Japanese Ground Beef Curry
Equipment
- Pot with lid
Ingredients
Ground Beef Curry
- 16 oz ground beef, 90/10
- 5 cloves garlic, finely minced
- 1 tbsp ginger, finely minced
- ½ large onion, finely diced
- 1 medium potato, peeled and cubed
- ½ cup carrots, diced or pre-prepped
- 2 Japanese curry blocks, I used S&B
- 1½ cups water
- 1 tbsp dark chocolate
Optional Garnish
- Rice, for serving
- Scallions
- Furikake
Instructions
- Finely mince your garlic and ginger. Dice your onion and cube your potatoes. Set everything aside.
- Add oil to a pan over medium heat and add the garlic, ginger, and onions. Cook for a couple of minutes until fragrant and slightly softened.
- Add in the ground beef and cook, breaking it apart, until about 80% cooked through.
- Stir in the potatoes and carrots and cook for about a minute to coat everything in the aromatics.
- Add the curry blocks and water, stirring briefly to help the blocks dissolve. Cover and simmer on low heat for 10 minutes.
- Remove the lid, stir well, and finish by adding the dark chocolate. Mix until fully melted and incorporated.
- Serve the curry next to or over fresh rice and optionally garnish with scallions and furikake.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The Kind Of Curry You’ll Actually Make On A Weeknight
I love a good Japanese curry, but the real version takes quite a bit of time, and this Japanese Ground Beef Curry tastes just as good! This version of Japanese curry uses ground beef instead of a more traditional chuck or stew meat, which means that there’s no long simmering times or multi-step searing. However, the flavor of a traditional Japanese curry is still there, but instead it can be made in less than 40 minutes. Not only is this Japanese Ground Beef Curry just as delicious, but it’s more convenient and is still the kind of dinner that feels special.
The Shortcut That Doesn’t Sacrifice Flavor
The real secret ingredient is the instant curry block. I personally use S&B, but any other brand works as well! Regardless of the brand you use, each of those little bricks packs a ton of umami and flavor in just a few cubes, and it doesn’t require a ton of steps to make! All you need to do is add some water and you’ll have a rich and thick curry in a few minutes. I like to increase the curry’s flavor even more with a small tablespoon of dark chocolate at the end (hear me out!!), which adds a little bitterness to balance the sweetness in the curry.
What You’ll Need To Make Japanese Ground Beef Curry
Main Ingredients
- 16 oz ground beef (90/10)
- 5 cloves garlic, finely minced
- 1 tbsp ginger, finely minced
- ½ large onion, finely diced
- 1 medium potato, peeled and cubed
- ½ cup carrots, diced or pre-prepped
- 2 Japanese curry blocks (I used S&B)
- 1½ cups water
- 1 tbsp dark chocolate
Optional Garnish
- Rice, for serving
- Scallions
- Furikake
How to Make Japanese Ground Beef Curry
First finely mince the garlic and ginger, dice the onion, cube your potatoes, and cube your carrots (if needed).
Heat a bit of oil in a pan over medium heat and add garlic, ginger, and onion. Sauté until fragrant and slightly softened.
Add the ground beef and cook until about 80% done, breaking it up as it browns.
Stir in the potatoes and carrots. Cook for about a minute to coat in the aromatics.
Add the curry blocks and water. Stir briefly to help the blocks dissolve, then cover and simmer on low for 10 minutes.
Remove the lid, stir well, and mix in the dark chocolate until fully melted.
Serve over or next to hot rice, and garnish with scallions and furikake if desired.
Tips & Variations
If you don’t want to prep the carrots yourself, use frozen diced carrots or even a plain vegetable blend to save even more time!
For an even leaner version, replace the ground beef for ground turkey or chicken.
I personally don’t add the peas and corn to my curry, but they add a nice touch of sweetness that compliments the curry!
If your curry is too thick in the middle of cooking, you can loosen it up with a splash of water or milk, which will also help to make the curry more creamy!
Frequently Asked Questions
Can I use other curry block brands besides S&B?
Yes! Vermont Curry and Golden Curry are great too, and I use them both!
How long does this keep in the fridge?
This curry keeps in the fridge for up to 4 days in an airtight container. I personally think that the flavor gets even better the next day!
Can I freeze Japanese curry?
Absolutely! Portion it out into freezer-safe containers and freeze for up to 2 months. I like to defrost the curry in a pot over medium heat, but you can also microwave it for 6 minutes on high heat. If you go the microwave route, make sure to cover your bowl with a paper towel because the curry can splatter.
Is dark chocolate necessary?
Technically no, but it adds a really nice depth of flavor! Most Japanese curry restaurants in Japan actually use dark chocolate or dark cocoa powder in their curries for this reason!
What to Make Next
Want more comfort food? Try my Korean Fried Chicken!
For another quick flavorful dinner, check out my Mongolian Ground Beef!
Craving something spicy instead? You’ll love my Chili Oil Shakshuka!
