Dry Curry is a no-gravy version of Japanese curry rice made with ground meat and minced vegetables and often topped with a fried egg. This homestyle meal is flavorful, gently spiced, and savory with a hint of sweetness from raisins. Although it’s not a well-known dish outside of Japan, this quick and easy curry is a staple in Japanese households.

Japanese curry has a solid reputation in today’s world of curries, but have you heard or tried Dry Curry (ドライカレー)? As the name suggests, it does not have any gravy and is made with ground meat and finely diced vegetables.
It was my favorite curry to make when I first started cooking for myself back in my college days! Today, I consider it my go-to on busy weeknights. Not only does the curry come together so quickly, it is packed with comfort and has a lot of vegetables in it. You can make a big pot for freezing or just one serving if you’re cooking for yourself.
Does it sound like a curry you’re interested in? I hope you love this dry curry as much as I do!
Table of Contents

What is Japanese Dry Curry
Dry Curry is a type of curry that is made with ground pork or beef (or both) and minced vegetables that are seasoned with curry powder, Worcestershire sauce, and ketchup.
Unlike a typical Japanese curry, this dish does not contain sauce or thick gravy; therefore, the curry-flavored minced ingredients are served over a bed of steamed rice and often topped with a fried egg or sliced boiled egg.
It’s a very common home-cooked meal in Japan so you will see many variations. I love tossing in some raisins because they add just enough sweetness and balance out the gentle spiciness of the curry.
When it comes to vegetables, the dry curry offers plenty of room for flexibility. You can chop up any leftover veggies you can find in the fridge. Some people add tomatoes, eggplants, zucchini, and more.

How to Make Japanese Dry Curry
Ingredients You’ll Need
- Ground pork/beef – You can use any type of ground meat.
- Onion
- Green bell pepper
- Carrot
- Raisins (optional) – It’s really nice to add a touch of fruity sweetness to the savory curry.
- Aromatics: ginger and garlic
- Condiments: salt, pepper, Japanese-style curry powder, sake, chicken stock, mirin, Worcestershire sauce, soy sauce, ketchup, honey
- Toppings: parsley and eggs
Overview: Cooking Steps
- Mince all the vegetables.
- Cook the onion, ground meat, and the rest of the veggies.
- Season the mixture and let it simmer.
- Make fried eggs.
- Serve the steamed rice, and place the dry curry and a fried egg on top.

Japanese Dry Curry Cooking Tips
- Use both ground beef and pork. In Japanese cooking, it’s common to use the ground beef and pork combination called Aibiki-niku (合い挽き肉). It gives a more complex flavor, texture, and taste. A good beef-to-pork ratio is 2 to 1 (8 oz/4 oz) or 3 to 1 (9 oz/3 oz).
- Use Japanese curry powder. I recommend the S&B brand curry powder if you wish to make this dish as authentic as possible. You can use packaged curry powder from an Indian grocery store, but the blend can taste drastically different from Japanese-style curry powder.
- Chop the vegetables into uniform sizes. It definitely looks better when the ingredients are in similar sizes and shapes, but it also gives a better bite to the overall texture.
- Measure the seasonings (condiments) prior to cooking. If you don’t measure the condiments ahead of time, the cooking liquid will evaporate while you add condiments one at a time. You will need to quickly add the condiments all at once, close the lid, and let it simmer.
- Use a lid for the frying pan. Dry curry is not a soupy, saucy, or gravy-like curry so you won’t be cooking ingredients with broth. We use a small amount of chicken broth and the moisture released from the vegetables to cook the mixture. Therefore, it’s important to utilize a lid to cook the vegetables while steaming. Without it, the moisture will escape and it will require more broth or a longer time to cook the ingredients. Dry curry does not require broth, but I use a small amount of chicken broth to add savoriness.
Freeze Extra Dry Curry for Next Meal
Japanese dry curry stores well in the refrigerator for up to 3-4 days and it’s also freezer-friendly, so feel free to make a big batch. I usually divide the leftovers into a one-serving glass container. I recommend using a glass container as the curry can stain the plastic container and you can microwave it directly. If you freeze cooked rice as I do, defrost the rice and dry curry for a quick instant homemade meal!

