japanese beef curry

This Japanese Beef Curry requires only 15 minutes of preparation time and your slow cooker handles the rest. Rich, thick, and not as spicy as its Indian counterpart, it’s a perfect comforting meal your family will love!

Slow Cooker Japanese Beef Curry

potatoes

carrots

oil (divided)

beef

onion

garlic (minced)

salt

tsp black pepper

beef broth

water

tbsp all-purpose flour

curry powder

peas (thawed)

white rice (for serving)

Place the potatoes into the slow cooker. Layer the carrots on top.

Heat 1 tablespoon of the oil in a large skillet. Add the meat and brown on all sides. Do it in batches, if needed, do not overcrowd the pan. Transfer the beef to the slow cooker.

Heat another tablespoon of the oil in the skillet. Add the onion and garlic. Cook, stirring for about 5 minutes, until softened. Add the salt and black pepper and cook 2-3 minutes more. Transfer to the cooker.

Pour the beef broth into the skillet and bring to a boil. Scrape up any browned bits stuck to the bottom of the pan. Transfer to the slow cooker. Add the water. Cover and cook on LOW for 6-7 hours. The meat should be tender and the vegetables cooked through.

In a small saucepan, heat the remaining 2 tablespoons of the oil. Add the flour and cook, stirring, about 5 minutes, until it begins to brown. Add the curry powder and cook, stirring, about 1 minute more. Remove from the heat.

Switch the slow cooker to HIGH. Scoop out 12 cups of the cooking liquid and mix it with the flour mixture, until smooth. Stir into the stew a little bit at a time. Stir carefully to not break up the potatoes and the carrots. Finally, add the frozen peas.

Cover the slow cooker and cook on HIGH for about 20-30 minutes, until the sauce thickens and the peas are heated. Serve the curry with white rice.

MUST TRY! Pressure Cooker Japanese Beef Curry Recipe! 7 months in the making to recreate one of Tokyo’s most highly rated Japanese Curry Beef Stew using simple everyday ingredients. Eat this and live with no regrets.

Pressure Cooker Japanese Beef Curry

garlic (, chopped)

¾ cup (190 milliliters) unsalted chicken stock

(15 milliliters) Japanese soy sauce

onions

unsalted butter

(1.3 grams) baking soda

salt black pepper

Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button) over medium heat. Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).

Pressure Cook Caramelized Onion Purée: Melt 3 tbsp (45g) unsalted butter in pressure cooker. Add in sliced onions, shallots, ⅓ tsp (1.3g) baking soda. Sauté until moisture starts to come out of the onions (~5 mins). Close lid and pressure cook at High Pressure for 20 minutes, then Quick Release. Open lid.

Reduce until Caramelized (takes roughly 16 – 17 mins): There will be lots of moisture from the onions. Reduce until most moisture has evaporated over medium high heat (Instant Pot: press cancel, Sauté button and Adjust once to Sauté More function). Stir constantly with a silicone spatula. Once most moisture has evaporated, adjust to medium heat (Instant Pot: press cancel and Sauté). Stir until onions are deep golden brown and all moisture has evaporated. Season with kosher salt &amp; ground black pepper to taste. Remove caramelized onion purée and set aside.

Brown Chuck Steak: Adjust to medium high heat (Instant Pot: press cancel, Sauté button and Adjust once to Sauté More function. Wait until indicator says HOT). Lightly season chuck steak with kosher salt &amp; black pepper. Add 1 tbsp (15ml) of olive oil in the pot. Ensure to coat oil over whole bottom of the pot. Add seasoned chuck roast in the pot. Brown for 6 – 8 mins on each side without flipping. Remove and set aside on a chopping board.

Sauté Garlic: Add in chopped garlic and stir until fragrant (about 30 secs).

Deglaze: Pour in roughly ½ cup (100 ml) of unsalted chicken stock and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.

Pressure Cook Chuck Roast: Cut chuck steak into 1.5 – 2 inches stew cubes, and place them along with its meat juice back to the pot. Add remaining unsalted chicken stock, 1 tbsp (15ml) Japanese soy sauce and caramelized onion purée. Mix well. Close lid and pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Release remaining pressure. Open lid.

Make Japanese Curry: Taste the caramelized onion beef stew. Mix in the Japanese curry roux cubes one by one while tasting for the right balance of flavors. Taste and add more curry roux or Japanese soy sauce if necessary. We used roughly 2.5 (95g) Japanese curry roux.

Serve: Serve over Calrose rice. We sprinkled some mozzarella cheese on top and baked it in the oven until the cheese melted and browned. Just like how the restaurant served it.

Take a photo &amp; Enjoy: Pat yourself on the back! One of Tokyo’s most highly rated Japanese curry beef stew dishes is recreated in front of your eyes. Take a picture to share on social media!

