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Meat, East Asian

Japanese beef curry with rice

Japanese beef curry is a simmered dish of chuck beef, carrots and potatoes, bound with curry roux and thickened with soy sauce. It serves 4, takes 70 minutes, and stays easy to make, at a cost of €3.30 per person. The key to success is slow cooking the beef and adding the roux off the heat.

Tonight, a curry like they make in Japan, mild, thick and comforting, with tender beef and vegetables, perfect for the whole family.

Japanese beef curry with rice
Total time
1 h 10
Difficulty
Easy
Cost per person
€3.30
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This curry has little in common with Indian or Thai versions. In Japan, curry is thick, almost like a velvety sauce, mild in spice, and slightly sweet thanks to grated apple and soft carrots. The beef simmers slowly in the broth until tender, and the roux gives it that distinctive clingy texture, far from the thin curries found elsewhere.

It's a good dish for a quiet Sunday or a weeknight when you have a little time on hand, the cooking relies more on patience than technique. Kids usually love it, the mildness of Japanese curry goes down easier than spicier versions, and sliced pickles add a tangy crunch that balances the dish nicely.

The ingredients

4 people

Butcher

  • Beef chuck 600 g

Fruits and vegetables

  • Carrots 3
  • Potatoes 500 g
  • Onions 2
  • Apple 1

Pantry

  • Japanese curry roux 100 g
  • Soy sauceoften in the pantry 1 tbsp
  • Oiloften in the pantry 2 tbsp
  • Pickles 4
  • Riceoften in the pantry 300 g

Allergens Gluten, Soy

The step by step recipe

  1. Cut the beef into cubes, slice the onions, and cut the carrots and potatoes into large chunks.

    Keep the vegetable pieces large, they won't fall apart during the long simmer.

  2. Brown the beef and onions in oil in a Dutch oven, then add the grated apple. 8 min

    Take the time to really brown the beef well, the flavor of your curry depends on it.

  3. Pour in 80 cl of water, cover and let simmer, then add the carrots and potatoes for the last 20 minutes. 50 min

    Skim the surface of the broth at the start, the curry will taste cleaner.

  4. Turn off the heat, break the roux into pieces and stir until dissolved, then let it thicken over low heat with the soy sauce. 5 min

    Add the roux off the heat, it dissolves without forming lumps.

  5. Cook the rice in salted water, then serve it with the curry and pickles on the side. 11 min

    Sliced pickles stand in for Japanese pickles, they brighten up the curry.

Our tips to get it right

  • Break the roux into small pieces before adding it, it melts faster and more evenly into the hot broth.
  • If your curry turns too thick after cooling, add a splash of hot water when reheating, it always thickens as it cools.
  • Taste before serving and add a touch more soy sauce if you want more depth, the roux alone can taste a bit flat.

The variations

  • Swap the chuck beef for chicken pieces, the cooking time will be shorter, about 25 minutes of simmering is enough.
  • For a vegetarian version, replace the beef with sweet potatoes and mushrooms, and use a meat free curry roux if you can find one.
  • For rushed kids, serve the curry over pasta instead of rice, it's a fun change they often like just as much.

What to serve it with

  • Plain steamed rice
  • Japanese style pickles
  • Hot green tea

Storage

The curry keeps for 3 days in the fridge in a sealed container, the flavor actually improves the next day. It freezes well for up to 2 months, without the rice. Reheat gently on the stove, adding a little water if needed.

Questions about this dish

Can you use regular curry powder instead of Japanese curry roux?

Not really, Japanese roux already contains flour and mild spices that create the thick, signature texture. Regular curry powder would give a thinner, spicier result instead.

Do you need to marinate the beef first?

No, that's not necessary for this recipe. The long simmer is enough to tenderize the chuck beef without any marinating.

Can this curry be made ahead?

Yes, it's actually recommended, Japanese curry often tastes better reheated the next day. Make it the day before and keep it in the fridge until mealtime.

Why add a grated apple to the curry?

The apple adds a natural fruity sweetness that balances the spices in the roux, it's a classic touch in Japanese curry. It melts completely during cooking, so you won't see it in the finished dish.

How long does it take to make a Japanese beef curry with rice?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Japanese beef curry with rice?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Japanese beef curry with rice cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy. Always check the labels of the products you buy.

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