Tokyo Grill Curry Recipe

Prepare aromatics and beef

Peel and thinly slice onions to measure about 2 cups. Mince garlic and grate ginger. Pat beef chuck dry and season lightly with 1/4 tsp salt and 1/4 tsp black pepper.

Caramelize onions

Heat vegetable oil and butter in a wide, heavy-bottomed pot over medium heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, until deep golden brown and sweet, about 25–30 minutes. Reduce heat if onions begin to burn. Scrape browned bits off the bottom as you cook.

Brown beef

Push onions to one side or remove temporarily. Increase heat to medium-high. Add beef cubes in a single layer and sear until browned on all sides, 4–6 minutes. Work in batches if needed to avoid crowding. Remove beef and set aside with onions if you removed them.

Build the base

Lower heat to medium. If pot is dry, add 1 tbs oil. Add garlic and grated ginger and cook 30–45 seconds until fragrant. Sprinkle flour over the mixture and cook, stirring constantly, 1–2 minutes to cook out raw taste. Stir in tomato paste, soy sauce and Worcestershire sauce and cook 1 minute.

Deglaze and simmer

Pour in beef stock while scraping up browned bits. Return beef and onions to the pot. Add grated apple, carrots and potatoes. Bring to a simmer, then reduce heat to low. Cover and simmer gently until beef is tender and vegetables are cooked, about 50–60 minutes.

Finish curry

Once beef is tender, remove 1/2 cup of hot liquid into a small bowl and dissolve grated curry roux or broken curry blocks into it. Return mixture to pot and stir until curry thickens slightly. Add honey and mirin. Taste and adjust seasoning with remaining salt and black pepper. Simmer uncovered 5–10 minutes to reach desired consistency (it will thicken as it cools).

Cook rice

Rinse rice under cold water until water runs clear. Drain and combine with 2.2 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes. Let rest off heat, covered, 10 minutes before fluffing with a fork.

Prepare and grill beef slices

Lightly toss the thin beef slices with 1 tsp soy sauce and 1 tsp sesame oil. Heat a grill pan or skillet over high heat until smoking. Quickly sear the beef slices 20–30 seconds per side until just browned and slightly charred at the edges. Remove and let rest briefly, then thinly slice against the grain if needed.

Assemble plates

Spoon a mound of steamed rice onto each plate. Ladle the beef curry alongside or over the rice. Arrange grilled beef slices on top of the curry or on the rice. Garnish with sliced scallions, pickled red ginger and fried shallots/crispy onions to taste.