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Japanese Curry Recipe

When you think of popular dishes in Japan you may name ramen or gyoza, and curry may not have crossed your mind; yet, Japanese Beef Curry, or Kare Raisu, is actually considered to be a national dish enjoyed by both children and adults. 

Curry is a relatively new food for Japan, as it was introduced in the late 1800s by the British. While most people have had Indian and Thai curries and are familiar with their unique flavors, Japanese curry has been adapted and is much thicker, not so spicy and even offers hints of sweetness. 

Japanese Beef Curry Photo

This curry has more of a brown stew-like look to it rather than the more typical yellows, reds and greens usually associated with curry. And it can be made to be either mild, medium hot or hot, so everyone in the family can enjoy it.

Japanese curries are always served with steamed rice and typically feature a protein, such as beef; chicken; pork or seafood, cooked with onions; potatoes and carrot. 

Japanese Beef Curry Picture

For those wanting to replace meat, tofu can be used instead. 

When cooking curry, we recommend using a heavy-bottom cast iron pot, although any heavy pot will suffice. Curry has a tendency to burn when cooked in less robust pans!

Japanese Beef Curry Image

This Japanese Beef Curry recipe serves four, and only requires 10 minutes prep time, and 25 minutes cooking! This makes it absolutely perfect for those busy weeknights when you don’t have a lot of time to spend in the kitchen. Not only is cooking time minimal, you also have the option to cook up a large batch, portion it out and freeze it for up to three months.

Japanese Beef Curry Pic

If you do plan to freeze this curry, we recommend cooking it without the potatoes. This is because they can become watery and mushy once thawed. Instead, try adding some  freshly boiled potatoes to the reheated curry. 

Japanese Beef Curry Photo

Japanese Curry Recipe

The Editors at Food Fanatic
A simple and delicious recipe for Japanese Beef Curry, on the table in only 35 minutes!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 1 serving
Calories 388.5 kcal


  • 4 Unsalted Butter
  • 1 Turnips peeled and cut into small cubes
  • 2 Yukon Gold Potatoes cut into small cubes
  • 1 Red Onion chopped
  • 1 Kosher Salt
  • 3 All-Purpose Flour
  • 2 Curry Powder
  • 2 Low Sodium Chicken Broth
  • 1 Frozen Peas and Carrots
  • 1 Granulated Sugar
  • 1 Freshly Ground Black Pepper
  • 0.75 Flank Steak
  • Cooked White Rice for serving (optional)


  • In a heavy, cast-iron pan melt 1 tablespoon of butter over medium heat. Add the cubed turnip and potatoes, all of the chopped onion except 2 tablespoons, and a dash of salt. Cook for about three minutes, stirring occasionally until the vegetables have begun to soften. Using a slotted spoon, transfer the vegetables to a plate.*If using fresh carrots, add them in to cook as well
  • Add 2 tablespoons of butter to the pot and sprinkle in the flour and curry powder, creating a roux and stirring for about a minute. Slowly whisk in the chicken broth until the mixture is smooth.
  • Add back in the vegetables plus the peas, carrots and sugar. Bring to the boil, and reduce heat. Cover the pan and simmer for about ten minutes. The curry should begin to look thicker at this point. Remove the cover and simmer for a further five minutes.
  • Season to taste with salt and pepper.Season the beef with salt and pepper, and melt 1 tablespoon of butter over medium heat in a skillet.
  • Cook the steak for about four minutes per side, and allow to rest for a few minutes. Slice against the grain. In a bowl add a large scoop of rice, topped with a spoonful of curry sauce. Arrange the sliced beef or cubes on top of the curry sauce, and sprinkle with the remaining chopped red onion. 


Calories: 388.5kcalCarbohydrates: 32.75gProtein: 21.94gFat: 15.5gSaturated Fat: 8.69gSodium: 292.13mgFiber: 5.5gSugar: 5.25g
Keyword Beef, Curry, Dinners, Japanese Cuisine, Steak
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