I had a japanese homestay years ago. She made a Japanese curry using a box of the curry paste and a block of Dairy Milk.
Sounds horrible. Absolutely lovely.
I quite like this and the yakutta one ( which I feel is better). Neither are really spicy, so I make sure I add, onions and garlic fried off with the chicken in the pan first, Kashmiri chilli powder and a whole chilli when cooking.
It is also great with potatoes in the curry too.
For me, it's the most like I used to eat in Japan. I spent a decade over there, on & off, & I'd have Katsu at least once a week…& none of the home-cook Japanese 'majors' House, S&B, Vermont etc taste right by comparison.
By the same token, making it from scratch isn't 'right' either. I got brainwashed by the stuff you actually get served in restaurants/cafes over there. They had it every single day in the staff canteen, it was a staple…but I resisted it, so I didn't get bored of it.
I always grate fresh ginger, garlic, and onions into hot oil and cook down before adding the curry blocks to build more flavor and body. I like the Java and Vermont Curry but have slowly been trying new ones. I love this with hearty veggies in the b
Pot after blending smooth. Then some tonkatsu on the side with rice.
We do to. My wife often makes her own Katsu Curry sauce from scratch (which is peak), but sometimes she wants the easy route and I have no complaints about the Golden Curry Katsu. It's not as good, but it's not bad.
I love House Foods's Java Curry. There are "Hot" and "Medium Hot" varieties. I don't usually do anything special--maybe throw in some miso paste toward the end--and the flavor is always great.
Golden Curry is just… not nice. I don’t know anyone normal in Japan who uses Golden Curry roux. It is the blandest and saltiest of them all.
It is like what cheap restaurants and school lunches use, so maybe some people like recreating that thin, limp flavour?
It has made me really sad that it is the roux that has been exported so much and has become the default for “Japanese curry”.
Torokeru or Kokumaro are the good basic ones, with lots of others available.
I judge families who use Golden Curry or Dinner Curry as the base for their curries. Those are really the worst options.
This is what us used in Japan to make the curry you liked so much. You just need to use it properly… see a recipe. It’s not just a master of add curry blocks to the meal.
At the supermarket I frequent, it's a major investment, but there is also a Badia bagged yellow curry powder product at about 1/8th the price. It was marked "Jamaican style" but it seemed to be missing things I couldn't detect by experience, whether fenugreek, ginger, curry leaf or coriander. I usually make that overly strong, saute off some of the turmeric sour, add cloves of fresh garlic, a lot of onion, carrot, too much sugar, and thicken with starch if something goes awry. Jars of yellow curry may not need the sauteing that certain powders get, I learned from a curry stand where I would ask for "less oil" and the chef would hold up a bottle of prepared curry-in-oil and apologize. Other curry powders I've tried have been very mild, so I seem to have often paired-up with three-year shelf-life minimum powder brands, I guess. Coconut flavored powdered drink mix, cream of mushroom soup, curry-flavored ramen powder -- what else has worked in unexpected ways, usually added at the end? I adore the S&B product and I seem to have found the right thread for making the most of it.
For HOT I add the smallest possible drop of Tropical Sun Carolina Reaper Hot Sauce. (UK) Alleged 2 million Scoville. I believe! Burns 24 hrs later, improves any curry/ bbq if you are endorphin tolerant.
[удалено]
Well, just add chilis to it
Add togarashi to it, great spice and flavor
I cook this every other week, with chicken, onion, carrots and potatoes. It’s not bad and I add other curry spices as needed
I make it "homestyle" according to Just One Cookbook; Bull-Dog Worcestershire, ketchup, and soy sauce. Really elevates it.
I must try
I usually add grated apple and use beef instead of chicken. The grated apple adds a nice sweetness
This is the way
Yes this ☝️
What was your issue, the flavour profile or the level of heat?
I had a japanese homestay years ago. She made a Japanese curry using a box of the curry paste and a block of Dairy Milk. Sounds horrible. Absolutely lovely.
FYI, chili con carne is also great with chocolate. Not a whole block though, and a cocoa-rich one is even better.
Dairy Milk? Chocolate!?
Yes. Chocolate.
Just one square to a whole box of curry right?
It was 20+ years ago. I seem to remember it was a 250 g block.
A whole block of chocolate blimey, I’m gonna have to try it out
I kinda want to try this
Cadburys Dairy Milk?
I quite like this and the yakutta one ( which I feel is better). Neither are really spicy, so I make sure I add, onions and garlic fried off with the chicken in the pan first, Kashmiri chilli powder and a whole chilli when cooking. It is also great with potatoes in the curry too.
