Japanese Beef Curry is the ultimate comfort food, featuring tender chunks of beef and vegetables swimming in a rich, velvety curry sauce. Unlike its spicier Indian and Thai cousins, Japanese curry has a uniquely sweet and savory profile that's become one of my favorites!
What is Japanese Beef Curry?
Japanese curry has an incredible depth of flavor, built layer by layer during the cooking process. It starts with caramelized onions, which provide an essential sweet foundation. Tender beef chuck roast, seared until golden brown, adds richness and umami. And the curry gets its signature texture and taste from curry roux cubes! Each step in this recipe is totally worth it, building loads of flavor for an outstanding bowl of curry.
My Japanese beef curry recipe has some secret (not so traditional) ingredients that really take it to the next level: a splash of red wine adds complexity, while dark chocolate contributes richness and helps balance the spices. Brown sugar enhances the natural sweetness of the caramelized onions and carrots, creating that characteristic Japanese curry flavor!
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Ingredients
For this Japanese beef curry, you will need:
- Beef Chuck Roast: Perfect for slow cooking, since it becomes tender and flavorful. Cut into uniform cubes for even cooking.
- Potato: Potato is good because it releases some starch that helps to thicken the curry!
- Onion: I caramelize the onions in this recipe for maximum flavor.
- Carrots: Add natural sweetness and color.
- Garlic: For a savory depth of flavor!
- Salt & Black Pepper: To taste.
- Red Wine: Adds depth and acidity to the curry sauce. Use a dry variety, nothing sweet!
- Japanese Curry Roux Cubes: These Japanese curry roux cubes contain spices, flour, and some fat for added flavor.
- Brown Sugar: For just a touch of sweetness! This really helps to balance out all the flavors.
- Japanese Curry Powder: In addition to the roux cubes, you will want some extra Japanese curry powder for added flavor.
- Dark Chocolate: This is my secret ingredient, for a deeper flavor! Don't worry, your curry won't taste like chocolate!
See recipe card for quantities.
How to Make Japanese Beef Curry
Step 1: In a pot, add oil and onions. Stir often. Allow them to caramelize, about 30-45 minutes. Set aside.
Step 2: Cube potatoes and place them in a bowl of water. Let sit for 10-15 minutes before draining. Chop carrots and mince garlic. Set aside.
Step 3: Cut up your chuck roast into bite-sized cubes. Season with salt and pepper and mix. Let sit for 10 minutes.
Step 4: In a Dutch oven, add a teaspoon of oil and sear your chuck roast, working in batches. Remove it from the pot.
Step 5: Add minced garlic. Sauté briefly before adding carrots and potatoes. Sauté for a few minutes. Add red wine, seared chuck roast, caramelized onions, and beef broth.
Step 6: Bring it to a boil and skim any impurities from the top. Reduce to a simmer and cover for 20-30 minutes
Step 7: In a cup of hot water, add your Japanese curry roux cubes and mix to dissolve. Add into the pot and give it a gentle stir. Bring it to a boil and reduce to a simmer for 15-20 minutes or until thickened and reached desired consistency.
Step 8: Add brown sugar, curry powder, salt to taste and finish off with a piece of dark chocolate. Stir to combine and serve over Japanese rice!
Hint: I recommend slicing your carrots using the rangiri cut, which means cutting your vegetables into different shapes for a variety of textures! Just make sure they are similar sizes, so they all cook in the same amount of time.
Tips for the Best Japanese Beef Curry
- Have patience with the onions! It is important to caramelize onions slowly for maximum flavor. It can take time, but it is totally worth it!
- Sear all sides of the beef! If needed, you can sear in batches to avoid overcrowding and make sure that the beef starts to build flavor with a good sear.
- For a cleaner taste, skim the foam that accumulates at the top of the liquid while the beef is stewing.
Substitutions & Variations
- Protein: Substitute chicken thighs or keep it vegetarian by adding more potatoes and some mushrooms.
- Spice Level: Adjust curry powder amount or serve with some chili oil for an added kick.
- More Vegges: If you want your Japanese curry packed with vegetables, you can add your choice of vegetables, including zucchini, mushrooms, or sweet potatoes!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days! To reheat, simply heat up in the microwave until heated through.
To freeze, place the cooled curry in a freezer safe container and freeze for up to 3 months! Thaw overnight in the fridge and reheat in the microwave of a saucepan.
Frequently Asked Questions
The Japanese curry roux cubes are essential to making Japanese curry. If you don't have them on hand, you can find them at your local Asian market, or online!
This beef curry recipe goes perfectly over a bed of white rice. I like to serve it with Japanese short-grain rice, but really any variety of rice will work well!
More Recipes to Try
Japanese Beef Curry
Ingredients
- 1 ¼ lb boneless beef chuck roast
- 1 russet potato cubed
- 2 onions sliced
- 2 small carrots chopped
- 2 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup red wine
- 32 oz beef broth
- 1-2 cups hot water see notes
- 2 Japanese curry roux cubes
- salt to taste
- 2 tablespoon brown sugar
- 2 teaspoon Japanese curry powder
- .5 oz dark chocolate
Instructions
- In a pot, add oil and onions. Stir often. Allow them to caramelize, about 30-45 minutes. Set aside.
- Cube potatoes and place them in a bowl of water. Let sit for 10-15 minutes before draining.
- Chop carrots and mince garlic. Set aside.
- Cut up your chuck roast into bite-sized cubes. Season with salt and pepper and mix. Let sit for 10 minutes.
- In a Dutch oven, add a teaspoon of oil and sear your chuck roast, working in batches. Remove it from the pot.
- Add minced garlic. Sauté briefly before adding carrots and potatoes. Sauté for a few minutes.
- Add red wine, seared chuck roast, caramelized onions, and beef broth.
- Bring it to a boil and skim any impurities from the top. Reduce to a simmer and cover for 20-30 minutes.
- In a cup of hot water, add your Japanese curry roux cubes and mix to dissolve. Add into the pot and give it a gentle stir. Bring it to a boil and reduce to a simmer for 15-20 minutes or until thickened and reached desired consistency.
- Add brown sugar, curry powder, salt to taste and finish off with a piece of dark chocolate. Stir to combine and serve over Japanese rice!
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