Japanese Beef Curry
When the weather turns chilly, or you’re just in the mood for something deeply satisfying, nothing hits the spot quite like a hearty beef curry. This Japanese Beef Curry is the perfect marriage of tender beef, and a rich, velvety sauce that brings warmth to every bite.
Whether you’re a fan of bold flavors or prefer a milder taste, this curry can be easily adjusted to suit your palate.
Making beef curry at home might sound daunting, but it’s surprisingly simple and incredibly rewarding. With just a few key ingredients and some time, you can create a dish that rivals your favorite takeout.
You can easily substitute the beef with chicken, pork, or shrimp, depending on your preference. For an even heartier meal, try serving it with a crispy chicken or pork cutlet on top or on the side. If you’re looking to make a vegetarian version, simply omit the meat and add tofu or broccoli instead.
Whether you’re cooking for yourself, your family, or hosting friends, this beef curry is sure to impress with its rich, comforting flavors and satisfying texture.
MAIN INGREDIENTS FOR JAPANESE BEEF CURRY
Beef Chuck Roast or Ribeye Steak – Beef Chuck Roast and Ribeye Steak are ideal cuts for this curry, offering a perfect balance of rich flavor and tender texture due to their higher fat content. The marbled fat in these cuts ensures that the meat remains tender during cooking. As the fat melts, it creates pockets of juicy, flavorful beef throughout the dish. This not only enhances the richness of the curry but also helps balance the spices, giving the sauce a well-rounded and deeply satisfying flavor profile.
Yellow Onion – Yellow onions form the aromatic base of the curry, bringing a natural sweetness and depth as they caramelize during cooking. Sautéing the onions slowly until they’re golden brown enhances their flavor, adding a subtle sweetness that balances the savory spices in the curry.
Potato – Potatoes are a staple in Japanese curry, providing a comforting and hearty element to the dish. As they cook, they absorb the curry’s flavors, while also thickening the sauce slightly. Choose waxy potatoes like Yukon Gold for a creamier texture, or starchy potatoes like Russets for a fluffier bite.
Carrot – Carrots add a touch of sweetness and a pop of color to the curry. When simmered, they soften and meld beautifully with the other ingredients, contributing to the overall richness of the dish. They also bring a natural sweetness that pairs well with the savory and spicy notes of the curry.
Curry Roux – Curry Roux is the essential foundation of Japanese curry, composed of a concentrated blend of spices, flour, and fat. This convenient block melts into the cooking liquid, transforming it into a rich, smooth, and flavorful sauce. The roux simplifies the process of creating a well-balanced curry, offering a consistent and authentic taste with just the right amount of heat, sweetness, and umami. It’s what gives Japanese curry its signature thick, velvety texture and deep, comforting flavor, making it a key ingredient in this beloved dish.
We use S&B Golden Curry Sauce Mix for our curry recipe. Feel free to use you favorite curry roux if there’s one that you prefer.
Dark Chocolate – Adding dark chocolate to your curry might seem unconventional, but trust me, it’s a secret ingredient that deepens and elevates the flavor of the sauce. The slight bitterness and richness of the chocolate complement the savory and sweet notes of the curry, adding an extra layer of complexity and a velvety texture. The addition of dark chocolate will also give our curry a slightly darker color, making it more visually appealing.
Worcestershire Sauce or Soy Sauce – adds a tangy, umami-rich note to the curry. Worcestershire sauce offers a unique blend of savory, sweet, and slightly tangy flavors, enhancing the overall depth of the dish. Soy sauce, on the other hand, provides a more straightforward umami kick, balancing the sweetness of the onions and carrots. Both options contribute to a well-rounded and flavorful curry.
HOW TO MAKE JAPANESE BEEF CURRY
1. Sauté the Onion:
• Heat 2 tablespoons of olive oil in a medium-sized non-stick pan over medium heat.
• Add the diced onion and sauté for 4-5 minutes, until the onion is soft and just slightly caramelized.
• Remove the onion from the pan and set it aside.
2. Sear the Beef:
• In the same pan, add the prepared beef chunks, spreading them out in an even layer.
