• Gather all the ingredients.
  
• Peel and grate the ginger. Measure ½ tsp ginger with juice. Mince or crush 2 cloves garlic.

  Nami's Tip: I use a ceramic grater and garlic press.
  
• Finely dice 1 onion: Cut it in half and place cut-side down. Make ¼-inch horizontal cuts toward the root and ¼-inch vertical cuts.
  
• Slice crosswise for an even dice. Repeat with the other half.

  Nami's Tip: If you need to chop the onions finer, run your knife through them using a rocking motion, holding down the tip of the knife.
  
• Cut ½ green bell pepper into thin strips and mince them.
  
• Cut 4 oz carrot into thin slabs and strips, then mince them.
  
• Mince 3 sprigs parsley and set it aside for the garnish.
  

To Cook the Fried Eggs (optional)

• Heat a large frying pan on medium and add 1 Tbsp neutral oil. Crack 4 large eggs (50 g each w/o shell) into the pan (or make two eggs at a time, like I did). Fry on one side only, sunny side up.

  Scoop the hot oil over the egg whites a few times with a spoon. When the whites are just set and the yolks are still runny, transfer them to a plate.

  Nami's Tip: 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. Add 1 Tbsp oil and swirl it around the pan. 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. Keep 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. Cover the pan with a lid and lower the heat to medium low. Cook for 3 minutes, until the vegetables are slightly wilted.

  Nami's Tip: Use a tight-fitting lid to prevent evaporation, which may cause the food to burn on the bottom of the pan.
  
• Add 1½ Tbsp Japanese curry powder and combine with the vegetables.
  
• Add ⅓ cup chicken stock/broth, 1 Tbsp mirin, 2 Tbsp Worcestershire sauce, 1 Tbsp soy sauce, 2 Tbsp ketchup, and 1 Tbsp honey.
  
• Toss well. Add 3 Tbsp raisins and stir to incorporate.
  
• Cover the frying pan and cook on low heat for 4–5 minutes. Open the lid, taste the curry, and adjust the seasoning as needed.

  Nami's Tip: If the cooking liquid disappears, add a small amount of water so there's liquid in the pan for the entire 4–5 minutes.
  

To Serve

• Divide 4 servings cooked Japanese short-grain rice on individual plates and spoon the dry curry on top. Add an optional fried egg 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.