Japanese Beef Curry Recipe

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Japanese Curry Rice or Karē Raisu (カレーライス) is a staple in Japanese cuisine for all ages. Along with other national Japanese dishes like ramen, gyoza, and sushi, curry is up there on the list! One of my favorite Asian comfort foods has to be Japanese Beef Curry (ビーフカレー).

Some preparation and patience are needed while the beef braises, leading to tantalizingly tender beef wrapped in curry for a magical meal that keeps your heart warm and soul healthy. The cooking time may seem long, but I promise you the end result will be worth the effort and time. This recipe is great for multiple meals throughout the week and versatile with different starches like the classic white rice, instant noodles, or udon.

What is Japanese Curry?

Japanese curry is a culinary gem that captures the essence of comfort and flavor in every bite. Distinctly different from other curry varieties, it features a velvety, mildly sweet and savory sauce embracing tender meat chunks, often beef or chicken, alongside a medley of vegetables. The unique spice blend, including curry powder and garam masala, imparts a nuanced warmth and umami richness. Served over a bed of steamed white rice, Japanese curry offers a delightful symphony of textures and tastes, making it a beloved and iconic dish that resonates with both tradition and innovation in Japanese cuisine.

The most common ingredients in a classic Japanese curry are a meat (beef, pork, or chicken), potatoes, sweet onions, mushrooms, carrots, and of course, the thick curry sauce.

Key Ingredient?

There are different heat levels of Japanese curry roux you can buy at your local Asian grocery store. Select the one that suits you best: mild, medium, hot, or extra hot. I like to control the spice level of my curry by adding flavorful chili oils, so my pick is usually mild or medium depending on who else may be eating this big pot of curry with me.

Each box usually comes with two packages, and in each package there is a block of packed curry spice in solid form that looks like chocolate. Each block is breakable into four even square pieces. Out of all the ones I have tried, Golden Curry is my favorite brand. It has just the right amount of spices, and tastes the most authentic. You can make your own curry roux, but it takes some time; we’ll cover that another time. Since this recipe already takes a while, store-bought roux is more than good!

FAQs

My curry is too thick!

As curry gets colder it will thicken, especially when stored in the refrigerator for the next day. Simply add Hot Water to dilute and get back to the consistency you like.

Is there a vegetarian alternative?

Traditionally, Japanese Curry is made with the most common proteins: beef, chicken, or pork, and sometimes seafood. You can substitute firm tofu and reduce the cooking time, as tofu does not need braising. Add it 5 minutes before adding Japanese Curry Roux.

Why is my beef not tender?

There can be several factors, such as the type of beef you are using. Beef Chuck Roast is the best choice for this recipe with the proper low and slow heat for braising (takes hours depending on size), ensure there is enough liquid to cover everything. Running on high heat will not give you a tender result. Adding Baking Soda (not required) before searing will help tenderize the beef and reduce braising time.