Japanese Ground Beef Curry

Japanese curry was actually one of the first dishes I learned to cook without burning when I first started cooking. It was simple, forgiving, and somehow always turned out good.

This ground beef version is even easier. Ground beef cooks quickly, there’s no meat to cut, and the whole dinner comes together in about 30 minutes. It’s rich, cozy, and one of those easy meals I make again and again.

Why Ground Beef?

Traditional Japanese beef curry is often made with chunks of beef, but ground beef is perfect when you want something quick.

It cooks in just a few minutes and you don’t need to simmer it until tender. Plus, the little pieces of beef get mixed throughout the curry, so you get some in every bite.

I like to spread the ground beef out and let it brown before breaking it apart. That extra browning gives the beef more flavor than stirring it constantly from the beginning.

A Few Ingredient Notes

Japanese Curry Roux

You’ll need ½ box of Japanese curry roux. Any brand or spice level works, so use your favorite.

The roux thickens the curry quickly once added, so make sure your vegetables are tender before stirring it in.

Potato and Carrot

Potato and carrot are the classic vegetables I usually use.

Dice them relatively small so they cook within the 30-minute timeframe. Russet or yellow potatoes both work well.

You can also substitute some or all of the potato and carrot with kabocha squash. It adds a little sweetness and becomes soft and creamy as it cooks.

Ketchup

I add 2 tablespoons of ketchup for a little sweetness, acidity, and extra depth. Tomato-based ingredients are sometimes added to Japanese curry to round out the rich, savory flavor, and ketchup is an easy shortcut that works especially well in this quick version.

Whipping Cream

A small splash of whipping cream at the end makes the curry smoother. You can also use coconut milk, or leave it out if you prefer a more classic curry flavor.

How to Make Japanese Ground Beef Curry

1. Heat a large pot over medium-high heat. Add the ground beef and spread it into an even layer. Let it cook undisturbed briefly so the bottom can brown.

Then break it into smaller pieces and season with salt and black pepper.

2. Add the onion, garlic, and ginger. Cook for about 2 minutes until fragrant and the onion starts to soften.

3. Add the diced potato and carrot and stir everything together.

4. Add in the ketchup. Then pour in the water and bring to a boil. Reduce the heat to low and add the curry roux.

5. Cover and simmer for about 15 minutes, or until the vegetables are tender. Stir occasionally to help the curry roux fully dissolve and prevent the curry from sticking to the bottom.

6. Stir in the whipping cream. Serve immediately over hot steamed rice.

A Few Tips

1. Let the beef brown first: Giving the ground beef some undisturbed time against the pan adds much more savory flavor.
2. Cut the vegetables small: Large pieces of potato take much longer to cook, so smaller cubes are key if you want dinner ready in 30 minutes.