Beef Curry Recipe ビーフカレー

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Beef Curry | Easy Japanese Recipes at

Japanese Curry Rice or Karē Raisu (カレーライス) is extremely popular dish for all ages in Japan and it is considered one of the country’s national dishes along with ramen and gyoza!  This beef curry dish takes a bit of preparation but the end result is super delicious!

Curry was introduced to Japan by the British in late 1800s in the form of curry powder, and it was adapted to Japanese taste.  The flavor of Japanese curry is quite different from Indian or Thai curry.  Japanese curry is thicker, milder, and sweeter and always served with rice.  We don’t have the choices of yellow, red, or green curry like Thai curry, but instead there are usually three degrees of spiciness indicating mild, medium hot, or hot.

This recipe uses a box Japanese curry roux, which can be found at Asian supermarkets or an Asian food isle at your local grocery stores.

Japanese Curry Roux

All the curry spices are packed in a form of solid roux resembling a block of baking chocolate.  To avoid “out of box” taste, mix up 2-3 different brands of roux and add your own condiments (e.g. Worcestershire Sauce) to enhance the flavor for the curry sauce.  If you want to make curry roux base from scratch, I have the recipe for homemade roux.

The recipe I shared today is for beef curry.  Japanese curry usually includes a protein of your choice (usually beef, chicken, pork, or seafood), onions, potatoes, and carrots.  For vegetarian option, you can add firm tofu right before you serve just to heat it through.

Beef Curry | Easy Japanese Recipes at

Here’s the video to show you how to make beef curry.

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Beef Curry
Prep time
Cook time
Total time
Serves: Serves 6
  • 3 large onions (2 lb 13 oz, 1.3 kg)
  • 3 carrots (8 oz, 230 g)
  • 1 russet potato (9.5 oz, 270 g)
  • 8 mushrooms (9.2 oz, 260 g)
  • 2 lb. (907g) lean beef stew meat
  • Salt
  • Freshly ground black pepper
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. olive oil (1 Tbsp. for beef, 1 Tbsp. for onion)
  • 2 Tbsp. butter (1 Tbsp. for beef, 1 Tbsp. for onion)
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) ginger, grated
  • 1 Tbsp. curry powder
  • 2 Tbsp. tomato paste (or ketchup)
  • 1 cup red wine
  • 8 cups (2 QT, 1.9 L) beef broth
  • 2 bay leaves
  • 1 box (7-8.4 oz, 200-240g) Japanese curry roux (or make homemade roux)
  • 2 Tbsp. milk
  • 1 Tbsp. Worcestershire sauce
  • ¼ apple (I use Fuji apple) (optional)
  • Fukujinzuke (pickled daikon, eggplant, cucumber, lotus root) to serve (optional)
    Beef Curry Ingredients
  1. Cut the onion into thin slices. Cut the carrot diagonally while rotating it a quarter between cuts (in Japanese we call this cutting technique “rangiri”).
    Beef Curry 1
  2. Halve the potato, and then cut each piece into quarters. Soak in water for 15 minutes to remove the starch.
    Beef Curry 2
  3. Clean the mushrooms with a pastry brush (don’t wash mushrooms) and slice them.
    Beef Curry 3
  4. Cut the beef into 1 ½ inch cubes and sprinkle salt and pepper. Coat the meat with the flour.
    Beef Curry 4
  5. In a cast iron skillet, heat oil and butter on high heat. Add the beef but do not crowd the skillet. Do a second batch if necessary. Cook beef until brown.
    Beef Curry 5
  6. In a large heavy bottomed pot or large pot, heat the butter on medium heat and add the onion. Add the olive oil and stir to coat the onion with the oil. Add 1 tsp. salt after 10 minutes and sauté the onion until it’s soft and translucent.
    Beef Curry 6
  7. Add garlic, ginger, curry powder, and tomato paste and sauté for 2 minutes.
    Beef Curry 7
  8. Add the beef and the wine and let the alcohol evaporate.
    Beef Curry 8
  9. Add the vegetable and pour the beef broth until it covers the vegetables. Cover with the lid and bring it to a boil.
    Beef Curry 9
  10. When boiling, skim off the scum and fat from the soup. After skimming, I dip the fine mesh in a measuring cup to clean. It’s easy to remove the scum/fat from the fine mesh this way.
    Beef Curry 10
  11. Add bay leaf, cover with the lid but leaving slightly ajar, and simmer until vegetables are tender.
    Beef Curry 11
  12. Once in a while, skim the broth. Add the rest of beef stock (if you have any leftover and if necessary).
    Beef Curry 12
  13. Using a ladle and with fork/chopsticks, dissolve the roux. If the curry is too thick for your taste, add water to dilute. From this point, stir often and be careful not to burn the curry!
    Beef Curry 13
  14. Add milk and Worcestershire sauce. Grate the apple to add a hint of sweetness. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick. Serve the curry with Japanese rice on the side topped with fukujinzuke.
    Beef Curry 14
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

Editor’s Note: This post was originally published on April 15, 2011 and has been updated with new pictures/video and revised recipe instructions.

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  1. We love curry and I must try your recipe. You’re right it does take quiet some time to make, but it’s so worth it. And I love your Cutting Techniques page :)

    • Hi Suzana! I’m glad you like my Cutting Technique Page, but I still need to work on that page… whenever I have time one day. Not perfect condition yet. I can eat curry once a week! :-)

    • Hi Lindsey! What, Menchi katsu curry?! I’ve never tried that before! I love Menchi katsu sandwich from this famous bread store in Japan…anyway… That katsu was from L&L. I was too busy making beef curry so we just bought Chicken Katsu from the store. Since you are from Hawaii, the macaroni salad that comes with the store (you know L&L right?) is typical salad in Hawaii or something? I was always curious…

  2. Kudos to you Nami for having the patience to carmelize onions for an hour! I seen why you don’t make this on a week night. This is another stick to your ribs dish and it looks great. We use lots of roux in Creole cooking and have to stand at the stove stirring flour and oil until it gets to the right shade and the flour taste cooks out.

    • Hi Sandra! We have a great Creole restaurant near our house… just realized we haven’t gone there for a while (maybe we’ll go soon!). I know, 1 hour of caramelizing can be a little torture, but I LOVE the sweet taste from onions and I knew this was very important step for the yummy curry. Plus we can do other stuff in the kitchen during this process, so if you read this part everyone, please do make nice caramelized onions for this recipe! 😉

  3. Mika

    I wish Douglas can eat Curry and Rice… It was my favorite food, but now I don’t even remember last time when I had one…

    • Hi Mika-san! I know… it’s tough not being able to eat curry! You should eat curry when you go to a Japanese restaurant! Or start cooking curry so he has no dinner but curry and he’ll get used to it! LOL.

  4. I love, love Japanese curry rice. When my husband surprises me by picking me up for lunch at the office, we almost always go for Japanese food. When it’s not sushi, it’s curry rice for me. Yours definitely doesn’t look out of the box. Yummy!

    • Hi Jean! I know you live in the Bay Area – wonder if we are close neighbors! We’re lucky there are several nice (and good) Japanese restaurants around here (that I can say authentic enough). I loved how you cooked homemade curry in your past post. I usually use roux and add in other stuff so at the end it would still taste like Japanese curry. LOL.

  5. I had no idea Japanese curry existed and this looks so yummy and earthy! I’ll see if I can find the Japanese curry roux here! I love your blog: I can learn so much! Thanks Nami!!!

    • Thank you Manu! I hope you will like Japanese curry. I wish I have a convincing picture of it!! That picture above doesn’t tell you how good it is…. :-(

  6. wow that’s a lot of onions for a curry stew. I love japanese stews also. I ate the most amazing one in a stand-up-and-eat, hole-in-the-wall eatery in Osaka. I will never forget how nurturing and delicious it was. nevermind that they made me stand up to eat it, they made the curry with a lot of care and consideration.

    • Hello Amy! Wow you must had a great curry in Osaka! I know what kind of place you are talking about. I miss those curry restaurants in Japan… Thank you for coming to my site!!

  7. I love it! I love finding new ways to photograph the food whether it be props or fabrics. Anything to make it different and yummy looking! Great job, I already thought your photographs were beautiful though! Looking forward to more. You always encourage me to make my blog better. I had to go through and alphabetize my recipe index after I saw how you like to organize your blog :)

    • Thanks Dee! Haha I’m glad I’m inspiring you in some way because I get even more inspired by you. 😉 Well, not just the food, but home decor and all.

  8. hfriday

    Hi Nami! I’m going to make this tonight but I have different sizes of the curry roux box. I’ve got the 250g and 119g box. How much of the roux cubes did you use for this recipe?

  9. I recently made Japanese beef curry using a package of Glico brand roux from my pantry and though it tasted very good, the sauce was a little too thick as I added too many potatoes and they broke down into the sauce. Of course, you learn each time you make something and I was using the recipe on the box which was very basic. I should have come here, of course for more information.

    I did use the turning/rotating cut on my carrots and the potato halves so they were chunky and more attractive than the basic cubes. :)

    Since I found that my posts get tagged for moderation if I include web links I won’t include one to the post but it can be found using the “japanese” tag on my livejournal.

  10. Japanese curry is by far my FAVORITE curry ever. I normally buy S&B’s and add everything I want. It takes a long time, but I don’t mind. I freeze the leftovers and it’s perfect for a quick dinner!

    • Hi Justin! Any red wine would be great but the general rule of thumb is to use something you are willing to drink. You can drink the same wine with the dish as well.

      My suggestion is burgundy and zinfandel. It adds a deep flavor. A good cab, Pinot, Shiraz is also a good choice.

      I’m not sure about white wine – usually beef with red wine. :) Hope this helps!

  11. Aubrey

    Cooking is definitely my passion, and I followed this recipe of yours about a year ago. It was literally the most delicious dinner I’ve ever made. I grew up on my (Vietnamese) Father’s chicken curry, but it couldn’t hold a candle to this.

    When my friends come home for the holidays, I’m planning on making this for them and also trying out your Nama Chocolate recipe!

    Also, have you considered trying to recreate Royce’s Matcha or Strawberry Nama Chocolate flavors? The Matcha version intrigues me so much. Recipes like yours are the only way I can try something like that. I appreciate your blog soooo much! <3

    • Hi Aubrey! I’m so happy to hear you made this before and will make it again (especially my pictures are not so great…). Thank you for trusting the recipe and trying!

      Matcha is always my favorite. Maybe one day I’ll try and share. There are so many other dessert recipes that I need to and want to share (and so little time!). Thank you for your suggestion. I put it down on my list. :)

  12. Ken

    Hi Nami,

    Really like your recipes, tried it and it is delicious. Just one small question. How come your caramelized onion looked so white? I thought it should be brown.

    • Hi Ken! Thank you for your kind words and I’m happy to hear you enjoy my recipes. :) I changed the word to “translucent”. The reason why they are not brown is that I did not let them alone enough to brown, meaning that I stirred them too often. I changed it to “translucent” because I think it doesn’t have to be brown, I want onions to be cooked long enough that they become soft and sweet before cooking other ingredients. Hope this helps. Thank you for noticing my incorrect choice of words. :)

  13. Ali

    Glad I stumbled upon this. I’m fairly new to cooking, but I really wanted to make Japanese beef curry. Thanks for this, Nami. I’ll get to work on it immediately. :)

    • Hi Ali! Thank you so much for writing. I need to update this bad picture so that it will look more delicious… though thank you for giving it a try! :)

  14. Mimmy

    Hi nami, love your blog! I want to cook japanese curry for my son, but he’s allergic to fish, could you please tell me how to identify if there is any fish ingredients in the japanese curry (and other) roux? Thank you!

    • Hi Mimmy!

      Thank you so much for writing! As long as I check the box of “my” roux I have, it does not mention about fish in ingredients. However please take extra cautious to check ingredients yourself as I don’t want anything to happen to your son. I will be posting on homemade curry roux as soon as I edit photos and write everything… might take a while a bit, but I’ll share sometime soon. :)

  15. Bob Ramos

    Hi Nami,
    I’m very interested in trying your recipe. How many ounces (or grams) was the size of the box for the curry roux you used for your recipe? Do you recommend a certain brand of roux? I have S&B.

    Also, for the garlic…did you mean 2 garlic cloves or 2 whole garlic heads?

    -Bob Ramos

    • Hi Bob! Thank you for trying my recipe! I updated my recipe with 2 cloves garlic and 7-8.4 oz curry roux box. I like S&B and use Golden Curry or Tasty Curry Sauce Mix (とろけるカレー). I wrote this recipe a long time ago and thank you for trying this recipe despite the photographs are not so great… Hope you enjoy it! :)

      • Bob R

        Hi Nami

        I made this recipe twice since I wrote to you in March and both times it was absolutely amazing! Thank you so much for sharing! I’m looking forward to trying your other recipes.

        • Hi Bob! Whoa that was March? Time flies… I’m so happy that you are enjoying this recipe, and thank you so much for your feedback. Hope you enjoy other recipes as well! If you like curry, Curry Udon and Keema Curry are both my favorite! :)

  16. Jessica Wong

    Hi Nami, when you boil it for 2 hours, are you cooking it with the lid on or off? I’m not sure if I’m supposed to let it evaporte

    • Hi Jessica! Put the lid on to keep the liquid. You can open the lid after you put curry roux and the liquid is too thin (let evaporate water so the curry will be thicken). Hope that helps! Thanks for trying this recipe! :)

  17. Hank

    Dear Nami,
    Really enjoyed yr foodblog.
    I have 3 questions. (1) Why do use both the Japanese curry spicemix (rouge) & also another curry powder? (2) Can the wine be ommited? (3) How can I make a meatless curry gravy base that I can use for serving with different kinds of meats on different meals.

    TQ& look forward to hear.from you.

    • Hi Hank! Thank you for your kind words. :) Here are my answers to your questions.

      1) Roux and curry powder are a bit different. Even though you use “spicy” level of roux, it still lacks the multiple layer of spice kicks. You don’t have to use curry powder, and it’s completely okay. But after you make the curry with same curry roux for a few times, you will want to make some changes by adding more complex flavor. Curry roux will always give the same flavor, if you know what I mean… :) So, it’s optional. :)

      2) Sure, you can omit the wine, and it won’t hurt. It adds bold flavor to the beef. But again, I’m trying to make the regular beef curry a bit more complex and go beyond regular curry with curry roux (meaning, someone else who makes with the same curry roux will have the same flavor… and I just want to make it more original).

      3) You make the curry without meat. Then on the side, you cook beef/chicken/pork/seafood in a frying pan. You can either scoop some curry out to a small pot to cook with one kind of meat further, or you can just add the meat when you serve.

      Hope that helps! :)

  18. mira

    Hi….please help. i really want to try this, since my husband loves Japanese Curry.
    Can i replace
    Apple Sauce with grated apple?
    Wine with Sake?
    Can i freeze the left over (omitting the potato for sure)?

    regards and many thanks

    • Hi Mira! Yes, you can use grated apple. And yes you can use sake. Yes, I always freeze leftover (minus potatoes). :) Hope you and your husband enjoy this.

  19. Hui Fang

    Hi Nami!

    I’m trying this curry because my husband loves japanese curry but I have a question regarding the meat. Instead of beef chuck, can I replace it with beef shabu shabu or beef sukiyaki? I’ve eaten japanese beef curry with really thin slices of beef before and I was wondering if I could just replace it in this dish or would it change the cooking process?

    Thanks and hope to hear from you soon!

  20. YUko

    Hi Nami,

    What kind of wine did you use? Red ? White? Sweet? Dry? I’m going to make this with chicken cause I have some in my freezer. Next time, I’ll definitely make beef cause beef curry is my favorite too :)


  21. Aquaria

    I’ve always wanted to try this dish, but I can’t use potatoes (allergy–seriously). What would work as a substitute?

    • Hi Aquaria! Don’t include the potatoes. It’s okay without it. :) If you want similar texture, you can add kabocha. But really, not necessary. :) I hope you enjoy!

  22. Eha

    Namiko-san ~ I prepare ‘curries’ multiple times a week [well, there are over 20,000 in India alone :) !] but have never had the Japanese version ~ I guess more the various Indian provincial, Sri Lankan, Indonesian and Malaysian besides the famed Thai ones!! Have to try :) But have to admit I rarely use curry powders but make my own spice mixes . . . . will be fun to follow your recipe!!!

    • Hi Eha! I had no idea there are 20,000 curries in India! That’s very fascinating! Japanese version is a bit different, as it was introduced by the British (they use curry powder). More Westernized version of curry, I think? Thank you for your kind comment! xo :)

      • Eha

        Methinks many ‘British’ foodies also mix and roast their own spices now: it was different during the Memsahib period of the Raj when most food was cooked by local staff :) ! Depends whether one develops a ‘love affair’ with cooking such! After all ‘curry’ really just means ‘a dish with a spicy sauce’ 😀 !! One of my favourite ones actually is a fusion South African!!

          • Eha

            The ‘buffet party dish’ I oft make is as much curry as the Japanese one – ie, fusion!! A number available, but if you have a crowd over,’ bobotje’ is kind’of fun!! Easy and you can make it ahead and everyone seems to like the milder flavour 😀 !!

  23. Terri

    I love the addition of the grated apple at the end. My mouth is salivating! I love curry and this is the perfect recipe to introduce it to my family. Thank you for sharing!

    • Hi Terri! Thank you for your kind comment! In Japan, the addition of apple, honey, milk, yogurt, etc to the curry roux is very common as we don’t want to make the curry very commercialized curry that’s out of the box. I hope you enjoy this recipe! :)

  24. Lily

    Hey, nice recipe!
    You mentioned here “For vegetarian option, you can add firm tofu right before you serve just to heat it through.” but it’s a bit misleading since store-bought roux typically contains lard or beef/chicken extract.
    As a vegetarian, I was happy to find your home-made curry roux recipe! Will definitely try it!

    • Hi Lily! Thank you so much for your helpful input. It’s true, we should be careful with what’s in the store-bought roux. We love the homemade curry roux too! Hope you enjoy. :)

  25. I think you know how much I love curry and this one looks SO good! Beef, mushrooms, potatoes, carrots, yum! My local grocery store carries that curry roux and I’ve always wanted to try a recipe with it. I will definitely be trying this one.

  26. I love anything that has the word “curry” in it…so hard to resist! : ) I’ve made your chicken curry a few times (wonderful!) and I’m sure this beef one is as divine as it looks. Thanks for sharing your recipe, Nami!

  27. I have never tried making Japanese curry myself, but I tried and I think they taste very good. Thanks for sharing this recipe, have to put it on my list :)

  28. Kimmi

    Thanks for sharing this recipe, and the video looks fabulous! =) I haven’t had curry in the longest time, and now I’m definitely craving some. I’ve never tried adding milk or grated apple at the very end (though I usually buy the “riingo” flavored curry roux), so I’m excited to see how that tastes the next time I make a big batch.

    • Hi Kimmi! Your roux must be Vermont Curry? 😀 In Japan it’s very common to add apples, yogurt, milk, honey, etc to make the roux/curry not so out of box. :) Hope you give it a try! Thanks so much for your comment. :) xo

  29. Hi Nami, japanese curry is one of my favorite.I also use the same brand for japanese curry.
    The additions you have made are really interesting.
    I’am 100% for it.
    Thank you for sharing your recipe with us.

  30. Nice!!!
    You know its funny but I just love how you clean the mushrooms with a brush in the pic… I use paper towel and they get scar on them… Love this!!!
    Hope you are doing good!

    • Reem, brush works perfectly. I used to dump towel to clean (just like how mom taught me), but I realized brush works so well. And there is “mushroom brush” you can buy too…but I just use a pastry brush to save money. =P

  31. Siow Fong Chen

    Hi! Love how you provide homemade recipe for those of us who are trying to reduce use of processed ingredients. If I am to use the homemade roux, how much should I make or use?

