Yaki Keema Curry (Japanese Baked Curry with Egg & Cheese) 30 MINS

How to Make Japanese Baked Curry

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.

Season. Add the curry roux and seasonings, bring to a boil, then simmer the curry until thick and glossy.

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.

Top with egg and cheese. Make a small well in the center and crack in the egg. Sprinkle mozzarella on top.

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.

Gather all the ingredients. Start preheating the oven to 400°F (200°C).

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.

Cut 3 inches carrot into ⅛-inch thin slices. Cut the slices into thin sticks, then slice crosswise into a fine dice.

Finely chop the leaves of a few sprigs Italian parsley.

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.

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.

Add the carrot.

Add 1 cup water. Season with ¼ tsp Diamond Crystal kosher salt and freshly ground black pepper to taste.

Cover and cook for 3 minutes.

Add 1 cube Japanese curry roux and let it dissolve.

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.

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.

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.

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.

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.