37 Japanese Beef Curry (カレー)

Japanese take on a curry. Result? Delicious!

Yesterday morning, I have been requested to prepare a dinner containing soft, slow cooked beef. I gave it a thought and what appeared to me as a perfect idea was Japanese curry. Comforting, slow cooked, containing soft beef and so delicious!
Have to admit, I was surprised how authentic it tasted! Last time I had a Japanese curry was almost three years ago, when I was still in Japan.
Well, I’m glad I gave it a go cos it’s not difficult to make. The only thing you need (in abundance) is time.



600g good quality beef, cut in bite-size cubes
2 tsp salt
1/2 tsp black ground pepper
6 tbsp butter
2 onions, coarsely chopped
3 carrots, coarsely chopped
1 tbs grated ginger
2 cloves garlic, grated
1 tart apple, grated
5 cups beef stock
3 tbsp wheat flour
11/2 tbsp curry powder
11/2 tbsp garam masala
3 medium size potatoes, coarsely chopped


1. Sprinkle the beef with 1 tsp of salt and 1/2 tsp of pepper. In a big pot, heat 2 tbsp of butter over medium heat. When melted, add the beef and cook for about 3 minutes. Then, add chopped onions and cook for another 5 minutes. Add chopped carrots, grated ginger and garlic and cook for another 3 minutes.
2. Now add grated apple, 1 tsp of salt and beef stock. Stir for a bit, then lower the heat and cover your pot with a lid. Let it simmer for an hour, stirring from time to time.
3. When everything is simmering in a big pot, prepare your curry paste (roux). In a small saucepan, melt 4 tbsp of butter. Mix in the curry powder and garam masala, you might want to use a whisk to avoid having lumps in your mixture. Cook for about 2 minutes and then set aside.
4. After an hour of simmering, take 1 cup of the soup and mix it into the curry paste you made before. Again, use a whisk to make the mixing easier. Mix the curry paste into the pot with soup (it might seem that you have way too much liquid in the pot, but don’t worry, it’s gonna be just enough), stir thoroughly. Now add your chopped potatoes. Let it simmer for another 30 minutes, stirring quite often.
5. If you notice that your curry is too thick and starter to stick to the bottom of the pot, add some water.
6. After 30 minutes, check if the potatoes are cooked. If they are soft, your curry is ready to eat.
7. Serve with Japanese steamed rice.


Wersja polska przepisu, specjalnie dla polskich czytelników! ^^
Japońskie curry

  1. […] while ago I posted a recipe for Japanese curry with beef . This one, quicker to make (beef takes ages to cook) and probably more popular in Japan, is […]


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