Go Back
+ servings
Although it comes together in about 30 minutes, this quick Japanese curry from scratch tastes like it took hours to make.
Print

Quick Japanese Curry Rice

This Quick 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 which puts it within reach of a weeknight dinner.
Course Entree
Cuisine Japanese-Western
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 371kcal

Ingredients

  • 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
  • 340 grams potatoes 4 small potatoes, cut into 1/2-inch piece
  • 180 grams carrots 1 large carrot, cut into 1/3-inch pieces
  • 200 grams onion ~1 medium onion, grated
  • 120 grams carrot 1 small carrot, grated
  • 15 grams garlic ~2 large cloves, grated
  • 15 grams ginger grated
  • ¼ teaspoon baking soda
  • 2 tablespoon vegetable oil
  • 14 grams Japanese curry powder ~ 2 tablespoons
  • 300 grams ground beef
  • 75 grams peas

Instructions

  • In a bowl, mix together the vegetable stock, soy sauce, Worcestershire sauce, ketchup, honey, cocoa powder, and salt and set aside.
    Mixing ingredients together for curry sauce in a glass bowl.
  • Put the cubed potatoes and 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.
    Potatoes and carrots for curry pre-cooked in the microwave.
  • Grate the onion, remaining carrot, garlic, and ginger into a pot and then stir in the baking soda and vegetable oil. You can also also use a food processor or blender, but make sure the mixture is pureed so that it's the consistency of apple sauce.
    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, start stirring the mixture constantly to keep it from burning. Cook the mixture until it's about 1/3 of its original volume and golden brown.
    Boiling the liquid off of the grated vegetables.
  • Add the curry powder and stir it into the onion mixture for about 20-30 seconds.
    Caramelized grated aromatics with curry powder in a pot.
  • Add the ground beef and brown it, using the side of a spatula to break up any clumps.
    Browning ground beef for Japanese curry.
  • Once the beef is cooked through, add the stock mixture along with 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 curry is nice and thick and the potatoes are tender (about another 10 minutes). Stir in the peas and heat them through. Serve your Japanese curry with rice.
    Green peas, carrots and potatoes in Japanese curry.

Nutrition

Calories: 371kcal | Carbohydrates: 26g | Protein: 17g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1253mg | Potassium: 717mg | Fiber: 5g | Sugar: 13g | Vitamin A: 12919IU | Vitamin C: 18mg | Calcium: 86mg | Iron: 4mg