Quick Japanese Curry Rice
User Reviews
4.7
14 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
366 kcal
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Course
Main Course
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Cuisine
Japanese-Western Fusion
Quick Japanese Curry Rice
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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.
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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 potato cut into ½-inch piece, small
- 180 grams carrot 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
- 14 grams curry powder ~ 2 tablespoons, Japanese style
- 300 grams ground beef
- 75 grams pea
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.
- 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.
- 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.
- 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.
- Add the 14 grams Japanese curry powder and stir it into the onion mixture for about 20-30 seconds.
- Add the 300 grams ground beef and brown it, using the side of a spatula to break up any clumps.
- 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.
- 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.
Equipments used:
Nutrition Information
Show Details
Calories
366kcal
(18%)
Carbohydrates
25g
(8%)
Protein
17g
(34%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
53mg
(18%)
Sodium
914mg
(38%)
Potassium
716mg
(15%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
12731IU
(255%)
Vitamin C
18mg
(20%)
Calcium
86mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 914mg | 38% |
| Potassium | 716mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 12731IU | 255% |
| Vitamin C | 18mg | 20% |
| Calcium | 86mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
14 reviews
Excellent
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