Japanese Beef Curry (Simple Ingredients & Extra Savory)
This Japanese beef curry uses simple, easy-to-find ingredients and delivers a savory, umami-packed stew that’s sure to satisfy your cravings!
Ingredients
For the Beef
- 18 ounces beef brisket, shank, chuck, round, flank, or tendon
- ¼ onion 2.5oz, 70g
- ¼ apple 1.8oz, 50g
- ½ cup red wine
For the Curry Sauce
- 1 large onion 9oz, 250g
- 2 carrots 3.5oz, 100g
- 3.5 ounces mushrooms 100g
- 2 cubes Japanese curry roux
- 2 tablespoons unsalted butter 30g
- 1 14.5 ounces canned diced tomatoes
- 2 cups water
- 2 teaspoons bouillon paste
- 1 bay leaf
For Serving
- 4 servings cooked Japanese rice
Instructions
Marinade the Beef
- Prep the beef: Pound 18 ounces beef with the back of a knife until it is reduced to half its thickness. Cut the beef into big bite-sized pieces (about 4 cm).
- Prep the marinade: Blend ¼ onion and ¼ apple in a food processor or blender until grated.
- Marinate the beef: Place the beef, ½ cup red wine, grated onion, and grated apple into a ziplock bag. Marinate in the refrigerator for at least 1 hour or overnight.
Make the Curry Sauce
- Prepare the ingredients: Thinly slice 1 large onion, peel and finely mince 2 carrots (or use a food processor), slice or halve 3.5 ounces mushrooms, and chop 2 cubes Japanese curry roux.
- Sear the beef: Heat a large pot over medium heat and add oil. Remove the beef from the marinade (do not discard the marinade). Sear the beef quickly on the surface, then remove it from the pot. The inside does not need to be fully cooked at this stage.
- Sauté the onions: Melt 2 tablespoons unsalted butter in the same pot and sauté the onions over medium-high heat for about 5 minutes, or until golden brown.
- Cook the vegetables: Add the carrots, mushrooms, and 1 14.5 ounces canned diced tomatoes. Sauté over medium-high heat for about 5 minutes, or until the tomatoes soften.
- Add the marinade: Pour in the reserved marinade and bring to a boil.
- Simmer the curry: Add the seared beef, 2 cups water, 2 teaspoons bouillon paste, and 1 bay leaf. Bring to a boil, then reduce the heat to low, cover with a lid, and simmer for 2 hours.
- Add the curry roux: Once the curry has finished simmering, turn off the heat. Add the chopped curry roux and mix well until it melts.
- Final simmer: Turn the heat to low again and simmer for about 10 minutes, or until the sauce thickens.
- Serve: Serve over warm, cooked Japanese rice and enjoy!
Notes
- Marinate the beef for at least one hour for the best results. This step helps make the beef tender.
- You can also use a pressure cooker to reduce the simmering time.
- Turn off the heat and ensure the curry sauce isn’t boiling before adding the curry cubes.
- To store: Once the curry has cooled, transfer it to an airtight container and store it in the fridge for 2–3 days or in the freezer for up to 1 month.
- To reheat: Defrost frozen curry in the fridge overnight, then gradually reheat it in a pot. Add a little water if the curry is too thick.