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Heat a large saucepan over medium-high heat. Add 1 pound lean ground beef and 1 diced medium yellow onion. Season with 1 ¼ teaspoons kosher salt and cook, breaking up the meat with a stiff spatula into bite-sized pieces and stirring occasionally, until the beef is cooked through, the onion is softened, and most of the released liquid has evaporated, about 7 minutes.
Break up 1 (3.2-ounce) box Japanese curry sauce mix into a few pieces and add to the saucepan. Stir until the curry melts and coats the beef mixture. Stir in 2 ⅓ cups water, 1 large diced Yukon Gold potato, and 1 thinly sliced medium carrot. Scrape up any browned bits from the bottom of the saucepan and bring to a boil.
Reduce the heat to low. Cover and simmer, stirring halfway through, until the potatoes and carrots are tender and the flavors meld, 15 to 20 minutes total.
Stir in ⅔ cup frozen peas if desired and cook uncovered until heated through, about 1 minute. Taste and season with more kosher salt as needed. Serve with steamed white rice and fukujinzuke if desired.