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Japanese Beef Curry

Tracy Hoang
This Japanese Beef Curry is a luxurious, soul-warming stew featuring tender chunks of well-marbled beef simmered in a rich, velvety sauce. By using the collagen-rich cut often found in Asian supermarkets as "cow flank" or "flank beef" - the same cut prized for Vietnamese Bò Kho - this recipe achieves a depth of flavour and a glossy texture that is truly exceptional. Paired with chunky carrots, potatoes, and a hint of sweetness from Aji-Mirin and honey, it is the ultimate comfort meal to serve over a steaming bowl of rice.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Japanese Beef Curry in action.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Cuisine Japanese
Servings 4

Equipment

  • 1 large pot

Ingredients
  

Proteins & Vegetables:

  • 625 grams well-marbled braising beef
  • 1 large onion
  • 1 large carrot
  • 2-3 medium Yukon gold potatoes
  • ½ tablespoon freshly grated ginger
  • 1 tablespoon freshly minced garlic

Seasoning:

  • Salt, mushroom powder and pepper (to taste)

Curry Base and Liquids:

  • 110 grams Japanese curry roux
  • 1 litre water
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1 tablespoon Aji-Mirin
  • ½ teaspoon honey optional
  • 2 bay leaves optional

Instructions
 

  • Prepare the Ingredients:
    Cut the beef into large, generous chunks. Place it in a mixing bowl and season with mushroom powder, salt, and ground black pepper. Mix well to coat evenly, then let the beef marinate for about 5 minutes while you prepare the vegetables.
    Cut the carrots and potatoes into thick, chunky pieces. Thinly slice the onion, mince the garlic, and grate the ginger. Break the Japanese curry roux into smaller pieces so it will dissolve more quickly and evenly later.
  • Cook:
    Heat a generous drizzle of oil in a large pot over medium-high heat. Add the beef chunks and sear until browned on all sides. Remove the beef from the pot and set aside.
    Reduce the heat to medium. Add the sliced onion to the same pot and sauté until soft and translucent, scraping up the flavourful browned bits from the bottom of the pot. Add the garlic and ginger, then cook for about 1 minute, until fragrant.
    Return the seared beef to the pot. Pour in 1 litre of water and add the bay leaves. Bring to a boil, then reduce the heat to low. Cover and simmer gently for 1 to 1½ hours, or until the beef is fork-tender. For an even softer, more fall-apart texture, braise it for the full 1½ hours.
    Add the carrots and potatoes to the pot. Simmer for about 20 minutes, or until the vegetables are tender and cooked through.
    Turn the heat down to its lowest setting. Add the pre-broken curry roux gradually, stirring continuously until it has completely dissolved and the sauce becomes thick and glossy.
    Stir in the soy sauce, ketchup, Aji-Mirin, and honey. Simmer uncovered for 5 minutes, stirring occasionally, to allow the flavours to come together.
  • Serve:
    Ladle the Japanese Beef Curry into serving bowls and enjoy hot with steamed rice.

Video