Name: Japanese Beef Curry
Yield: 4
Cuisine: Japanese
Ingredients: 3 tbsp rapeseed (canola) or peanut oil; 1 large onion, thinly sliced; 1 large potato, skinned and cut into small cubes; 1 carrot, cut into small bite sized pieces at an angle; 100g (1 cup) mushrooms, any kind, sliced thinly.; 700g (1 1/4 lbs.) beef stewing steak or another cut, cubed; 1 litre chicken or beef stock, homemade is best but you can use stock cubes; 80g (1/2 cup) frozen peas; FOR THE ROUX; 2 tbsp unsalted butter; 2 tbsp plain (all-purpose) flour; 1 generous tbsp curry powder, (homemade or S&B); 1 tsp paprika or chilli powder; 1 tsp garam masala; 2 tbsp light soy sauce; 1 apple, grated and pounded or blended to a paste or 5 tbsp unsweetened apple sauce; 1 tbsp mirin (optional but authentic); 4 tbsp chicken or beef stock or water

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Japanese beef curry is hugely popular in Japan as it is so easy to prepare.

What I have for you here is a homemade version of Japanese beef curry. The reason so many people eat it weekly in Japan is because they use a shop-bought curry roux that is also available here at Asian grocers. With that shop-bought roux, you can prepare this curry in minutes.

I want to show you how to make Japanese beef curry from scratch. Yes, you are going to make your own roux but it’s not a difficult tasks. You will see my step by step photos of making Japanese beef curry below.

Is curry popular in Japan?

Curry like this is. Really spicy Indian curries aren’t very popular in Japan. But beef curry rice which is what they call this dish is mild and real comfort food.

Not only does it look different to most South Asian curries, some would say it doesn’t taste much like a curry either. Though curry powder is used in the sauce so it ticks that box anyway.

About this Japanese beef curry…

This is really just a play on Japanese chicken curry that is loved by millions, though I personally prefer beef.

To make it different to my chicken version, all I did was add a few more vegetables but this Japanese beef curry sauce is pretty much the same. Mushrooms are a key ingredient here as they are popular in beef curries in Japan and really add a delicious flavour to the broth.

As this is a Japanese beef curry, you might like to take a half hour to tenderise the meat using my beef velveting method. This is not essential but your beef will cook quicker if you do.

Who will love this Japanese beef curry recipe?

Anyone who enjoys a mild curry will probably love this Japanese beef curry. It has some delicious flavours but it is about as mild as a curry house style korma. That is how it is traditionally made but if you do like a spicy curry, add some chillies or chilli powder to taste.

Your Japanese beef curry may not taste like the more authentic versions served in Japan and at restaurants around the world, but you might just prefer it with more spicy heat. I know I do.

Do you have to use stewing beef?

Not at all. I use stewing beef because it has a lot of flavour and it’ cheaper. It does take longer to become tender though.

If you are in a rush, you could use more expensive cuts such as ribeye or sirloin but I prefer to enjoy those as steaks. They are too expensive for a curry.

The History of Japanese curry…

Curries and curry powder were introduced to Japan back in the 1800 by the British. At that time, the British had already been enjoying a good curry from time to time for a couple hundred years.

The original Japanese curries were simple stews mixed with the curry powders that arrived on British naval ships.

As time when by, the Japanese changed their curries to their own tastes by thickening the sauce with a roux and adding sweetness to them with honey and blended apple among other things.

In the 1950, the company S&B started producing a ready-made curry roux which could be purchased by families to quickly whip up a curry whenever they wanted. Let’s just say that they wanted that curry a lot as curries like this recipe Japanese beef curry are made regularly in Japanese households.

How long can you store Japanese beef curry in the fridge?

You can keep this, covered tightly in your fridge for 4 to 5 days. As it sits in your fridge, the flavours will develop and it will be even better.

Can you freeze this curry?

Yes, you can freeze Japanese beef curry for up to three months for future meals. Freezing Japanese beef curry is a convenient way to preserve leftovers or prepare meals in advance. Here’s how you can freeze Japanese beef curry:

1. Allow the curry to cool down: Before freezing, allow the Japanese beef curry to cool down to room temperature. This helps prevent condensation from forming inside the container, which can lead to freezer burn.

