Easy Japanese Beef Curry Recipes

JAPANESE CURRY RECIPE

Steps:

• In a large pot over medium high heat, add 1 tablespoon peanut oil and stewing beef. Cook for 5 minutes or until meat is cooked through. Transfer to a plate and set aside.
• Lower heat to medium low and in the same pot, add remaining 1 tablespoon peanut oil with onions and cook for about 10 minutes, until onions are translucent and slightly caramelized.
• Add garlic, ginger and apple and cook for 2 minutes.
• Add flour and stir for 1 minute.
• Add carrots, potatoes, garam masala and curry powder and stir well.
• Add tomato paste, stir well and slowly add red wine and bring to a boil.
• Add sugar, soy sauce and water, stir and bring to a boil again.
• Add beef and lower heat to a simmering boil. Cover and cook for 30 minutes.
• Take the lid off and cook for another 30 minutes or until curry soup has reduced by a third.
• Season with salt and pepper and serve with rice.

PRESSURE COOKER JAPANESE BEEF CURRY

Steps:

• Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button) over medium heat. Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
• Pressure Cook Caramelized Onion Purée: Melt 3 tbsp (45g) unsalted butter in pressure cooker. Add in sliced onions, shallots, ⅓ tsp (1.3g) baking soda. Sauté until moisture starts to come out of the onions (~5 mins). Close lid and pressure cook at High Pressure for 20 minutes, then Quick Release. Open lid.
• Reduce until Caramelized (takes roughly 16 - 17 mins): There will be lots of moisture from the onions. Reduce until most moisture has evaporated over medium high heat (Instant Pot: press cancel, Sauté button and Adjust once to Sauté More function). Stir constantly with a silicone spatula. Once most moisture has evaporated, adjust to medium heat (Instant Pot: press cancel and Sauté). Stir until onions are deep golden brown and all moisture has evaporated. Season with kosher salt & ground black pepper to taste. Remove caramelized onion purée and set aside.
• Brown Chuck Steak: Adjust to medium high heat (Instant Pot: press cancel, Sauté button and Adjust once to Sauté More function. Wait until indicator says HOT). Lightly season chuck steak with kosher salt & black pepper. Add 1 tbsp (15ml) of olive oil in the pot. Ensure to coat oil over whole bottom of the pot. Add seasoned chuck roast in the pot. Brown for 6 - 8 mins on each side without flipping. Remove and set aside on a chopping board.
• Sauté Garlic: Add in chopped garlic and stir until fragrant (about 30 secs).
• Deglaze: Pour in roughly ½ cup (100 ml) of unsalted chicken stock and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.
• Pressure Cook Chuck Roast: Cut chuck steak into 1.5 - 2 inches stew cubes, and place them along with its meat juice back to the pot. Add remaining unsalted chicken stock, 1 tbsp (15ml) Japanese soy sauce and caramelized onion purée. Mix well. Close lid and pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Release remaining pressure. Open lid.
• Make Japanese Curry: Taste the caramelized onion beef stew. Mix in the Japanese curry roux cubes one by one while tasting for the right balance of flavors. Taste and add more curry roux or Japanese soy sauce if necessary. We used roughly 2.5 (95g) Japanese curry roux.
• Serve: Serve over Calrose rice. We sprinkled some mozzarella cheese on top and baked it in the oven until the cheese melted and browned. Just like how the restaurant served it.
• Take a photo & Enjoy: Pat yourself on the back! One of Tokyo's most highly rated Japanese curry beef stew dishes is recreated in front of your eyes. Take a picture to share on social media!

JAPANESE CURRY

Steps:

• Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
• Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.

CURRY AND RICE

Steps:

• Cut vegetables into bite size pieces.
• Heat oil and brown meat in a pot, then take meat out.
• In the same pot, fry onions for 8 minutes. Add carrots and potatoes, then cooked meat.
• Add water to the pot. After it boils, skim fat, and reduce heat to low. Cover and cook for 45 minutes until the meat becomes tender.
• Remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve.
• If you'd like to use the optional seasonings above, now add the ketchup, worcester sauce, apricot jam, and soy sauce. Let it simmer for 10-15 minutes (cook longer if you'd like it thicker).
• If you'd like to add the optional curry powder, stir it in just before serving.
• Pour the curry over rice.

JAPANESE-STYLE CURRY (KAREI RAISU)

Steps:

• Heat the butter and oil in a medium pot over medium-high heat until the butter melts and bubbles. Add the onion and cook, stirring occasionally, until it's translucent and slightly wilted, about 5 minutes. Add the beef and cook, stirring occasionally, just until the pieces are no longer pink on the outside, about 5 minutes.
• Add potatoes and carrots, stir well, and add 7 cups of water. Bring the water to a boil over high heat, skim off any froth that appears on the surface, then reduce the heat to maintain a strong simmer. Cook, stirring occasionally, until the beef is very tender, about 1 hour. Add the curry paste and salt and continue cooking, stirring and scraping the bottom frequently, for 15 minutes more. To store, cool to room temperature and keep in an airtight container in the fridge for up to 3 days.
• Divide the rice among shallow bowls, spoon on the curry, and serve immediately.

JAPANESE BEEF CURRY

Steps:

• Gather all the ingredients.

JAPANESE BEEF CURRY

Steps:

• Melt 1 tablespoon butter in a large pot over medium-high heat. Add the turnip, potatoes, all but 2 tablespoons of the chopped red onion and a pinch of salt. Cook, stirring occasionally, until the vegetables are slightly softened, about 3 minutes; remove to a plate.
• Melt 2 tablespoons butter in the pot. Sprinkle in the flour and curry powder; cook, stirring, 1 minute. Gradually whisk in the broth until smooth. Return the potato mixture to the pot; add the peas and carrots and the sugar. Bring to a boil, then reduce the heat to medium. Cover and simmer 10 minutes; uncover and simmer 5 more minutes. Season with salt and pepper.
• Season the steak with salt and pepper. Melt the remaining 1 tablespoon butter in a nonstick skillet over medium-high heat. Add the steak; cook 4 minutes per side. Let rest 5 minutes, then slice against the grain. Serve with the curry and rice. Top with the reserved red onion.