Japanese Sweet and Spicy Beef Curry
Dive into the comforting richness of Japanese Sweet and Spicy Beef Curry—a harmonious blend of savory, sweet, and mildly spicy flavors that elevate traditional curry into a soul-warming meal. Tender beef chuck, simmered with hearty potatoes, carrots, and a fragrant mix of garlic, ginger, and onions, creates a luscious base for this dish. The addition of grated apple, honey, and soy sauce lends a subtle sweetness, balanced beautifully by optional red chili flakes for a gentle kick. Infused with the signature velvety texture of Japanese curry roux, this one-pot wonder is perfect for cozy dinners or meal prep. Serve it over fluffy steamed white rice with a sprinkle of green onions or a side of tangy pickled ginger to complete this irresistible Japanese classic. Ideal for fans of sweet and spicy recipes, this dish is a must-try for anyone seeking comforting yet refined flavors.
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Recipe Information
Ingredients
- 500 g beef chuck, cut into bite-sized pieces
- 1 large yellow onion
- 2 medium carrots, sliced diagonally
- 2 medium potatoes, peeled and cubed
- 2 tbsp vegetable oil
- 4 cups water
- 100 g Japanese curry roux
- 0.5 grated apple
- 1 tbsp soy sauce
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 0.5 tsp red chili flakes (optional, for extra spice)
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 4 cups cooked white rice, for serving
- 2 tbsp green onions, chopped (optional, for garnish)
- 2 tbsp pickled ginger (optional, for serving)
Instructions
Prepare all the vegetables by slicing the onion, peeling and slicing the carrots diagonally, and peeling and cubing the potatoes. Grate half an apple and set it aside.
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
Add the beef pieces to the pot and season with salt and pepper. Sear the beef until browned on all sides. Remove the beef and set aside.
In the same pot, add the sliced onions and sauté for about 5 minutes or until they turn translucent.
Mix in the minced garlic and ginger. Cook for 1-2 minutes, stirring continuously to prevent burning.
Return the beef to the pot, then add the carrots and potatoes. Combine everything together for 2-3 minutes.
Pour in 4 cups of water and bring the mixture to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 30 minutes until the vegetables are tender and the beef is cooked through.
Break the Japanese curry roux block into smaller chunks and stir it into the pot. Mix well until the roux has dissolved completely and the curry begins to thicken.
Add the grated apple, soy sauce, honey, and (if using) red chili flakes. Stir to combine, then let the curry simmer uncovered for another 10 minutes to allow the flavors to meld together.
Taste and adjust the seasoning with more salt, pepper, or honey if needed.
Serve the curry hot over steamed white rice. Garnish with chopped green onions and pickled ginger if desired.
Nutrition Facts
Calories |
894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1455 mg | 63% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 17.3 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 995 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
