Description
A hearty, mildly spicy Japanese curry made with ground beef, vegetables, and a rich roux, served over rice or noodles.
Ingredients
Scale
- 2 tablespoons sunflower oil
- 1 pound ground beef
- Salt and pepper
- 1 large yellow onion, chopped
- 1 large garlic clove, minced
- 1 (1-inch) piece fresh ginger, peeled and minced
- 1 large russet potato, peeled and chopped into ½-inch pieces
- 1 (3.2-ounce) package Japanese curry roux bricks (preferably medium-hot S&B Golden Curry)
- ¾ cup frozen peas
- Cooked rice, udon or lo mein noodles, for serving
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon honey
Instructions
- Heat oil in a large pot over medium heat.
- Add ground beef, break it up, and cook until browned; season with salt and pepper.
- Remove beef and set aside.
- In the same pot, sauté onion until translucent.
- Add garlic and ginger, cook for 30 seconds.
- Stir in potato and carrot, cook for 2 minutes.
- Return beef to pot, add water, soy sauce, and honey; bring to a simmer.
- Add curry roux bricks, stirring until dissolved.
- Simmer for 20 minutes, stirring occasionally.
- Add frozen peas and cook for 5 minutes.
- Serve the curry over cooked rice, udon, or lo mein noodles.
Notes
Adjust the sauce thickness with extra water if needed; serve hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 620 kcal
- Sugar: 9g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg
Keywords: Japanese, curry, beef, comfort food