Made with beef, potatoes, carrots, mushrooms, and curry roux, this savory and hearty Japanese beef curry makes a fabulous introduction for new curry eaters. Adapted to Japanese taste, it’s milder, sweeter with a stew-like texture. Even children enjoy it thoroughly! You have to give this easy recipe a try.
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 Japanese beef curry dish takes a bit of preparation but the end result is super delicious!
Watch How to Make Japanese Beef Curry ビーフカレーの作り方
Savory and hearty Japanese beef curry made with beef, potatoes, carrots, mushroom, and Japanese curry roux.
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.
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.
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. The recipe I shared today is for Japanese beef curry.
Just like a comforting pot of stew, you don’t need expensive cut of meat for Japanese beef curry because of its long simmering time. One of the important steps is to brown the beef chunks to bring out the flavor. Once the sauce is thicken, you will be rewarded with a delicious curry with tender pieces of meat in a rich, velvety sauce. It’s absolutely heaven when enjoyed with steamed rice. This is also a freezer-friendly recipe so you can make a big batch to enjoy later.
If you want to skip the simmering time for curry, you can try out my Pressure Cooker Japanese Curry recipe.
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- 3 onions (3 onions = 2 lb 13 oz or 1.3 kg)
- 3 carrots (3 carrots = 8 oz or 230 g)
- 1 russet potato (1 russet potato = 9.5 oz or 270 g)
- 8 mushrooms (8 mushrooms = 9.2 oz or 260 g)
- 2 lb lean beef stew meat (2 lb = 907 g)
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp all-purpose flour
- 2 Tbsp extra virgin olive oil (2 Tbsp = 1 Tbsp for beef, 1 Tbsp for onion)
- 2 Tbsp unsalted butter (2 Tbsp = 1 Tbsp for beef, 1 Tbsp for onion)
- 2 cloves garlic (minced)
- 1 inch ginger (1" = 2.5 cm) (grated)
- 1 Tbsp curry powder
- 2 Tbsp tomato paste (or ketchup)
- 1 cup red wine
- 8 cups beef stock (8 cups = 2 QT or 1.9 L)
- 2 bay leaves
- 1 box Japanese curry roux (1 box = 7-8.4 oz or 200-240g) (see Notes for homemade roux recipe)
- 2 Tbsp milk
- 1 Tbsp Worcestershire sauce
- 1/4 apple (I use Fuji apple, optional)
- Furkujinzuke (red pickled daikon) (to serve, optional)
Gather all the ingredients.
- 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”).
- Halve the potato, and then cut each piece into quarters. Soak in water for 15 minutes to remove the starch.
- Clean the mushrooms with a pastry brush (don’t wash mushrooms) and slice them.
- Cut the beef into 1 ½ inch cubes and sprinkle salt and pepper. Coat the meat with the flour.
- 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.
- 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.
- Add garlic, ginger, curry powder, and tomato paste and sauté for 2 minutes.
- Add the beef and the wine and let the alcohol evaporate.
- Add the vegetable and pour the beef broth until it covers the vegetables. Cover with the lid and bring it to a boil.
- 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.
- Add bay leaf, cover with the lid but leaving slightly ajar, and simmer until vegetables are tender.
- Once in a while, skim the broth. Add the rest of beef stock (if you have any leftover and if necessary).
- Using a ladle and with fork/chopsticks, dissolve the curry 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!
- 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.
Japanese curry roux: Homemade recipe, click here.
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.
love curry!
Me too and I never met anyone (Japanese) who doesn’t like curry. So wierd but I guess Japanese curry is that good! 😉
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! 🙂
Finger licking curry.. love the color..
new to ur blog n happy to follow for more wonderful recipes..
do visit me when u get time dear..
http://comeletseat.blogspot.com
Hello Jabeen! Thank you for stopping by my blog and it’s nice to meet you! I’ll go to your website now. 🙂
Mmm chicken katsu curry! One of my favs, right after menchi katsu curry. 🙂
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…
Macaroni salad is indeed typical in Hawaii! I came to your website because I am making macaroni salad and wanted chicken katsu curry as well! Thank you for sharing your recipes.
