Japanese Ground Beef Curry

Name: Japanese Ground Beef Curry
Ingredients: 3 and 3/4 cups or 563 G Cooked rice; 1 medium to large sized (250 g) Russet potato; 2 mediumsized (150 g) Carrots; 1 small (125 G) Yellow onion; 3 to 4 (15 G) Garlic cloves; 1 tbsp or 15 G Minced ginger; half a tablespoon or 7 and 1/2 G Oil; 2 lb or 98 G (Note: The transcript mentions both 2lb and 98g, but based on typical recipe scaling for the other ingredients, it is likely 2 lbs) Ground beef; to taste Salt; to taste Pepper; 3 tbsp or 24 G Curry powder; 2 tbsp or 16 G Garam masala; 1/4 of a cup or 37 G Flour; 4 cups or 960 G Beef broth; half a pound or 227 G Frozen peas; 2 tbsp or 30 G Soy sauce; 1 tbsp or 15 G Worcestershire sauce

17 ingredients · from Josh Cortis

Ingredients

3 and 3/4 cups or 563 G Cooked rice
1 medium to large sized (250 g) Russet potato
2 mediumsized (150 g) Carrots
1 small (125 G) Yellow onion
3 to 4 (15 G) Garlic cloves
1 tbsp or 15 G Minced ginger
half a tablespoon or 7 and 1/2 G Oil
2 lb or 98 G (Note: The transcript mentions both 2lb and 98g, but based on typical recipe scaling for the other ingredients, it is likely 2 lbs) Ground beef
to taste Salt
to taste Pepper
3 tbsp or 24 G Curry powder
2 tbsp or 16 G Garam masala
1/4 of a cup or 37 G Flour
4 cups or 960 G Beef broth
half a pound or 227 G Frozen peas
2 tbsp or 30 G Soy sauce
1 tbsp or 15 G Worcestershire sauce

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Method

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Watch the original: “Japanese Ground Beef Curry” by Josh Cortis. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.