Japanese Ground Beef Curry

By Amelia Rampe

Updated June 17, 2026

  • Joseph De Leo for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Ready In
50 min
Rating
5(2,736)
Comments
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This one-skillet Japanese curry combines ground beef, potatoes, carrots and peas with store-bought curry roux bricks for a meal that tastes complex but comes together with little effort. A Westernized, roux-based version of curry was introduced to Japan by the British Navy in the late 1800s and, over time, evolved to become a staple in Japanese households, with a number of variations like kare udon (served over noodles) and kare raisu (served over rice). In the 1950s, store-bought curry roux bricks were created, combining the roux with curry powder and a variety of other spices. In this recipe, those store-bought curry bricks do the heavy lifting. (If you’re particularly ambitious, you could make your own Japanese curry bricks with this recipe from Sonoko Sakai.) Serve this curry over rice, udon or lo mein, or alongside a breaded pork cutlet.

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Ingredients

Yield:4 to 6 servings

  • 2 tablespoons sunflower, safflower or canola oil

  • 1 pound ground beef

  • Salt and pepper

  • 1 large yellow onion, chopped

  • 1 large garlic clove, minced

  • 1 (1-inch) piece fresh ginger, peeled and minced

  • 1 large carrot, peeled and chopped into ⅓-inch pieces

  • 1 large russet potato, peeled and chopped into ½-inch pieces

  • 1 (3.2-ounce) package Japanese curry roux bricks (preferably medium-hot S&B Golden Curry)

  • ¾ cup frozen peas

  • Cooked rice, udon or lo mein noodles, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

36 grams carbs; 54 milligrams cholesterol; 407 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 22 grams fat; 1 gram trans fat; 11 grams fiber; 577 milligrams sodium; 19 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

    1. Step 1

      Heat a large skillet over medium-high. Add the oil and when it shimmers, add the ground beef, a generous pinch of salt and a couple pinches of ground pepper. Using a spatula, break up the beef and spread it into one layer on the skillet. Let cook undisturbed, until browned on the bottom, about 3 minutes. 

    2. Step 2

      Stir and push the beef to one side of the skillet, add the onion to the other side and season the onion lightly with salt. Let cook, stirring occasionally, about 2 minutes. Add the garlic and ginger, stir all the ingredients to combine and continue to cook, about 3 minutes more. 

    3. Step 3

      Stir in the carrots and potato and cook until the edges begin to soften, about 4 minutes. 

    4. Step 4

      Add the roux bricks and 2 cups of water and stir, breaking up the bricks until they melt into a sauce and start bubbling. Cover, lower heat to low and let simmer, stirring occasionally until the liquid has reduced into a rich, viscous sauce, about 15 minutes. If the sauce has reduced to the point of drying at the bottom of the skillet, gradually add up to ½ cup water, a few tablespoons at a time, to reach the desired consistency. (Sauce should be glossy and saucy, not gloopy or congealed.) 

    5. Step 5

      Add peas and cook until bright green, 3 to 5 minutes. 

    6. Step 6

      Serve over cooked rice, udon or lo mein noodles. Any curry leftovers will keep, refrigerated, for up to 3 days.

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Ratings

5 out of 5
2,736 user ratings
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Comments

Cynthia

Is there anything I can substitute for the curry roux bricks?

Jennifer

Just made this...a classic dish sure to please children (milder roux.) I think this version is even better than the classic chicken and is really about as easy a weeknight hearty meal with many leftover meals possible. Being very familiar with Japanese cuisine, one can't resist tinkering. In my case I added a small cup of apple sauce (Japanese often add Fuji apple to boost the sweet/tart.)

John Hyon

A classic dish that satisfies. Works well as a Meat-free dish. Used to eat this a lot as a kid, mom would go to the Asian food markets to buy this and make it for us when she was crunched for time! As a korean, we would eat it with Kimchi or Danmuji (or Takuan in Japanese). High in sodium, but so is a trip to Culvers.

Margaret

I made this last night as written, using the Vermont Curry bricks, delicious! Thank you to those who recommended the Vermont brand, I found it in our local grocery store. I’ve used the S&B brand before in other dishes, but the Vermont had a sweetness to it that really added to this dish.

Dimitri

Not sure what possessed me to make it on this 100 degree summer day but I'm glad I did! I prepared exactly as written using the S&B roux bricks (theyre on Amazon for those without an asian grocery nearby). What an easy and comforting meal this was! At first I was worried my potato cubes were too large, but they did fully cook through. Needed a little extra salt at the end, an easy add. Highly recommend!

Les

Loved it. I added a diced parsnip because I had one. Also some broccoli. Followed the suggestions and used 1T tomato paste and 1/4 c unsweetened applesauce. A sprinkle of cayenne because I like spicy. Definitely cut the carrots and potatoes small or they don’t cook in the time allotted. Overall a great dish and will add it to my regular rotation.

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