This Japanese beef curry is irresistibly fragrant, rich, and mildly sweet. It is made from scratch without using boxed roux, and is perfectly gluten-free and dairy-free. Enjoy this classic Japanese dish in the comfort of your home!
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What is Japanese Curry?
Japanese curry is the ultimate comfort food that is loaded with spices, beef (or pork), and chunky vegetables. Compared to curries found in other Asian regions, Japanese curry is made rather sweet than spicy. It is absolutely kid friendly, while the spiciness can be added with chili powder or cayenne pepper. The sauce is thick, more like a gravy sauce.
It is served over Japanese rice which has a stickier consistency than Thai or Basmati rice.
Although the basic combination of vegetables are potatoes, carrots, and onions, you may experiment with others you have on hand such as kabocha squash, bell peppers, mushrooms and more!
Homemade spice blend
When I say ‘homemade spice blend’ it may sound slightly overwhelming. However, the list is quite short so there is no need to worry! The blend consists of just 4 spices which are all easy to find at general grocery stores.
Turmeric - Adds a warm yellow color to the curry as well as a ginger like, earthy, slightly bitter taste.
Cumin - Adds a slightly sweet, warm, earthy flavor. It's more like a savory version of cinnamon.
Ground coriander - It is similar to cumin, but with more citrusy aroma.
Smoked paprika - Adds a smoky, slightly sweet aroma. Despite its bright red color, this spice is not spicy (unless you buy a spicy hot variety).
Secret ingredients
On top of the main spices mentioned above, there are a few ingredients that bring the flavor to a perfection.
There is ketchup that adds a slight sweetness as well as tanginess. The instant coffee granules add a perfect amount of bitterness and earthiness, boosting the umami flavor. Oftentimes, brown sugar or honey is used for an extra sweetness but I like to use one whole grated apple for this part.
How is this curry thickened?
Store bought roux contains wheat flour and solidified fat as main thickeners. This version uses rice flour which makes the curry luxuriously rich without adding too much greasiness.
It also dissolves into liquid much easier than regular flour, and keeps the recipe naturally gluten-free.
Ingredients for this recipe
For the spice blend
- Turmeric
- Cumin
- Smoked paprika powder
- Ground coriander
For the curry
- Olive oil
- Garlic
- Grated ginger
- Onion
- Thinly sliced beef - I use thinly sliced rib eye sold for shabu shabu (or hot pot). If you are slicing from a block, freeze the meat for one hour for an easier cutting.
- Beef broth - Either from carton, or broth powder mixed with water
- Apple
- Carrots
- Worcestershire sauce
- Tamari soy sauce
- Instant coffee granules - Decaf or regular type.
- Ketchup
- Potato
- Rice flour
To serve with
- Cooked rice - Short grain recommended. Or any type of rice.
How to make Japanese Beef Curry
1. Make the spice blend. Combiner the turmeric, cumin, smoked paprika and coriander together. Set aside.
2. Caramelize. In a large saucepan, heat up the oil. Cook the garlic, ginger and onion until the onion is tender and browned.
3. Cook the spices. Add in the spice mix (from step1). Cook for 1 minute until fragrant.
4. Cook the beef. Add in the beef and cook until it starts to change its color.
5. Simmer (round one). Add in the grated apple, carrots, and beef broth to the pot. Cover with a lid and simmer for 10 minutes. In the meantime, combine the Worcestershire sauce, tamari soy sauce, coffee granules and ketchup in a cup together to make the seasoning mix.
6. Simmer (round two). Add in the seasoning mix (from step 5) and potato. Simmer for 15 more minutes or until the potato is perfectly cooked.
7. Thicken. Place the rice flour in a small bowl. Scoop about ⅓ cup of curry broth out of the saucepan and add to the rice flour. Mix well until a paste forms. Add the mix to the curry. Simmer for 3-5 minutes until the curry thickens slightly.
Tip
Add in cayenne pepper or chili powder if you would like to add some heat.
Frequently asked questions
Carrot is added earlier in the recipe because it takes longer to cook than potato. Since we would like to avoid the potato melting into the curry from overcooking, potato is added 10 minutes later than the carrots.
Cooked Japanese beef curry lasts for 3-4 days in the fridge, covered tightly. Since the potato changes its texture and become mushy, I do not recommend freezing this curry. If you really need to, I suggest to pick out the potato before freezing.
My favorite is quinoa! You can also use cauliflower rice to go low carb, dip in a slice of gluten-free toast, or use your favorite pasta.
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Recipe
Japanese Beef Curry (From Scratch)
Ingredients
- 2 tablespoons turmeric
- 1 tablespoon cumin
- 1 tablespoon smoked paprika powder
- 2 teaspoons ground coriander
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2 tablespoons grated ginger
- 1 large onion thinly sliced
- 1 pound thinly sliced beef
- 3½ cup beef broth
- 1 large apple peeled and grated
- 3 large carrots peeled and cut into bite size pieces
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tamari soy sauce
- 1 tablespoon instant coffee granules decaf or regular
- 1 tablespoon ketchup
- 1 large potato peeled and cut into 1½ inch size pieces
- ¼ cup rice flour
- 6 cups cooked short grain rice or any rice
Instructions
- Combiner the turmeric, cumin, smoked paprika and coriander in a small cup together. Set aside.
- In a large saucepan, heat up the olive oil. Cook the garlic, ginger and onion together until the onion is tender and browned.
- Add in the spice mix (from step1). Cook for 1 minute until fragrant.
- Add in the beef and cook until it starts to brown.
- Add in the grated apple, carrots, and beef broth. Cover with a lid and simmer for 10 minutes. In the meantime, combine the Worcestershire sauce, tamari soy sauce, coffee granules and ketchup in a cup together to make the seasoning mix.
- Add in the seasoning mix (from the previous step) and potato. Simmer for 15 more minutes or until the potato is perfectly cooked.
- Place the rice flour in a small bowl. Scoop about ⅓ cup of curry broth out of the saucepan and add to the rice flour. Mix well until a paste forms. Add the mix to the curry. Simmer for 3-5 minutes until the curry thickens slightly.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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