📝 About This Recipe
Hailing from the port town of Mojiko in Kitakyushu, Yaki-curry is a soul-warming fusion of Japanese comfort and Western influence. This decadent dish features fragrant steamed rice topped with a rich, savory beef curry sauce, a perfectly nestled soft-cooked egg, and a generous blanket of bubbling, melted cheese. It is a masterclass in textures—the crispy cheese edges, the velvety yolk, and the deep, spiced umami of the curry create a symphony of flavor in every bite.
🥗 Ingredients
The Curry Base
- 200 grams Beef chuck or flank steak (cut into 1-inch cubes)
- 1 medium Yellow onion (thinly sliced)
- 1/2 medium Carrot (finely diced)
- 2-3 cubes Japanese Curry Roux (store-bought, medium or hot spice level)
- 400 ml Beef stock or water
- 1 tablespoon Vegetable oil
- 1 teaspoon Worcestershire sauce (for depth of flavor)
- 1 teaspoon Honey or grated apple (to balance the spice)
Assembly and Toppings
- 2 bowls Cooked Japanese short-grain rice (warm)
- 2 large Eggs (at room temperature)
- 100 grams Shredded Mozzarella or Gouda (a mix of both works best)
- 2 tablespoons Parmesan cheese (grated)
- 1 tablespoon Panko breadcrumbs (for extra crunch)
- 1 teaspoon Fresh parsley (finely chopped for garnish)
- 2 tablespoons Fukujinzuke (Japanese red pickles for serving)
👨🍳 Instructions
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1
Preheat your oven to 220°C (425°F). If your oven has a broiler/grill setting, ensure you know how to toggle it for the final browning.
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2
In a heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove the beef and set aside.
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3
In the same pot, add the sliced onions. Sauté for 8-10 minutes until they become translucent and start to caramelize into a light golden brown.
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4
Add the diced carrots and return the beef to the pot. Stir to combine.
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5
Pour in the beef stock or water. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes until the beef is tender.
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6
Turn off the heat. Break the curry roux cubes into the pot and stir until completely dissolved. This prevents lumps from forming.
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7
Add the Worcestershire sauce and honey (or grated apple). Turn the heat back to low and simmer for another 5 minutes until the sauce thickens to a glossy consistency.
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8
Grease two individual oven-safe gratin dishes or one large baking dish with a little butter or oil.
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9
Spread a layer of warm cooked rice into the bottom of each dish. Make a small well in the center of the rice.
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10
Carefully ladle the hot curry sauce over the rice, ensuring you leave the central well visible.
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11
Crack one egg into the center well of each dish. The egg will poach perfectly inside the curry as it bakes.
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12
Generously sprinkle the shredded mozzarella/gouda mix over the curry, followed by a dusting of Parmesan and panko breadcrumbs.
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13
Place the dishes in the center of the oven and bake for 10-12 minutes. The cheese should be bubbling and the egg white should be set, but the yolk should remain soft.
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14
For a perfect finish, switch to the broiler for the last 1-2 minutes until the cheese develops beautiful dark golden spots.
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15
Remove from the oven, garnish with fresh parsley, and serve immediately while piping hot.
💡 Chef's Tips
For the best results, use 'leftover' curry from the day before; the flavors deepen and the consistency is naturally thicker. If you prefer a fully cooked egg, cover the dish with foil for the first 5 minutes of baking. Don't skip the panko breadcrumbs; they provide a crucial textural contrast to the soft rice and creamy cheese. If the curry sauce is too thick, add a splash of milk or cream to loosen it before pouring over the rice for a richer profile.
🍽️ Serving Suggestions
Serve with a side of Fukujinzuke (sweet radish pickles) to provide a tart crunch that cuts through the richness. A crisp, cold Japanese lager or a glass of iced oolong tea pairs beautifully with the spicy, savory notes. A simple cabbage slaw with a sesame-ginger dressing makes for a light, refreshing side dish. For an authentic Mojiko experience, serve a small cup of clear dashi broth on the side.