Curry has long been a staple in Japanese cuisine – and for good reason. Their version of curry is deliciously creamy and mildly spiced, making it the perfect dish to indulge in as the chillier months creep closer.

Typically, Japanese curry is made using store-bought curry roux. However, making it from scratch is best if you want an authentic and flavourful experience. We know that sounds a little intimidating, but this recipe makes it extra easy for you to follow! So if you’re looking to take an affordable cut of beef steak into a rich and delicious dinner, let’s get cooking.


Here are the ingredients you need:

1. Two tbsp of vegetable oil
2. 600g of beef chuck steak, excess fat trimmed, cut into 3cm pieces
3. A brown onion, coarsely chopped
4. Two garlic cloves, crushed
5. A tsp of finely grated fresh ginger
6. Two tbsp of tomato paste
7. Two cups of beef stock
8. A Granny Smith apple, coarsely grated
9. 300g of red potatoes, cut into 2cm pieces
10. Two carrots, coarsely chopped
11. Two tsp of soy sauce
12. Steamed white rice, to serve
13. Sliced green shallots, to serve (optional)

Ingredients for the curry roux:

1. 40g of butter
2. One and a half tbsp of plain flour
3. Two tsp of curry powder
4. A tsp of garam masala


Start by heating some oil in a large flameproof casserole dish over medium-high heat. Add the beef cuts and cook them in 2 batches. Make sure to turn them occasionally for 3 to 4 minutes or until browned. Once they are cooked, transfer them to a plate and set aside.

Meanwhile, reduce the heat to medium. Heat the remaining oil in the pan before adding the onion. Stir occasionally for 4 minutes or until lightly browned. Then, add the garlic and ginger. Let them cook for 30 seconds or until aromatic. Add the tomato paste and mix all of the ingredients thoroughly for 30 seconds or until combined.

Gradually add the stock, stirring and scraping to dislodge any cooked bits onto the base until combined. Add the apple and beef and stir until combined. Bring the mixture to a simmer.


Reduce the heat to low, then cover. Let it cook for an hour. Once the time is up, add the potatoes and carrots. Leave it to cook for another hour or until the beef is very tender.

Proceed by making the curry roux. First, melt the butter in a small frying pan over medium-low heat. Add the flour and cook, carefully stirring, for 2 minutes. Add the curry powder and garam masala and cook, stirring, for another minute or until aromatic.

Then, add the curry roux to the beef mixture. Cook, stirring, over low heat for 5 minutes or until the liquid has thickened. Add the soy sauce. Serve the curry with steamed rice sprinkled with green shallots if your heart desires.

Enjoy this hearty, authentic Japanese Beef Curry at home tonight!