This Japanese beef curry is a classic dish featuring tender chunks of long-simmered beef and root vegetables in a savory Japanese curry sauce. This recipe uses premade Japanese curry cubes (such as Golden Curry brand), which reduces the preparation time compared to making curry roux from scratch. Chunks of beef are simmered with onions until tender, then combined with carrots, potatoes, and/or lotus root. Once everything is cooked, you add the curry roux to complete the sauce, then serve it over rice.
This recipe calls for simmering the beef for 2 to 3 hours, which is very common for Japanese curry recipes. The result is very tender chunks of meat, and it's well worth the wait! When I want Japanese curry and don't feel like waiting around for hours, I opt for my Quick Japanese Chicken Curry instead! That recipe is a little non-traditional because it doesn't call for a long simmer time.
Japanese curry is one of my favorite foods, and it's a staple of home cooking in Japan. If you're new to preparing Japanese food at home, it's a great dish to start with! This recipe also freezes exceptionally well, so I love to prepare it in bulk and freeze the extra for a busy night!
What is Japanese Curry?
Japanese curry is probably best described to westerners as meat and/or veggies, simmered in a thick and flavorful gravy. Japanese curry is typically served alongside or overtop white rice. The gravy (curry sauce) is made with a thickener (typically wheat flour), oil, and a variety of flavorful spices. Curry is one of the most popular home foods in Japan because it is so easy and delicious! In addition to this recipe, I also have recipes for Quick Japanese Chicken Curry and Japanese Beef Curry Udon on the site!
While you can make the base for curry from scratch, most people opt for premade curry base because it makes the meal very simple. In the US, you can likely find a variety of options in any Asian grocery store, but Japanese grocery stores will have the best selection. You may be able to find a curry base in the Asian aisle of your standard American grocery store, but the price will be higher. I personally like to use the S & B Golden Curry brand which is popular and widely available.
FAQ
Is Japanese curry spicy?
Japanese curry comes in a variety of spice levels, from completely mild to very hot. So no matter what your spice tolerance is, you can find a curry base that’s perfect for you! The main options you are likely to see are “mild”, “medium”, “hot”, and “extra hot”. Keep in mind that Japanese food is generally a lower spice level than most other Asian cuisines. I personally prefer a medium spice level for most things, and I purchase the “hot” curry base, which to me tastes more like a medium heat. If you are a spice lover, definitely opt for the “extra hot” variety.
Is Japanese beef curry healthy?
Japanese curry is a somewhat indulgent comfort food. The curry sauce is essentially a thick, flavorful gravy. That being said, it's full of nutritious ingredients like beef and veggies, so overall it isn't terribly unhealthy; it's just moderately high in calories.
What kind of beef is used in Japanese curry?
Typical Japanese beef curry uses chunks of stew meat, such as chuck roast or bottom round. You can often find beef that is already cubed and relatively inexpensive, which is labeled as "stew meat" and is perfect for beef curry. Or, you can buy a chuck roast or bottom round roast and cube the meat yourself. I have found that my local H-mart grocery store carries "American Wagyu" bottom round stew meat that has incredible marbling, and is way cheaper than the other American Waygu cuts! That's my favorite thing to use in this recipe when I can get my hands on it (pictured above).
How to make Japanese Beef Curry
See the recipe card at the bottom of the page for complete instructions!
- Chop beef into bite-sized pieces (~1 inch cubes), or start with chopped stew meat.
- Optional: Toss the beef chunks in flour until coated.
- Warm oil or tallow over medium-high heat in a large pot. Once hot, add the beef and cook, tossing frequently, until seared on most sides, about 5 minutes. Remove the beef to a plate.
- Reduce the heat to medium, add more oil if needed, and add the diced onion. Cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes.
- When the onions are ready, add the garlic and ginger and cook for about a minute until very fragrant. Then add the water and the cooked beef back to the pot. Raise the heat to bring to a simmer.
- Cover with a tight-fitting lid, reduce the heat to low, and let the mixture simmer for 2 to 3 hours. (The progress photo shows how it should look after simmering.)
- Add the root vegetables (carrots, potatoes, and/or lotus root), and simmer for another ~20 minutes until the potatoes and carrots are tender.
- Mix in the curry roux blocks. My preferred method for this recipe is dicing the block into small pieces, then mixing it into the curry using a small mesh strainer as pictured.
- To finish the curry, mix in the soy sauce and ketchup. If using peas, add them now and let them cook for ~2 mins until just tender.
- Serve immediately with white rice (such as jasmine or Japanese short-grain rice).
Key Tips - Japanese Beef Curry
Make extra and freeze it for later!
- I love to freeze this curry! When I do that, I skip the 20-minute simmer for the root vegetables. Instead, I will simmer them for ~20 minutes after defrosting. I typically omit peas and rather add them after defrosting if desired.
- To freeze, let the curry cool, then portion it into a freezer-safe container. To reheat, first thaw the curry. Then let it simmer for ~20 mins before serving.
Buy beef that is already sliced.
- It's often cheaper to buy pre-sliced "stew meat" and it saves you one step in the process! My favorite option for this recipe is to splurge a bit on the "American Wagyu" stew beef pictured below. It's pre-sliced and considerably cheaper than the other "American Wagyu" available.
Try it with poached lotus root!
- I absolutely love adding lotus root to my Japanese curry! It's a little bit of a non-traditional ingredient, but I prefer it over the more common choice of potato. The lotus root pieces stay crunchy no matter how long you boil them, so they add some really interesting texture to the dish!
- Lotus root is available at most Asian grocery stores in the US. It can typically be found pre-sliced and poached in a 1 lb package in the refrigerated section. These packages are super convenient and I recommend using them! See the image below for one example.
- If you're cooking with fresh lotus root, prepare it prior to following this recipe: Chop off the ends, then peel the lotus root and slice it into ~¼" thick slices. Bring a large pot of water to a boil and add about 1 tablespoon of vinegar to the water. Boil the lotus root slices for about 5 minutes, then drain and set aside to use in the recipe.
Stock up on curry base.
- Curry packages typically last a very long time in the pantry, so if you have to go out of your way to purchase them, consider stocking up for later. I typically stock up on curry base when I see it on sale and opt for the double-size package.
Check out my guide on freezing fresh garlic to save some time in the kitchen.
- If you're looking for the convenience of pre-minced garlic, but the flavor of fresh garlic, freezing your own minced garlic is a great option! You'll be surprised to find that the flavor of frozen garlic is nearly as good as fresh, without the sticky prep and clean-up. Read more about it here: How to Freeze Garlic.
Dietary Restrictions - Japanese Beef Curry
This dish is naturally Dairy-Free.
A Note On Serving Sizes
Serving sizes are a very personal thing, making it difficult for me to select a serving size that suits everyone. I've listed this recipe as four servings per batch, but I typically serve this as two XL bowls (two servings per bowl). Pictured in the photos are two servings per bowl.
Simmered Japanese Beef Curry
Ingredients
- 16 oz beef chuck, bottom round, or stew meat I use American Wagyu bottom round stew meat
- ~3.5 oz Japanese curry roux base I use Golden Curry brand (1 small package or ½ a large package per batch)
- ~2 tablespoon flour optional
- 2 tablespoon oil or beef tallow
- 1 large yellow or white onion diced
- 2 tablespoon ketchup
- 1 ½ tablespoon freshly minced garlic
- 1 tablespoon ginger paste or freshly minced ginger
- 2 tablespoon soy sauce
- 3 cups water
Optional Vegetables (mix and match, see notes):
- ~6 oz carrots chopped into bite-sized pieces
- ~6 oz poached lotus root slices chopped into bite-sized pieces
- ~6 oz potatoes peeled if necessary, chopped into bite-sized pieces
- ½ cup fresh peas or sub frozen or canned peas
Instructions
- Chop beef into bite-sized pieces (~1 inch cubes), or start with chopped stew meat.
- Optional: Toss the beef chunks in flour until coated.
- Warm the oil or tallow over medium-high heat in a large pot. Once hot, add the beef and cook, tossing frequently, until seared on most sides, about 5 minutes. Remove the beef to a plate.
- Reduce the heat to medium, add more oil if needed, and add the diced onion. Cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes.
- When the onions are ready, add the garlic and ginger and cook for about a minute until very fragrant. Then add the water and the cooked beef back to the pot. Raise the heat to bring to a simmer.
- Cover with a tight-fitting lid, reduce the heat to low, and let the mixture simmer for 2 to 3 hours. (The progress photo shows how it should look after simmering.)
- Add the root vegetables (carrots, potatoes, and/or lotus root), and simmer for another ~20 minutes until the potatoes and carrots are tender.
- Mix in the curry roux blocks. My preferred method for this recipe is dicing the block into small pieces, then mixing it into the curry using a small mesh strainer as pictured.
- To finish the curry, mix in the soy sauce and ketchup. If using peas, add them now and let them cook for ~2 mins until just tender.
- Serve immediately with white rice (such as jasmine or Japanese short-grain rice).
Tips for Freezing:
- I love to freeze this curry! When I do that, I skip the 20-minute simmer for the root vegetables. Instead, I will simmer them for ~20 minutes after defrosting. I typically omit peas and rather add them after defrosting if desired. To freeze, let the curry cool, then portion it into a freezer-safe container. To reheat, first thaw the curry. Then let it simmer for ~20 mins before serving.
Notes
Nutrition
If you like this recipe, you may also like...
If you like this recipe, you may also like my Japanese Beef Curry Udon, Quick Japanese Chicken Curry, Karaage (Japanese Fried Chicken), or Steak Quesadillas.
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