Hi Wika! Interesting! We eat Macaroni salad sometimes too. Japanese people love mayo based salad too! 🙂
This sounds very delicious Nami, I love how you made this, I do make it very similar, I never used curry..but will try it!!!
Great recipe, thanks so much for sharing!!!
Thank you Sandra!
Uhmmmmm… I loooooove curry!!!! This looks amazing! 🙂
Thanks Giulia!
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! 😉
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.
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.
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…. 🙁
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!!
So interesting! I didnt know that curry was such a popular Japanese dish. I am a BIG curry fan. This sounds delicious.
See, I know some people don’t know about it! 😀 I hope you get to try Japanese curry one day and let me know. 😉
Hi Nami! That looks realllly good!
Thank you Emily!
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.
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?
I’m sorry that my response was slow. I use bigger curry box all the time.
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.
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!
Did you use a whole package of the curry roux?
Hi Ken! Thanks for your question! I’ll edit the recipe now, but I meant “1 box of Japanese curry roux” for this recipe.
What kind of wine do you use? I have to admit I don’t know anything about wine. Can I use red or white cooking wine?
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!
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. 🙂
I’m a huge curry fan. This curry sounds totally weird to me but I want to try it 🙂
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. 🙂
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! 🙂
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. 🙂
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?
Thanks!
-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! 🙂
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! 🙂
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! 🙂
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! 🙂
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
Mira
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.
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!
Hi Hui Fang! Sure! I also make with thinly sliced beef too (very fast to cook!). 🙂
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 🙂
Thanks!
Hi Yuko! Thank you for letting me know – I updated with the wine info (Usually red is used for beef). For chicken recipe, I recommend the following recipes for chicken curry:
https://www.justonecookbook.com/recipes/simple-chicken-curry/
https://www.justonecookbook.com/recipes/chicken-curry/
Thank you! 🙂
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!
Nami! This is one my favorite videos so far…Wow! Amazing! Curry looks incredible, inviting and so delicious!!!Well done 🙂
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 🙂
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!!
Wow Eha, I’d love to eat South African curry! 😀
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 😀 !!
I love making curry for a large crowd too, as we can make ahead and feed lots of people (not to mention it’s easy to cook!). 🙂
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! 🙂
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. 🙂
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.
This looks deliciois! I need to stop at the Asian supermarket so I can get some of this stuff!
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!
I like the thickness of Japanese curry…delicious. And I’ve got to do a mixed mushroom version of this – yum!!!
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 🙂
Only you could make curry look as fancy as this. I am going to try this one day after I go the meat market.
Wow Nami this video is fantastic and my favorite one so far. Apple in Beef Curry, who knew! Love, love, love this video!!!
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
You must know all the brands! 😉
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.
Chantal
Oh my sons will just love this beef curry, especially if they pour it on a bowl of rice. Thanks for sharing this wonderful recipe. You make it so easy, Nami! Have a great week 🙂
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!
xoxo
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
OMG this beef curry looks so good I just want to jump through the screen!!
Gorgeous color, tastes and textures. GREG
Guess what? this was our dinner last night and I love it 🙂
Your curry looks rich and succulent, delicious job 😀
Cheers
Choc Chip Uru
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?
Cheers
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!
I love the fact that is milder and sweeter than the Indian and Thai ones!
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 Japan..as well in South America.
I had no idea was also part of Japanese cuisine. Very curious to try the difference and Ill have to go hunt down some of that boxed roux. Shortcuts can be so practical in such cases. Looks wonderful.
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
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.
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!
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!
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
What a big, comforting bowl full of deliciousness! My husband loves curry and would surely enjoy this. It looks so flavorful, warm and easy to make. Thanks, Nami!
