If you’re craving a rich, flavorful dish that’s easy to make and full of comforting goodness, my Japanese Beef Curry is just what you need! This recipe features tender beef cubes, slow-cooked to perfection in a savory broth, then combined with a deliciously thick and aromatic Japanese curry! Serve it over rice for a satisfying meal that’s authentic, hearty, and sure to become a new favorite—let’s dive right in!
Table of Contents
Why I Love This Recipe
What I love about this recipe is how you can easily enjoy Japanese restaurant-quality curry right at home without the hassle or the hefty price tag. This Japanese Beef Curry is packed with melt-in-your-mouth, tender chuck roast beef that’s slow-cooked to perfection—just like in my Asian Oxtail Soup. The best part? You can cut down the cooking time with a pressure cooker, making this delicious dish a breeze to prepare in half the time!
What really makes my recipe truly special is the preparation! We begin by slow cooking the beef until it’s incredibly tender, allowing all those rich flavors to develop. Then, we take that flavorful broth and use it to create the Japanese Curry base with carrots and onions, just like in my Japanese Chicken Curry and Hamburger Curry, and then serve it over rice for a satisfying one-plate meal. If you’re a fan of flavorful curries, this recipe is a must-try—trust me, you’ll want to make it today!
Ingredients
Ingredients
- Chuck Roast – I recommend using chuck roast beef as it provides the best flavor and becomes very tender after slow cooking. However, you could also try skirt steak or brisket if you’d like to experiment with different cuts.
- Salt – sea salt preferred.
- Black Pepper – ground.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Beef Broth – the liquid formed after slow cooking the chuck roast.
- Onion – yellow or brown onion, chopped
- Carrot – fresh carrots, chopped and peeled.
- Curry Mix – block of Curry Mix. My recommendation is House Foods Java Curry, but you can use the brand and flavor you prefer.
- Rice – I recommend serving the curry with steamed fresh white rice, however, you can also use your rice of choice if you prefer.
🔑 Curry Secret Ingredients
Enhance the flavor of your Japanese Curry by adding a secret ingredient such as 1 tbsp of Maple Syrup or Honey for sweetness, 1/4 Cup Grated Apple for a fruity twist, 1/4 tsp of Chili Oil for a kick, 1 tbsp of Butter for richness. If you elect to use a secret ingredient, only add in 1 to avoid over flavoring the curry.
Essential Kitchen Equipment
- Dutch Oven
- Pressure Cooker (highly recommended)
Directions
☑ Before Getting Started
When making the curry, make sure to Use a Large Pot to ensure there’s enough surface area for the curry to thicken properly and for the vegetables to cook evenly.
Step 1 Start by cutting the chuck beef into bite-sized cubes and seasoning generously with salt and black pepper.
🧂 Seasoning Pro Tip
To ensure the seasoning is evenly distributed, Season the Beef from a Higher Up. This simple technique helps the seasoning cover the meat more evenly.
Step 2 Heat 1/2 tbsp of cooking oil in a large Dutch oven or pot over high heat. Once the oil is hot, add the cubed beef and sear it on all sides until browned, about 3-4 minutes. Add water, bring the broth to a boil, then reduce to low heat, cover, and cook for 2 hours.
⚡ Shortcut Pro Tip
For a quicker method, Use a Pressure Cooker like an Instant Pot to cook the beef cubes. This will reduce the cooking time to just 40 minutes under high pressure, making the process much faster.
Step 3 In another large pot, heat cooking oil over high heat. Once hot, add the chopped onions and sear until golden brown, about 1-2 minutes.
Step 4 Next, add 1 1/2 cups of the beef broth from the chuck roast and bring it to a soft boil. Once boiling, reduce the heat to medium-low, and add the chopped carrots, curry roux, and the secret ingredient you’d like to include. Cook for 10-15 minutes, partially covered, stirring occasionally until the curry thickens.
Step 5 Transfer the cooked chuck roast into the curry, and serve it over a plate of rice.
🌿 Garnishing Pro Tip
Garnish your dish with Fukujinzuke for enhanced flavor or Parsley for improved presentation.
Recipe Variations
For a bolder twist, I highly recommend my Katsu Curry or Chicken Katsu Curry, which features crispy fried cutlets served with a rich, comforting curry sauce. If you’re looking for a vegetarian option, my Vegetable Curry, Mushroom Curry, or Tofu Curry are fantastic plant-based choices that still bring bold and hearty flavors! For those who prefer to skip the curry blocks and go for a homemade touch, try my Keema Curry or Spinach Mushroom Curry. Both recipes use real curry powder to create a deep, authentic flavor from scratch!
Pairing Recommendations
For the perfect pairing with Japanese style curry, serve it alongside a refreshing green salad tossed in my Japanese Ginger Dressing. Add a comforting bowl of Cream Corn Soup with a drop of Tabasco for a slight kick. This combination complements the rich flavors of the curry for a perfect meal!
Frequently Asked Questions
What type of rice should I serve with this curry?
Japanese short-grain rice works best for this dish because it’s sticky and complements the curry perfectly. If you prefer, you can also use brown rice as a alternative.
Can I use curry blocks from a different brand?
Yes, you can use curry blocks from a different brand, but be aware that they may have slightly different flavors. I personally like the House Foods Java Curry Mix for its rich and balanced taste.
How can I make the curry spicier?
To make the curry spicier, you can add a bit of chili oil, also known as la-yu.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. For long-term storage, transfer the curry to ziplock bags and freeze it for 3-4 months to maintain freshness.
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Watch How To Make It
Japanese Beef Curry
Ingredients
Beef
- 1 lbs Chuck Roast cubed
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tbsp Cooking Oil neutral, no flavor
- 3 Cups Water
Curry
- 1/2 tbsp Cooking Oil neutral, no flavor
- 1/4 Cup Onion chopped
- 1 1/2 Cups Beef Broth from slow cooking the chuck roast
- 1/2 Cup Carrot chopped
- 2 Blocks Curry Roux
- 2 Cups Rice
Instructions
- Gather all the ingredients.
- Cut the chuck beef into bite-sized cubes and season them generously with salt and black pepper.
- Heat 1/2 tbsp of cooking oil in a large Dutch oven or pot over high heat. Once the oil is hot, add the cubed beef and sear until browned on all sides, about 3-4 minutes. Add water, bring it to a boil, then lower the heat to low. Cover and let it cook for 2 hours.
- In a separate pot, heat some cooking oil over high heat. Once it's hot, add the chopped onions and cook until golden brown, about 1-2 minutes.
- Pour in 1 1/2 cups of the beef broth from the chuck roast and bring it to a gentle boil. Once it’s boiling, reduce the heat to medium-low, and add the chopped carrots, curry roux, and the secret ingredient you’d like. Let the mixture cook for 10-15 minutes, partially covered, stirring occasionally to avoid sticking on the bottom of the pot until it thickens.
- Add the cooked chuck roast to the curry and serve it over a plate of rice.
