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simple japanese curry

bowl of japanese curry
[category]
[published] September 29, 2026
[PREP] 10 minutes
[COOK] 30 minutes
[TOTAL] 40 minutes
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Ingredients

japanese curry

  • 1 medium yellow onion
  • 2 cloves of garlic
  • 2 large carrots
  • 1 large yukon gold potato
  • 1 tablespoon olive oil
  • 1 lb beef stew meat cubes
  • 4 cups chicken broth or better than bullion
  • 8 Japanese curry blocks I like using a mix of mild and medium hot
  • salt to taste

to serve

  • short grain rice cooked
  • sushi ginger optional
  • green onions thinly sliced

Instructions

  1. Prepare the vegetables. Thinly slice the onion, mince the garlic, peel and chop the carrots and potato into 1-inch chunks.
  2. Place a large pot over medium heat. Add the olive oil. Add the beef chunks and let them cook until each side has a nice sear and color.
  3. Add the onions and cook for 1-2 minutes, until starting to cook through. Add the garlic and cook an additional minute. Add the carrots, potatoes, and chicken broth.
  4. Bring to a boil then turn the heat to medium low. Let the mixture simmer until the beef is tender and the vegetables are cooked through, about 15-20 minutes.
  5. Roughly chop the curry blocks into smaller pieces. Working a few pieces at a time, drop the pieces into a ladle full of broth and use chopsticks or a spoon to stir until the blocks are dissolved. Repeat until all the blocks are dissolved into the mixture.
  6. Continue to cook until the mixture thickens, about 2 minutes. Taste for salt and add more if needed.
  7. To serve, place cooked short grain rice in one side of a bowl, then add the curry to the other side. Top with ginger and green onions, if using, and enjoy.