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.

Beef Curry with white rice and pickles.

You are watching: How To Make Japanese Beef Curry

Japanese Curry Rice or Karē Raisu (カレーライス) is an 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

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 the 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.

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

Japanese Curry Roux | Easy Japanese Recipes at

All the curry spices are packed in a form of solid roux resembling a block of baking chocolate. To avoid “out of the 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 a curry roux base from scratch, I have the recipe for the Homemade Curry Roux.

Homemade Japanese Curry Roux in a container.

Japanese curry usually includes a protein of your choice (usually beef, chicken, pork, or seafood), onions, potatoes, and carrots. For a 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 an 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 thickened, 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.

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If you want to skip the simmering time for curry, you can try out my Pressure Cooker Japanese Curry recipe.

Beef Curry with white rice and pickles.

If you are interested in other Curry recipes, check out 15 Japanese Curry Recipes You’ll Love.

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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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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