Japanese Ground Beef Curry

By Amelia Rampe

Updated February 24, 2026

Joseph De Leo for The New York Times. Food Stylist: Rebecca Jurkevich.
Ready In
50 min
Rating
5(212)
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
212 user ratings
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Comments

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.

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.)

Cynthia

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

Rick B

The hot S&B Golden Curry is a pantry item. Had so far never used beef. Made as written and scaled up (approx X 3) to match the larger box of curry roux bricks. (I portion and freeze) Went with long and slow browning of the ground beef before adding anything else. Winner.

Abbie

I made this tonight, following the recipe. It was delicious! Then I looked at the ingredients in the curry cubes and calculated that 3.4 OZ (half the package) of cubes amounted to 4800 mg of sodium. Please correct me if I am wrong. Yikes! No need to add salt to any of this. The yummy may have also been influenced by the MSG. I'll try it again, but won't add any salt to the rest of the ingredients.

Will S.

I used a 4oz can of Maesri Masaman curry paste because the curry bricks would be too hot for Beth.

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