Japanese Beef Curry

Japanese curry rice is one of the most popular dishes in Japan; it is very common it can be considered a national dish. Basically it’s nearly the same as the Indian curry but adjusted to suit the Japanese palate. A wide array of meats and vegetables can be used to make this Japanese curry where meats such as beef, pork and chicken are mixed with onions, carrots, potatoes and mushrooms. There is also sub variant where deep fried pork cutlet is used called Katsu-kare.

Curry was introduced to Japan by the British during the Meiji era, it was also the same time India was under their administration. Initially the Japanese curry and Indian curry looks and taste similar until slowly it was adapted to suit the Japanese taste. It then became popular in the 1960′s and became widely available in supermarkets and restaurants. Original versions of this curry dish did not contain potatoes but it was introduced by William S. Clark of the Sapporo Agricultural College because of rice shortages during the early days.

Traditionally to make this curry sauce curry powder and flour is cooked in oil but today you can buy them in cube form in boxes, it already contains curry powder, flour, oils and flavourings to make preparation easy and that’s what we had used in this post.

Ingredients

1 kg stewing beef, cubed
2 carrots, cubed
1 potato, cubed
1 large onion, finely chopped
2 cubes Japanese curry roux
2 tbsp tomato paste
1 large granny smith apple, peeled and grated
4 cloves garlic
1 tbsp minced ginger
salt
oil
water

Method

  1. In a pot add oil then brown beef on all sides, once done set aside.
  2. Add the onions, garlic and ginger then sauté until onions are soft.
  3. Add the grated apple, beef and enough water just to cover the beef, bring to a boil then simmer for 45 minutes.
  4. Add the carrots and potatoes then simmer for 20 minutes. Add water if necessary.
  5. Add the tomato paste and curry roux, simmer for additional 10 minutes.
  6. Season with salt then serve with freshly steamed rice.

No Responses

  1. The sauce looks thick and rich. I like using those curry cubes too :)

  2. crazy white lady says:

    Your site is one of the best I’ve found but please I don’t have access to the curry cubes here in The Gambia and I really want to make this meal so please can you tell me the quantities re: curry powder/flour/oil. Thanks

  3. Oh apple and ginger. This sounds delicious.

  4. Dear Raymund,

    I have never quite warmed up to Japanese style curry because they are a lot milder than the fiery curries from South East Asia. I always prefer to stick to sushi and sashimi, teppanyaki and yakiniku among so many other Japanese options.

  5. Tessa says:

    Looks delicious! I’m going to look for those curry cubes.

  6. Working on some curry recipes myself right now. Fascinated by the spread of this great spice combination and how it followed trade routes–so much to learn about the deep flavors and jeweled colors. YUM!

  7. Eri says:

    Oh Reymund I;m just crazy about this recipe! I will make it this week, I hope I can find those curry roux cubes.
    Cheers my friend

  8. Sammie says:

    Everytime I’m at Ang Sarap, I am prepared to be drooling over my keyboard! haha! I love Japanese Beef curry and I love that you added apple to this!! It looks really amazing Raymund!

  9. mjskit says:

    I was surprised to see apple in this recipe and then more surprised that it was grated. I’m assuming, being grated, that it falls appears and basically makes the sauce. Just thinking about that makes me hungry for this! An exceptional curry dish!

  10. Hmmm! Kids love curry and it’s always top 3 menu in school lunch in elementary school. I used to look forward to it. It’s school lunch, but the quality is like someone’s mom is making it. Very high standard there… anyway, kids start eating curry as early as 3 years old and we think it’s Japanese food. I had never tried Thai or Indian curry until I came to the US when I was in college. Crazy huh. ;)

  11. jen laceda says:

    Yes, thanks for reminding me to buy one of those Japanese curry cubes. My Japanese friends use Glico. I love the taste of Japanese curry…because it’s so…Japanese (sorry, lack of a better word). Can’t wait to make at home!

  12. I love curry! I didn’t know that we can add grated apples in the curry. Will definitely try this, my wife love’s a good bowl of curry :)

  13. There was this experiment that some friends of mine made, of using curry on german franks garnished with a bit of parsley. Curry-dog is the name, and I have been changed for the better ever since :D

  14. Anne says:

    Looks delicious! What brand of Japanese curry roux did you use?

  15. I see that someone already asked my question on what brand do you use. I think Japanese curries are much sweeter than from other countries, but very nice. We lived in Yokohama and I remember the first time I tried my friend’s homemade curry udon very unique and delicious. I asked my friend how she made her soup broth and she told me she used the left over curry from her Japanese beef curry. A great use of left overs from your recipe. Take Care, BAM

  16. Kiran says:

    Nothing like a comforting bowl of curry!!

  17. Kristy says:

    I love all the history you often provide Raymund. It’s always so fascinating to me how these dishes come about. It looks warming and delicious!

  18. foodjaunts says:

    This curry looks amazing on the plate – super rich. It’s a great mix of ingredients especially with the potatoes and carrots.

  19. Love this japanese curry.I always use S&B Golden curry in my cooking.

  1. October 18, 2013

    […] Japanese Beef Curry […]

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