Japanese minced beef curry
Japanese curry with minced beef is a comforting and flavorful dish that brings together the rich, savory essence of Japanese curry with the hearty texture...
- Prep time
- --
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 grams lean ground beef
- 1 large onion chopped
- 4 cloves garlic minced
- 1 large potato
- 1 cup peas
- 1 carrot
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato sauce
- 4 cubes Japanese curry roux
- 1 1/2 cups water
- 1 cube beef stock
- oil for frying
- 2 tablespoons green onions optional for garnish
- 1 tablespoon pickled ginger optional for garnish
- steamed Jasmine rice for serving
Instructions
- 1
Chop the onion, mince the garlic, and dice the potato and carrot into small, even pieces.
- 2
In a large pot or deep skillet, heat a bit of oil over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks. This should take about 5-7 minutes.
- 3
Add the chopped onion and minced garlic to the pot with the browned beef. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes. Add the diced potato and carrot to the pot, stirring to combine with the beef and onions.
- 4
Pour in the Worcestershire sauce and tomato ketchup. Stir well to coat the meat and vegetables evenly with the sauces.
- 5
Create some beef stock from boiled water and the stock cube then add to the pot.
- 6
Break the Japanese curry roux cubes into smaller pieces and add them to the pot along with the peas. Stir continuously until the roux cubes are fully dissolved, and the curry thickens to your desired consistency. This should take about 5-10 minutes.
- 7
Taste the curry and adjust the seasoning if necessary. Once the curry is thick and well-combined, remove it from the heat.
- 8
Serve the curry over a bed of steamed Jasmine rice. Garnish with chopped green onions and pickled ginger for added flavor and presentation.