Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Japanese Curry Sloppy Joes
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- Level: Easy
- Total: 1 hr
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 504
- Total Fat
- 25 g
- Saturated Fat
- 7 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 13 g
- Sugar
- 14 g
- Protein
- 23 g
- Cholesterol
- 54 mg
- Sodium
- 789 mg
Here's a fun way to enjoy the umami-rich flavor of Japanese curry in easy sandwich form. Ground beef simmers with onion, garlic, ginger and a cube of store-bought Japanese curry roux until thick and saucy, then gets finished with peas and carrots (we use frozen to keep prep to a minimum). Piled onto toasted sesame buns and topped with a quick-pickled cucumber and cabbage slaw, the sandwiches hit all the right notes: savory, a little sweet, crunchy and bright. It's a delicious twist on a weeknight favorite.
- Level: Easy
- Total: 1 hr
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 504
- Total Fat
- 25 g
- Saturated Fat
- 7 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 13 g
- Sugar
- 14 g
- Protein
- 23 g
- Cholesterol
- 54 mg
- Sodium
- 789 mg
Ingredients
Slaw:
Sloppy Joes:
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Directions
- For the slaw: Combine the cucumbers and cabbage in a colander set over a medium bowl. Sprinkle with 1 1/4 teaspoons salt and toss to combine. Let sit for 10 minutes to draw out excess moisture. Discard any liquid accumulated in the bowl, then transfer the vegetables to the bowl. Add the rice vinegar and sugar and toss to combine. Set aside.
- Meanwhile, for the sloppy joes: Heat a large skillet over medium-high heat and add the canola oil. Once shimmering, add the ground beef in an even layer, spreading it to cover the bottom of the skillet. Cook without stirring until deeply browned on the bottom, about 3 minutes. Season with 1/2 teaspoon salt and a few grinds of black pepper, then break up the beef with a wooden spoon. Continue cooking until no longer pink, 1 to 2 minutes more. Transfer to a bowl with a slotted spoon, leaving the drippings in the skillet. Pour off all but 2 tablespoons of the drippings.
- Add the onion and a pinch of salt to the skillet and cook, stirring occasionally, until softened and beginning to brown around the edges, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until darkened to a brick-red color, about 2 minutes.
- Return the beef and any accumulated juices to the skillet. Break the curry roux into smaller pieces and add to the skillet along with 2 1/4 cups water. Cook, stirring frequently, until the roux dissolves and the mixture is smooth. Reduce the heat to low, cover and simmer for 10 minutes, stirring once or twice. Uncover, stir in the frozen peas and carrots and cook until heated through and the sauce is thick and spoonable, 2 to 3 minutes more. Remove from the heat.
- Meanwhile, preheat the broiler. Arrange the buns cut sides up on a wire rack set over a baking sheet. Broil until golden brown and toasted, watching carefully to prevent burning.
- Drain the liquid from the cucumber-cabbage mixture. Add the scallions and sesame seeds and toss to combine. Divide the curry beef mixture among the bottom buns and top with the slaw. Cover with the top buns and serve immediately.
Cook’s Note
Japanese curry roux is sold in small blocks or packages in the international aisle of many supermarkets and at grocery stores specializing in Asian ingredients. The spice level varies by brand, so choose mild, medium or hot according to your preference.
