If you'd like to have a go the ingredients are in the description and a full recipe write-up can be found here barrylewis.net/recipe/easy-chicken-katsu-curry-2-ways/
Hey you should try and make Omurice you know that viral Japanese dish that is very hard to get it perfect. It is all in the wrist action when you are doing the eggs, you also need to use chopsticks as well to make the eggs. Would be a really fun video to see you try to make it.
As a vegetarian alternative, you could bread slices of sweet potato or squash. The key is to get them the right thickness, so they cook through but don't turn to textureless mush.
@@mrbarrylewis That would be awesome. When you find the time to do it. Maybe you should use your new studio for it too. Seems to be wasted in your main channel.
the curry cubes are quite nice , you can get them from most sainsbury's in the japanese food area, or any asian supermarket - S & B Golden Curry :-) also quite easy.. though, obviously not as easy as opening a jar - maybe mid-way between your two methods 🙂
Super Easy and Cheap Katsu. Pop to Aldi get their Katsu Curry Sauce (gravy), Some frozen Breaded Chicken, and some rice. Nice and simple and costs about £4.
Or buy the Golden Curry Cubes for the AUTHENTIC way to make it as this is how ALL Japanese make curry even the restaurants. Probably just as cheap as the Aldi one but this is 100% authentic
For the curry sauce you should use Golden Curry cubes, just need to dissolve them in hot water and mix to get the consistency you want. Much better than whatever was in that "curry" jar. Oh and as other said, small tear in the rice next time.
Love this! Do you still sell the garlic press you used here? I can see some on Amazon but want to buy a Barry L brand one and support the small business! Thanks!
So I am new to curries and I really want to try it but I am worried about my husband and mother-in-law liking it or not. I was wondering what the flavor is like (I am used to Mexican food if that helps) and is it very spicy without adding hot sauce (my mother-in-law cant stand anything hotter than black pepper).
I've only had Katsu once, it was something from I think asda, but whatever they factory-fried the chicken in, it left the kitchen smelling like hot coconut (or palm?!) oil for days afterwards, I'm sure you know the smell, that scent of the cheapo fried chicken places with the strange, sweet-smelling odour from the palm oil they cook in, it's not nice... :S (and I wasn't too keen on the sauce, but, that's just my fussy eater mentality at work!!!)
I have had that 'Warshoods' sauce before, and it was lovely. The burning the back of the throat thing, and fruity notes rather suggests to me that your jar might have been seriously out of date, or gone off, possibly fermenting. It's never usually unpleasant, and I've used it several times.
I have used that sauce several times and it never tastes as they described it, then again we don't microwave it, we just use it as a curry sauce ie fry the chicken to brown it then in a dish with the sauce in the oven or just pour the sauce in the wok with chicken and slow cook till ready, but I have to admit Barry's homemade sauce did look rather good.
Bit of katsu trivia, the word katsu comes from the English word cutlet, and I think the curry was brought to Japan by the British via India, and then they changed the ingredients a bit for local tastes and what they had available. So it's a bit of a fusion food.
Imperial Japanese Navy was looking for a way to combat scurvy and they saw that Royal Navy of Britain served curry on their ships, so they took that custom. And then it propagated to civilian population and became a traditional dish.
In the UK and other countries, the katsu is invariably associated with the curry. But in Japan it refers only to the cutlets of meat (hence "katsu"). The curry is just one option for serving it. If you were to serve katsu curry with just the curry and not the breaded cuts of meat in Japan, people would be very confused.
@@bromero88 Actually, that's tonkatsu sauce, i.e. sauce meant for the tonkatsu. Then there's Tonkotsu, which is a broth made from pork bones (i.e. ton - pork, and kotsu - bones)
Always found this funny as a Brit living in Japan. Every time I go back to the UK I see katsu sauce to mean the curry itself, whereas in Japan, katsu sauce is something you add to the cutlet when you have it without curry (usually just with rice, shredded cabbage, and miso soup), and is closer to brown sauce. Also, chicken is the default meat for katsu curry in the UK, but in Japan it's pork. The name for that kind of curry in Japan is simply just curry (カレー karee). It's the default curry to a Japanese person like how chicken tikka masala may be the default curry to a Brit.
