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Although it comes together in about 30 minutes, this quick Japanese curry from scratch tastes like it took hours to make.
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Quick Japanese Curry Rice

This Ground Beef Japanese Curry from scratch recipe uses a few kitchen hacks to reduce the cooking time for this comfort food staple down to about thirty minutes, putting it within reach of a weeknight dinner.
Course Entree
Cuisine Japanese-Western
Keyword curry
Level Beginner
Main Ingredient Beef
Diet Dairy-Free
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4 servings
Calories 366kcal
Author Marc Matsumoto

Equipment

Ingredients

For the sauce

  • 1 ½ cups vegetable stock
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • 1 tablespoon honey
  • 1 teaspoon cocoa powder
  • ¼ teaspoon salt

Vegetables to microwave

  • 340 grams small potatoes cut into ½-inch piece
  • 180 grams carrots cut into ⅓-inch pieces

Vegetables to caramelize for the sauce

  • 200 grams onion grated
  • 120 grams carrot grated
  • 15 grams garlic ~2 large cloves, grated
  • 15 grams ginger grated
  • ¼ teaspoon baking soda
  • 2 tablespoon vegetable oil

To finish the curry

Instructions

  • In a bowl, mix together the 1 ½ cups vegetable stock, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon ketchup, 1 tablespoon honey, 1 teaspoon cocoa powder, and ¼ teaspoon salt and set aside.
    1 ½ cups vegetable stock, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon ketchup, 1 tablespoon honey, 1 teaspoon cocoa powder, ¼ teaspoon salt
    Mixing ingredients together for curry sauce in a glass bowl.
  • Put the cubed 340 grams small potatoes and 180 grams carrots into a microwave-safe bowl, cover it with a lid, and then put the bowl in a microwave oven set at 800 watts for 4 minutes.
    340 grams small potatoes, 180 grams carrots
    Potatoes and carrots for curry pre-cooked in the microwave.
  • Grate the 200 grams onion , remaining 120 grams carrot , 15 grams garlic , and 15 grams ginger into a pot, and then stir in the ¼ teaspoon baking soda and 2 tablespoon vegetable oil. You can also use a food processor or blender, but make sure the mixture is pureed so that it's the consistency of apple sauce.
    200 grams onion , 120 grams carrot , 15 grams garlic , 15 grams ginger , ¼ teaspoon baking soda, 2 tablespoon vegetable oil
    Grated onions, carrots, ginger and garlic make the base for Japanese curry.
  • Put the pot on the stove over high heat and let the excess water boil off. Once most of the liquid is gone, turn down to medium-heat stir the mixture constantly to keep it from burning. Cook the mixture until it's about ⅓ of its original volume and golden brown.
    Boiling the liquid off of the grated vegetables.
  • Add the 14 grams Japanese curry powder and stir it into the onion mixture for about 20-30 seconds.
    14 grams Japanese curry powder
    Caramelized grated aromatics with curry powder in a pot.
  • Add the 300 grams ground beef and brown it, using the side of a spatula to break up any clumps.
    300 grams ground beef
    Browning ground beef for Japanese curry.
  • Once the beef is cooked, add the stock mixture and the pre-cooked potatoes and carrots. Bring the mixture to a boil, and then reduce the heat to maintain a simmer.
    Japanese curry from scratch, simmering in a pot.
  • Cook until the sauce is nice and thick and the potatoes are tender (about another 10 minutes). Stir in the 75 grams peas and heat them through. Serve your ground beef Japanese curry with rice.
    75 grams peas
    Green peas, carrots and potatoes in Japanese curry.

Video

Nutrition

Calories: 366kcal | Carbohydrates: 25g | Protein: 17g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 914mg | Potassium: 716mg | Fiber: 6g | Sugar: 13g | Vitamin A: 12731IU | Vitamin C: 18mg | Calcium: 86mg | Iron: 4mg