    Siow Fong

    • So sorry for my late response! I just found your comment in my inbox! If you make homemade roux using my recipe, you need to use all of roux you make. :) I apologize for my late response!

  32. It’s incredible how the ingredients traveled around the world, we are talking of commercial activities from a very long time ago. Curry is from India, right? and it becomes popular in well in South America.

  33. i did not know about this product! i am amazed right now. I have never liked doing curry dishes myself for some reason. I really don’t know why just never floated by boat so to speak but to have this product to use. I love it

  34. Beautiful curry bowl! I should maybe try making the roux on my own… because whenever I tried making Japanese curry I never warmed up to it (my Japanese friend found it very weird since I love very “exotic” Japanese dishes and even prefer natto than curry!). Thank you for sharing the roux recipe too! It might change my view of this curry.

  35. I actually had *no* idea that there was Japanese curry. Now I feel silly! I am a huge fan of both Thai and Indian curry. I always see these blocks of roux at my local Asian market and now I know what to do with them. Thanks for sharing!

  36. I often make Japanese curry, but I did not know about using milk, Worchestershire sauce or grated apple as ingredients: will definitely be trying these additions! I love getting advice from an authentic source, thank you Nami!

  37. I didn’t use to know that the Japanese ate curries. I had a Japanese friend in high school and was invited to his house for dinner. His mother made a Japanese curry for dinner and it was so fiery hot I was in shock! That was the first Japanese curry I’d ever had and I loved it – it looked a lot like this! xx

  38. ルーをまざすことは始めですがとても良い考えですね。ウスターソースも加えると普通の味はもっと美味しくなるでしょう。サゼッションどうもありがとう!

  39. Nope – curry is not something that I think of when I think Japanese food. This pot of beef and vegetables reminds me of a southern pot roast stew but the flavor is obviously quite different. I’m very curious as to what this curry roux taste like. It certainly looks terrific! Hopefully I can find this roux at the local Asian market.

  40. Omg, any type of Japanese curry makes my eyes light up!! There`s this curry dish where they wrap the rice with an egg, like omurice, and it`s my favorite!!

  41. Oh my goodness, this looks delicious Nami! My husband and I love japanese curry and I use that curry roux too. I would love to try your homemade curry roux one day though. Thanks for sharing all the amazing photos as usual – they are always so helpful!:)

  42. Japanese curry has become hugely popular here in Bangkok with Japanese curry restaurants opening all over the place. I’m an addict, and eat it whenever I can as it’s a great change from very spicy Thai curry.

    Haven’t made it yet though, although a Thai friend keeps telling me I should as she makes it all the time and her husband loves it. Will definitely be following your step by step instructions as this looks easy, and Japanese curry boxes are in just about every Thai supermarket nowadays :)

    • Hi Rachel! Good to hear that you can get the Japanese curry box in Thai supermarkets these days. :) Thank you for letting me know! I love Thai curry, and try to go to my favorite Thai restaurant once a week to eat curry. Hope you enjoy cooking Japanese curry at home! :)

  43. Frieska

    Hi, Nami. I’m Frieska from Indonesia. I’m so gratefull found ur website. Me n my husband love kare raisu a lot. He’s half Japanese. I used to make kare raisu but the simple one from an old cookbook from my mother in law. Now, I definitely will try ur kare raisu recipe. Its looks soooo yummy. ^^

  44. April

    quick question on chicken vs beef curry: I tried your curry recipe with chicken and it came out great but wanted to switch to beef this time figuring I could do exactly the same, just switching out chicken ingredients for beef (meat and stock). However, the beef recipe seems quite different! For example, you cook the beef separate and then add it to the stew pot, whereas with chicken you cook the meat in the stew pot after cooking the onions. Is there a special reason for this? I can see why you would add some red wine and mushrooms to beef and not chicken curry, for flavoring, but some other ingredients simply seem to go in a different order and I am not sure why? ちょっとばかな質問を聞いてすみませんがよろしくお願いします!

