Name: How to Make Japanese Beef Curry (Mild & Sweet Curry Rice Recipe)
Prep time: 10 min
Cook time: 170 min
Total time: 180 min
Yield: 4
Cuisine: Japanese
Ingredients: 400g beef shank block; Sprinkle of salt; 2 tsp cooking oil; 20g butter; 10g ginger (grated); 10g garlic (grated); 80g carrot (grated); 2 Tbsp S&B Japanese Curry Powder; 100ml red wine (or beef broth); 1000ml water; 100g tomato (chopped); 3 Tbsp ketchup; 3 Tbsp Worcestershire sauce; 1 - 2 tsp salt (adjust to taste); 2 onions (450g; for caramelized onion); 1 Tbsp cooking oil (for caramelized onion); Water (as needed; for caramelized onion); 15g Butter (room temperature; for thickening); 15g cake flour (for thickening); 30g granulated sugar (caramel sauce); 1/3 tsp water (adjust to taste); Freshly steamed rice (as needed)

How to Make Japanese Beef Curry (Mild & Sweet Curry Rice Recipe)

CurryJapanese Comfort Food BeefGood for SharingMeal Prep FriendlyWagyu

Japanese curry holds a special place in the hearts of many. While Thai and Indian curries are well-loved in Japan, nothing beats the nostalgic comfort of Japanese curry. It’s a staple in home kitchens, school lunches, and casual restaurants across the country. Today, we’re sharing a version that’s extra hearty and rich, Japanese beef curry, made with tender chunks of beef and a deep, flavorful sauce.

Unlike its spicier Asian cousins, Japanese curry is mild, slightly sweet, and thick in texture. It's often made using flour-based roux and simmered with vegetables and meat. There are two main types of Japanese beef curry: one uses thinly sliced beef for a quick meal, while the other, like this recipe, uses beef chunks, simmered slowly for maximum flavor and tenderness.

To elevate this dish, you can use Japanese wagyu beef for a luxurious twist. While not necessary, wagyu adds an unbeatable melt-in-your-mouth quality. Cuts like chuck roast, shank, and tendon are ideal, offering rich flavor and texture. In this recipe, we’re using beef shank.

While ready-made curry roux is a convenient option, we’ll show you how to build flavor from scratch using Japanese curry powder. You can also add secret ingredients at the end, like chutney, chocolate, or Worcestershire sauce, to deepen and personalize the flavor.

Japanese beef curry pairs beautifully with freshly steamed rice and sides like Caesar salad, Japanese potato salad, or quick pickled vegetables. For garnish, try Fukujinzuke pickles, green peas, or grilled veggies.

This dish tastes even better the next day, so be sure to store leftovers properly. Refrigerate once cooled or freeze in small portions (minus potatoes) for easy reheating.

If you love Japanese curry as much as we do, there's plenty more to explore! For a crispy twist, check out our Chicken Katsu Curry. Want a plant-based option? Try our tasty Tofu Katsu Curry. Curious about making curry from scratch? Follow our homemade Japanese curry recipe. Not sure which roux to buy? Check out our guide to the best Japanese curry brands.

Instructions

1) Gather the Ingredients

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Prepare all your ingredients before starting. You’ll need a block of beef (such as shank), onions, carrot, garlic, ginger, tomato, Japanese curry powder, red wine (or substitute with bouillon or beef broth), ketchup, Worcestershire sauce, salt, granulated sugar, cooking oil, butter, cake flour, and freshly steamed rice. Don’t forget to bring the butter to room temperature for the beurre manié. Using Japanese curry powder is essential for getting that authentic flavor.

2) Prep Ingredients

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Cut the beef into large portions and set aside. Slice the onions thinly for even cooking. Peel and grate the carrot, ginger, and garlic to release their flavor. Finally, chop the tomato into small pieces.

Expert’s Tip

If you're in a rush, this Japanese curry pouch is perfect for busy people. It brings out the same comforting, flavorful notes of Japanese beef curry, ready in minutes.

3) Cook the Beef

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Season the beef with a sprinkle of salt, then sear it in a pan with 2 teaspoons of oil until the surface is nicely browned. Once seared, transfer the beef to a pot with 1000ml of water and simmer about 1 hour on the stovetop or 20 minutes in a pressure cooker. Be sure to reserve the broth for later use.

4) Caramelize Onions

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Microwave the sliced onions at 500W for 8 minutes without covering to help release moisture. Then sauté them in 1 tablespoon of oil over medium heat for about 15 minutes until caramelized. If the pan begins to brown too much, add a small splash of water to deglaze as needed.

5) Build the Flavor

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In a large pot, melt butter. Add garlic and ginger, then caramelized onion and carrot.Mix in curry powder and stir until a paste forms.

6) Simmer the Curry

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Add reserved beef broth (500ml), red wine, ketchup, Worcestershire sauce, tomato, and 1 tsp salt. Return beef to the pot and simmer covered for 30 minutes.

7) Make Caramel Sauce

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Combine sugar and water in a heat-safe bowl. Microwave (500W, 2 min). Once golden brown, stir into curry gently.

8) Thicken and Serve

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Mix butter and flour until smooth (beurre manié). Stir into curry to thicken. Simmer 5 minutes.Then, adjust salt to taste. Serve hot with rice and your favorite toppings! Enjoy!

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

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