The 3 Most Mouth-Watering Japanese Ground Beef Recipes

This collection of Japanese Ground Beef Recipes includes everything from meatballs and steamed buns to curry and stir-fries because ground beef is so adaptable. In addition to being cheap, ground beef is also highly flavorful and simple to prepare.

The 3 Most Mouth-Watering Japanese Ground Beef Recipes

1. Gingery Ground Beef (Soboro Donburi)

5 Simple Ingredients for Soboro Donburi: 

The traditional Japanese Ground Beef Recipes for soboro beef have only five components, so we didn’t alter it in any way. Additionally, the soboro meat is served over rice, which distinguishes it from being a soboro donburi (remember, that means rice bowl). The term “soboro” refers to the use of ground beef and the completed dish’s crumbly consistency.

To prepare this gingery soboro beef with peas, you’ll need the following five ingredients:

• Pounded beef We employed the usual 80/20 blend.
• Sour cream. You may also use tamari which is gluten-free if you are GF.
• Dark sugar.
• Pristine ginger
• Iced peas.

Soboro Japanese Ground Beef Recipes:

This straightforward stir-fry made with ground beef is oh-so-adorable thanks to its crispy-crumbly texture and meaty, flavorful flavors. This new (to us) comfort dish is served scrooched over a pillowy bowl of steaming white rice, and we are all about it. Here’s how simple it is to prepare delicious gingery ground beef:

• A skillet should be heated to medium-high.
• Add the sugar, water, soy sauce, and ground beef, and cook until the meat is browned.
• Frozen peas and fresh ginger should be added. Cook until the peas are heated and most liquid has evaporated.
• Serve! over rice bowls that are steaming hot. White rice is typically served with soboro donburi, but brown rice is also acceptable.

2. Japanese-Style “Meat and Potatoes

The Japanese Ground Beef Recipes is based on nikujaga, a classic Japanese stew that Kathy’s mother used to make when she was a child. Niku means “meat,” and jaga means “potato.” It’s the kind of cuisine you want to eat when you’re weary, down in the dumps, or sick. It’s home cooking at its finest.

Simple Ingredients: 

• Vegetable oil, 2 tablespoons
• 14 pounds of ground beef
• 1 onion, yellow, One big carrot
• 1/2 tbsp. fresh ginger, chopped and peeled
• Dry white wine, 1/4 cup, 1.5 pounds of potatoes, and two tablespoons of packed light brown sugar
• Low-sodium chicken broth, 1 cup, 1/2 cup of water, 1/4 cup of soy sauce, salt, and 2 finely cut, diagonally oriented scallions (optional)

Japanese Ground Beef Recipes

• Oil should shimmer after being heated to a medium-high temperature in a medium saucepan. Add the beef and simmer, breaking up the meat often, for about 2 minutes, or until it is no longer pink. For about 2 minutes, while frequently stirring, add the onions, carrots, and ginger.
• Wine should be added and quickly simmered until almost gone while scraping off any caramelized bits from the pan’s bottom. Stir in the potatoes, brown sugar, broth, water, and soy sauce. (The solids won’t fully be covered by the liquid.) Bring to a boil, then lower heat and simmer, partially covered, stirring periodically, for about 30 minutes, or until potatoes and carrots are cooked. Salt should be checked and added if necessary. If desired, top with scallions and serve hot or warm.

3. Quick Japanese Curry Rice- Japanese Ground Beef Recipes

Ingredients:

• Caramelized aromatics form the foundation of Japanese curry. This is what contributes to the curry’s sweetness and complexity of flavor. When using sliced aromatics, this usually requires an hour of continuous stirring; however, shredding them into a puree greatly shortens this time. I combine carrots, onions, garlic, and ginger.
• Baking soda serves two purposes in this situation. The aromatics’ cell walls are broken down in the first way, which speeds up the release of water. Additionally, it increases the mixture’s pH. These result in quicker caramelization periods, cutting the customary 1 hour down to about 6-7 minutes for adequately caramelizing sliced onions.
• Using ground meat drastically reduces the amount of time the curry must boil. For mine, I used ground beef, but you could also use ground pig or ground chicken. Instead, you might saute a variety of tasty mushrooms (button, shiitake, maitake, etc.) to make this vegan.
• Stock: Without cooking the meat for a very long time, utilizing a tasty stock gives the curry a ton of flavor. Here, the stock made from beef, chicken, or vegetables will work. I used Kayanoya’s powdered vegetable stock.
• Soy sauce: Given the brief cooking time, it’s crucial to give the curry as much umami as possible. Soy sauce is a great source of umami for curry because it contains a lot of naturally occurring glutamate. Moreover, you need to add some honey and Cocoa Powder.
• Vegetables – For this dish, you can use any vegetables you typically use for a curry. The secret is to pre-cook hard vegetables like potatoes and carrots in the microwave by first cutting them into small pieces. By doing this, the simmering time is reduced from 30 to 40 minutes to 10 minutes. Peas have also been added for color, but this is not required.

Japanese Ground Beef Recipes:

• Making the curry sauce mixture is the first thing you should do. To accomplish this, combine the vegetable stock, soy sauce, Worcestershire sauce, ketchup, honey, cocoa powder, and salt in a bowl. As long as the honey and salt are dissolved, it doesn’t matter if there are any cocoa powder lumps because they will dissolve in the saucepan.
• Put the diced potatoes and carrots in a glass bowl, then top it off with a lid or piece of plastic wrap. Pre-cook the vegetables for four minutes in an 800-watt microwave.
• The remaining carrot, onion, garlic, and ginger should be pureed using a food processor, blender, or grater. Regardless of the technique, it’s critical that the veggies are completely pureed (it should resemble apple sauce), otherwise, your curry won’t thicken as it should. Combine them in a pot with vegetable oil, baking soda, and other ingredients. Put the pot on the stove and use high heat to boil off the extra liquid.
• Stir the mixture continuously to prevent scorching once the liquid is all gone and it begins to sizzle. The mixture should be reduced to a third of its initial volume while being caramelized.
• Stir in the curry powder when the pureed veggies are golden brown and cook for an additional 20 to 30 seconds, or until the curry powder is fragrant. Do not let the curry powder burn.
• As the ground meat browns, add it and break up any clumps. Add the curry sauce mixture and the previously cooked potatoes and carrots once the meat is thoroughly cooked. After bringing the curry to a boil, lower the heat as necessary to keep it simmering. Once it begins to thicken, be sure to stir it occasionally to prevent burning to the pot.
• Stir in the green peas to heat them through after the curry is well thick and the vegetables have cooked through. Short-grain rice should be served on the side with Japanese curry.

Conclusion:

Here is our list of The 3 Most Mouth-Watering Japanese Ground Beef Recipes created by many famous Masterchef in the world. Thank you for reading and see you later!