    • Hi April! 大丈夫ですよ!なんでも質問してください。 :)

      There is no specific way to make curry. So you can make Beef Curry using my chicken curry recipe (that’s very basic curry recipe). If you have time, I highly recommend to cook on low heat for a long time, too. I like to sear the beef cubes which helps trap umami inside the beef. There are different ways/steps to enhance the flavors depending on ingredients. In general, you have to cook from hard texture ingredients first and veggies that cook fast should be added later on (depending on how long you plan to cook). Meat should go in earlier to adds more flavor to the stock. If you want to keep the texture of veggies, you have to decide when to add. Some prefer onions to be melted while others prefer to keep the shape, etc. Please write me back with any questions you may have if I didn’t answer your questions. :) Hope this helps!

  45. shirley

    Would love to make this for my family tonight. Your beef curry recipe asks for 1 box (7-8.4 oz, 200-240g) Japanese curry roux . Instead of using the boxed curry, I will try your curry roux recipe. Your beef curry recipe asks for 1 box (7-8.4 oz, 200-240g) Japanese curry roux . What is the amount of homemade roux needed?

    Thank you

    • Hi Shirley! The homemade curry roux is good enough for 4 cups of liquid. This beef curry requires 8 cups if you follow the recipe exactly (same amount of ingredients). Hope this helps. :) I apologize for my late response due to my travel.

  46. ivy

    i never knew it needed so much work. I always just brown my meat and throw in veg and just throw in the roux. no wonder mine taste so boring…

    • Hi Ivy! If you follow the directions on the package, everyone will be able to make a standard Japanese curry. There are always ways to improve the curry with additional steps and ingredients. :)

  47. Audrey

    Just made this recipe and it tasted soo good! The step-by-step photos were really helpful. Looking forward to trying more of your recipes!

    • Hi Audrey! So glad to hear you enjoyed this dish! I’m happy to hear you liked the step by step instructions! Hope you enjoy other recipes from my blog. :) Thank you for writing!

  48. Thank you so much for sharing this recipe, Nami!

    I’ve always loved Japanese curry which we can only get from restaurants here in Manila. (Haven’t seen Japanese curry roux around.) It’s not easy too when I get cravings since the nearest Japanese resto serving good Japanese curry is almost an hour away, and always have long lines.

    Thank God I found your blog and your recipe! Tried making this a few days ago (using your recipe for homemade roux too) and it was the bomb! <3 Will try adding katsu next time! 😀

  49. Tay

    I’ve found your recipes recently and I must say that I’ve fallen in love! Two years back I visited Japan on a trip with 24 other classmates and I don’t think a single one of us regretted going. It was an amazing experience and I miss all of the kind people I met along the way most of all. With cooking as my passion, I knew I wanted to take back some of the delicious flavors of Japan. It was my first time trying curry, let alone cooking it. I’ve thoroughly enjoyed all of the recipes I’ve tried so far. You do amazing work; Thank you so much for giving us all a little piece of Japan! I can’t wait to impress everyone with it! :)

    • Hi Tay! Thank you so much for writing! I’m so happy to hear you enjoyed your trip to Japan! I’m glad my recipes came out well too. Thank you for trying them and writing your feedback! xo :)

  50. Sylvia Cary

    Greetings from Australia, Melbourne to be exact, thanks for recipe. I do love curries and now I have excuse to try a Japanese one, as I mostly cook Indian and Thai :) Fzntastic :)

    • Hi Sylvia! Thank you for stopping by to leave a comment. I hope you enjoy my blog! Japanese curry is not as spicy as Thai or Indian, but it’s more influenced by the British as we use curry powder to make curry. :)

  51. Steve Salloom


    Today, I made this recipe with the following modifications.

    1. Used lamb meat instead of beef.
    2. Omitted the wine. No wine for our grand children.
    3. Used a Granny Smith apple instead of Fuji.
    4. Did not serve Fukujinzuke.

    It was great. Next time I will used the Mild Hot Curry. Lovely recipe and delicious. Thank you!

