Japanese Beef Curry: A Family Favorite
Today, I’m excited to show you how to make Japanese Beef Curry. A classic and beloved dish in households all over Japan. Known for its rich, savory flavor and hearty ingredients, Japanese curry has a unique sweetness and mild spice that sets it apart from other curries. With tender chunks of beef, potatoes, and carrots simmered in a luscious, thick curry sauce, this dish is the epitome of comfort food. Perfect for family dinners or as leftovers the next day, Japanese Beef Curry is a meal that brings people together, one delicious spoonful at a time.
Choosing the Right Beef for Japanese Curry
For the best results, I recommend using stew beef or chuck beef in this recipe. These cuts have a bit more fat, which breaks down during cooking and makes the beef tender and juicy. When cooking the beef, it’s essential to let it sit in the pot without touching until it begins to brown. This initial sear adds a deeper flavor to the curry, enhancing the richness of the final dish. As the beef cooks with the vegetables and curry roux, it absorbs all the wonderful spices and becomes melt-in-your-mouth tender.
Mixing Roux for Depth of Flavor
One of my favorite tips for making Japanese Beef Curry even more flavorful is to mix two different brands of curry roux. Each brand has its unique flavor profile and spice level. Experimenting with combinations can create a curry that’s perfectly suited to your taste. I like to use a mix of hot and medium-hot roux for a balanced flavor. But you can adjust according to your preference. Try pairing a sweeter roux with a spicier one or a smooth roux with one that has more texture to add depth to your curry. The result is a rich, layered flavor that makes the curry even more satisfying.
Traditional Accompaniments: Fukujinzuke and Rakkyo
A traditional Japanese curry experience wouldn’t be complete without a side of fukujinzuke or rakkyo. Fukujinzuke is a type of pickle made from vegetables like daikon, lotus root, and cucumber, pickled in a slightly sweet soy-based mixture. It has a crunchy texture and a sweet, salty flavor that pairs perfectly with the savory richness of the curry. Rakkyo, on the other hand, is a pickled Japanese shallot that brings a mild, slightly tart flavor. Both of these pickles are popular curry accompaniments. Adding a refreshing contrast to the dish and helping to cleanse the palate with each bite.
A Creamy Twist
If you find that the curry is a bit spicier than expected, or if you simply want to make it creamier, adding a spoonful of sour cream is a great option. Sour cream not only mellows the heat but also adds a rich, creamy texture that complements the thick, hearty curry sauce. Just a small dollop on top of each serving will give the curry a touch of tanginess that balances beautifully with the savory flavors. This is a great tip if you’re serving the curry to children or guests who might prefer a milder taste.
Step-by-Step Preparation Process
To make Japanese Beef Curry, start by searing the beef in a large pot until browned. In the same pot, sauté onions until they’re golden and fragrant, followed by the carrots and potatoes. Cover everything with water and let it simmer until the beef is tender. Once the vegetables are soft and the beef is fully cooked, stir in your choice of curry roux, letting it dissolve into a smooth, thick sauce. Allow the curry to simmer until it reaches the desired consistency, adjusting with a bit more water if necessary. Serve hot over steamed rice, with a side of pickles for the ultimate Japanese curry experience. See the complete process below in the video and recipe card.
Make a Big Batch of Japanese Beef Curry!
Japanese Beef Curry is one of those dishes that only gets better the next day. So don’t hesitate to make a big batch! If you’re new to making curry, don’t worry. It’s very forgiving and easy to adapt to your taste. My tip is to be patient with the cooking process, allowing the flavors to meld together slowly. And don’t forget to experiment with different brands of roux until you find the perfect combination for you. I hope this recipe brings a taste of Japan to your kitchen and becomes a family favorite. Just as it is for so many in Japan.
On the Side
Want to add a little spice on the side?
Try our Spicy Chili Garli Edamame recipe
You and your guests will love the extra kick this recipe gives to your Japanese Beef Curry meal!
Japanese Beef Curry
Ingredients
- 2 tablespoon vegetable oil
- 450 g stew beef Use a beef with good fat content like stew or chuck beef.
- salt and pepper to taste
- 2 cloves garlic
- 1 teaspoon ginger 5g
- 1 tablespoon butter
- 2 onions 450g
- 2 carrots 200g
- 6 gold potatoes 450g
- ½ apple grated
- ½ cup water for steaming
- 1000 ml water
- 2 bay leaves
- 1 box curry roux I suggest using half of two different brands and heat levels.
- 1 tablespoon worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon mirin
- 1 tablespoon honey
- fukujinzuke and rakkyo Japanese pickles
Instructions
- Slice one onion thinly and the other into half-inch wide slices.
- Peel and cut carrots into diagonal chunks.
- Peel and cut potatoes into large bite-sized chunks. Soak the potato chunks in a bowl of water for 15 minutes.
- Mince the garlic and ginger.
- Grate the apple using a fine grater.
- Preheat a pot with cooking oil over medium heat.
- Add the beef to the pot and season lightly with salt and pepper.
- Sear for 2 minutes until the sides are browned. Avoid stirring too much to allow it to brown properly.
- Flip the beef once it’s nicely browned.
- Lower the heat and add the minced garlic and ginger.
- Add butter when the garlic and ginger become fragrant.
- Add the thinly sliced onions and sauté until caramelized and translucent (about 8 minutes).
- Add the thicker onion slices.
- Add the carrots and potatoes, stirring to coat the vegetables with oil.
- Add ½ cup of water and close the lid tightly to steam.
- Open the pot occasionally to ensure the bottom is not burning, aiming to check every 2 minutes. If you hear a popping sound, it may mean the water is gone. Add a little water if needed. Repeat 2-3 times.
- Add the grated apple.
- Once the vegetables are tender, add 1000ml of water to the pot.
- Add bay leaves for fragrance, cover, and bring the mixture to a boil for about 30-60 seconds.
- Lower the heat and skim off any scum or foam using a ladle.
- Turn off the heat and add the curry roux, breaking up the blocks to ensure they dissolve fully. Use two types of curry roux if desired, and gently stir until melted.
- Return the pot to medium-low heat.
- Add seasonings: Worcestershire sauce, ketchup, and mirin.
- Add honey to taste, then simmer for 15 minutes until the sauce thickens.
- Serve over rice.
- Add fukujinzuke and rakkyo
- Enjoy!
