Japanese Beef Curry

Updated: Jul 23

Check out my recipe for amazing Japanese Curry with Beef.

It is a traditional recipe with the addition of coconut cream that works absolutely fantastic, it brings all the flavours together creating perfect comfort food for any day.

For vegetarians, here you can find my recipe for Japanese Potato Curry.

Japanese Beef Curry in the bowl
Japanese Beef Curry

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  • 500g diced beef (shin and chuck works very well, you can use any stewing cut available)

  • 3tbsp plain flour

  • 2 medium-sized onions, sliced

  • 1 medium-sized carrot, peeled and roll cut.

  • 1tbsp ginger & garlic paste

  • 1tbsp tomato puree (you can substitute with ketchup)

  • 1tbsp Curry Powder (Mild Madras also works perfectly)

  • 1/2 apple, peeled and grated

  • 500ml beef stock (you can use vegetable stock instead)

  • 500ml water

  • 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)

  • 1 box Japanese curry roux (you can find my recipe for the homemade version here)

For serving:
  • Rice (Jasmine or short grain)

  • Scallions, thinly sliced

  • Nigella seeds for garnish

  • Pickled ginger

  • Steamed beans with soy & sesame


1. Preheat a frying pan with 2tbsp 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 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 the 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 1tbsp of Mirin, 1tsp 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 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 3tbsp of oil and fry 4 cloves of sliced garlic, when browned add 4tsp of curry powder and 2tbsp of plain flour. Cook on medium heat for around 2 minutes. Stir into the sauce until thickens.

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Check out my other curry recipes:

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