Japanese-Style Curry Beef

Cooking StepsHow to cook Japanese-Style Curry Beef step by step

Cooking Process

1. 
   Step 1

   Blanch the beef brisket: place in cold water with cooking wine, bring to a boil and cook for 3-5 minutes, then remove the beef. Meanwhile, start heating water in a pressure cooker on the side.

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2. 
   Step 2

   The ingredient amounts listed above are for 500g (1 jin) of beef.

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3. 
   Step 3

   While the water heats, place bay leaves, ginger slices, scallion segments, star anise, and Sichuan peppercorns into the pressure cooker and add water. Start heating — use enough water so the beef can float freely.

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4. 
   Step 4

   Once the water is hot, transfer the blanched beef into the pressure cooker.

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5. 
   Step 5

   Cover and bring to pressure. Once the steam starts hissing, reduce to low heat and time 20-30 minutes. If you added extra water, go with 30 minutes.

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6. 
   Step 6

   While the beef cooks, cut the carrot, potato, and onion into chunks.

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7. 
   Step 7

   After 20 minutes the beef should be tender. Remove the beef from the broth and start making the curry.

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8. 
   Step 8

   Heat oil in a wok (use your normal amount for stir-frying) and stir-fry the vegetables for about 3 minutes until the onion softens, then remove and set aside.

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9. 
   Step 9

   Transfer the beef from the broth directly into the wok and stir-fry until the moisture evaporates, about 3 minutes.

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10. 
    Step 10

    Add all the vegetables back into the wok and toss everything together evenly.

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11. 
    Step 11

    Strain the beef cooking broth, discarding the aromatics, and pour it into the wok until the ingredients are just covered — basically pour it all in. If using floury potatoes, add them 5-6 minutes later; otherwise add them with the onion and carrot. Cover and simmer over medium heat for 15 minutes.

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12. 
    Step 12

    After simmering, add the flavorings: a small dollop of peanut butter or sesame paste — just a tiny bit scooped up with two chopsticks is enough. Peanut butter gives a slightly richer aroma.

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13. 
    Step 13

    Pour in the milk (about half a standard bag). This is an important ingredient — don’t skip it. It makes the curry incredibly fragrant. Then add the entire box of curry roux — ignore the package instructions on quantity. Stir continuously until the curry is fully dissolved and bubbling. Simmer until the sauce reaches your preferred thickness. For best results, keep it on low heat a bit longer so the beef absorbs the curry flavor, but watch carefully to avoid burning — keep stirring constantly.

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14. 
    Step 14

    Done! The sauce should have a rich, thick consistency like this when served.

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