Japanese Beef Curry

This Japanese beef curry is homey and delicious, using a handful of easy-to-source ingredients. It’s perfect for those who love the combination of savory beef with a hint of sweetness and a customizable spice level.

Whether it’s a weeknight dinner or a special occasion, this Japanese beef curry is sure to be a crowd-pleaser!

Japanese Beef Curry

Step by Step Video Instructions


  • Beef Chunk: Enriches the beef stock with flavor during cooking. The fat in the beef adds depth and a robust taste to the overall dish.
  • Water: Used to cook the beef, it turns into a beef stock that forms the base of the curry sauce. The amount of water can be adjusted to achieve the desired consistency of the curry.
  • Cooking Oil: A neutral oil like vegetable or canola is best for browning the onions.
  • Onion: Sliced onion adds sweetness and body to the curry.
  • Carrot: Adds a touch of sweetness and color.
  • Potato: Adds substance and heartiness to the curry. Potatoes absorb the flavors of the curry, becoming tender and flavorful.
  • Mushroom: Button mushrooms are used for their mild flavor and ability to absorb the curry sauce, enhancing the umami in the dish.
  • Apple: Grated apple provides natural sweetness to balance the curry.
  • Golden Curry Cubes: These add the Japanese curry flavor.
  • Ketchup: This adds a mild tangy sweetness to the curry, complementing the spices and enriching the sauce’s flavor.
  • Soy Sauce: It contributes depth and umami to the curry, subtly enhancing the overall savory notes.
  • Worcestershire Sauce: Adds a unique complexity and a slight tang to the curry.
Japanese beef curry with rice in a bowl

Expert Tips

Beef Tenderness: The cooking time for the beef can be adjusted based on your texture preference. For more tender beef, cook it in the pressure cooker for 45-60 minutes. If you prefer beef with a firmer bite, a cooking time of 30 minutes is ideal.

Adjusting Consistency: If the sauce is too thick after adding the curry cubes, gradually add more water until you reach the desired thickness. On the other hand, if the curry is too runny, allow it to simmer uncovered for a few extra minutes. This will help the sauce reduce and thicken the curry.

Japanese beef curry with rice and sesame seeds.

Storage and Leftovers

If you have leftovers, they can be stored in an airtight container in the refrigerator. Properly stored, the curry will keep for up to 3-4 days. The flavors often deepen and meld beautifully when the curry is eaten the next day.

When you’re ready to enjoy your curry again, you can reheat it on the stove over medium heat. If the curry has thickened too much in the fridge or freezer, just add a little water or broth to reach your desired consistency.


Can I make this curry without a pressure cooker?

Yes, you can use a regular pot. Just simmer the beef slowly with a lid on until it’s tender. It will take a few hours longer than the pressure cooker.

How to add more heat to the curry?

For a spicier kick, you can add some finely chopped chilies or chili powder to the curry. Start with a small amount and adjust to taste.

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Japanese Beef Curry

Japanese Beef Curry

This Japanese Beef Curry is homey and delicious, using a handful of easy-to-source ingredients. It's perfect for those who love the combination of savory beef with a hint of sweetness and a customizable spice level.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 497 kcal


For the Curry:

  • 500 g Beef Chunk cubed
  • 500 ML Water
  • Cooking Oil
  • 300 g Onion sliced
  • 250 g Carrot sliced
  • 250 g Potato cubed
  • 200 g Mushroom sliced
  • 1 Apple grated
  • 4 cubes Golden Curry half a packet, typically contains 8 cubes

For the Seasoning:

  • 1 TBSP Ketchup
  • 1 TBSP Soy Sauce
  • ½ TBSP Worcestershire Sauce


  • In a pressure cooker or Instant Pot, combine the beef and water. Cook for 30 minutes.
  • Once cooked, remove the beef. Strain the beef stock into a separate container and set aside.
  • In a pot or Dutch oven, heat cooking oil over medium heat. Sauté the onions with a pinch of salt until they start to brown.
  • Add the cooked beef, mushrooms, potatoes, apple, and reserved beef stock to the pot. Add additional water if necessary to cover the ingredients. Cover with a lid and cook for 10 minutes.
  • Stir in the carrots. Continue cooking until the carrots are tender.
  • Add the golden curry cubes to the pot. Cover and cook for an additional 2 minutes to dissolve the cubes.
  • Mix in ketchup, soy sauce, and Worcestershire sauce. Adjust seasoning with salt to taste.
  • Serve the Japanese beef curry hot with rice.


Calories: 497kcalCarbohydrates: 75gProtein: 36gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 78mgSodium: 473mgPotassium: 1606mgFiber: 8gSugar: 15gVitamin A: 10488IUVitamin C: 15mgCalcium: 114mgIron: 4mg
Keyword Japanese Beef Curry
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