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Japanese Wagyu Beef Curry

Japanese Beef Curry with Miyazakigyu Wagyu Beef Cubes 

Prep Time: 45 Minutes
Cook Time: 45 Minutes
Servings: 6-8
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 2 PACKAGE Double 8 Cattle Company Miyazakigyu Wagyu Beef Cubes
  • 2 TBSP Grapeseed Oil
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • 2 TBSP Butter
  • 2 Yellow Onions (julienned)
  • 1 CUP Red Wine
  • 3 Medium-Size Carrots (peeled and medium diced)
  • 8 CUP Beef Stock
  • 1 Large Russet Potato (peeled and medium diced)
  • 2 CUP Button Mushrooms (sliced)
  • 1 TBSP Ginger (minced)
  • 3 Garlic Cloves (minced)
  • 2 TBSP S&B Oriental Curry Powder
  • 1/2 PACKAGE Golden Curry Sauce Mix
  • 1/2 CUP Apple (grated) (Chef used a Fuji apple)
  • 1/8 CUP Whole Milk
  • Jasmine Rice (cooked per package instructions)


        • Large Dutch Oven

        FIRST STEP

        Pull the Miyazakigyu Wagyu beef cubes out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.


        Heat a large Dutch oven on medium-high heat, and add in the grapeseed oil.

        Season the Miyazakigyu Wagyu beef cubes with kosher salt and freshly ground black pepper.

        Once the oil is hot, add in the beef cubes. Sear on all sides for 1 minute per side.

        Once seared, remove the Miyazakigyu Wagyu beef cubes, and place them in the refrigerator.


        Add the butter to the fat (leftover from cooking the beef cubes) in the Dutch oven. Let the butter melt.

        Add in the julienned onions, and cook on medium heat until they begin to caramelize. This takes about 7 to 10 minutes.

        Once caramelized, add in the red wine to deglaze the pan, while scraping the bottom of the pan to pull up any browned bits.

        Add in the peeled and diced carrots. Cook them down with the onions and red wine for 5 minutes.

        Once the carrots have started to soften, add in the diced potatoes, beef stock, oriental curry powder, minced garlic, and minced ginger.

        Place the lid on, so it’s partially covering the Dutch oven. Let simmer for 30 minutes.

        Remove the lid from the Dutch oven after 30 minutes.

        In a separate pot (at the same time you are cooking the curry), prepare the jasmine rice according to the package instructions.

        Add the seared Miyazakigyu Wagyu beef cubes and the sliced mushrooms to the Dutch oven. Let those simmer for 10 minutes.

        Grab a soup bowl. Take 2 cups of the hot broth out of the Dutch oven, and place it in the soup bowl.

        Mix the broth with the Golden Curry sauce mix. Use a fork or whisk to mix everything together. Make sure this is mixed well before adding it back to the Dutch oven.

        Pour the broth/sauce mix into the Dutch oven.


        Add in the grated apple, and let it simmer for 5 minutes.

        Add in the whole milk, and season to taste with kosher salt and freshly ground black pepper.

        Serve the Wagyu beef curry hot with jasmine rice, and enjoy!

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