Wagyu Curry

Rich, hearty, and full of comfort — Wagyu curry is the perfect one-pot dish. The marbled beef adds a buttery depth to the sauce, making it silkier than your average curry. Pair it with hot rice or naan, and you’ve got a meal that feels both homely and indulgent.

Ingredients (Serves 4)

• 500–600g Wagyu beef (chuck, brisket, or short rib, cut into chunks)
• 2 tbsp neutral oil
• 1 onion (finely chopped)
• 2 carrots (sliced)
• 2 potatoes (cut into chunks)
• 2 cloves garlic (minced)
• 1 thumb-size piece of ginger (grated)
• 3 tbsp Japanese curry roux blocks (or curry powder + 1 tbsp flour + 1 tbsp butter)
• 2 cups beef stock (or water)
• 1 tbsp soy sauce
• 1 tsp honey or sugar (optional, to balance)
• Cooked short-grain rice (to serve)
• Pickled radish or fukujinzuke (optional garnish)

Method

1. Brown the Wagyu. Heat oil in a pot, sear beef chunks until golden, then set aside.
2. Cook the aromatics. In the same pot, sauté onion, garlic, and ginger until soft.
3. Add vegetables. Stir in carrots and potatoes, cooking for 2–3 minutes.
4. Simmer. Return Wagyu to the pot, add stock and soy sauce, then bring to a gentle boil. Reduce heat and let simmer for 45–60 minutes, until beef is tender.
5. Finish the curry. Stir in curry roux (or homemade mix) until thick and glossy. Adjust sweetness with honey or sugar if needed.
6. Serve. Spoon curry over warm rice and top with pickles for crunch and contrast.

Tips

• Use well-marbled cuts like chuck or brisket — they stay tender and flavourful after long cooking.
• For extra depth, add a splash of red wine or a spoonful of gochujang to the sauce.
• Make it ahead — the flavour gets even better overnight.