Dry curry is a Japanese curry made with mince, Japanese curry roux and vegetables. It's a popular homemade and cafe meal, served with steamed rice and beni shoga (pickled ginger) – and, as in this case, a soft boiled egg.






Skill level

Average: 4.5 (43 votes)


  • 2 tbsp extra virgin olive oil
  • 2 celery stalks, cut into 1 cm dice
  • 2 carrots, cut into 1 cm dice
  • 1 large eggplant, cut into 1 cm dice
  • 2 large brown onions, cut into 1 cm dice
  • 4 garlic cloves, roughly chopped
  • 500 g beef mince
  • 700 ml tomato passata
  • 4 eggs
  • 260 g (2 cups) frozen peas
  • 2 blocks Japanese curry roux, roughly chopped
  • hot cooked Japanese rice, to serve
  • finely shredded parsley, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat a large saucepan over medium heat and add the oil. Fry the vegetables and garlic for about 10 minutes or until fragrant and softened. Add the beef and fry until lightly browned. Add the passata and 500 ml (2 cups) water and bring to a simmer. Simmer for 30 minutes.
  2. Meanwhile, bring a saucepan of water to the boil and boil the eggs for 6½ minutes. Transfer to a bowl of iced water, cool and peel.
  3. Add the peas to the mince, then add the roux and stir until the roux is dissolved and the curry is thick and dry.
  4. Serve the curry with the rice and boiled eggs, scattered with parsley.

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.