Japanese Curry is a huge hit in my household. We usually make the Chicken Katsu Curry (recipe here), but this week I changed things up and made a delectable beef curry – which is the most popular curry dish in Japan.
The immediate difference when using beef is the richness in the flavor. All that beefy, rich flavor is embedded in the subtly sweet curry – it’s actually very similar to beef stew and shares many of the same ingredients. My youngsters all had two helpings—which made mom and dad happy since this dish is packed with everything you need for good health; In fact-the Japanese navy originally adopted this dish from the British Navy to avoid Vitamin B Deficiency!
We usually top this with some ichimi togarashi for a bit of spice—but recently we discovered “Sansyo” pepper topping which has a very zesty lemon flavor that goes wonderfully in moderation on this rich beef curry. Give it a try-this is a hearty dish that accepts additional condiments rather well.
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13 Comments
IPnewbie
January 15, 2019 at 10:44 pm
Thank you for the recipe – this was delicious! The times were perfect to make everything tender without disintegrating. I added some turnips since I love them. Had to halve the recipe for my Mini and the curry box I had was less than half of the quantity you specified, so the curry flavor was just a touch less rich than I’m accustomed to.
Jennifer
November 5, 2020 at 11:52 am
Six cups of water seems like an awful lot – is that correct? Thank you!
Van
November 5, 2020 at 1:01 pm
Hi Jennifer, yes 6 cups of water is correct. If you look at the instructions in the back of the curry box, it actually tells you to add 6 cups of water.
Jennifer
November 5, 2020 at 1:59 pm
Perfect, thank you so much!
Laurie
December 26, 2020 at 1:52 pm
Can’t wait to try this! What would the cooking time and release time be if I am omitting the meat?
Van
December 26, 2020 at 5:55 pm
Hi Laurie, if you’re just cooking the vegetables, 4 Minutes High Pressure then Quick Release is all you would need.
Alan
April 24, 2021 at 5:52 pm
This recipe had too much water was not thick enough. I think the pressure cooking action on the meat and onions released liquid. The potato mostly disintegrated. I would recommend using 5 cups of water. I will try this recipe again bringing the pot to pressure after adding the potato and carrots and then releasing right afterward. It has promise for a nice weekend dinner that leaves leftovers for lunches. Needs a little tweaking.
Derek
May 27, 2021 at 7:13 pm
Waaaaaay too much water.
Christina
March 26, 2022 at 6:31 pm
You probably didn’t cut the potatoes too small. My quartered potatoes were cooked perfectly.
Lola
August 27, 2023 at 11:06 am
Thank you for the awesome recipe! Your cooking times were spot on, every other recipe had the potatoes and carrots in with the meat and they disintegrated but your separate additions were perfect! I did add minced ginger for the additional flavour but otherwise everything was perfect. To those that say there is too much water, the recipe reflects the water amount on the box – you may need to bring the sauce to a boil to activate the corn starch and thicken your sauce. I had to let my sauce simmer for 5 mins after adding the cubes to get the right consistency.
Thank you again ☺️
Sheila
September 25, 2023 at 9:25 pm
Used goat meat. Pounded stew sized goat meat with mallet. Put in a pot to boil on stove first. Removed all foam on top to take out excess blood. Simmered covered for about 30 minutes.
Also, used smaller size of curry block and added some curry powder and chili powder.
Came out perfect. Meat was so tender, vegetables were cooked to perfection and taste was just right.
Kat
December 31, 2024 at 10:51 am
So delicious and the meat was perfectly tender. I cut up a chuck roast and was concerned it would not be tender, since a chuck roast cooked whole as a roast can take over an hour in the pressure cooker. This was perfect in just 22 minutes, however, and soooo good! Thanks for a great recipe!
Van
January 14, 2025 at 8:13 pm
You’re welcome Kat!