Kabocha & Ground Meat Japanese Curry

Kabocha & Ground Meat Japanese Curry

Thick curry roux, plenty of ground meat, slightly falling apart kabocha, and Japanese-style flavor go perfectly well together.

Ingredients: 3 ~ 4 servings

Mixed ground beef and pork
200 g
2 small
Garlic & ginger
1 clove, 1 thumb
Green pepper
1 ~ 2
Curry powder
1 heaping tablespoon
White flour
2 1/2 tablespoons
3 cups - 600 ml
Consomme soup stock cube
1 1/2 tablespoons
1 tablespoon
Salt and pepper
to taste


1. Heat oil in a pot (or a deep frying pan) and fry the minced garlic and ginger.
2. Add ground meat, and stir-fry. Sprinkle a generous amount of salt and pepper.
3. Add diced potatoes, and continue stir-frying. Sprinkle curry powder and white flour, and cook the powder and flour well over low heat. Make sure you don't burn them.
4. Add 600 ml of water, and consomme, then simmer. After a little while, add the kabocha. Cover with a lid, and simmer while stirring occasionally.
5. Add green peppers, and the miso paste dissolved in mirin into the pot.
6. Sprinkle more curry powder to adjust the flavour to your liking.
7. I tweaked the dish by adding beans and made bean curry.

Story Behind this Recipe

My mother taught me this recipe. This is a delicious curry with a little bit of a Japanese twist.