Japanese Beef Curry Recipe (40 Minutes)

Name: Make This Rich, Cozy Japanese Curry Tonight—It’s Even Better Tomorrow
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5
Ingredients: 2 tablespoons neutral oil; 1 1/2 pounds New York strip steak, cold and cut into 1-inch cubes; 2 teaspoons salt, divided, plus more to taste; 2 teaspoons freshly ground black pepper, divided, plus more to taste; 1 small onion, cut into 1-inch dice; 3 medium carrots, sliced into 1/2-inch coins; 10 ounces small yellow potatoes, halved, then each half cut into quarters; 4 cups water; 1 (3.2-ounce) box Japanese curry block mix (such as S&B Golden Curry), finely chopped; 3 cups cooked white rice, for serving; Parsley, finely chopped, for garnish

You can make this comforting, flavorful curry in just 40 minutes start to finish.
Using Japanese curry blocks ensures a rich, foolproof sauce with no stress.
New York strip steak turns tender quickly, making this dish weeknight-friendly.

Japanese beef curry is one of those trifecta recipes I make all the time, as much as once a week. It’s easy, quick, and comforting. For me, it’s one of those special recipes that feels dreamy and cinematic, almost like watching food being cooked in anime.

There are a few popular versions of Japanese curry. When pork and chicken are served with Japanese curry, they’re often flattened, breaded, and fried as katsu, then topped with velvety curry sauce. While those are equally delicious, I lean toward a simpler version: Japanese beef curry. There’s no frying involved, so no mess or stress.

A spoon of Japanese curry with vegetables and meat being served from a pan — Simply Recipes / Frank Tiu

What Cut of Beef To Use

For the beef, several cuts work well in this recipe. Ribeye adds richness from its marbling, but it’s a premium cut that I usually reserve for steak served on its own. Stew beef also works since it tenderizes beautifully when cooked for a long time, but it’s not exactly weeknight material.

My preferred cut for Japanese beef curry is New York strip steak. It’s more affordable than ribeye and reaches the perfect tender texture much faster than stew meat. Another reason I love this cut is the thin layer of collagen between the meat and the fat cap, which adds flavor and a bit of texture. That edge is my favorite part, even more than the meat itself.

The key is to cook the steak to medium rare to medium, depending on your preference, so the interior stays tender and juicy.

A bowl of Japanese curry with vegetables and rice placed next to a pot filled with the same curry — Simply Recipes / Frank Tiu

What Makes Japanese Curry Different?

Japanese curry is distinctively mild and mellow. Unlike other curries that start with a chili or spice paste, Japanese curry begins with curry blocks—solid cubes of pre-made roux that look like chocolate bars. They’re easy to portion and break apart. Two of the most common brands are S&B Golden Curry and House Foods Vermont Curry. I usually go with Golden Curry because it’s widely available at most grocery stores, including Walmart.

I’ve also tried using S&B’s canned curry powder, but it isn’t the same. The curry powder has the right seasoning blend, but the blocks already contain roux, which naturally thickens the sauce. I love using the blocks because making roux from scratch can be tricky and prone to splitting. Curry blocks take the technique out of the equation—less stress, more joy.

S&B offers four levels of heat: mild (little to no spice), medium hot, hot, and extra hot. I like medium hot since it has the right balance of flavor and heat without being overwhelming. If you enjoy a challenge, try the hot version before venturing into extra hot. If freshly cracked black pepper tastes spicy to you, mild might be more your speed.

When Leftover Is Even Better

This curry keeps beautifully and tastes even better the next day as the flavors deepen. It’s commonly served over white rice, which I like to pack with the curry for easy reheating. The rice firms up slightly as it cools, but the curry adds moisture back when microwaved.

Japanese curry with meat and vegetables in a pan — Simply Recipes / Frank Tiu

Other Easy Japanese Favorites

Japanese Beef Curry

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings 4 to 5 servings

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2 tablespoons oil
1 1/2 pounds new york strip steak, cold and cut into 1-inch cubes
2 teaspoons salt, divided, plus more to taste
2 teaspoons freshly ground black pepper, divided, plus more to taste
1 small onion, cut into 1-inch dice
3 medium carrots, sliced into 1/2-inch coins
10 ounces small yellow potatoes, quartered
4 cups water
1 (3.2-ounce) box Japanese curry block mix (such as S&B Golden Curry), finely chopped
3 cups cooked white rice, for serving
Parsley, finely chopped, for garnish

Sear the steak:

In a sauté pan or pot, heat the oil over medium-high until it starts to shimmer, about 1 minute. Add the beef in an even layer and season with 1 teaspoon salt and 1 teaspoon pepper, working in batches if needed. Sear until browned, 2 minutes. Flip the beef cubes and sear another side for 2 minutes. Not all sides of the beef cubes will be seared and that’s ok.

Transfer the beef to a plate and set aside.
Cook the vegetables:

Add the onions, carrots, and potatoes to the same pan. Season with the remaining 1 teaspoon salt and 1 teaspoon pepper. Cook over medium heat, stirring often and scraping up any brown bits, until just starting to brown, about 5 minutes.
Cook the curry:

Add the water and chopped curry blocks. Stir to dissolve the curry blocks. Increase the heat to medium-high and bring to a boil, then lower the heat to medium-low and let the curry simmer gently, stirring occasionally, until a fork easily pierces the potatoes and carrots, 10 to 12 minutes. The sauce should be thickened to a gravy-like consistency. Season the curry with salt and pepper to taste.
Add the beef:

Return the beef and its juices to the curry and cook until warmed through, about 4 minutes. Stir and adjust the consistency as needed—add 2 tablespoons of water at a time for a looser sauce, or simmer longer for a thicker texture. The curry will continue to thicken slightly as it cools.
Serve:

Ladle the curry over a bed of white rice and garnish with parsley.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave with a splash of water to loosen the sauce.

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Nutrition Facts (per serving)
580	Calories
29g	Fat
44g	Carbs
33g	Protein

Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories	580
% Daily Value*
Total Fat 29g	38%
Saturated Fat 10g	48%
Cholesterol 86mg	29%
Sodium 945mg	41%
Total Carbohydrate 44g	16%
Dietary Fiber 3g	12%
Total Sugars 3g
Protein 33g
Vitamin C 9mg	44%
Calcium 49mg	4%
Iron 4mg	25%
Potassium 847mg	18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.