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Japanese Beef Curry Rice

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Japanese beef curry with potatoes, carrots, onions, and steamed rice.
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Japanese curry rice is a deeply comforting home meal: tender beef and vegetables simmer in a smooth, gently sweet curry sauce and are served beside short-grain rice.

This version builds the sauce from browned beef, onions, aromatics, and a simple flour-spice roux so it thickens naturally around the vegetables.

Cut the potatoes and carrots into larger chunks than the beef so they stay intact through the simmer.

Serving Suggestions

Serve over steamed short-grain rice with Japanese pickled vegetables or a crisp cucumber salad.

A ladle serving Japanese beef curry from an enamel pot.

Recipe Notes

The curry thickens as it cools. Reheat gently with a splash of stock or water and refrigerate leftovers for up to 4 days.

Japanese beef curry with potatoes, carrots, onions, and steamed rice.

Japanese Beef Curry Rice

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Tender beef and vegetables simmered in a smooth savory Japanese curry sauce and served with steamed rice.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Japanese
Calories: 625
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Curry
  • 1 1/2 lb beef chuck, cut into 1 1/2-inch cubes
  • 2 tbsp neutral oil divided
  • 2 large yellow onions, sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 medium carrots, cut into chunks
  • 3 medium Yukon Gold potatoes, quartered
  • 3 tbsp all-purpose flour
  • 2 tbsp Japanese curry powder
  • 4 cups beef stock
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp kosher salt plus more to taste
To Serve
  • 3 cups cooked short-grain rice warm
  • 1/2 cup Japanese pickled vegetables optional

Equipment

  • Heavy pot
  • Large skillet
  • Chef’s knife
  • Wooden spoon

Method
 

Brown and Soften:
  1. Pat the beef dry and season with salt. Heat 1 tablespoon of oil in a heavy pot over medium-high heat and brown the beef in batches. Transfer to a plate.
  2. Add the remaining oil and the onions. Cook for 8 minutes until softened and lightly golden, then stir in the garlic and ginger for 1 minute.
Simmer the Curry:
  1. Sprinkle in the flour and curry powder. Stir for 1 minute to cook the flour and coat the onions.
  2. Add the stock gradually, stirring to prevent lumps. Return the beef and add the carrots and potatoes.
  3. Bring to a gentle simmer, cover, and cook for 55 to 65 minutes until the beef and vegetables are tender.
Finish and Serve:
  1. Stir in the soy sauce and honey. Taste and adjust the salt, then simmer uncovered for 5 minutes until the sauce coats a spoon.
  2. Serve the curry over warm short-grain rice with pickled vegetables if desired.

Nutrition

Calories: 625kcalCarbohydrates: 68gProtein: 39gFat: 22gSaturated Fat: 7gCholesterol: 95mgSodium: 1080mgFiber: 6gSugar: 12g

Notes

  • Avoid a hard boil; gentle simmering keeps the beef tender and the potatoes intact.
  • For an even smoother sauce, mash one potato piece into the curry before serving.

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