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Sukiyaki is a classic cold weather dish in Japan. It’s just the thing to get you through the last frigid days. My Sukiyaki Noodles take inspiration from that famous soy flavored hot pot. They are chockful of veggies, proteins, and noodles simmered in a luscious read more
Japanese Beef Curry is probably one of the most beloved dishes cooked in Japanese homes- the kind of easy meal that moms make on a busy weeknight. It reheats and freezes beautifully. Perhaps when you hear curry you automatically think of a spicy Indian or Thai dish, but curry is very popular in Japan as well. Japanese curry is quite different from its spicy cousins though. It is more like a thick mildly spiced gravy.
It comes together easily with the help of Japanese curry roux, sold in packages at Asian grocers. While this curry simmers for over an hour, most of that is hands-off time. Truly, this is an easy, one pot meal; however, there are a few tips to insure success.
We’ve had Japanese curry on our menus before, where the curry roux was made from scratch, but I don’t know anyone who actually does that at home. Instead, what I sometimes do to add depth and a well rounded flavor is combine different styles. However, I find that most Japanese brands are reliably good and some are pretty hard to beat. House and Golden Curry are popular brands. They come in varying heat levels and a range of flavors with some geared more towards children (apples and honey) to others that appeal more to adults (java style-my favorite). Experiment and try a couple different ones to find your favorite.
Let’s start with the beef. I never buy pre-cut “stew meat”, which is comprised of several different cuts of beef, the leftover odds and ends from all the other meat the butchers have cut. All these different parts of meat have different cooking times. This results in some bites being wonderfully tender and perfectly cooked, with others being tough and barely chewable. So I generally buy a chuck roast and cut it myself, trimming the fat and tough silver skin. You can select a whole chuck roast and bring it to the meat counter and have them cut it for you. Ask them to trim the fat, and cut it into generous two inch chunks. I like big hunks in my curry but if you prefer a more dainty size go for 1 1/2 inch pieces.
Once you have the meat cut, next we are going to sear the beef. This is the most important part! Above all, a nice brown crust on the meat creates great flavor and texture, as well as an appetizing color. No gray meat for us! In addition, a proper sear creates lovely little brown bits in the pan that incorporate into the sauce, adding incredible savory richness. This step takes a few minutes, but don’t rush it and take your time.
You want to start with a hot pan. The meat should sizzle the second you put it down. It’s important not to crowd the pan. You want air to circulate between the pieces, or the meat will be steaming instead of searing. Steaming will give it that unappealing gray color, and won’t create the deeply flavored crust we’re after.
Depending on the size of the dutch oven or skillet you are using, 3 pounds of meat will take at least two rounds of browning. Use tongs to place the meat in the hot pan; the oil can sputter and tongs will help protect your hands. Resist the temptation to move, flip, or otherwise fiddle with the meat for at least 2-3 minutes. This is how long it will take to create a seared crust. Properly seared meat should release easily from the pan. Once it does, you will continue to sear it on all sides. Remove the seared pieces of beef and keep in a bowl to collect all those yummy juices while you sear the rest.
Once all the beef is nicely browned, you will sauté the onions in the beef drippings. Then you will deglaze the pan with the stock, scraping up all those brown bits. Those crispy bits will add luscious depth of flavor to your curry.
After you add the bay leaves, garlic cloves, and chicken stock, you will be simmering the beef until it’s tender. This is a good time to clean up, finish prepping the vegetables which will be added later, and start steaming some rice to serve alongside. Make sure you have the lid covering the pot and the pot is simmering not boiling. Then, skim the surface occasionally to remove scum, oil, and impurities. When the beef is tender, you will add the vegetables and continue to simmer until the vegetables are soft and tender.
Add the roux blocks and they will slowly melt into the liquid with the heat. Use a wooden spoon or spatula to gently stir the mixture as they break down. Once the pot comes up to a simmer, the curry will thicken and turn into a gravy like consistency. And continue to cook for several minutes and taste the curry. Since it will be served over rice, it should be a little more salty than a standard stew.
Finally, while my perfect fried eggs on top are optional, they are a really delicious topping. The yolk mixes with the curry sauce and the crispy edges add a nice texture to the tender beef and vegetables. It is traditional to serve Japanese curry over rice to soak up all the delicious sauce.
I hope you enjoy this traditional Japanese beef curry. If you make it, we want to know! Leave a comment, rate it, and tag us in your photos, @funkyasiankitchen. Show us the goods!
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Japan’s beloved beef curry. Comforting and feeds a crowd! Serve with rice to soak up the delicious gravy.
For serving:
Hot Rice
6 fried eggs (optional)
Check for salt and pepper. This will be served over rice so it should be saltier than say a stew that you eat by itself. Some curry brands and chicken stocks are saltier than others. I usually wait until the end to see if I need to adjust the seasoning. But usually, I end up adding about ¼ teaspoon of salt and ½ teaspoon black pepper. Serve on shallow plates next to hot rice. Topping the curry with soft fried eggs is optional but amazing.
* It’s important to use a brand of canned tomatoes that has sturdy tomatoes. If you use one with very soft tomatoes, they will disintegrate into the curry.
*This curry is on the loose side but it will thicken as it sits. If you find that you would like it to be thicker, you can always add a couple more blocks of curry roux to thicken it even more. Conversely, if you see that the curry is quite thick, you can add some water to thin it out. Any leftover curry will probably need a little water to loosen it up again. Like any stew, this curry reheats well and tastes better the second day.
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
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