Speedy Curry Bowl Recipe

Name: Speedy Curry Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bowls Cooked Rice; 200 grams Meat (any kind); 1 Onion; 2 Egg; 2 blocks Curry roux; 400 ml Water; 1 tsp Powdered dashi (soup stock); 1 tbsp Soy sauce; 1 tbsp Mirin; 1 tsp Instant coffee granules; 1 add as much (to taste) Green peas (optional)

Servings: persons

2 bowls Cooked Rice
200 grams Meat (any kind)
1 Onion
2 Egg
2 blocks Curry roux
400 ml Water
1 tsp Powdered dashi (soup stock)
1 tbsp Soy sauce
1 tbsp Mirin
1 tsp Instant coffee granules
1 add as much (to taste) Green peas (optional)

1
Thinly slice the onions (width is about 5 mm).
2
Cut the meat into 1 inch length.
3
(This time pork was used)
4
Heat the vegetable oil and saute the meat.
5
Next, add in the onions.
6
When the onions are soft, add the water.
7
Skim the fat on the surface.
8
Add the powdered soup stock, soy sauce and mirin.
9
Simmer for 10 minutes.
10
When its thoroughly cooked, add the curry roux.
11
Add the secret ingredient, instant coffee grounds (it will give more depth to the taste).
12
Put it on high heat and pour in the beaten eggs in a circular motion.
13
Scoop the rice in the bowl and pour the curry on top.
14
Sprinkle on some green peas.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 bowls Cooked Rice, 200 grams Meat (any kind), 1 Onion, 2 Egg, and more.

Yes, Speedy Curry Bowl falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Speedy Curry Bowl

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