and simmer for 3 to 4 minutes, until the sauce coats the mince and is as thick as you like it.
Wilt the spinach in a separate pan over a medium heat with a splash of water for 1 to 2 minutes, and season with black pepper.
Divide the rice between two wide bowls and spoon the curry mince over it.
Halve the eggs and nestle two halves in each bowl. Dust the cut yolks with togarashi.
Arrange the spinach to one side, scatter over the spring onions and bonito flakes, tuck a whole green pepper alongside and serve.