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Japanese Beef Curry from scratch

Japanese curry (カレー) is usually mede with pre-made roux.

It works well. But nothing better than freshly made from scratch. This recipe needs your hard work.

But I promise. The taste is great like you never had before! If you are a curry lover, this recipe is the one you should try at least once a life!

Japanese Beef Curry from scratch

[Serving] 5-6 serves

[Prep time] 20 mins (Does not include time to soak Kombu)

[Cook time] 2 hours

[Storage] 3-4 days in a fridge. (The roux: 1 month in a freezer)

[Difficulty] B *(A=Hard E=Easy)


[Ingredient] (GRAM)

-Beef chuck 1000g

-Salt 2tsp (10g)

-Plain flour: some

-Black pepper: some

-Kombu (Dried kelp) 8g

-Water 1300ml 

-Mushroom 400g

-Brown Onion 700g (as peeled)

-Garlic 30g (as peeled)

-Ginger 20g (as peeled)

-Carrot 150g (1 each)

-Apple 360g (2 each)

-Curry powder 8g

-Tomato ketchup 45g

-Worcestershire sauce 30g

-Unsalted Butter 80g

-Plain flour 75g

-Cheddar cheese: some (Optional)


[Ingredients] (OUNCE)

-Beef chuck 2.2lb

-Salt 2tsp (0.35oz)

-Plain flour: some

-Black pepper: some

-Kombu (Dried kelp) 0.3oz

-Water 46oz

-Mushroom 14oz

-Brown Onion 24,7oz (as peeled)

-Garlic 1oz (as peeled)

-Ginger 0.7oz (as peeled)

-Carrot 5.3oz (1 each)

-Apple 12.7oz (2 each)

-Curry powder 0.3oz

-Tomato ketchup 1.6oz

-Worcestershire sauce 1oz

-Unsalted Butter 2.8oz

-Plain flour 2.65oz

-Cheddar cheese: some (Optional)

[Recipe video]


0:00 Prepare Ingredients

3:00 Beef oil

3:46 Sear Beef

6:30 Mushroom

7:32 Curry roux

10:47 Combine



[Chapter1: Prepare Ingredients]

  1. Soak kombu and water 1 hour to over night

  2. Cut the beef in big chunks. Dice some fat

  3. Season the beef with 2tsp salt. Set aside

  4. Cut mushroom in 1/4

  5. Grate Carrot, apple, cheese

  6. Mince Garlic, Ginger

  7. Onion. Slice against the grain

[Chapter2: Beef oil]

  1. Cold pan, vege oil, beef fat. Medium heat

  2. Cook until fat is crispy

  3. Strain the oil. Keep the fat

[Chapter3: Sear Beef]

  1. Mix plain flour and black pepper

  2. Coat the beef with the flour

  3. Hot pan. Beef oil. High heat. Beef on

  4. Get colour both side. Add to a pot

  5. Splash water on the pan. Scrape all the yummy bits

  6. Add the water to the pot. Repeat with the remaining beef

  7. Add the kombu water to the pot

  8. Boil. Then simmer

  9. Skim off the scum, and 1/2 of the oil

  10. Cover with baking paper lid

  11. Cook 1.5 hour

[Chapter4: Mushroom]

  1. Hot pan, vege (or beef) oil, high heat

  2. Mushroom in. Salt & pepper

  3. Get colour both side. Set aside

[Chapter5: Curry roux]

  1. Hot pan. Vege oil. Medium high heat

  2. Onion in. Bit of salt

  3. Stir every 1-2 mins until dark brown

  4. Once they look brown, keep stirring

  5. Add a bit of oil, garlic, ginger

  6. Few mins later, add carrot and apple

  7. Few mins later, add curry powder. Medium heat

  8. 1 min later, add butter, ketchup, Worcestershire sauce

  9. Melt butter, then add flour

  10. Cook few mins, done

[Chapter6: Combine]

  1. After 1.5 hour, Discard kombu from the pot

  2. Add the roux. scrape the pan with the liquid from the pot

  3. Add the mushroom

  4. Cook low heat for 10-15mins

  5. Serve with rice.


Q: Can I use pork or Lamb?

A: Yes you can!


記事: Blog2 Post
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