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！
I adore this kind of curry!! Comfort food.
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.
YUM! This beef curry looks so hearty! I love Japanese style beef curries…the ones they have in Japanese restaurants are yum. Your homemade version looks equally appetizing and is close to my heart…shall try this way!
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!!
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!:)
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! 🙂
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. ^^
Hi Frieska! Thank you so much for following my website and I hope you enjoy this curry rice recipe! 🙂
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!
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.
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. 🙂
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!
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! 😀
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 🙂
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. 🙂
Nami,
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!! 🙂
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!
Hi Aelu! Thanks so much for your kind feedback! I’m so happy to hear you and your family enjoyed this recipe! 🙂
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.
Hope you liked the curry! 🙂
Good recipe.
…But did anyone else find that 32oz of broth is plenty?
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. 🙂
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! 🙂
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!
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. 🙂
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?
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.
Hi Joshua!
My beef curry recipe takes a longer time and requires extra steps. If you don’t use beef, I recommend using my other curry recipe.
https://www.justonecookbook.com/simple-chicken-curry/
You can omit chicken if you like. Use vegetables or chicken broth (or water) in that case. :). Hope you enjoy!
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!
Grape juice works really well as a red wine substitute. Hope that helps! 🙂
Good recommendation! 🙂
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!
Mizue
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….
i have never cooked a curry before and it was delicious.But i think it could have been more spicier
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! 🙂
Can i just skip the red wine part, nami? Because, well, i’m a muslim and alcohol is forbidden for me. Or can i replace it with something similar? Good quality cranberries juice maybe? Hehe.. anyway, i’d always wanted to taste japanese kare, since it always looks delicious in manga or anime.. and yours really looks appetizing ,way more what i’ve imagined… .. thank you again nami for sharing this great recipe to us ☺
Hi Hikari! Sure! Alcohol (in this case, wine) is for beef and umami in the flavor. You can’t really replace the alcohol without non-alcohol in this recipe, but you’ll be okay without it. 🙂 It’s just good to have. 🙂
There are other Japanese curry recipes on my blog (search “curry”), and I hope you get to see how we eat Japanese curry! 🙂
I also don’t drink or use alcohol. I’ve used grape juice as a substitute for the red wine and I think it’s worked really well. Still tastes just as amazing! 🙂 Hope that helps!
If we already have the curry roux, why do we need to add curry powder? Can I skip the curry powder then?
Hi Minh! You don’t have to – but if you just follow the directions of curry roux box, everyone using it has the same flavor of curry. But instead, you can personalize it by adding spices, seasonings and other ingredients to make it to your own curry, even with using curry roux. 🙂
Hi Namiko,
Thanks a lot for sharing the recipe! I made this and it was awesome!!!!
I used the old recipe last time and It’s great to see a new recipe that has less cooking time 🙂 I’d love to try this out some time, but have some questions:
1. The old recipe only uses 2 cups of beef broth and 2 cups of water while the new recipe calls for 8 cups of beef and with less cooking time. Was wondering if the the curry is more runny and salty with the updated recipe?
2. Is 10 minutes enough to caramelize the onions ? Just asking this because it used to be an hour before and want to make sure it still gives the same taste 🙂
Thanks again for sharing this great recipe!
ChelC
Hi ChelC! So happy to hear you liked this recipe!
1) I don’t remember the amount of beef and veggies I used for the old version of this recipe. Was it less, or same? As you see, this recipe requires quite a bit of ingredients, and 2 QT is what I used (added more liquid while cooking). It’s hard to say about how runny it can be – as it is based on how much water veggies release and how much water evaporated during cooking process, but 8 cups is what was required to cook this time. If you cook for a longer time, the curry will be reduced and thicker, so it depends on when you stop cooking as well.
