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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.