Japanese Ghoulash
Savor the ultimate fusion of comfort and flavor with Japanese Ghoulash, a hearty, slow-simmered stew that combines tender chunks of beef, rich Japanese curry roux, and a medley of vegetables like potatoes, carrots, and shiitake mushrooms. Infused with the umami depth of soy sauce, mirin, and sesame oil, this recipe strikes the perfect balance between traditional European-style goulash and Japanese culinary artistry. Simmered to perfection in a flavorful broth, this dish boasts a velvety, savory sauce that’s ideal for spooning over steamed white rice. With its warm spices, aromatic ginger, and garlic, Japanese Ghoulash is the perfect one-pot meal to delight your senses and impress at the dinner table. Whether you’re a fan of Japanese comfort food or looking to try something new, this recipe delivers bold flavors and cozy vibes in every bite.
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Recipe Information
Ingredients
- 500 grams beef chuck, cubed
- 2 tablespoons neutral oil (e.g., vegetable or canola oil)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, sliced
- 150 grams shiitake mushrooms, sliced
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons tomato paste
- 750 milliliters beef or chicken stock
- 2 pieces Japanese curry roux blocks
- 1 teaspoon sesame oil
- 2 stalks scallions, sliced (for garnish)
- 4 servings steamed white rice (optional, for serving)
Instructions
Heat the neutral oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.
Lower the heat to medium, then add the diced onion to the pot. Sauté for 3-4 minutes until softened.
Stir in the garlic and ginger, sautéing for an additional 1-2 minutes until fragrant.
Add the potatoes, carrots, and shiitake mushrooms to the pot, stirring to combine.
Return the seared beef to the pot and pour in the beef or chicken stock. Bring the mixture to a simmer.
Stir in the tomato paste, soy sauce, and mirin. Cover and let simmer gently for 60 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Break the Japanese curry roux blocks into smaller pieces and stir them into the pot, allowing them to melt and thicken the sauce. Simmer for an additional 10 minutes.
Drizzle in the sesame oil and stir to combine. Taste and adjust seasonings if needed.
Serve the Japanese Ghoulash hot, garnished with sliced scallions. Pair with steamed white rice, if desired.
Nutrition Facts
Calories |
3332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.3 g | 206% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 5877 mg | 256% | |
| Total Carbohydrate | 345.2 g | 126% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 40.9 g | ||
| Protein | 144.7 g | 289% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 343 mg | 26% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 5359 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
