Farmhouse Recipe: Curry Soboro

Farmhouse Recipe: Curry Soboro

Eat this over rice for an instant dry curry. It also tastes great on top of spaghetti or bread or if you add this into udon or ramen noodles. This also keeps in the freezer.


Minced beef or pork
1 clove
Vegetable oil
1/2 tablespoon
A. ingredients
Japanese curry roux
2 pieces (40g)
Yakiniku Sauce
2 tablespoons
Japanese Worcestershire-style sauce
1/2 tablespoon


1. Mince the onions, garlic, and curry roux.
2. Heat vegetable oil and garlic in a pan and once the garlic is fragrant, add the onions and slowly saute over low heat for 3 minutes.
3. Add the ground meat, and fry until the pieces are broken up. Add A. ingredients. Dissolve the curry in medium heat until the liquid evaporates.
4. It's done once the liquid has evaporated and only the oil remains.
5. The best way to eat this is over white rice with melting cheese on top.
6. Bake in a toaster oven until the cheese melts, and then you have baked dry curry.
7. You could make a delicious snack by wrapping it in gyoza skins with cheese and deep-fried.

Story Behind this Recipe

When I was making curry doria (rice gratin with white sauce), I thought it would be a good idea to make just curry soboro.