Sweet and savory flavors in a rich curry sauce paired with chunks of soft vegetables and “beef” strips that melt in your mouth. The Japanese Version of a curry is mild and has almost a stew-like texture and is SO easy to make!

Vegan Japanese “Beef” Curry Rice ビーガンビーフカレー

200 g Onion (white, around one big onion)

Carrots (ca. 180 grams)

Russet Potato (ca. 260 grams)

150 g prepared vegan "beef" strips (soy slices/textured vegetable protein, as explained above)

ginger

butter

tbsp oilive oil

tbsp chili bean sauce (non-spicy/mild alternative: tomato paste)

garlic powder (or two fresh cloves, minced)

tbsp yellow curry powder

bay leaves (optional, it tastes great without them too)

tbsp tamari (or soy sauce)

water (4 cups)

vegetable broth (1 cup)

Vegan Curry Roux (I usually use around 3-4 blocks of S&B Golden Curry)

tbsp plant based milk

cooked, steamed japanese rice

Optional sides: Fukujinzuke, japanese styled pickled vegetables

Gather all ingredients. 

Prepare your vegetables: Cut the onion into thin slices. Cut the carrot diagonally while rotating it a quarter between cuts (this is a Japanese cutting technique called “rangiri”). Cut potato in half, and then cut each piece into quarters. Soak in water for 15 minutes to remove the starch.

Preparation

In a large pot, or deep-bottomed skillet, heat butter on medium heat and add your onion slices. Add olive oil and stir to coat the onion with the oil. Sauté the onion until tender and translucent, about 10-20 minutes. If you have more time, you can sauté the onions until caramelized, for about 30-40 minutes.

Add garlic, ginger, curry powder, and chili bean paste and sauté until flavors have enhanced (around 2 minutes). Then add flavored and prepared vegan beef strips and sautés for 5-15 minutes and stir occasionally. (The more time you invest, the more flavorful the dish gets - but I fully understand when you have to take the short route and only sautés for 5 minutes.)

Add vegetables, water, vegetable broth, bay leaves and Tamari. It should be just enough liquid to cover the ingredients. Bring to a boil, cover and let simmer for 30 minutes up to 2 hours. If you have time and simmer for longer than 30 minutes stir occasionally.

Once the ingredients are all tender, add the curry roux. Stir and let 2 pieces of curry roux dissolve completely.Then, if needed, add another few pieces. Adjust the amount of the curry roux to your taste and how fast it thickens the sauce (you may not need to use all the roux). If the curry is too thick for your taste, add water to dilute. From this point, simmer on the lowest heat and stir often and be careful not to burn the curry!

Add milk and mix thoroughly. Let your curry simmer until heated through entirely. If the curry is too thin: simmer, uncovered (no lid), stirring occasionally until it reached desired thickness

Serve the curry with Japanese steamed rice and optional top with fukujinzuke (Japanese styled pickled vegetables).

Enjoy! :)

Cooking the Curry

Enjoy every bite of your very own homemade Japanese beef curry! Featuring tender beef and veggies simmered to perfection in aromatic curry sauce. Serve with sushi rice for the perfect weeknight dinner.

Japanese Beef Curry with Curry Roux

onions (roughly diced)

100 g Japanese curry roux

water (625 ml / 21 fl oz)

red wine

Worcestershire sauce

tsp garlic

tsp ginger

beef stock

vegetable oil

Heat the vegetable oil in a large saucepan, frying pan or wok over medium high heat. Add the garlic and ginger, stir fry until fragrant and slightly crispy for 20 seconds. Add the diced beef and fry for around 1 minute until browned and the edges are sealed. Remove from the pan and set aside to rest.

Add the onions, carrots and potatoes into the same pan over medium high heat and fry for around 3-5 minutes to seal the edges. Tip: This step helps the seal in the flavour and help the veggies hold their shape in the curry.

Simmer

Return the cooked beef back into the pan then pour in red wine and beef stock powder. Cook off for a few minutes, then add the water and bring to the boil. Tip: Skim off any foam from the surface.

Simmer for around 15-20 minutes or until vegetables are tender and meat is cooked through. Note: If you have the time, cover with a lid and cook for 30 minutes on medium heat to really soften the meat.

Thicken

Add the chunks of Japanese curry roux and stir through until it dissolves and thickens up the curry nicely. Pour in the Worcestershire sauce and give it another quick mix.

Serve

https://www.youtube.com/watch?v=Nr8RjSdYMLg

Enjoy every bite of your very own homemade Japanese beef curry! Featuring tender beef and veggies simmered to perfection in aromatic curry sauce. Serve with sushi rice for the perfect weeknight dinner. Get the full measurements, tips and ideas to make it your own: https://www.wandercooks.com/japanese-beef-curry/

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☕️ About this recipe: 

This effortless Japanese beef curry is packed to the brim with warm and toasty flavour from instant Japanese curry roux (or homemade curry roux!) and a dash of red wine. 

