Japanese Ground Beef Curry
Equipment
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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
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Finely mince the garlic and ginger. Dice the onion and cube the potato and carrots if needed. Set aside.
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Heat a little oil in a pan over medium heat. Add the garlic, ginger, and onion and sauté until fragrant and slightly softened, about 2 minutes.
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Add the ground beef and cook, breaking it apart, until it is about 80% cooked through.
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Stir in the potatoes and carrots and cook for another minute so the vegetables are coated in the aromatics.
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Add the curry blocks and water, stirring briefly to help the blocks dissolve. Cover and simmer on low for 10 minutes, until the potatoes are tender and the sauce has thickened.
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Remove the lid, stir well, and add the dark chocolate. Mix until it melts and fully incorporates into the sauce to deepen the flavor.
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Serve the curry over or beside hot rice and garnish with scallions and furikake if desired.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
The Kind Of Curry You’ll Actually Make On A Weeknight
I love Japanese curry, but traditional versions often require long simmering and multiple steps. This ground beef version delivers the same comforting, savory flavor in a fraction of the time. By using ground beef instead of stew meat, you skip searing and lengthy braising without losing the thick, glossy sauce that makes Japanese curry so satisfying. It’s an easy weeknight dinner that still feels special and can be ready in under 40 minutes.
The Shortcut That Doesn’t Sacrifice Flavor
The key shortcut is instant curry blocks. I often use S&B, but brands like Vermont Curry or Golden Curry also work well. These blocks deliver concentrated umami and spice in a compact form — just dissolve them in water and you have a rich sauce in minutes. I like to finish the curry with a tablespoon of dark chocolate to add depth and a touch of bitterness that balances the curry’s sweetness.
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, and cube the potato and carrots if they aren’t prepped.
Heat a little oil in a pan over medium heat, then add the garlic, ginger, and onion. Sauté until fragrant and slightly softened, about 2 minutes.
Add the ground beef and cook until it’s about 80% done, breaking it up as it browns.
Stir in the potatoes and carrots and cook for a minute so they’re coated in the aromatics.
Add the curry blocks and water, stirring briefly to help the blocks dissolve. Cover and simmer on low for 10 minutes until vegetables are tender and the sauce has thickened.
Remove the lid, stir well, and add the dark chocolate. Stir until it melts and fully incorporates, enriching the sauce.
Serve the curry over or beside hot rice and finish with sliced scallions and a sprinkle of furikake if you like.
Tips & Variations
If you want to save prep time, use frozen diced carrots or a mixed vegetable blend. For a leaner dish, swap ground beef for ground turkey or chicken. Peas and corn are optional but add a pleasant sweetness. If the sauce becomes too thick during cooking, loosen it with a splash of water or a little milk to reach your desired consistency and creaminess.
Frequently Asked Questions
Can I use other curry block brands besides S&B?
Yes. Vermont Curry and Golden Curry are both good alternatives and will produce similar results.
How long does this keep in the fridge?
Stored in an airtight container, the curry will keep for up to 4 days. Flavors often improve after resting overnight.
Can I freeze Japanese curry?
Yes. Portion into freezer-safe containers and freeze for up to 2 months. Reheat gently on the stove or microwave until hot, covering to avoid splatter.
Is dark chocolate necessary?
Not strictly necessary, but a small amount of dark chocolate or dark cocoa powder adds depth and balances sweetness, which many restaurants also use.
What to Make Next
For more comforting, flavorful dinners, try other ground beef or fried chicken recipes to expand your weeknight rotation.