A baked casserole dish filled with cheesy, golden-brown lasagna inspired by Yaki Keema Curry, topped with melted cheese and sprinkled with chopped fresh parsley, set on a rustic wooden table.

Recipe Highlights

Yaki Keema Curry is my baked twist on classic Japanese curry rice. I layer thick, savory ground meat curry over steamed rice, crack an egg in the center, and top everything with melty mozzarella before baking until golden and bubbly. It’s simple comfort food with a café-style presentation that feels extra special straight from the oven.

  • Cozy Japanese curry rice casserole with a golden, bubbly top
  • Family-friendly and satisfying with egg and cheese
  • Simple pantry ingredients and easy steps

If you love Japanese curry dishes, try my Japanese Chicken Curry, Japanese Beef Curry, and Pressure Cooker Japanese Curry recipes next!

A white baking dish filled with cheesy, golden-brown Yaki Keema Curry casserole topped with fresh herbs, with one serving removed; the casserole sits on a wooden table next to a fork, plate, and drink.

What is Yaki Curry?

Yaki curry (焼きカレー) is a Japanese baked curry made by layering curry sauce over rice, then topping it with cheese and often an egg before baking it in the oven. The result is a rich, comforting meal with a bubbly, golden top and a creamy, savory center.

It’s typically served piping hot in the baking dish, similar to a gratin. Originating in Moji Port in Fukuoka, yaki curry has become a popular café-style comfort food in Japan — think of it as a baked, cheesy upgrade to classic Japanese curry rice. 

Yaki Keema Curry is my version of the dish using Japanese-style Keema Curry.

Ingredients for Yaki Keema Curry

  • ground beef + ground pork – or use one type of your favorite ground meat
  • onion
  • carrot
  • Japanese curry roux – or see How to Make Homemade Curry Roux
  • tonkatsu sauce – or make Homemade Tonkatsu Sauce with four ingredients
  • ketchup
  • water
  • salt and black pepper
  • neutral oil

For the Casserole:

  • cooked Japanese short-grain rice
  • large egg
  • shredded mozzarella cheese
  • butter
  • Italian parsley

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Japanese Baked Curry

  1. Cook the keema. Chop the ingredients and cook the ground meat and vegetables. For full details and step-by-step instructions, see my Keema Curry recipe.
  1. Season. Add the curry roux and seasonings, bring to a boil, then simmer the curry until thick and glossy.
  1. Assemble the casserole. Butter a baking dish and spread the cooked Japanese short-grain rice evenly on the bottom. Spoon the keema curry over the rice.
  1. Top with egg and cheese. Make a small well in the center and crack in the egg. Sprinkle mozzarella on top.
  1. Bake and serve. Bake at 400°F (200°C) for about 15 minutes, until bubbly and lightly browned. Garnish with chopped parsley and serve hot.
A hand stirs a savory mixture for Yaki Keema Curry—ground meat, diced carrots, and onions cooking in broth in a large stainless steel pan on a stovetop.
A person holds small bowls of ketchup and sauce above a pan of simmering ground meat with diced carrots and onions on a stovetop, preparing to add the sauces for Yaki Keema Curry.
A person spoons a Yaki Keema Curry mixture of ground meat, diced carrots, and onions onto a layer of white rice in a square white baking dish on a wooden surface.
A white rectangular baking dish filled with Yaki Keema Curry casserole, topped with a generous layer of shredded cheese, placed on a wooden surface.
A baked Yaki Keema Curry casserole topped with melted cheese and parsley sits in a white dish on a wooden table, surrounded by plates, utensils, a napkin, and a glass of water.
Namiko Hirasawa Chen

Nami’s Recipe Tips

These simple tips will help you make Yaki Keema Curry perfectly every time.

  • Use a hot pan. Test your stainless steel pan with a drop of water. If it beads and glides, it’s ready. Wipe it dry before adding oil.
  • Crumble the meat well. Break up the ground meat finely so the texture stays even and tender.
  • Simmer until thick. If the keema curry is watery, cook it longer until you can draw a line through it with a spatula and see the bottom of the pan for 2 seconds.
  • Butter the dish well. This prevents sticking and helps the edges brown nicely.
  • Serve piping hot. In Japan, Yaki Keema Curry is enjoyed straight from the oven while still bubbly.
A white baking dish filled with a cheesy baked Yaki Keema Curry casserole, topped with melted golden-brown cheese and sprinkled with chopped herbs, sits on a wooden table set for a meal.
A hand lifts a cheesy, golden-brown Yaki Keema Curry casserole from a white dish with a serving spoon. Melted cheese stretches as the serving is pulled away, and chopped herbs garnish the top. A green plant and yellow plate are in the background.