All you need is budget friendly diced beef and the trio of classic curry veggies like onions, carrots and potatoes.

Serve with a side of steamed sushi rice for a quick and easy dinner any night of the week!

👩‍🍳 Recipe Steps:

00:00 How to Make Japanese Beef Curry
00:06 Fry the garlic and ginger until fragrant and crispy.
00:17 Add beef and fry until edges are browned. Remove from pan.
00:29 Fry veggies to seal the edges and hold their shape. 
00:49 Return beef to pan with wine, stock powder and water.  
01:04 Boil then simmer until meat and veggies are cooked. 
01:17 Add curry roux blocks and Worcestershire sauce. 
01:35 Serve with sushi rice. 

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A very easy and hearty Japanese curry, made with ground beef, carrots and potatoes cooked in your favorite Japanese curry roux. The spices from the roux mix with the umami-rich from ground beef make this dish a truly comfort food that is ready in 30 minutes.

Ground Beef Japanese Curry (30 minutes only!)

tbsp oil (I used canola)

lean ground beef

med-size yellow onion (chopped)

garlic (chopped)

potato (diced)

carrots (diced)

thumb ginger (grated)

tbsp ketchup

pack Japanese curry roux (4 cubes) (see note 1)

beef broth (see note 2)

green onions/scallions (for garnish)

Heat oil in a small pot. Add ground beef. Cook until no longer pink and fat has rendered. Scoop out some of the excess oil if preferred.

Push beef to the side of the pot. Add garlic, onion and ginger. Cook until translucent. Add carrots and potatoes. Stir all ingredients together. Pour beef broth, Worcestershire sauce and ketchup. Bring to a boil.

Lower heat. Break the curry roux cubes then add to the pot. Stir to dissolve gently. Adjust heat to medium. Simmer for 20 mins or until vegetables are fully cooked. Do a taste test. If it&#39;s too salty, add more hot water about 1/4 cup at a time until desired taste and consistency is achieved.

Serve with rice and soft boiled eggs. Garnish with chopped green onions. Enjoy!

Japanese beef curry is quintessential Asian comfort food.  Using curry roux and a secret tip make this recipe simple yet incredibly delicious!

Easy and Delicious Japanese Beef Curry

sea salt

black pepper

high smoke point vegetable oil

curry powder (I used S&B brand)

bay leaf

water (preferably hot water)

carrot chunks

potato chunks (preferably yukon gold potato)

oz Japanese curry roux (blocks)

servings cooked white rice

Cut the beef chuck into 1.5&quot; (3.5-4cm) cubes and trim off larger pieces of fat.  Toss them with salt, black pepper and vegetable oil and set it aside for 15 minutes.  If you have time, I recommend doing this a few hours ahead or overnight in the fridge. This will give the beef better flavor and texture.

Prepare beef

Peel and slice onions against the grain.  Heat a Dutch oven (I use a 5.5 qt one) over medium low heat with 2 tablespoons of butter.  Cook and stir until the onions are slightly caramelized, about 10-12 minutes.

Slice and sauté onions

Heat a skillet over medium high heat until it&#39;s very hot, then brown the meat on both sides. Don&#39;t crowd the pan or the beef might not brown nicely. Do this step in two batches if needed.

Meanwhile brown the beef cubes

Transfer beef into the Dutch oven with onions, turn the heat to medium, and add curry powder and sauté for 20 seconds before adding red wine and bay leaf.  Cook for another 30 seconds before adding 4-5 cups of water (preferably hot water) or enough to cover all the ingredients in the pot.

Bring it to a boil, cover, and reduce the heat to low and cook for 2 hours.  Stir and check if you need to adjust the heat every 30 minutes in order to maintain a gentle boil.

Cook beef with onion until softened

When the beef becomes soft and tender, add carrots and potatoes in the pot and continue to cook for 20 - 30 minutes until the vegetables are soft but not falling apart.

Add curry roux, finish up and serve

Cut curry roux into smaller cubes so it&#39;s easier to melt.

Turn off the heat before adding curry roux into the pot (see note below).  Cover and let it sit for 5 minutes before gently mixing it to help the curry roux dissolve completely.

Finally, here comes my secret tip -- stir in 2-3 cloves of minced garlic into the curry.   This will upgrade your curry and give it a deeper flavor.  Make sure you give it a try!

Serve the Japanese beef curry with warm rice and enjoy!

Add carrots and potatoes

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Top 6 japanese beef curry recipes from across the web

The most viewed japanese beef curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Japanese Beef Curry

Pressure Cooker Japanese Beef Curry

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The most viewed japanese beef curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine