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Japanese Curry Beef with Pickled Veg & Rice

Japanese Curry Beef with Pickled Veg & Rice

Serves: 4 Prep: 20 mins Cook: 90 mins Total: 110 mins

A rich, mildly spiced Japanese-style beef curry slow-simmered until meltingly tender, finished with a homemade curry roux and served with sharp pickled vegetables and fluffy rice for perfect balance.



 

Ingredients

For the Japanese Curry Beef

  • 700g beef chuck or braising steak, cut into large chunks
  • 1 tbsp vegetable oil
  • 2 onions, thinly sliced
  • 2 carrots, chunked
  • 2 potatoes, peeled & chunked
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 750ml beef stock
  • 1 apple, grated
  • 1 tbsp soy sauce
  • 1 tbsp honey or sugar

Curry Roux

  • 4 tbsp plain flour
  • 3 tbsp butter
  • 2 tbsp mild curry powder
  • 1 tsp garam masala

Pickled Vegetables

  • 1 carrot, julienned
  • ½ cucumber, thinly sliced
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • ½ tsp salt

To Serve

  • Steamed Japanese short-grain rice
  • Spring onions, sliced
  • Sesame seeds

Instructions

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Prepare the Pickled Vegetables

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  1. Step 1

    Mix rice vinegar, sugar, and salt until dissolved

  2. Step 2

    Add carrot and cucumber, toss well

  3. Step 3

    Refrigerate for at least 30 minutes (longer = better)

Brown the Beef

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  1. Step 4

    Heat oil in a heavy casserole over medium-high heat

  2. Step 5

    Brown beef in batches until deeply caramelised

  3. Step 6

    Remove and set aside

Build the Curry Base

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  1. Step 7

    Lower heat and add onions to the same pot

  2. Step 8

    Cook slowly 15–20 minutes until golden and jammy

  3. Step 9

    Stir in garlic and ginger, cook 1 minute

Simmer the Curry

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  1. Step 10

    Return beef to the pot

  2. Step 11

    Add carrots, potatoes, stock, grated apple, soy sauce, and honey

  3. Step 12

    Bring to a gentle simmer, cover, and cook 60 minutes until beef is tender

Make the Roux

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  1. Step 13

    Melt butter in a pan over low heat

  2. Step 14

    Stir in flour and cook 5–7 minutes until lightly toasted

  3. Step 15

    Add curry powder and garam masala, cook 30 seconds

Thicken the Curry

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  1. Step 16

    Ladle hot curry liquid into the roux, whisking smooth

  2. Step 17

    Pour roux mixture back into the pot

  3. Step 18

    Simmer uncovered 10–15 minutes until glossy and thick

Serve

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  1. Step 19

    Spoon curry over steamed rice

  2. Step 20

    Top with pickled veg, spring onions, and sesame seeds

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