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Japanese Beef Curry Rice: Inspired by Haikyu!! (gluten free)
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Inspired by Haikyu!!, I’m making Japanese Beef Curry Rice. I’m so excited to be finally sharing with you one of my go to recipes from this winter.
The curry is really easy to make, so it’s no wonder it is a staple in many Japanese homes. It has become one of ours and it should be for you too! This dish is warm, cozy and comforting, and you can change it up depending on what protein and veggies you are in the mood for or depending on what you have at hand. I personally love Japanese sweet potatoes and think that they are a perfect addition to carrots and beef.
At your asian grocery store, or online, you can easily buy curry roux blocks to use for this dish (which is what most people do). Unfortunately, I have yet to find a gluten free version in the store so I make my curry roux from scratch for this recipe. It barely takes more effort so I highly suggest that you try making it yourself. Plus, there are a number of different brands and heat levels that you can buy in store. I have heard that a lot of them are really good, but I can only vouch for my homemade roux, which really is delicious!
This meal also keeps well so it’s a great big batch for dinner and then lunches the following days. Anyway, curry rice is a dish that we’ve seen in a lot of anime over the years and each time I find it looks so fantastic. Rewatching Haikyu!! and seeing Noya and Ryu desperate for more of Kiyoko’s curry, I knew I just had to make it at home. Make sure to serve the curry with freshly steamed rice and you’ll be just as desperate for more as well!
If you make this recipe, I would absolutely love to hear your feedback and would love to talk to you all some more so please leave a comment! Also, if you do make this recipe, I’d really love to see your creations so please tag me on Instagram.
If you have any requests for inspired/themed recipes that you’d like to see, please let me know!
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Japanese Beef Curry Rice: Inspired by Haikyu!!
Inspired by Haikyu!!, I'm making Japanese Beef Curry Rice. I'm so excited to be finally sharing with you one of my go to recipes from this winter. The curry is really easy to make and is super comforting. Filled with veggies and soft beef chuck, served with fresh rice, the curry is so flavourful that you will certainly keep going back for more!
Ingredients
For the Curry
- 800 g Beef chuck chopped into 1-2 inch chunks
- Salt & pepper
- 2 cups dashi
- 2 cups chicken stock
- 3 large cloves of garlic minced (about 3 Tbsp)
- 1 Tbsp ginger minced
- Neutral flavoured oil
- 1 spanish onion diced
- 6 japanese sweet potatoes diced
- 2 carrots diced
- Japanese curry roux - Recipe below
- 2 Tbsp honey
- ½ cup milk I use soy
- Fresh Japanese rice
For the Curry Roux
- 3 Tbsp unsalted butter
- 4 Tbsp GF all-purpose flour
- 1 Tbsp curry powder I use japanese curry powder
- 2 tsp garam masala
- 1 ½ tsp chili powder optional
Instructions
Instructions for the Curry
- In a medium/large pot over medium heat, coat the bottom of the pot with oil (a few Tbsps). Brown the meat on all sides, do not cook through.
- Remove meat from heat and caramelize the onion, add more oil if needed to unstick. Once browned, mix in the ginger and garlic for a minute until aromatic.
- Add carrots and potatoes and saute for a few minutes then add the beef back into the pot.
- Cover with broth (you don't want meat or veggies above the water-line) and bring it to a boil. Skim off the fat, cover and let simmer on low for about 30-40 minutes, or until the potatoes are done.
- Stir in the curry roux until dissolved and add the milk and honey.
- The curry should be thick and lush. Serve with fresh rice
- Enjoy!
Instructions for the Curry Roux
- In a small saucepan, melt butter over low heat.
- Stir in the flour and cook until lightly browned, about 10-15 minutes
- Add in the spices and stir for about a minute until well combined.
- The roux should be thick and ready to be use in your curry.
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8 Comments
Emily
I have a question about your Japanese beef curry rice recipe. It says beef chuck chopped into 1 -2. What does that mean? Also you have a typo next to the garlic. It says mined not minced.
Carly
Thanks for this! Sorry about the typos.. I fixed it now. You want the beef to be in 1-2 inch chunks, nearly bite size (max 2 bites). That way you get more chunks throughout the curry! I hope you enjoy this recipe 🙂
Carol Wright
Thank you for this recipe. I grew up in Japan and have always loved Japanese beef curry. I’m currently prepping to make it for our family reunion of 36 people. I have a question–why the 1/2 Tbsp of milk? Should it be 1/2 C, or something else? 1/2 Tbsp of milk seems like such a small amount it wouldn’t make any difference.
Carly
Hi! Sorry for the late response! Wow that is so cool and really exciting. I’m sure it will be a lovely reunion. Yeah not a problem, you are absolutely right! Thank you for that catch. Looking back at my original recipe and I see it should be 1/2 cup of milk. I will update the post right away. I hope you enjoyed the recipe and that your reunion went well! Feel free to DM me on insta. Would love to hear how it went! 🙂
Kevin
Any reccs for dairy replacements?
Carly
Yeah not a problem! I use soy milk for this recipe and it comes out great!
kevin
what about an alternative for the butter?
Carly
Sorry I missed that! I haven’t tested one… I know there are popular butter alternatives you can get in the store that are supposed to be really good substitutes. Let me know if you find one you like!