Sake Pairing with HANA Fuji Apple Flavored Sake
For this dry curry recipe, we paired it with Takara Sake’s HANA Fuji Apple Flavored Sake. You may think it’s odd to pair curry with apples, but it’s surprisingly common. I often grate apples into my curry to balance out the spices and even House Food’s Vermont Curry includes apples in their boxed roux.
I tend to love sweet drinks and I have to say this sake is one of my favorites! The sake has a bright fuji apple aroma and it’s delicate on the nose. As you sip it, the texture of the sake is creamy and rich, contrasting well with the dry curry. The apple-flavor tastes authentic, and it is really delicious with a clean finish.
Also, the alcohol in HANA Fuji Apple Flavored Sake is 8% so it’s more similar to beer than a standard sake (15%). An excellent choice for those who don’t like the taste of alcohol. Its low alcohol makes it a fine aperitif, either straight up or on the rocks.
Our dry curry meal was a simple dinner, but serving it with the fruity sake really elevated the enjoyment with a taste of fall to the table.
What to Serve with Japanese Dry Curry
Looking to add a few other dishes to make it a more elaborate dinner? Here are some great sides to pair it with:
- Asian Coleslaw
- Shrimp Egg Rolls
- Heirloom Tomato Salad
- Spinach Salad with Sesame Dressing (Gomaae)
- Vegetable Miso Soup
- Japanese Pickled Cucumbers

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Japanese Dry Curry
Video
Ingredients
For the Dry Curry
- ½ tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)
- 2 cloves garlic
- 1 onion (11 oz, 312 g)
- ½ green bell pepper (3 oz, 85 g)
- 4 oz carrot
- 3 sprigs parsley (for garnish)
- 2 Tbsp neutral oil (divided; for cooking the eggs and dry curry)
- 4 large eggs (50 g each w/o shell) (for the fried eggs; optional)
- ¾ lb ground beef and pork combination (12 oz; a good beef-to-pork ratio is 2 to 1 (8 oz/4 oz) or 3 to 1 (9 oz/3 oz)
- ½ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
- 1 Tbsp sake
- 3 Tbsp raisins (1 oz)
For the Curry Seasonings
- 1½ Tbsp Japanese curry powder (use S&B Curry Powder for that familiar Japanese curry flavor; you can buy it on Amazon)
- ⅓ cup chicken stock/broth
- 1 Tbsp mirin
- 2 Tbsp Worcestershire sauce (I used Lea & Perrins Worcestershire Sauce; use vegan Worcestershire sauce for vegan)
- 1 Tbsp soy sauce
- 2 Tbsp ketchup (I use ketchup without corn syrup)
- 1 Tbsp honey
Instructions
- Gather all the ingredients. Make sure the rice has finished cooking before preparing the dry curry. As I mentioned in the cooking tips section of the blog post, I recommend measuring all the condiments (from the chicken broth to the honey) and mixing them in a bowl before cooking.
To Prepare the Ingredients
- Peel and grate the ginger (I use this grater) and measure ½ tsp ginger (grated, with juice). Mince or crush 2 cloves garlic (I use a garlic press).
- Mince 1 onion finely: Cut the onion in half. Lay one half flat side down on the cutting board. With the knife edge toward the root end, make ⅛-inch horizontal slices, keeping the root intact. Then, with the knife tip pointing toward the root end, make ⅛-inch vertical slices to within ½ inch of the root end, again keeping the root intact.
- Finally, make perpendicular cuts down through the vertical slices you made. Repeat with the other onion half. If the onions need to be chopped finer, you can run your knife through them using a rocking motion. Be sure to hold down the tip of the knife; otherwise, the onions will go flying around the room.
- Cut ½ green bell pepper into thin strips. Then, mince the strips.
- Cut 4 oz carrot into thin slabs, then into thin strips. Then, mince the strips.
- Mince 3 sprigs parsley and set it aside for the garnish.
