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Japanese Dry Curry

[heart_this] · Apr 16, 2020 · 15 Comments

Japanese Dry Curry

A quick and easy Japanese style ‘dry’ curry with ground beef and finely diced veggies that has less sauce than regular Japanese style curry.

I am a big fan of Japanese curry and this dry style Japanese curry is one of my favourites. Japanese style curry usually consists of large pieces of meat and veggies in plenty of curry gravy/sauce and this ‘dry’ curry is a quick and easy take on it with ground meat, finer diced veggies and less gravy/sauce. There are plenty of different versions and recipes for Japanese curries using different meats, veggies, curry seasonings and cooking methods and this is a simple outline/template for a Japanese dry curry.
The base of any curry is the gravy/sauce and there are a number of ways of making it. The easiest way is to use a Japanese curry block; they are very popular in Japan and there are a ton of different flavours! (Look for them in an Asian grocery store, the Asian section of your grocery store or online, amazon has them.) The next way is to use a curry powder and to make a roux with butter and flour along with a variety of seasonings to build up that complex curry flavour base. This recipe uses a quicker and simpler method with curry powder and seasonings without the roux.
One aspect of Japanese style curries that I particularly enjoy is an underlying sweetness that balances the heat and spices in the curry. This sweetness often comes from the use of fruit and so I like to add diced or pureed pears or apples to my Japanese curries. In this recipe I have added diced pears along with onions, carrots, potatoes and peas to finish the curry off! Japanese dry curry is commonly served over rice with a garnishing of red pickled radish.

Japanese Dry Curry
Japanese Dry Curry
Plenty of veggies!

Japanese Dry Curry
Or no veggies!

Japanese Dry Curry
Japanese Dry Curry
Japanese Dry Curry
Japanese Dry Curry

Japanese Dry Curry
Japanese Dry Curry

Japanese Dry Curry

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

A quick and easy Japanese style ‘dry’ curry with ground beef and finely diced veggies that has less sauce than regular Japanese style curry.

ingredients
  • 1 pound ground beef
  • 1 cup onion, diced
  • 1 cup potato, diced
  • 1 cup carrot, diced
  • 1 cup pear, diced
  • 1 tablespoon ginger, grated
  • 1 tablespoon garlic, grated
  • 1 tablespoon curry powder
  • 2 tablespoons tonkatsu sauce (or worcestershire sauce)
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup (or 1 tablespoon tomato paste)
  • 1 tablespoon cornstarch
  • 1 cup beef broth (or water)
  • salt and pepper to taste
  • 1/2 cup peas
directions
  1. Cook the beef, onion, potato, carrot, and pear in a large pan, breaking the beef apart as it cooks, before draining off any excess grease.
  2. Add the garlic, ginger and curry powder and cook until fragrant, about a minute.
  3. Add the tonkatsu sauce, soy sauce, ketchup, and the cornstarch mixed into the broth, bring to a boil, reduce the heat and simmer until most of the liquid has cooked off, about 5 minutes.
  4. Season with salt and pepper to taste.
  5. Mix in the peas and enjoy!
Option: Use an apple instead of a pear.
Option: Add 1/4 cup raisins.
Option: Use 1 box Japanese curry roux instead of the curry powder, tonkatsu sauce, soy sauce, ketchup and corn starch.
Nutrition Facts: Calories 424, Fat 23g (Saturated 8g, Trans 1g), Cholesterol 80mg, Sodium 821mg, Carbs 29g (Fiber 5g, Sugars 10g), Protein 24g

Nutrition by: Nutritional facts powered by Edamam
Use in:
Karepan (Japanese Curry Grilled Cheese)

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30 Minute Meals, Beef, Curry, Food, Gluten-free, Japanese, Main Course, Recipe

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Reader Interactions

Comments

  1. T Hartwig says

    April 16, 2020 at 5:17 pm

    Oh my goodness, that looks fantastic! Thank you!

    Reply
  2. Lena says

    April 16, 2020 at 5:20 pm

    This looks delicious, do you pre cook the potatoes? Or do you put them in raw with everything else ?
    Thanks 😷

    Reply
    • kevin says

      April 18, 2020 at 10:42 am

      Put them in raw. They pretty finely diced and will cook through. Enjoy!

      Reply
  3. Amanda says

    April 17, 2020 at 6:21 pm

    Makes me think of a shepherds pie – Japanese style!

    Reply
  4. Andrew says

    April 26, 2020 at 2:11 pm

    Curry roux is usually sold with two “portions” per package – If I want to substitute curry roux, when you say “one box” do you mean one whole package, or one “portion?”

    Reply
    • kevin says

      April 27, 2020 at 9:10 am

      Yes! Use the amount the package suggests for one batch of curry! Enjoy!

      Reply
  5. Tasha says

    April 29, 2020 at 2:48 pm

    Hi Kevin! Looking forward to making this but I only have chicken breast instead of ground beef. Are there any adjustments you could recommend to make this work? Thanks!

    Reply
    • kevin says

      April 30, 2020 at 9:49 am

      I would dice the chicken as small as possible and pretty much use the recipe as is. Enjoy!

      Reply
  6. Krista says

    May 9, 2020 at 2:52 pm

    I made this tonight with veggie mince instead of beef and it was so delicious! A but sweet, a bit spicy and quick to make.

    Reply
  7. Jess E says

    October 27, 2020 at 1:10 pm

    If I was doubling this, would you double everything as is? My main question is about the amount of beef broth – does it go to a full 2 C or do you think it would take less?

    Reply
    • kevin says

      November 2, 2020 at 9:16 am

      I would simply double everything, but you could use less than double the broth.

      Reply
  8. Tom says

    October 13, 2021 at 9:42 pm

    What this recipe is missing is 1/2 tsp of gochugaru.

    Reply
    • kevin says

      October 18, 2021 at 9:29 am

      Gochugaru goes well in this!

      Reply
  9. sunshine says

    February 25, 2022 at 8:04 pm

    Delicious! The bits of pear really made the recipe special.

    Reply

Trackbacks

  1. Japanese Dry Curry – Closet Cooking – TheDirtyGyro says:
    April 17, 2020 at 12:03 am

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I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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