One Dish

Cooking With Idols

2013.06.07 : Unique dry curry with melted cheese

I love a good curry, and this is a good curry, especially when you’re tired of other kinds of curry. What a difference melted cheese makes.

Sakamoto Masayuki’s unique dry curry with melted cheese
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
  • Red bell pepper: ½
  • Cooking oil: appropriate amount
  • Garlic: ½tbsp (minced)
  • Onion: ½ (minced)
  • Beef and pork ground together: 150g
  • Canned tomatoes: 1 can
  • Curry powder: 2tbsp
  • Oyster sauce: ½tbsp
  • Salt: ½tsp
  • Pepper: appropriate amount
  • Sweet and sour pickled Japanese leeks: 50g (quartered)
  • Veggies pickled in soy sauce (fukujindzuke): 30g
  • Mozarella cheese: 60g
  • Milk: around 1tbsp
  • Parsley: to garnish
  1. Cut the bell pepper in half, get out all the seeds, chop it into small pieces
  2. Pour enough cooking oil into a pan to coat it, drop in the garlic, onions, and beef and pork mixture, fry it up
  3. When that’s all fried up, add in the bell pepper
  4. Let that cook a little bit, then add in the tomatoes, curry powder, oyster sauce, salt, and pepper (Masa always adds a lot of pepper, but it’s really up to you)
  5. Add in the pickled shit, and when that’s done, plate over rice
  6. Masa says use pizza cheese, but as we know, pizza cheese is the cheese of liars and false prophets. Use whatever kinda fancy (or non-fancy!) cheese you want, just for the love of god, don’t use pizza cheese.
  7. That having been said, add the cheese and milk to a new pan and melt it.
  8. When it’s got the consistency of a sauce, plate that over the curry from before.
  9. Garnish with parsley.


2013currymain dish

tokaikko • November 26, 2014

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