To Fry the Eggs
- Heat a large frying pan over medium heat. Once it‘s hot, add 1 Tbsp of the 2 Tbsp neutral oil and evenly distribute it. Then, crack 4 large eggs (50 g each w/o shell) into the frying pan (here, I made 2 fried eggs at a time; you may need to fry them in batches). Fry them on one side only, scooping the hot oil with a spoon and pouring it over the uncooked egg whites a few times. The hot oil will cook the whites faster and prevent the yolks from getting overcooked. When the whites are just set but the yolks are still soft and runny, transfer the eggs to a plate and set it aside. Tip: I prefer to fry my eggs sunny side up because the soft yolk adds a rich and creamy texture to the dry curry.
To Cook the Dry Curry
- Heat the same large frying pan over medium heat. Once it‘s hot, add the remaining 1 Tbsp oil, evenly distribute it, and then add the onion.
- Sauté the onion until golden brown and translucent, about 5–6 minutes.
- Add ¾ lb ground beef and pork combination and season it with ½ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper. Stir to combine.
- Add the ginger and garlic and stir until fragrant. Continue cooking, breaking up any clumps with the spatula, until the meat is no longer pink.
- Add 1 Tbsp sake and mix well.
- Add the carrot and bell pepper and combine well. Then, cover the pan with a lid and lower the stove‘s heat to medium low. Cook for 3 minutes. Tip: Make sure the lid is tight-fitting to preserve the cooking liquid and prevent evaporation, which may cause the food to burn on the bottom of the pan.
- After 3 minutes, the vegetables will have released some of their moisture and should be slightly wilted. Next, add 1½ Tbsp Japanese curry powder and combine well with the vegetables.
- Add the rest of the dry curry seasonings: ⅓ cup chicken stock/broth, 1 Tbsp mirin, 2 Tbsp Worcestershire sauce, 1 Tbsp soy sauce, 2 Tbsp ketchup, and 1 Tbsp honey.
- Mix it all together. Add 3 Tbsp raisins and stir to incorporate.
- Cover the frying pan again and cook on low heat for 4–5 minutes. Then, open the lid and taste the dry curry, adjusting the seasoning as needed. Tip: Make sure the lid is tight-fitting again! If you see the cooking liquid disappearing, add a small amount of water so you can cook for the entire 4–5 minutes.
To Serve
- Serve the steamed rice on individual plates and spoon the dry curry over the rice. Top with a fried egg (optional) and garnish with chopped parsley.
To Store
- You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.
I love this recipe! It tastes exactly how my (Japanese) mother makes it, a piece of my childhood! I put in roasted eggplant because I don’t like bell peppers and it’s so delicious. Thank you!
Hi Sera! We’re glad to hear that Nami’s recipe reminded you of your mom’s dish.🥹
Thank you for trying Nami’s recipe!
Is there a way to substitute curry powder for curry mix that comes in cubes?
Hi T K, Thank you so much for reading Nami’s post and trying her recipe!
We have never used curry mix cubes in this recipe before, but if you dissolve it in chicken stock beforehand, it could work.
However, the flavor would change since the cubes contain ingredients other than curry powder. We hope this helps! 😃
Would it be ok if i omit raisin?
Hi Pat! Thank you so much for trying Nami’s recipe!
The raisin adds a sweetness to the curry, but yes. You can skip it if you like.
We hope this helps!
Made this last week using impossible meat, omitted the bell pepper, it was delicious. Recipe is a keeper.
Hi Lena, We are so happy to hear that you enjoyed the dish!
Thank you so much for trying Nami’s recipe and sharing your experience with us.
Happy Cooking!
I am growing Mitsuba from seed and it is getting pretty good size. I have never used it or had it in restaurant. Can I chop some up and use it instead of the parsley called for in recipe. In seed catalog they called it “Japanese Parsley”.
Hi Bond, Yes. You can use it as parsley.
Here is more about Mitsuba and how to use it. https://www.justonecookbook.com/mitsuba/
We hope this helps!
I love Japanese curry rice so I’m sure this one will soon be on my menu too.
Hi Barbara! Thank you for reading Nami’s post and trying her recipe!
We hope you will enjoy Japanese Dry Curry as much as we do.
Happy Cooking!
Finally, I was able to cook this dish today. I knew it was going to be very good and it didn’t disappoint! I used my fave curry powder…. Indonesian curry. My, it was sooo good!