    • Thank you Steve! I’m glad to know lamb works for this recipe too, so others who love lamb can enjoy this recipe. Thank you very much for writing your kind feedback and I’m happy that you enjoyed this recipe. Thank you!! :)

  52. Aelu

    This is the best curry I’ve ever had, and I love your recipe! My entire Korean family goes nuts when I cook it this way, thank you!

  53. Miko's cat mom

    Simmering my curry as I type. Left out milk and butter because I can’t eat much dairy. Can’t wait until it’s done.

    • Hi Garry! Haha yes… When I make a curry that takes more time than my simple curry (put all ingredients and cook in one pot), I usually make a big pot so that I can freeze it. :)

  54. Omo

    Hello! I’ve recently got into cooking curry and I’ve noticed a lot of recipes calling for thinly sliced onions (by the way, what is the best type of onion to use in your opinion?) but I’m not that partial to onions in that form. Would cutting them up in a different way mess with the overall curry?

    • Hi Omo! Yes, onions are always included to make curry because we rely on the sweetness coming out from cooked onion. :) And the texture that adds thickness to the sauce. I use yellow onion (most of the time) and sometimes sweet onions. I love the texture of the onion but if you don’t like it, you can cut anyway you like. It’s better than completely omitting it. Hope this helps! :)

      • Omo

        Thank you! I shall try it then.
        Also, do you know why the meat is to floured? Does this do something to the overall flavor of the meat?
        Sorry I have so many questions!

        • Hi Omo! We use flour to trap and absorb the juice and umami when you cook the beef. If you don’t use the flour, all the good flavor will go away. We use this technique for making stew etc. Hope this helps!

          • Omo

            Awesome! Thank you so much for answering my questions! Okay one more: does the type of rice one uses matter when eating it with curry?

            • Hi Omo! You’re welcome! Being a Japanese person, the type of rice used for Japanese cooking matters a lot. However, if you are used to other kinds of rice, I think it’s okay to use it for curry rice. I highly recommend you to use short grain Japanese rice when you make sushi though. It has to be Japanese rice for sushi recipes. :)

  55. Annie Yi

    Hi, I believe I used your previous recipe from 2011 last year when I made this recipe. I did enjoy this most recent iteration, but I believe the previous version had me simmering the beef for much longer. Could you send me a copy of the old version?

  56. Joshua

    Should I omit the red wine if I’m not using beef? What about the broth?

    I’m going to make tonkatsu curry, so I’m making it without the meat, then serving it with the meat cut up next to it.

  57. Hello, Nami!
    I really love Japanese curry!! I’m going to try to make your version of beef curry, but I don’t consume alcohol. Is there any substitute for the red wine? or is it alright just to rule it out from the recipe?

    Thank you!

    • Hi Dian! It’s okay if you omit it. It adds depth to the flavor and it’s just nice addition. But I understand your situation and don’t worry about the red wine in the recipe. You’ll need to add more stock to balance out the liquid that’s going to be missing. :) Hope you enjoy!

  58. Mizue

    Hi Nami,
    I love all your recipes!!
    I’m looking to entertain friends for an authentic curry dinner, and wondering if this recipe has the authentic Japanese ‘Kare’ flavor…with the wine and bay leaves I wonder if it tastes different. Also, if I prepare your homemade roux, do I need to double that recipe for your beef curry recipe?
    Thank you!

    • Hi Mizue! Thank you so much for following my blog! If we use the premade curry roux from the store, everyone will think it’s “familiar” taste, even though you add wine and bay leaf. They just add layers of flavors, but the curry is still from the block. If you make your own curry roux, they won’t be “familiar” curry roux taste. The premade curry roux has all the unnatural ingredients so you can’t really copy it… but instead, the flavor is really wonderful and many readers told me they prefer making their own roux now. If you make your roux, make sure you get extra just in case. WIth other ingredients (vegetables), etc, the volume of your curry may be different from mine and you might need more roux at the end. So it’s safe to make extra or keep the premade curry roux handy so you can add in case it’s too watery. Hope this helps….

    • Hello! I’m so happy to hear you enjoyed this dish! Thank you so much for trying my recipe. Japanese curry is usually not as spicy as Thai or Indian curry (it’s consider mild curry), so please add more spices as you like! :)