Variations and Customizations

Looking to change things up? Try these easy and tasty ideas!

  • Use a different protein. Ground chicken or ground lamb works just as well.
  • Make it plant-based. Swap in diced mushrooms, zucchini, eggplant, or tofu crumbles.
  • Change the cheese. Try provolone, Gruyère, Parmesan, or your favorite melting cheese.
  • Try a different egg topping. Skip the baked egg and finish with a silky Onsen Tamago, fried egg, or boiled egg instead.
  • Boost the aromatics and spices. Add garam masala, curry powder, ground cumin, turmeric powder, crushed garlic, or cayenne pepper—Sauté with meat for extra depth and flavor.
  • Add more vegetables. Stir in green peas or chopped tomatoes for extra color, fiber, and flavor.
  • Garnish with toppings. Finish with chopped cilantro (coriander) leaves, mixed herbs, or plain yogurt.
  • Serve with flatbread. Pair with naan, chapati, paratha, or roti, for a heartier meal.

What to Serve with Yaki Keema Curry

This baked keema recipe pairs well with a variety of sides. Here are some of my favorites.

  • Japanese Apple Salad – Inspired by my mom’s recipe, this salad is cool and refreshing thanks to the homemade yogurt dressing.
  • Okra with Ginger Soy Sauce – This quick and tasty veggie side comes together in minutes. The ginger soy sauced also works beautifully with broccoli or asparagus!
  • Bacon and Corn Miso Soup – This satisfying soup strikes a perfect balance of umami and natural sweetness.
Japanese Apple Salad | www.justonecookbook.com
White ceramic bowls containing Bacon and Corn Miso Soup.

Storage and Reheating Tips

To store: Cool Yaki Keema Curry to room temperature. Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. If frozen, thaw in the refrigerator overnight before reheating.

To reheat: Cover loosely with foil and reheat in the oven at 350°F (180°C) for 10–15 minutes, until warmed through. You can also reheat individual portions in the microwave, though the cheese topping won’t be crispy.

FAQs

Can I make Yaki Keema Curry ahead of time?

Yes. You can prepare the keema curry and assemble the layers in advance. Cover and refrigerate, then add the egg and cheese just before baking. For the best texture, bake just before serving.

Can I use only ground beef for Japanese Baked Curry?

Yes. You can use all ground beef or all ground pork instead. Using two types of meat adds depth, but using just one type still gives a rich and satisfying flavor.

Can I bake Yaki Keema Curry without the egg?

Yes, it’s perfectly fine to skip the egg when baking. Anyone who prefers can top their serving with a fried egg, onsen tamago, or a halved boiled egg.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

A baked Yaki Keema Curry casserole topped with melted cheese and parsley sits in a white dish on a wooden table, surrounded by plates, utensils, a napkin, and a glass of water.
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Yaki Keema Curry (Japanese Baked Curry with Egg & Cheese)

by Namiko Hirasawa Chen
Yaki Keema Curry is a cozy Japanese baked curry rice casserole layered with savory ground meat, fluffy rice, a soft egg, and bubbly melted cheese. If you love Japanese curry rice, this baked version is a must-try. It’s hearty, comforting, and perfect to make at home.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 2

Ingredients 
 

For the Keema Curry

For Baking

  • 2 servings cooked Japanese short-grain rice (about 2 large rice bowls)
  • 1 large egg (50 g w/o shell)
  • 1 cup shredded mozzarella cheese
  • 1 Tbsp butter (for greasing the dish)
  • a few sprigs Italian parsley (for garnish)

Instructions

  • Gather all the ingredients. Start preheating the oven to 400°F (200°C).
    Top-down view of Yaki Keema Curry ingredients on a wooden surface: cooked rice, ground beef and pork, water, half an onion, sliced red bell pepper, egg, parsley, shredded cheese, pepper, bouillon, ketchup, soy sauce, and Worcestershire sauce.

