Beef Neck Bone Curry
Beef Neck Bone Curry is a hearty, savory Japanese curry variation that uses collagen-rich beef neck bones (niku-kosi) as the star protein, simmered until tender in a rich, spiced curry sauce. It typically includes root vegetables like potatoes, carrots, and onions, along with Japanese curry roux, and is a comforting, home-style dish popular in households and casual eateries across Japan.
🍽️ Nutrition at a glance
This dish is high in protein and fat due to the beef and curry roux, with moderate carbs from vegetables and rice if served with it. It provides key nutrients like iron, zinc, and collagen from the bones, and a typical serving ranges from 500-700 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 22 g |
| Carbs | 28 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 680 mg |
| Potassium | 450 mg |
| Iron | 3.5 mg |
| Zinc | 5.2 mg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 6.5 mg |
| Phosphorus | 210 mg |
| Selenium | 22 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a creative twist on the classic Nikujaga (meat and potato stew), blending Western curry influences with traditional Japanese simmering techniques. Nutritionally, the slow-cooked neck bones release collagen, which supports joint and skin health, making it both comforting and nourishing.
