The dry curry served at school lunches is so good that my kids constantly badgered me to make it at home. I decided to make a cheesy rice gratin (doria) version.You can either make 1 large family-style doria or individual portions.Try garnishing with parsley or green peas for a cute and colorful finish.The liquid in the pan will evaporate quickly if you use a large pan. For serving 3. Recipe by Nacchi sencho

I like the combination of curry-flavoured pilaf and white sauce. I made curry pilaf earlier so I made this dish too. By adding tomatoes and broccoli, you can boost the nutrient content of the dish.During Step 3 as you add the milk, it will be a bit thick but will gradually thin out. Stir the sauce constantly over low heat and you won't get any lumps. Instead of fresh tomatoes, you can use canned tomatoes. Just pop some into the middle of the sauce. For 2 servings. Recipe by Lesser Panda

If you have leftover curry, you must have leftover fukujinzuke too.I was wondering why people don't add leftover fukujinzuke into the baked leftover curry rice.Mix the rice with curry and pour the curry on top too!Because I use plenty of curry sauce, this baked curry is tasty. I make a curry because I want to eat this!I don't use potatoes for this dish because I don't like the mashed texture.I don't like soft egg white so I microwave the egg first. I don't heat the eggs until they explode but if you are worried, poke a small hole in the egg yolks with a toothpick.If you don't mind raw eggs, break the eggs directly onto the curry sauce. Recipe by Shijimi24

I wanted to make something quick and easy for my boy's lunch today in less than 30 minutes. It took about 25 minutes (with prep).

I created this using left over keema curry. Recipe by silk

I really liked the curry rice bowl that I ate at my favorite udon restaurant a long time ago, but I can't get it anymore, so I decided to make it myself. Without using unnecessary seasonings, this can become a fairly authentic taste using just these fundamental ingredients.Unlike regular curry, there is is no need to simmer this. The meat will toughen if you overcook it, so quickly sautéing and bringing it to a simmer once is OK. The aburaage is used to draw the flavor out, so I sautéed it together without draining the oil. This saves time; it's killing two birds with one stone! You can adjust the spiciness by changing the curry roux, or adding curry powder while tasting. For 2~3 people. Recipe by YU-RI

Sometimes I feel like "ahh, I don't want to cook anything..." Well, that's when I make this curry.The curry tastes good without simmering too long thanks to the smoky flavor of sausages and the spice of "Doro" sauce. I've listed the vegetables I used, but you can actually use any kind that cooks fast. I also recommend using kabocha squash or cabbage since they add a natural sweetness to the curry. For 3-4 servings. Recipe by Shampoo hat

I had leftover daikon radish, so I tried putting it in curry. My husband may like this better than regular curry...? In any case, he had 3 platefuls. (That's too much!)The daikon radish is tastier cut into large pieces. The cooking time varies on the size of daikon radish pieces. The liquid in the pan will evaporate as you simmer, so add water after dissolving the curry roux.This is also delicious with ground pork. Recipe by TWOHEARTS

Have you ever tried Japanese curry rice before? You'll be amazed at the rich taste if you cook it this way!In Japan, this type of basic curry rice is eaten at nurseries, schools, food courts, restaurants, and of course at home! A popular menu for all generations and each family has it's own unique taste. "The taste of moms' cooking".Very easy to cook this curry. All you need to do is just cut the ingredients, stir-fry, and stew. No need to add seasonings, just put curry soup blocks in the pan and stew well.My mom always says "Every brand uses different spices, so it's better to mix two different kinds of curry. Vermont & Java mixture always makes the best!"Vermont & Java are among the most famous and best sellers in Japan. Vermont has been sold since 1963 and Java since 1968. These two brands are available in the US through Amazon. Each box of curry blocks are about $4-5.Japanese curry will usually be served with Fukushinzuke pickles, which is a sweet pickle mix of vegetables like radish, eggplant, cucumber, lotus root, gourd, perilla and more... That sweetness makes the curry much tastier and resets your tongue.Jungle Jim's in Cincinnati, OH has many flavors of Vermont & Java curry. Even Fukushinzuke pickles are available if you are near there.2nd day curry is really, really good just like a stew, and everybody's favorite!#heirloom

I combined the leftovers I had in the fridge and it was delicious!The curry powder is just used for fragrance, so if you want to add spice add a red chili pepper. For 2 servings. Recipe by Orange Day

I had some meat sauce leftover from when I made pasta, so I decided to use it to make a doria.You can use salted or unsalted butter. If you are using salted butter, go easy on the salt and pepper. Recipe by Korokorokorone

I needed to use the rest of a can of whole tomatoes, so I decided to put them in this creamy doria. This is much better than ketchup rice doria...As I thought, mayonnaise and rice are perfect together, right.1. Prepare the gratin dish by coating it lightly with butter.2. Preheat the oven (or toaster oven).Adjust the amount of cheese and mayonnaise to your liking.Adjust the thickness of the bechamel sauce to your liking. Adjust by adding more flower or milk.Erase the smell of raw flour by cooking it well. This works especially well if you cook it together with the vegetables. For serving 2. Recipe by commeline