Japanese Beef Curry

A finished bowl of Japanese beef curry served with white rice, garnished with finely shredded scallions and black sesame seeds. The rich, glossy curry features chunks of beef, carrots, and potatoes.
This Japanese Beef Curry is slow-simmered until tender, with a rich, savory sauce made from curry roux, dark chocolate, and a splash of ketchup for extra depth.
Watch me make Japanese Beef Curry
Servings: 1 serving
Prep: 5 minutes
Cook: 1 hour 45 minutes
Total: 1 hour 50 minutes
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Equipment

  • Wok or frying pan

Ingredients 

  • ½ onion, sliced
  • 1 small carrot, cut into chunks
  • 1 small potato, cut into chunks
  • ½ lb beef, cut into 2-inch chunks, see note 1
  • 2 cups chicken broth
  • 2 –3 curry blocks
  • 1 tbsp dark chocolate, optional
  • 1 tbsp ketchup
  • Optional: scallions, black sesame seeds

Instructions 

  • Brown beef in a pan for 4 minutes, remove.
  • Sauté onions for 2 minutes, then add carrots, potatoes, beef, and chicken broth. Simmer 1½ hours.
  • Add curry blocks and stir until dissolved.
  • Stir in chocolate and ketchup for extra richness.
  • Serve with rice and garnish if desired.

Notes

(1) I used a chuck roast cut, but I have also used stew meat from the discount section and even ground beef, and that has worked just as well!

Nutrition

Serving: 1 servingCalories: 720kcalCarbohydrates: 36gProtein: 36gFat: 44g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Table of Contents

Why My Japanese Curry Is So Comforting

Japanese Beef Curry is one of those meals that instantly makes me feel at home. The tender beef, soft vegetables, and rich curry sauce come together in a way that’s deeply comforting. It’s hearty, cozy, and exactly what I crave when I want something warm and satisfying. This meal was one of my favorite meals growing up, and I hope that you guys will enjoy this as well!

A spoonful of Japanese beef curry is lifted from the bowl, showing tender chunks of beef, carrot, and potato coated in a luscious curry sauce.
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Why This Version Stands Out

What makes my version special is the little flavor boosts, dark chocolate for richness and a hint of bitterness, ketchup for subtle sweetness and tang. These tweaks deepen the flavor without making it complicated, so you still get that classic Japanese curry taste but with more dimension.

Japanese Beef Curry Recipe

Ingredients

  • ½ onion, sliced
  • 1 small carrot, cut into chunks
  • 1 small potato, cut into chunks
  • ½ lb beef, cut into 2-inch chunks
  • 2 cups chicken broth
  • 2–3 curry blocks
  • 1 tbsp dark chocolate (optional)
  • 1 tbsp ketchup
  • Optional garnish: scallions, black sesame seeds

How To Mae Japanese Beef Curry

Brown the beef in a pan for 4 minutes, then remove.

Raw beef cubes are seared in a large skillet to develop a rich brown crust, an essential step for building flavor in Japanese curry.

Sauté onions for 2 minutes, then add carrots, potatoes, beef, and chicken broth. Simmer for 1½ hours.

Add curry blocks and stir until dissolved.

Curry roux blocks are being added into the simmering mixture of beef, potatoes, and carrots, where they will dissolve and thicken the Japanese curry.

Stir in chocolate and ketchup for extra richness.

A few pieces of dark chocolate are added to the curry, enhancing the richness and complexity of the sauce in this Japanese beef curry.

Serve with rice and garnish if desired.

Tips and Variations

If you want to add even more depth, a splash of soy sauce or Worcestershire sauce can complement the curry beautifully. For a creamier texture, stir in a spoonful of heavy cream or coconut milk at the end. You can also swap the beef for chicken thighs, pork shoulder, or even tofu for a lighter but equally flavorful version. This curry stores well in the fridge for up to 3 days and tastes even better the next day.

How to Make Japanese Beef Curry Even Better

The magic happens when you give it time. Letting the curry simmer low and slow allows the flavors to meld and the beef to become melt-in-your-mouth tender. Resist the urge to rush this, your patience will be rewarded with a sauce that’s thick, glossy, and deeply flavorful.

A finished bowl of Japanese beef curry served with white rice, garnished with finely shredded scallions and black sesame seeds. The rich, glossy curry features chunks of beef, carrots, and potatoes.

Serving Suggestions

I love pairing this with fluffy white rice and topping it with scallions or black sesame seeds for contrast. If you want something extra, a jammy soft-boiled egg or some Japanese pickles on the side is always a good idea.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes, just sear the beef first, then add all the ingredients except the curry blocks, chocolate, and ketchup. Cook on low for 6–8 hours, stir in the remaining ingredients at the end, and you’re set.

Can I freeze Japanese Beef Curry?

Absolutely. Let it cool completely, portion it into freezer-safe containers, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

What type of curry blocks should I use?

Golden Curry, Vermont Curry, and Java Curry are all great options. I personally use Golden Curry. The flavor varies slightly between brands, so choose one based on your preferred spice level.

More Recipes to Try

If you enjoyed this Japanese Beef Curry and want to try more cozy, flavor-packed meals, here are my recommendations:

About Mitchell Masuda

I'm a home (and self-taught) cook based in New York sharing easy, delicious, and approachable Asian food recipes!

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