Keema Curry with Gobo Burdock Root and Beans

Nutritious curry with gobo (burdock root) and soybeans. Using bonito flakes is the key to a quick, flavorful dish.

Keema Curry with Gobo Burdock Root and Beans
Photographed by Masaya Suzuki

Recipe by
Kyoko Tateno


Beans & Tofu

Rice & Noodles



Calorie count is per serving

Ingredients (Serves 4)

  • 200 g ground meat (mixed beef and pork)
  • 1 gobo burdock root (100 g)
  • 100 g soybeans (boiled or vacuum cooked canned beans)
  • 1 onion (150 g)
  • [A]

    • 1 tbsp flour
    • 2-3 tsp curry powder
  • 100 ml ketchup
  • [B]

    • 200 ml water
    • 2 tbsp white wine or sake
    • 1/2 cube soup stock (Western)
    • 1 tbsp soy sauce
    • 1 tbsp sugar
    • 2 pinches of bonito flakes
  • Cooked rice, as needed
  • 1 tbsp vegetable oil



Pour 400 ml of water into a frying pan, cover and bring to a boil. Clean the gobo with a tawashi scrubber and cut lengthwise in half.


Cut the onion lengthwise in half and make 3-4 incisions along the grain. Cut at a right angle into 2-3 mm slices.


Put the two pieces of gobo together and chop into small pieces. Parboil in the frying pan and drain.


Dry the frying pan by placing over medium heat. Add 1 tablespoon of vegetable oil and stir-fry the onions for 1-2 minutes. Add the meat and stir-fry over high heat until the color changes. Add the boiled gobo and soybeans and stir-fry for about a minute.


Sprinkle [A] over the mixture and stir-fry briefly. Add the ketchup, stir a couple of times and add [B]. When everything is thoroughly combined, cover and simmer over medium-low heat for about 10 minutes.


Plate up the rice and pour the curry over it to serve.