A very easy and hearty Japanese curry, made with ground beef, carrots and potatoes cooked in your favorite Japanese curry roux. The spices from the roux mix with the umami-rich from ground beef make this dish a truly comfort food that is ready in 30 minutes.
Heat oil in a small pot. Add ground beef. Cook until no longer pink and fat has rendered. Scoop out some of the excess oil if preferred.
Push beef to the side of the pot. Add garlic, onion and ginger. Cook until translucent. Add carrots and potatoes. Stir all ingredients together. Pour beef broth, Worcestershire sauce and ketchup. Bring to a boil.
Lower heat. Break the curry roux cubes then add to the pot. Stir to dissolve gently. Adjust heat to medium. Simmer for 20 mins or until vegetables are fully cooked. Do a taste test. If it's too salty, add more hot water about ¼ cup at a time until desired taste and consistency is achieved.
Serve with rice and soft boiled eggs. Garnish with chopped green onions. Enjoy!
Japanese curry roux - use mild, medium hot or hot based on your preference. You can buy this in Japanese grocery store, online or Asian section of most supermarkets. Tip: I use equal amount of cubes from different brands to make a one pot recipe. My current favourite combinations are Vermont Curry and S&B Golden Curry. Try it to believe it 🙂
Beef Broth - you can also use 1 pc beef bouillon dissolve in 1 ½ cup hot water.