To Prepare the Ingredients

  • Finely dice ½ onion: Place it cut-side down and make ¼-inch horizontal cuts toward the root, then vertical cuts, and finally slice crosswise evenly.
    Three side-by-side images show hands preparing onions for Yaki Keema Curry: first slicing in half, then making vertical cuts, and finally dicing into small pieces on a wooden cutting board.
  • Cut 3 inches carrot into ⅛-inch thin slices. Cut the slices into thin sticks, then slice crosswise into a fine dice.
    Three side-by-side images showing hands using a knife to cut carrots for Yaki Keema Curry: first into sticks, then thinner strips, and finally into small diced pieces on a wooden cutting board.
  • Finely chop the leaves of a few sprigs Italian parsley.
    Two images side by side show hands chopping fresh parsley on a wooden cutting board with a large kitchen knife—perfect preparation for garnishing Yaki Keema Curry. The left image shows the parsley being held, the right shows it being finely chopped.

To Cook the Keema Curry

  • Heat a stainless steel pan over medium heat. When it's hot, add 1 Tbsp neutral oil and swirl to coat. Add the onion and sauté, stirring occasionally.
    Nami's Tip: To test if your stainless steel pan is hot enough, add a drop of water. If it beads and glides, you're good to go. Wipe it dry before adding oil. If the water evaporates or scatters, it’s not ready.
    A three-panel image shows oil being poured into a skillet, chopped onions being added, and then the onions sautéing with small pieces of red and orange pepper—a flavorful start to Yaki Keema Curry.
  • Add ¾ lb ground meat (I used beef and pork). Cook, breaking up the chunks with a wooden spatula, until the meat is no longer pink.
    Triptych shows diced onions and peppers sautéing in a pan, raw ground meat for Yaki Keema Curry being added and stirred in, then the meat browning and mixing thoroughly with the vegetables in the final stage.
  • Add the carrot.
    Two side-by-side photos: On the left, diced carrots are added to a skillet of cooked ground meat and onions for Yaki Keema Curry. On the right, the mixture is stirred, blending carrots with savory meat and onions.
  • Add 1 cup water. Season with ¼ tsp Diamond Crystal kosher salt and freshly ground black pepper to taste.
    Two images show minced meat, diced carrots, and onions cooking in a skillet for Yaki Keema Curry. In the first, water is poured in; in the second, hands sprinkle seasonings or herbs into the simmering mixture.
  • Cover and cook for 3 minutes.
    Side-by-side images show a pan with a metal lid covering simmering food, and on the right, the same pan uncovered, revealing chopped onions, carrots, and ground meat for Yaki Keema Curry being cooked on a stovetop.
  • Add 1 cube Japanese curry roux and let it dissolve.
    Two side-by-side images: On the left, a hand adds spice mixture to a pan of sautéed onions and carrots; on the right, a wooden spatula stirs browned ground meat and veggies for Yaki Keema Curry in the same pan.
  • Add 1 Tbsp ketchup and 1 Tbsp tonkatsu sauce and stir to combine. Bring it back to a simmer for 1–2 minutes. If it's watery, continue to simmer and reduce the sauce until you can draw a line through it with a spatula and see the bottom of the pan for 2 seconds.
    Two images: On the left, hands add small bowls of ketchup and sauce to a pan with minced meat and diced carrots for Yaki Keema Curry. On the right, a spoon stirs the saucy mixture in the pan on a stove.

To Assemble and Bake

  • Spread 2 servings cooked Japanese short-grain rice evenly in a buttered 6 × 8-inch (15 × 20 cm) baking dish. Ladle the keema curry on top in an even layer and make a well in the center. Crack 1 large egg (50 g w/o shell) into the well.
    A three-panel image shows white rice being spread in a baking dish, topped with a savory Yaki Keema Curry mixture of ground meat and vegetables, and then finished with a raw egg placed in the center.
  • Sprinkle 1 cup shredded mozzarella cheese all over the top. Bake in a preheated 400°F (200°C) oven for 15 minutes or until the egg is cooked to your liking and the cheese is bubbling and lightly browned on top.
    A white baking dish filled with Yaki Keema Curry casserole topped with shredded cheese sits on a counter (left) and is then placed in an oven for baking (right).

To Serve

  • Remove from the oven. Sprinkle with freshly chopped parsley. Serve hot (or warm) directly from the baking dish.
    Nami's Tip: In Japan, we serve the dish piping hot, right out of the oven while it’s still bubbly. If you'd like, you can let it rest for a few minutes and enjoy it warm.
    A casserole dish with baked lasagna is shown in an oven on the left, and on the right, it is being removed and placed on a green mat, topped with melted cheese and parsley, reminiscent of the flavorful layers found in Yaki Keema Curry.

To Store

  • Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for up to a month.

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