The Japanese ususally prepare their “curry” in the form of a more or less consistent “soup” that the pour on top of rice.
What they call “dry curry” has nothing dry about it. They mean that the curry, instead of a soup, will take the form of a consistent meat sauce similar to that of Bolognese sauce. In England it would be labelled a “savoury”.

The Missus had already prepared a curry of roughly minced pork and beef with chopped vegetables and plenty of curry paste and condiments of her own.
She reheated it while she steamed the rice.

She then mixed the hot rice with curry poder for a beautiful yellow color.
AS she placed it in the bento box she formed a “well” to be filled with the minced meat curry. She then topped it with a soft-boiled egg broken in small pieces before putting the last touch with kawaire daikon/daikon sprouts and fancy stuffed olives.

As for the fibers and vitamin she preapred a simple salad of baby leaves, boiled Brussels spouts, plum tomatoe, small pieces of cheese and alnuts.

Very hearty and delicious!

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