2) I love how I spend hours to slowly caramelize the onions. SO good. If you have the time, I’d highly recommend that. But I know most people don’t want to spend that much, so I updated with shorter cooking time (I wrote: “sauté the onion until it’s soft and translucent.”, not caramelize it). If you have time, please take extra time…. adds wonderful flavors!
After adding the bay leaves, how long do you typically let it simmer before adding the roux? The first time I made this, the curry turned out perfectly, and I can’t remember how long I let it simmer… and the second time I made it, it had a hard time thickening after I added the roux. I’m wondering if I didn’t let it simmer long enough. I tried adding more roux, and ended up having to add some cornstarch to get it to thicken some. Still tasted great though.
Hi Rebekah! The amount of liquid changes based on the stock and vegetables. Vegetables release water too, so it can be more than usual sometimes. Cook until the vegetables are tender – then you can add curry roux (don’t add the roux before – it’ll take a long time to cook, and curry tends to burn on the bottom, so not recommend to cook for a longer time after curry is added). So, if you’re worry, start with minimum amount of liquid that coves enough for the ingredients to cook. Then once vegetables and beef are tender, add the curry. If specified curry is added and too thick, you can always add more broth to dilute. It takes a longer time to evaporate when curry is loose. So that’s one trick you can do. Soon you’ll kind of know how much curry roux and broth you’ll need based on ingredients. Hope this helps!
Made your curry a few hours ago and loved it!! Will kee this recipe whenever i need to do it again!! For how long can you conserve the curry if you made a lot?
So happy to hear that! Thanks for trying my recipe! I’d recommend to freeze it. It tastes better than keeping in the fridge. Put it in a glass container (plastic – curry will stain) and freeze for up to a month. Remove potato because it will be different texture once frozen and defrosted. Hope this helps!
Do I have to add beef stock and red wine? Or can I use water for beef stock and cooking wine for red wine?
Hi Minh! It’s good to use them for more flavors – add more dimension and depth. But you can try with replacement if you can’t get them. Try with beef stock and wine next time and compare. 🙂
Hi Nami! I just wanted to thank you for this wonderful recipe. I made it for my family last summer and they absolutely loved it. This week, my Japanese teacher is moving on to other pursuits, so my classmates and I wanted to throw her a party with her favorite curry (she likes vermont). Anyways, I’ll be making this recipe, since it was so amazing. Thanks again!
Hi Joey! So happy to hear you liked this recipe! I hope your Sensei will enjoy this curry as well! 🙂
Hi Nami, I just wanted to tell you, that I love your recipes. Its difficult to find good japanese recipes in Germany, most of them are “germanized”.
Since I live near Düsseldorf, I have the luck to have various japanese grocery stores around me.
I bought a box of S&B curry roux last week and found your recipe, so I decided to make your version today, the curry on your pictures look soo mouth watering that I can’t wait to be home and start to prepare this.
I tried a few of your recipes now and all of them were awesome.
Im trying your Won Tons this sunday 😉
Greeting from Germany.
Hi Sunny! Thank you so much! I’m so happy to hear you enjoy my recipes and thanks for your kind feedback. I know, a lot of Japanese food here in the States is Americanized too. It’s hard to bring very authentic food without having the customers who can appreciate it, and I still think it’s good that more Americans try Japanese food (even though it’s a bit different)…and I hope that one day they will crave for the REAL thing! And it’s wonderful that you have good Japanese grocery stores near you! Hope you enjoy wontons next! Thanks again! xo
Just tried your recipe, and it totally hit the spot! Definitely worth the extra time, and it made enough for me to eat for the rest of the week!
Hi Jasmine! I’m so happy to hear that! Thank you for trying this recipe! Make curry udon with your leftover too! 🙂
Hi Nami,
Am I able to freeze the leftover curry? If I can, how long will it keep in the freezer? Thank you!
Hi Kim! Yes! If you put it in an air-tight container, I’d say it’ll still taste great for at least a month. However, potato will change the texture. So I usually take it out (or try to finish eating) before freezing. If you don’t mind, you can of course freeze potatoes too. 🙂 Hope that helps!
