Updated: Nov 24
Check out my recipe for delicious Japanese Beef Curry with potatoes and carrots.
Very easy to prepare for any home-inspired cooks, follow my steps to recreate this perfect comfort food on your table.
My recipe also includes instructions on how to prepare your own curry roux, helping you save some money on the ingredients.
For the vegetarian alternative, I recommend my recipe for Japanese Potato Curry.
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500g diced beef (shin and chuck works very well, you can use any stewing cut available)
3 tbsp plain flour
2 medium-sized onions, sliced
1 medium-sized carrot, peeled and roll-cut.
1tbsp ginger & garlic paste
1tbsp tomato puree
1/2 apple, peeled and grated
500ml beef stock (you can use vegetable stock instead)
1tbsp Worcestershire sauce (you can substitute with fish sauce)
3tbsp vegetable oil for frying
300g Russet potatoes, halved (Any waxy type or new potatoes work great)
250ml coconut cream (if not available use coconut milk)
1tbsp butter to add at the end of cooking (optional)
1tbsp Mirin (sweet Japanese rice wine)
1tsp of honey (you can substitute with sugar)
Short-grain or sticky rice
Scallions, thinly sliced
Nigella seeds for garnish
1. Preheat a frying pan with 2 tbsp of veg oil, add sliced onions and cook on medium heat until soft and slightly caramelised.
2. In the meantime coat each piece of diced beef in plain flour. Use a bowl for dipping, and place it on a plate ready for searing.
3. Once onions are ready transfer them into a large pot and use the frying pan for the beef. Add a little bit more oil and turn up the heat to high. Once the frying pan gets hot, place each piece of beef on the pan with the space between the pieces (do not overcrowd the pan). Fry on both sides until browned then transfer to a master pot (do it in two batches).
4. Now use the same frying pan to slightly brown carrots for 5 minutes, then add 1tbsp ginger & garlic paste and 1tbsp of Japanese curry powder, reduce the heat to medium and cook until fragrant (1-2minutes) then transfer to master pot.
5. Bring the master pot on medium heat and add 1tbsp of tomato puree, 1/2 of grated apple, 500ml of beef stock, 500ml of water and 1tbsp Worcestershire sauce (everything should be submerged, if not add more water) bring to a boil then reduce to simmer, cover with a lid and slow-cook for 1,5 hours.
6. Once the beef is almost tender add cut potatoes and continue cooking for another 15-20 minutes.
7. Once potatoes are cooked, add half a box of Japanese curry roux, and keep stirring until the sauce thickens (After a couple of minutes add more roux if needed).
8. When all the roux is incorporated and the sauce is thick add 1 tbsp of Mirin, 1 tsp of honey and half the amount of coconut cream, check the flavour and add more cream if needed to balance the saltiness.
9. Mix in a 1tbsp of butter to finish and serve straight away, if you like a stronger curry flavour add more curry powder, I also like to add a little bit of chilli powder to bring the heat.
Recipe for the Curry roux:
2tbsp of plain flour
4tsp of curry powder (I used mild madras blend)
4 sliced garlic cloves
3tbsp of veg oil
In the frying pan heat 3 tbsp of oil and fry 4 cloves of sliced garlic, when browned add 4 tsp of curry powder and 2 tbsp of plain flour. Cook on medium heat for around 2 minutes. Stir into the sauce until thickens.
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