Japanese Beef Curry
This Japanese Beef Curry is a cozy one-pot dinner made with tender beef chuck, carrots, fried potatoes, and a thick, savory curry sauce made easy with boxed Japanese curry roux. Serve it over hot short-grain rice with pickled ginger or fukujinzuke for a comforting family meal.
Servings: 6 people
Calories: 575kcal
Equipment
- Large pot or Dutch oven
Ingredients
- 2 pounds beef chuck cut into 1½-inch cubes
- 2 tablespoons neutral oil divided
- 1 large yellow onion chopped
- 6 cloves garlic minced
- 1 teaspoon grated ginger
- 2 medium carrots cut into chunks
- 2 medium Yukon Gold potatoes cut into chunks
- 4 cups beef broth or water
- 1 small apple peeled and grated, optional
- 1 teaspoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ box Japanese curry roux
For Serving
- Cooked Japanese short-grain rice
- Fukujinzuke or pickled ginger optional
Instructions
- Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium heat. Add the potato chunks and cook for 8 to 10 minutes, turning occasionally, until lightly golden on the outside. Remove from the pot and set aside.2 tablespoons neutral oil, 2 medium Yukon Gold potatoes
- Add the remaining tablespoon of oil to the same pot. Brown the beef in batches until lightly seared on the outside, then transfer it to a plate.2 pounds beef chuck
- Sauté the chopped onion in the same pot for 8 to 10 minutes, until softened and lightly golden.1 large yellow onion
- Stir in the garlic and ginger and cook for 1 minute, until fragrant.6 cloves garlic, 1 teaspoon grated ginger
- Reduce the heat to low. Break the Japanese curry roux into pieces and stir it into the onion mixture until it begins to soften and melt.½ box Japanese curry roux
- Return the browned beef to the pot and stir until coated in the curry roux and aromatics.2 pounds beef chuck
- Pour in the beef broth or water slowly, stirring to help the curry roux dissolve smoothly into the liquid.4 cups beef broth or water
- Add the grated apple, if using, Worcestershire sauce, ketchup, salt, and black pepper. Stir until combined.1 small apple, 1 teaspoon Worcestershire sauce, 1 tablespoon ketchup, 1 teaspoon salt, ½ teaspoon ground black pepper
- Bring the curry to a gentle boil, then reduce the heat to low. Cover and simmer until the beef is almost tender, about 45 to 55 minutes, stirring occasionally.
- Add the carrots and fried potatoes to the pot. Continue simmering for 15 to 20 minutes, or until the beef is tender and the vegetables are cooked through but still holding their shape.2 medium carrots
- Adjust the consistency with a splash of broth or water if the sauce becomes too thick.
- Rest the curry off the heat for 10 minutes to allow the sauce to thicken slightly and the flavors to settle.
- Serve hot over Japanese short-grain rice with fukujinzuke or pickled ginger on the side.Cooked Japanese short-grain rice, Fukujinzuke or pickled ginger
Notes
- Use beef chuck for the most tender curry. Its fat and connective tissue soften during simmering and give the sauce extra richness.
- Brown the beef in batches so it sears instead of steaming. This adds more flavor to the finished curry.
- Fry the potatoes first to help them hold their shape instead of breaking down into the sauce.
- Use Japanese curry roux such as S&B Golden Curry, Vermont Curry, or Java Curry. Choose mild, medium, or hot based on your preference.
- Mix two curry roux brands for a more complex flavor, such as S&B Golden Curry with Vermont Curry.
- Add grated apple for a slightly sweeter, rounder sauce. Fuji or Gala apples work well.
- Use beef broth for a richer curry, or use water with beef powder for an easy weeknight option.
- Add more broth or water if the sauce gets too thick while the beef is simmering.
- Serve with rice and pickles: Japanese short-grain rice, fukujinzuke, and pickled ginger help balance the rich curry sauce.
- Top with a soft-boiled egg for a creamy addition to each serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Store the rice separately.
- Reheat gently on the stove with a splash of water or broth, since the sauce thickens after chilling.
- Freeze cooled curry for up to 3 months. The potatoes may become softer after thawing, but the flavor will still be good.
- Use leftovers for curry udon by thinning the sauce with broth and serving it over udon noodles.
- Make curry fried rice by stirring leftover curry into chilled rice in a hot wok until heated through and slightly crisp at the edges.
Nutrition
Calories: 575kcal | Carbohydrates: 30g | Protein: 35g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 110mg | Sodium: 1120mg | Potassium: 860mg