Hi! Making this for the first time this evening. I’ll need to find another box of curry, as I did not notice that it was only a 100 gram size box when I purchased it yesterday while in another city. I’m certain I can get it locally though. 🙂 BTW: I asked you on YouTube about making Udon noodles with a pasta machine. I can report that the Atlas Trenette attachment makes noodles that are almost exactly the same size and shape after cooking as the packaged pre-cooked Udon noodles I’ve bought. 😀
Hi Jim! I am so sorry for my late response. Were you able to find it last minute? American grocery stores carry the Japanese curry roux in Asian/International food isle but maybe because I’m in California…
Oh! I remember your comment on YouTube! Thank you so much for feedback. It’s on my wish list… I have so many cooking gadget that I have to make sure I’ll use it… he hee. Hope I can make pasta with that too! Good to know I can use it for udon too. I really appreciate your feedback. Thank you!!!
Hi Nami,
Can I make this with tofu? I’m not a big meat eater generally.
Thanks
Nisha
sorry, just saw the description!
Thanks for this site. I love Japanese cuisine so much and this site is like a dream come true!
Hi Nisha! No problem. Sorry for my late response. I’m happy to hear you like Japanese food! 🙂
Hello. I made you curry recipe tonight. It came out delicious. It was the perfect spiciness, creaminess, and thickness. I also made the homemade roux. Although I followed that recipe as written, after cooking the roux for 20 minutes mine never thinned out like yours did in the photo where you add the curry, garam masala, and cayenne. Either way the end result was delicious. My fiancé and I and both had seconds. Thank you for sharing such a wonderful recipe
Hi Keke! I’m so happy to hear your fiance and you enjoyed this recipe! I’ll make a video for the curry roux one day. 🙂
I wonder who this Japanese curry will taste like. Can’t wait to start experiment 🙂
This was really great, thank you for sharing!
Oh, and I added a can of corn (my daughter loves corn) and it was perfect!
Hi Sunnie! Aww I’m so happy to hear your daughter enjoyed this recipe! Great idea to add corn. My kids love it too! 🙂
I made this today (and homemade roux too). It has rich and spicy flavors, smooth consistence and easy to make it. We love it! Thank you for the recipe!
Hi Majacica! I’m so happy to hear you liked this recipe! Thank you for your kind feedback! 🙂
This is absolutely delicious. Thanks for sharing this recipe.
Simon
So happy to hear you liked this recipe! Thanks for trying this recipe! 🙂
Hi Nami! I just finished making this recipe (first time even cooking a meal myself!) and it turned out absolutely amazing. My dad, who’s the cook in the family, is pretty critical about other people’s cooking and he loved it a lot! I’m even more surprised everything turned out well because I substituted the red wine for cranberry cocktail juice! Thanks so much for sharing, definitely enjoyed making it and eating it.
Hi Claudia! Aww! I’m so happy to hear you liked this recipe, and even your dad too!! YAY!!! Great choice for wine sub. 🙂 Thank you for your kind feedback. xoxo p.s. continue cooking more Japanese foods. 😉
Hello Nami,
Thank You So Much for this recipe. I found your website not too long ago and this was my first recipe I decided to make and it was a hit with the whole family 🙂 Looking forward try the other yummy looking foods you post. <3
Hi Susan! I’m so happy to hear your family enjoyed this recipe! Thank you for your kind feedback. And welcome to my blog! 🙂
Where do I add in the box of curry mix ? I’m wondering if I missed it somewhere but I couldn’t find it.
Hi Henry! At step 13. I edited the recipe and added “curry” in front of the roux. 🙂
This was so fantastic. Reminds me of the time I spent in Japan. Great recipe.
Hi Paul! I’m so glad you liked it! Thank you so much for your kind feedback! 🙂
Do we use the whole box of curry roax?
