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Japanese Curried Beef Rice
...in your mind.
Japanese Curried Beef Rice

Japanese Curried Beef Rice

There are dishes that make you happy, and then there’s Japanese curry over rice, which makes you want to pull the bowl closer and cancel your plans. Rich, thick and gently spiced, it’s one of the world’s most comforting things to eat. This version uses ground beef and a few everyday vegetables, with Japanese curry cubes doing much of the heavy lifting. Get yourself a spoon. You’re going to want every last bit.

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Serves 4-6

Ingredients

  • 1 pound ground beef
  • Salt and pepper
  • 1 medium onion, diced
  • 1 carrot, diced
  • 1 medium Yukon Gold potato, cut into small cubes
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2½ cups beef stock - or half beef stock and half chicken stock
  • 2 packed cups shredded green cabbage
  • 4 Japanese curry blocks
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • Cooked white rice
  • Sliced green onions for finishing

Directions

  1. Brown the beef in a medium pot over medium-high heat, breaking it into fairly large crumbles. Season lightly with salt and pepper. Add the onion, carrot and potato and cook for about 5 minutes.
  2. Add the garlic and ginger and cook for 30 seconds. Pour in the stock, bring to a simmer, then cover and cook for about 8 minutes.
  3. Add the shredded cabbage, stir it in, cover again and simmer for another 4 to 5 minutes, until the potato and carrot are tender and the cabbage has softened
  4. Turn the heat to low. Break up the curry cubes and stir them in until completely dissolved. Add the soy and Worcestershire. Simmer uncovered for another 5 minutes, stirring often, until thick and glossy.
  5. Serve over hot white rice and finish with green onions

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