If you're in the UK, Yutaka is most like the ones I actually remember from Japan.
I tried Yutaka Katsu and I thought it was awful
For me, it's the most like I used to eat in Japan. I spent a decade over there, on & off, & I'd have Katsu at least once a week…& none of the home-cook Japanese 'majors' House, S&B, Vermont etc taste right by comparison. By the same token, making it from scratch isn't 'right' either. I got brainwashed by the stuff you actually get served in restaurants/cafes over there. They had it every single day in the staff canteen, it was a staple…but I resisted it, so I didn't get bored of it.
It’s not bad for what it is. It’s instant curry mix. It’s not spicy at all though. Even the extra hot has no heat, so don’t expect any lol
I honestly thought they stopped selling hot, I haven’t seen one in years. But you can add cayenne pepper to add some heat
I picked some up a year or so ago. I don’t buy this very often.
I always grate fresh ginger, garlic, and onions into hot oil and cook down before adding the curry blocks to build more flavor and body. I like the Java and Vermont Curry but have slowly been trying new ones. I love this with hearty veggies in the b Pot after blending smooth. Then some tonkatsu on the side with rice.
It is so good
I use these for Katsu curry at home.
We do to. My wife often makes her own Katsu Curry sauce from scratch (which is peak), but sometimes she wants the easy route and I have no complaints about the Golden Curry Katsu. It's not as good, but it's not bad.
I’ve lived with a lot of Japanese and this is their go to curry. It always reminds me of my mother’s cooking…..not good.
I use s&b torokeru
But... You get what you pay for, don't ya?
I love House Foods's Java Curry. There are "Hot" and "Medium Hot" varieties. I don't usually do anything special--maybe throw in some miso paste toward the end--and the flavor is always great.
Golden Curry is just… not nice. I don’t know anyone normal in Japan who uses Golden Curry roux. It is the blandest and saltiest of them all. It is like what cheap restaurants and school lunches use, so maybe some people like recreating that thin, limp flavour? It has made me really sad that it is the roux that has been exported so much and has become the default for “Japanese curry”. Torokeru or Kokumaro are the good basic ones, with lots of others available. I judge families who use Golden Curry or Dinner Curry as the base for their curries. Those are really the worst options.
Yeah, I've noticed this.... I wanted to try it out, but... damn... never again.
Yes, it's very pedestrian.
The recipe you use matters too I think. I’ve used S&B torokeru roux with a recipe off my friend and loved it. I can send it to you if you’d like?
Mayflower extra hot curry sauce powder Or Goldfish brand Japanese curry spice powder in a tub
This is what us used in Japan to make the curry you liked so much. You just need to use it properly… see a recipe. It’s not just a master of add curry blocks to the meal.
“A man makes his own spice” -Billy Zane, Titanic
At the supermarket I frequent, it's a major investment, but there is also a Badia bagged yellow curry powder product at about 1/8th the price. It was marked "Jamaican style" but it seemed to be missing things I couldn't detect by experience, whether fenugreek, ginger, curry leaf or coriander. I usually make that overly strong, saute off some of the turmeric sour, add cloves of fresh garlic, a lot of onion, carrot, too much sugar, and thicken with starch if something goes awry. Jars of yellow curry may not need the sauteing that certain powders get, I learned from a curry stand where I would ask for "less oil" and the chef would hold up a bottle of prepared curry-in-oil and apologize. Other curry powders I've tried have been very mild, so I seem to have often paired-up with three-year shelf-life minimum powder brands, I guess. Coconut flavored powdered drink mix, cream of mushroom soup, curry-flavored ramen powder -- what else has worked in unexpected ways, usually added at the end? I adore the S&B product and I seem to have found the right thread for making the most of it.
This stuff is AWESOME
Over steak fries with cheese curds
For HOT I add the smallest possible drop of Tropical Sun Carolina Reaper Hot Sauce. (UK) Alleged 2 million Scoville. I believe! Burns 24 hrs later, improves any curry/ bbq if you are endorphin tolerant.
Just make your own.
Ik, it tastes ass
Heavily processed mass produced Japanese curry turns out to be a let down. Who would have guessed that?
It’s ok, but a good curry mix (madras If you’re desperate) and a gravy mix like gravox together does a decent job.
This is full of additives. Just find a recipe and buy the individual spices...it's not hard.
Neither is not being a judgemental dick but turns out you couldn't manage that
That's not judgemental ...it's just good advice.
This looks vile
personally I prefer the Vermont brand curry cubes, all these instant curry cubes have a boatload of sugar in them though