Yes, I used 1 box (7-8.4 oz, 200-240g) of Japanese curry roux. 🙂
Hi Nami-san,
Made your Beef Curry last night. Yummy. I have 2 suggestions though.
1) Beef Broth which can be very salty plus Boxed Curry Roux which has MSG in it create an overly salty flavor. I would suggest either low sodium beef broth or a combination of Beef Broth and water. Homemade roux is pretty easy to make so I will do that in the future. Not a big fan of MSG
2) The beef needs more time to simmer for tenderness. I would simmer the beef for 30-40 minutes before putting in the vegetables. Beef and vegetables should come out similarly in tenderness. Of course you could try the new Instant Pot Method for similar results.
Hi Richard-san! Thank you so much for the suggestion!
1) I use Trader Joe’s beef broth and by far I like that best (in the similar price range beef stock, not one from a gourmet grocery store). If you have a TJ near by, give it a try, it’s not too salty like other brands in my opinion. Otherwise, I think you have a great suggestion! So thank you!
2) True, pressure cooker makes it really easy for cooking the meat part. Thank you very much for your great suggestion! 🙂 Arigato!
Hi Nami,
Never knew it was this complicated… Would you know how many curry roux I will need to cook for 2-4 people? Wondering if its about 2 blocks of curry per person. Thanks!
Hi Terrence! This particular beef curry is a special one – you will need to spend more time caramelizing onions etc, but you’ll notice the taste difference from a regular curry recipe like this. If you want a quick version, try this recipe with beef and beef stock (you can use chicken broth too).
https://www.justonecookbook.com/simple-chicken-curry/
Hi Namiko-san,
I was wondering if it would affect the dish if I were to cut out the red wine from the recipe. Does it make a difference? Big/small, or not at all?
Hi Irene! Red wine or alcohol always gives depth and so much flavors after alcohol is being evaporated. However, if you have to skip, that’s okay. It is just an extra. The curry will be good without it, but if you add and compare, you might notice. 🙂
Hello! Instead of English Worcestershire sauce (Lea & Perrins), which I have just run out of, can I use Japanese Worcestershire sauce (Bulldog)?
Yes you can use Japanese Usuta-sosu. 🙂
CAN YOU ADAPT THIS RECIPE FOR THE INSTANT POT
You can definitely adapt this curry for instant pot. I have posted 2 Pressure Cooker Japanese Curry recipes. The basic concept is the same, cook the beef first and take out, cook the onion (you don’t have to cook that long for IP), add all the ingredients (except for potatoes), and pressure cook. Add potatoes later and pressure cook again. Let me know if you have a question. 🙂
What kind of red wine did you use?
Hi Matthew! I am so sorry for my late response. Any red wine is good and will work. So pick one that you want to drink later. 🙂
What type of red wine do you use for this recipe? Thanks
Hi Nga! ANy red wine is great and will work. We usually pick the one that we’re going to drink afterwards. “)
I am new reader from Taiwan. I like your recipe very much and tried several dishes …so great. I just followed recipe to make beef curry..that’s so amazing and wonderful taste. I recommend your website to my friends which we cannot read Japanese but want to learn Japanese dishes.
Hi Iris! So happy to hear you enjoy my recipes and thank you for recommending my blog to your friends! Glad to hear you enjoyed this recipe. Thank you for your kind feedback!
This is the biggest over complication ever… If you’re going to do all this just make your own roux. All you really need is beef, onion, potato, carrot, water, roux.. No broth, wine, milk… At this point you have basically made a second and possibly even third sauce within the curry….
True, this recipe takes extra long compared to my other curry recipes on my site (which use just simple roux + ingredients). However, it’s not about roux here that matters. You can use homemade roux too, but the point is that you saute onion for a long time, sear the meat separately… it’s all about extra step that gives more flavor (not the curry flavor) to the dish. Like I mentioned in the post, this is not a quick and easy Japanese curry dish. But even with the store-bought roux, end result is pretty amazing. Hope it makes sense. If you were looking for simpler curry, here is the recipe:
https://www.justonecookbook.com/simple-chicken-curry/ (with roux or homemade roux)
Can I use the medium hot box curry roux for this recipe?
