When most people think of curry, Indian curry often comes to mind first with its spicy sauce and vibrant colors. Japanese curry, on the other hand, tends to be milder, thicker and sweeter than its Indian counterpart but it’s just as flavorful and delicious! In this article, I will share the easiest Japanese beef curry recipe for you to try on a busy weeknight, along with some of my favorite add-ons for you to explore together with some side dishes that pair well with Japanese beef curry.
Japanese Curry Roux
When making a Japanese curry, the first thing you should know is that many Japanese people use what is called a “curry roux” or “curry brick”. A curry roux is a densely packed block of curry sauce made with fat, flour and spices, that when added to a boiling liquid broth, creates a smooth, savory sauce.
While you can make Japanese curry without a curry roux, most Japanese people don’t bother to make it from scratch. Instead, they usually buy a box of premade curry roux at the supermarket since it saves you time and extra work while still tasting great. Premade curry roux is so popular that many Japanese supermarkets devote entire aisles to different brands, flavors, spice levels, and kinds of curry roux to suit everyone’s taste.
Usually, these rectangular boxes of curry roux contain two square packets, enough for a family of four to have Japanese curry twice! If you don’t need that much curry, the squares can be easily broken up into single servings.
Japanese Beef Curry: Easiest Standard Recipe
As essential spices are already in the curry roux, all you need to make Japanese beef curry is the curry roux, beef, vegetables and water, which makes it the easiest and simplest way to make Japanese beef curry while perfectly flavored curry is guaranteed every time.
Standard Ingredients for 4 Servings
- 200 – 250 g of beef, cut into chunks
- 1 – 1.5 medium onion, sliced or cut into wedges
- 1/2 – 1 medium carrot, cut into chunks
- 1 – 2 medium potatoes, cut into chunks
- 1 Tbsp vegetable oil
- 750-850 mL water
- Half box of premade curry roux (about 100-115 g), cut or broken into small pieces or chunks
*Check the instruction on the package and adjust the amount of water and curry roux if needed.
How to Make: A Step-by-Step Standard Instruction
- Heat the vegetable oil in a pot over medium-high heat.
- Add the chunks of beef and sear until browned.
- Add the vegetables, stir and cook on medium heat until the onions have softened.
- Add the water and bring to a boil over high heat. Skim excess fat off the top of curry.
- Cover and cook on medium-low to medium heat for 15 – 20 mins until the vegetables are cooked through while stirring occasionally.
- Turn off the heat. Add the curry roux and keep stirring until completely dissolved.
- Turn the heat on. Simmer on low heat for 10 mins while stirring occasionally until the desired consistency.
- Serve the curry with rice and Japanese fukujinzuke pickles.
Japanese Beef Curry: My Favorite Version with Add-ons
Some of my favorite additions to the standard Japanese beef curry recipe add extra flavor and pizazz. If you’re feeling adventurous, give them a try! Also, my version of making curry is cutting ingredients in smaller pieces which will speed up the cooking time, saving you both time and energy consumption!
My Version of Ingredients for 4 Servings
- 200 – 250 g of beef, cut into half-inch chunks
- 1 medium yellow onion, minced
- 1 medium carrot, diced
- 250 – 300 g potatoes, cut into half-inch chunks
- 2 cloves garlic, minced
- 1 Tbsp vegetable oil
- 750-850 mL chicken or beef stock (substituting stock for water)
- 2 Tbsp Worcestershire sauce
- 2 Tbsp red wine
- Half box of premade curry roux (about 100-115 g)
- 1 Tbsp honey
- 20 g milk chocolate
*You can use any or all of these extra additions and substitutions when making Japanese beef curry with curry roux, but they are not necessary.
Note: If preferred, chicken, pork, seafood or your choice of more vegetables can be used as a substitute for beef.
My Version of Japanese Beef Curry Making Instructions
- Heat the vegetable oil in a large pot or saucepan over medium-high heat until shimmering.
- Add the chunks of beef and sear until mostly cooked through and nicely browned, about 3 minutes.
- Add the onion, garlic, carrot, and potatoes and cook stirring occasionally until the onions have softened, about 2 – 3 minutes.
- Add red wine, Worcestershire sauce and the chicken or beef stock, and bring to a simmer over high heat.
- Cover and cook until the potatoes are cooked through and can be easily pierced with a fork. Stir occasionally.
- Stir in the curry roux and add honey and milk chocolate. Keep stirring until completely dissolved.
- Simmer over medium heat until the desired consistency. Season to taste with salt and pepper.
- Now that we have our curry, it’s time to serve it up and enjoy!
Japanese Beef Curry: Accompaniment & Meal Ideas
Japanese curry including Japanese Beef Curry is typically served with rice, which is called Karei Raisu (Curry Rice) and fukujinzuke as accompaniment. Many Japanese people enjoy the crunch of fukujinzuke, a type of Japanese condiment or relish, made with pickled vegetables like daikon radish, lotus root, eggplant, and cucumber.
Other popular side dishes include miso soup and salad as well as boiled broccoli and potato salad. My tip: if you choose to serve the curry with a side salad or boiled broccoli, try using a lighter dressing such as a mayonnaise-based dressing.
Tonkatsu (panko breaded deep-fried pork cutlet), Ebi Fry (panko breaded deep-fried prawn) and Chicken Karaage (Japanese style fried chicken) are also popular to eat with curry and often placed over rice.
Popular Curry Roux: Vermont & Golden Curry
Vermont Curry is a very popular brand of Japanese curry roux, known for its sweetness from apples and honey with a special sweet-and-savory balance that many people find appealing and it’s my favorite curry roux as well.
There are five levels of spice, as you can see in the top-right of the picture below. However, most of the curry roux in Japan typically come in three spice types―Mild, Medium and Hot. This box of Vermont Curry Roux is spice level 2 and has a slightly sweeter taste, but it’s a Medium, usually ranking at the best-selling curry roux type in Japan.
Another popular brand of curry roux is Golden Curry, which is a little on the spicier side as it’s made with 35 spices and herbs blended to create ‘Golden’ rich aroma.
Japanese food has always been one of my favorite cuisines. Growing up in northern New Jersey, about an hour away from New York City, I was exposed to Japanese food from an early age and one of my all-time favorite Japanese foods is Japanese beef curry! If you haven’t tried Japanese curry yet, I recommend making it whether it’s the easiest standard recipe or add-ons with a twist.
In the UK, you can get Golden Curry and other brands as well as a jar or packet of fukujinzuke at most of Japanese supermarkets, which are listed in our post of Best Japanese Supermarkets Online. However, Vermont Curry roux is currently only available from T.K. Trading and on Amazon.
If you’re looking for more food related posts, try exploring our food section. For those who are interested in Japanese culture, check out our culture section. Or you can head to our Instagram account for posts of fantastic restaurants, festivals, and travel experiences.
