Cheesy Japanese Beef Curry Rice
The curry is loaded with umami flavours, and then poured on top of grilled black pepper beef, and topped with lots and lots of cheese.
Ingredients
Curry
- 2 onions (sliced thinly)
- 3 tbsp unsalted butter
- 2 garlic cloves (minced)
- 2 carrots (diced)
- 1 cup low sodium beef stock
- 1 cup water
- 1 block Japanese curry block (4 pieces)
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 1 tbsp bulldog sauce
Black Pepper Beef
- 1 tbsp vegetable oil
- 400 g thinly sliced beef (eg. ribeye, skirt steak, hotpot beef)
- 1 tbsp black pepper
- 2 tsp mirin
Assembling
- 4 servings cooked rice
- Shredded mozzarella cheese
Instructions
Curry
- Caramelize the onions - in a large pot over medium-high heat, add in 2 tbsp butter. Once it has melted, add in the sliced onions. Stir to cook the onions evenly (add more oil if the onions start burning or sticking). Continue to stir fry until onions become golden, about 10-15 minutes.
- Add in garlic and carrots. Stir everything together for a minute.
- Add in the beef stock and water. Once it comes to a boil, add in the curry blocks. Mix to combine. Add in the soy sauce, ketchup, and bulldog sauce. Cover and turn the heat to low to let it simmer for 10 minutes.
- Turn the heat off and finish with the remaining 1 tbsp of butter to make the sauce smooth and glossy. Cover with the lid to let it rest (you can also make this the day before and refrigerate overnight for the flavours to deepen).
Black Pepper Beef
- In a pan over medium-high heat, add in the oil. Once the oil has heated, add in the beef. Once it starts browning, add in the black pepper, and mirin. Quickly stir fry. Do not overcook.
Assembling
- Preheat the oven to 425°F.
- Add the rice to a large baking dish. Layer half of the beef on top. Spoon half of the curry sauce over the beef and spread it evenly. Sprinkle on the cheese. Repeat this process again. Bake in the oven for 15 minutes, until the cheese bubbles and melts. Remove from the oven and mix everything together. Serve and enjoy!