Hi Jessica! Sure! Any spice level is good, and up to you. 🙂 Hope you enjoy!
Hi Nami-chan (If I may have the liberty to call you so),
Is there something you can substitute the wine with? I don’t drink alcohol due to my religion.
Arregato Gozaimasu
Hi Yasmine! Sure, you can call me so. 🙂
You can add same amount of beef/vegetable broth/water instead in Step 10. 🙂
So if I were to use your homemade roux recipe would I need to make 2 batches of it for the curry one since it says that the roux recipe is only for 4 cups of liquid and there’s 8 cups of beef broth? Or does the seasoning in the Curry one mean that only one batch of roux is necessary?
Hi Alvina! I would make two batches for this curry, just because it requires more liquid, and you don’t want to make the curry roux later on when you don’t have enough… 🙂
Hey Nami! Thanks a lot for your recipe! It seems to me like you use kind of a double concentration here, right? You got full beef stock as liquid + the curry roux. In the recipe of the curry roux they are only talking about adding water as liquid, no? This is not meant as a critique, I’m just wondering how you came up with this. Is the curry roux not strong enough? All the best!
Hi Joshua! I’m so sorry for my late response. Yes, curry roux box requires just simple water, and you can use water too if you like. Or you can make it more flavorful with beef/chicken/vegetable stock based on your protein. The roux is made in a way that water will work. However, beef stock has much more flavor than water and you can enhance the curry that way… try both and see which one you like it. The curry roux recipe does not require wine etc either. I don’t want to make curry by following the box because nothing special about it (everyone will end up with same curry). 🙂
Hi, Nami! Thank you so much for this recipe – it’s the best Japanese Beef curry I’ve found. My daughter loves curry as much as I do, and I’ve looked hard for the perfect recipe. I love your site, and hope you continue to make wonderful dishes!
Hi Vikki! I’m so sorry for my late response. Thank you for trying this recipe and I’m so happy you and your daughter liked this recipe! Thank you for writing your kind feedback. Yes, I’ll continue to share more recipes! Please subscribe or come back often. xoxo 🙂
The recipe is excellent!!
I made my own roux and garam masala mixture.
Thank you very much!!!
Hi Daniel! Thank you for trying tis recipe and I’m so happy you enjoyed it. Thanks for the kind feedback. 🙂
I plan on making curry for the first time. I need to make 2 batches: a vegetarian one with fake meat and a regular beef one for my husband. Mine needs to be mild, but his needs to be spicy. What can I add to his to make it more spicy in flavor?
Hi Danielle! I am sorry for my late response. If you are using Japanese curry roux, you should use “Hot” labeled one for your husband. BUT Japanese spicy level is “nothing” compared to Thai or Indian curry level… so if that’s the case, you can make it spicier with chili peppers and other hot sauce of his choice. 🙂
Hi Namiko,I cooked kemma curry it was delicious.I cooked with ground beef instead of ground pork.I’m cooking beef with curry now.I love your videos and your step by step, instructions.Arigato Ramon
Hi Ramon! I’m glad to hear you enjoyed my Keema Curry recipe! HOpe the Beef Curry came out well. Thank you for your kind feedback!
I followed this recipe exactly and it was a complete waste of time. It was the worst curry I’ve had and it was inedible.
Hi Kerry! I’m sorry this recipe didn’t work out for you.
This recipe is SO good! I think I have a new cool-weather favorite recipe!
Hi Bryan! Thank you so much for trying this recipe!!
Best Curry I’ve made so far!
Hi Jesse! Thank you for trying my recipe! I am so happy to hear you enjoyed it!