2. Portion the curry: Divide the cooled curry into individual portions that are convenient for you, using freezer-safe containers or resealable plastic bags. Portioning the curry allows for easy thawing and reheating later on.

3. Seal the containers or bags: Make sure to seal the containers or bags tightly to prevent air from getting in and freezer burn from occurring. If using resealable bags, remove as much air as possible before sealing.

4. Label and date: Label each container or bag with the contents (Japanese beef curry), the date it was prepared, and any reheating instructions. This helps you keep track of what’s in the freezer and ensures that you use the curry within a reasonable timeframe.

5. Freeze: Place the sealed containers or bags of Japanese beef curry in the freezer, making sure they’re arranged in a single layer and not stacked on top of each other. Once frozen, you can stack them to save space.

How do you reheat Japanese beef curry?

If reheating from frozen, allow to defrost completely in your fridge overnight. You could also defrost it in your microwave oven.

When ready to reheat, pour the curry into a sauce pan and reheat it over a medium heat, stirring occasionally to ensure even heating. You can also reheat this Japanese beef curry in your microwave for a few minutes, stirring once or twice as you do.

Step by step photographs.

Get all your ingredients together and prepared before you start cooking. It’s easier that way.

Frying the beef over a medium high heat in the pan to brown it.

Add one tablespoon oil to a pan over a medium high heat. Add the beef and a pinch of salt and brown it for about 5 minutes.

Once browned, transfer the par-cooked beef to a plate and set aside.

Make the roux by melting the butter over a medium heat and add the flour.

The roux in a golden brown colour from simmering.

Stir continuously until it has turned a light beige.

Adding the soy sauce, mirin and apple sauce to the roux.

Then stir in the curry powder, garam masala and paprika. Add the soy sauce, mirin and apple paste or apple sauce. Be sure to stir quickly so that you are left with a dark, wet paste.

Adding a little stock to the roux to thin it some.

Stir in about 3 tablespoon of stock to thin the roux. You want the roux to be a bit runny at this stage and well combined so add more stock if needed but not too much! Transfer to a plate and set aside.

A note about the roux: As the roux sits on the plate cooling, it will solidify like jelly. This is normal and exactly what you want it to look like.

Adding the onions to oil in the pan to fry until soft.

Wipe your pan clean and place over a medium heat. Add the remaining oil to the pan and then the sliced onions. Stir well to combine and allow to fry for about 4 minutes until the onion is soft, translucent but not at all browned.

Adding the potato and carrot to the pan.

Add the potato and fry over medium heat for about 3 minutes and then add the chopped carrot. The potatoes and carrot will still be quite hard at this stage.

Adding the mushrooms and cooked beef to the pan.

Add the mushrooms, followed by the browned beef and stir it into the onion mixture.

Simmering the beef until tender with the lid on the pan.

Add 500ml (2 cups) water or beef or chicken stock and bring to a simmer. Cover with a lid and simmer the beef for at least 20 minutes or until tender. Don’t rush this!

Return the roux to the pot and stir it in. Then start adding the remaining water or stock slowly. Not too quickly. You may not need it all. Just enough to make a creamy sauce.

Simmering the sauce and adding the peas.

Slowly pour the stock/water in until you have a thick and creamy sauce. Add more if needed. If the sauce is too thin, just cook it down to thicken. Then stir in the peas.

Season with salt or more soy sauce and black pepper to taste.

If you like this Japanese beef curry, you might like to try some of these Japanese favourites and Ramen recipes too.

Japanese Chicken Curry
Beef Doria Curry
Chashu Pork
Chashu Rice
Teriyaki Chicken
Homemade Spicy Teriyaki Sauce
Japanese Coleslaw
Chicken Yakitori
Tonkotsu Broth
Tonkotsu Ramen
Chicken Curry Ramen
Chicken Katsu Curry
Chili Oil Noodles
Birria Ramen
Korean Ramen
Bicol Express
Garlic Braised Pork Ribs
Chicken Kapitan
Nasi Goreng
Mee Goreng
Spicy Clams – Sambal Lala

Have you tried this Japanese beef curry?

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Yield: 4