{"id":1973,"date":"2026-03-07T07:39:49","date_gmt":"2026-03-07T15:39:49","guid":{"rendered":"https:\/\/pauldearing.com\/?p=1973"},"modified":"2026-03-30T17:09:09","modified_gmt":"2026-03-31T00:09:09","slug":"japanese-ground-beef-curry","status":"publish","type":"post","link":"https:\/\/pauldearing.com\/?p=1973","title":{"rendered":"Japanese Ground Beef Curry"},"content":{"rendered":"\n

Ingredients:<\/strong>
1 large russet potato peeled and cut into 1\/3″ cubes
1 large carrot peeled and cut into 1\/4″ cubes
2 tablespoons canola oil
1 pound ground beef
1\/2 teaspoon salt
1\/2 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground ginger
2 cups water
1 (3.2 oz) package of Japanese curry roux bricks. We used S&B medium-hot Golden Curry. May try “Hot” next time.
1 1\/2<\/s> 2<\/mark> <\/strong>cups frozen peas, thawed (2 cups = one 12oz bag)

Instructions:<\/strong>
(If serving this with Jasmine rice, start rice.)<\/em>
Step 1- Drop potato and carrot in boiling water for 7 minutes, or until starting to get tender via a fork poke. Drain and set aside.
Step 2- Thaw peas for 5 minutes in water in microwave. Drain and set aside.
Step 3- Heat large steel skillet over medium-high heat (about 2 o’clock on the dial). Add oil and when it shimmers, add ground beef, salt and pepper. When meat is half cooked (about 3 minutes), add onion powder, garlic powder and ground ginger. Cook another 3 to 4 minutes or until ground beef is fully cooked.
Step 4- Stir in the potato and carrot. Add water and roux bricks and stir until bricks have dissolved and liquid has started to bubble. Cover and lower heat to maintain a low simmer, (about 10:30 o’clock on the dial). Simmer for 15 minutes, stirring occasionally.
Step 5- Add peas to the pan. Stir them in and cook for another 5 minutes.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

We have only made this one-pan dish once, but liked it so much we’ve already added it to our rotation.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5,16],"tags":[330,329],"class_list":["post-1973","post","type-post","status-publish","format-standard","hentry","category-beef","category-in-rotation","tag-curry-recipe","tag-japanese-curry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1973","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1973"}],"version-history":[{"count":5,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1973\/revisions"}],"predecessor-version":[{"id":1982,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1973\/revisions\/1982"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}