Chop the onion finely. Peel and grate the carrot. Combine the ☆ flavoring ingredients. Combine the ○ ingredients.
Heat olive oil in a frying pan, and sauté the onion for about 10 minute over low heat. Add the grated carrot and continue sautéing.
Turn the heat to medium, add ground meat and sauté. When the meat changes color, add the ☆ ingredients, and keep cooking for another 3 minutes or so.
Swirl in the sake and evaporate the alcohol. Add the ○ ingredients, and keep on sautéing until there's almost no moisture in the pan, and it's done.
If you have leftovers: Wrap in an omelette. (I made this one in an 18 cm frying pan. This is great for breakfast or in bento, or you could make small ones and use them instead of wonton in soup.
Other ideas: Use the dry curry in croquettes, wrap in lettuce leaves and use as drinking appetizers, toss with pasta, put on crackers to serve as drinking appetizers, spread on sliced bread, top with cheese and toast.
Story Behind this Recipe
I was chopping onions with the intention of making meat sauce, but I suddenly got an urge for dry curry.
Before adding the ○ ingredients, make sure to blend the ☆ seasoning ingredients well with the other ingredients. It makes the curry more fragrant. You can use any spice you like. I just added the ones I always use when I make curry. You can use ground beef instead of a beef-pork mix. I think this would be tastier made with fresh garlic, but since I made it for my husband's lunch, I went light on the garlic flavor by using roast garlic powder. I didn't want him to get garlic breath.