• Sear the beef for about 3 minutes, allowing the bottom to become brown and toasty.
• Flip the beef chunks and continue searing for an additional 6-7 minutes, flipping every 1-2 minutes to ensure even browning.
3. Sauté the Vegetables:
• Add the potato and carrot chunks to the pan with the beef.
• Season with 1/2 teaspoon of salt and sauté for 1-2 minutes, allowing the flavors to meld.
4. Simmer the Curry:
• Transfer the seared beef, sautéed onions, and vegetables to a Dutch oven or medium-large pot.
• Add enough water to the pot to cover the ingredients, then add the curry sauce mix, chocolate, soy sauce, and a pinch of salt.
• Bring the mixture to a boil, then cover with a lid and reduce the heat to low.
• Simmer for about 20 minutes, stirring occasionally to prevent the mixture from sticking to the bottom as it thickens.
5. Finish and Serve:
• After 20 minutes, turn off the heat and taste the curry. Add more salt if needed.
• Serve the curry hot over freshly cooked white rice.
• Enjoy your delicious Japanese Beef Curry!
Best Japanese Beef Curry - Easy & Delicious
Ingredients
- 0.8-1 lb Beef Chuck Roast or Ribeye Steak - cut into 1” squares
- 1 yellow onion - roughly diced
- 1 large potato - roughly cut into 1” chunks and soak in cold water for 5 minutes to remove excess starch
- 1 large carrot - roughly cut into 1” chunks
- 3.2-4.2 oz S&B Golden Curry Sauce Mix, cut into small pieces
- 10 g dark chocolate - optional
- 5-6 cups water
- 1 tbsp Worcestershire sauce or soy sauce
- Salt - to taste
Instructions
- Heat 2 tablespoons of olive oil in a medium-sized non-stick pan over medium heat. Add diced onion and sauté for 4-5 minutes until soft and just slightly caramelized.
- Remove onion from pan then add prepared beef chunks. Spread them in an even layer and sear for about 3 minutes until the bottom becomes brown and toasty. Flip them and continue searing for a total of 6-7 more minutes, flipping every 1-2 minutes.
- Add potato, carrot chunks, and 1/2 teaspoon of salt, to the pan with the beef chunks, saute for 1-2 minutes.
- Transfer everything including sautéed onions, to a dutch oven or medium-large pot. Add water (enough to cover the ingredients), curry sauce mix, chocolate, soy sauce, and a pinch of salt to the pot and bring it to a boil. Cover with a lid and turn the heat to low, simmer for about 20 minutes, stirring occasionally (mixture might stick to the bottom of the pot without stirring once the it gets thick).
- Turn off the heat, add more salt to taste if needed. Serve hot with some freshly cooked white rice, enjoy!
Sauté the Onion:
- Heat 2 tablespoons of olive oil in a medium-sized non-stick pan over medium heat.
- Add the diced onion and sauté for 4-5 minutes until it’s soft and slightly caramelized.
- Remove the onion from the pan and set it aside.
Sear the Beef:
- In the same pan, add the beef chunks in an even layer.
- Sear the beef for about 3 minutes until the bottom is browned and toasty.
- Flip the beef and continue searing for an additional 6-7 minutes, flipping every 1-2 minutes to ensure even browning.
Add Vegetables:
- Add the potato and carrot chunks to the pan with the beef.
- Season with 1/2 teaspoon of salt and sauté for 1-2 minutes.
Simmer the Curry:
- Transfer the seared beef, sautéed onions, and vegetables to a Dutch oven or medium-large pot.
- Add enough water to the pot to cover the ingredients, then add the curry sauce mix, chocolate, Worcestershire sauce (or soy sauce), and a pinch of salt.
- Bring the mixture to a boil, then cover the pot and reduce the heat to low.
- Simmer for about 20 minutes, stirring occasionally to prevent the mixture from sticking as it thickens.
Finish and Serve:
- Turn off the heat and taste the curry. Add more salt if needed.
- Serve hot over freshly cooked white rice.
- Enjoy!