Hi Asianliving! We are so happy to hear you enjoyed the Dry Curry!
Thank you for reading Nami’s post and for your kind feedback.
Happy Cooking!
This looks delicious! Is it possible to use a crumbled Japanese curry roux block in place of the dried curry powder? I have a few on hand for the standard Japanese curry recipe but wanted to be sure there wasn’t an issue before using some of that. What would be the conversion amount?
Hi Brandon, Thank you for reading Nami’s post and trying her recipe!
We’ve never tried replacing curry powder with curry roux block before, and we’re not sure if it would work. Because it isn’t in powder form, it may alter the texture of this dish.
We hope this was helpful!
This is fabulous! I made it as-written, except I used a mix of ground light and dark meat chicken instead of beef and pork. It worked beautifully, and is a new favorite! I can’t believe I’ve lived in Japan seven years without trying this!
Hi Kristen! Thank you for trying Nami’s recipe and for your kind feedback!
We are so happy to hear that Japanese dry curry has become your new favorite and that the ground chicken worked well for you!
Happy Cooking!
This is so delicious! I didn’t have Worcesteshire sauce in hand so I added a little bit more soy sauce and added some apple cider syrup. Tastes amazing!!
Hi Levina! Thank you for trying Nami’s recipe and sharing your cooking experience with us!
We are so happy to hear you enjoyed the Japanese Dry Curry!
Happy Cooking!
Made it loved it but it’s a bit too sweet. Was it my Mirin? I used kikkoman brand mirin. I got into a habit of using half the amount of mirin that the recipe is called for. Are all mirin similarly sweet? I’d like to try ones that less sweet than the current brand. Would you recommend one? I love all your recipes otherwise. Simply delicious
Hi Kusalee! Thank you very much for trying Nami’s recipe!
Mirin has a mild sweetness and usually not overwhelming sweetness. The sweetness in the dish could be from the raisins. So adjusting the raisins amount might be better for you next time.
As for Mirin, they are slightly different sweetness in each brand and types. Try Fukuraijun Hon Mirin or Takara Mirin.? https://www.justonecookbook.com/mirin/
We hope this helps!
Made it and looks great tastes great. Breakfast tomorrow. I had frozen Chantrelle mushrooms and used those. Added japanese radish.
Hi Michael! We are so happy to hear you enjoyed this recipe!
Thank you very much for trying Nami’s recipe and for your kind feedback. 🥰
My husband dislikes green bell peppers. What is your suggestion for the best veggie to substitute it with?
Hi Katie, Thank you for trying Nami’s recipe!
You can use red or yellow peppers, or skip them. Other veggies will be green cabbage, broccoli, etc.
We hope this helps and works for your husband!
What’s the difference between Japanese Dry Curry and Keema (キーマ) Curry?
Hi Travis, Japanese Dry Curry is a no-gravy version of Japanese curry and includes a touch of sweetness.
And Keema curry is a traditional Indian curry and gravy.
We have the Japanese version of the Keema curry recipe here;
https://www.justonecookbook.com/keema-curry/
We hope this helps!
This sounds delicious. I’m wondering about ingredients. I know I can find Japanese Worcestershire sauce on Amazon. I believe you discussed it on previous blogs. It’s not the same as the American/English versions. We have a fantastic Asian grocer here in Bismarck, but they don’t carry this. But, I’m wondering about the ketchup. I Googled this and it mentioned katsu sauce was a “popular Japanese ketchup”. SO, I’ve made your katsu sauce for tonkatsu and it contains “ketchup”. It was absolutely amazing and is and had been on frequent menu lists. Funny story, instead of using regular ketchup in the katsu, I use Filipino spicy banana ketchup :). SO (again), what would be Japanese ketchup?
We love your recipes 🙂
Hi Nick! I used Lea & Perrins Worcestershire sauce (a Japanese version is sweeter) since that’s the standard one everyone can get. As for ketchup… I like using one that doesn’t contain corn syrup. The popular Japanese ketchup brand is kagome and it tastes delicious, but I don’t use it as many people can’t get it. Different condiments will yield a slightly different result, but I wouldn’t worry too much as long as you check the taste and adjust it before serving. 🙂