Japanese Ground Beef Curry Rice (20 Minutes)
Sweet-savoury Japanese curry in 20 minutes: browned ground beef, onion and carrot simmered with curry roux until glossy, spooned over steaming rice.
Method
- Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and break it into crumbles with a spatula. Cook for 4 to 5 minutes until no pink remains.
- Add the onion, carrots and garlic to the beef. Cook, stirring often, for 3 minutes until the onion softens.
- Pour in the water and bring to a boil, scraping up the browned bits. Reduce the heat to medium-low.
- Whisk in the broken-up curry roux one block at a time, stirring until each dissolves. Simmer for 7 to 8 minutes, stirring often, until thick and glossy.
- Spoon the curry over hot rice in bowls and serve immediately.
Sweet-savoury Japanese curry in 20 minutes: browned ground beef, onion and carrot simmered with curry roux until glossy, spooned over steaming rice.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 26 g
- Carbs
- 52 g
- Fat
- 21 g
- Fibre
- 3 g
- Sugar
- 9 g
- Sodium
- 780 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Dice the carrots small so they cook through in the short simmer. Break the roux into the simmering liquid gradually, stirring constantly, so it dissolves without lumps.
Substitutions
- Ground beef — ground chicken or turkey; cook the same way
- Japanese curry roux — 2 tablespoons curry powder plus 1 tablespoon cornstarch and a pinch of sugar
- Short-grain rice — jasmine or basmati rice
Serving suggestions
Serve over hot rice with pickled ginger or a simple green salad on the side.
Storage
Refrigerate the curry (without rice) in an airtight container for up to 3 days.
Reheating
Rewarm on the stove over medium heat with a splash of water, stirring until steaming, or microwave for 2 to 3 minutes.
Equipment
- Large skillet or Dutch oven
- Spatula
- Knife and cutting board
Variations
- Cheese: top with shredded mozzarella and broil for 2 minutes at 450°F (230°C)
- Veggie-packed: add diced potato and frozen peas with the water
Why it works
Japanese curry roux is a cooked blend of fat, flour, curry spices and sweetener, so it thickens and flavours the simmering liquid at the same time. The beef fat carries the spices while the dissolved starch gives the glossy body.
Frequently asked questions
What is Japanese curry roux?
Japanese curry roux is a solid block of curry spices, flour and fat that melts into a simmering liquid to make a thick, sweet-savoury sauce. It dissolves completely as it cooks.
How do I make this curry thicker?
Simmer it 2 to 3 minutes longer; the starch in the roux keeps thickening. If it gets too thick, loosen it with a splash of water.
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