Same, Golden curry is absolutely amazing! My family had no idea what it was, and how easy it is to make this with the cubes, they were amazed with the flavors and everything lol. They think I'm some sort of cooking wizard now 😂😂 and I'm stuck making katsu curry every so often 😂
@@AlmightyAphrodite it is good stuff, and the flavour is on point, but I can't use it because of its MSG content. The wife is intolerant to MSG (amongst other things) and it makes her bloaty and nauseous. I'm yet to find a recipe that's as good.
I recently re-introduced to Japanese curry and was whisked back to my youth. My mom used golden curry as a gravy substitute. We had it on everything, including scrambled eggs.
Definitely user error with the rice. I used rice packets a lot when I'm too lazy or tired to make homemade rice and it always turns out great. I usually snip one of the top corner diagonally and (and sometimes both corner) it still works
As someone who has unfortunately had a mouthful of bay leaf....it really is non negotiable. Amazing how something that tastes horrible really does help your sauces.
Definitely need to use Japanese curry mix like S&B Golden Curry. Also, Japanese does use chucks of vegetables. Don't confuse Javanese curry with Indian curry, they are different.
The japanese curry cubes are absolutely brillant. It's packed full of flavor and great for beginner cooks. Following the instructions, you can add almost anything to it and it tastes really good.
I have never really seen the appeal in Katsu Curry, after all it’s just breaded chicken in a curry sauce. I’d rather either have a proper (un breaded) chicken curry or just ordinary fried chicken.
Big props to you for making your own curry! Japanese curry with katsu chicken is one of my favourite things :O It's not often I rave about packet stuff, but I'd HIGHLY recommend the S&B curry blocks :O Really easy to make, and the results are incredible. I do it per instructions but I don't add the chopped chicken, only the carrots and potatoes, then I add the curry to my own katsu chicken cutlets. For the rice, use shortgrain rice (couldn't really tell which one you had, looked shortgrain though) and add a touch of rice wine vinegar. It'll give a mellow sharpness and a bit of sweetness for a really authentic taste :D
All KATSU CURRIES use the STOCK CUBES they usually use the Golden Curry brand. I have lived in Japan and don't know anyone who does NOT use these. Even the restaurants
Can you give the Daffy Duck Banana split a try? banana split: One scoop vanilla one scoop chocolate one scoop strawberry. Put the strawberry in the middle. Now, hot fudge. Only on the vanilla and chocolate. Regular fudge on the strawberry. then some whipped cream. some nuts but no nut dust. Sprinkles: No green sprinkles on the chocolate. Green sprinkles on the strawberry, both no red sprinkles. Only red sprinkles on the vanilla. The Looney Tunes Show Season 1 Episode 11 for reference
If I could keep a dog (long story as to why I can't), I'd name him Achilles. "Achilles! HEEL!" I'm gonna try to make this. I have 98% of the ingredients. For once. 🙂
7:50 - "While some of the younger children in the audience were like, 'hey, is that a song by Drake?'" ...Not sure if Barry was directly referencing Drake's recent, ahem, troubles, or if this was just an awful, awful coincidence. I suspect the latter!
Barry, please consider this challenge Ready, Steady, Cook Ask your family members / other UA-camrs to buy you a bag of groceries for £10, any wacky ingredients they want and you have to cook a meal with those ingredients! Could be a fun series 😁
I happen to have bought that exact same sauce and prepared it today xD However, I baked my chicken (without the breadcrumbs) in that sauce and poured the remainder of that sauce on my plate, probably makes a difference in taste because it tasted amazing! Can't beat homemade sauce though! I will def try it out.
Out of curiosity, how has the pan with the detachable handle held up so far? Have been thinking about getting one, but I'm worried about the clamp wearing out when I'm sautéing.
please don't fish out the bay leaf! especialy if you have a guest! True story, bf of daughter ate here, he found a bay leaf in his food, he said 'a leaf???? 'in a really surprised tone and the look on his face was priceless! It's become a running joke in our family 😂 dinner is looking good Barry! Did you make a vegetarian one for Phoebe? ( it was good to see her recently!)
@MrBarryLewis you have too tell me how you keep those cupboards so clean. I have the same ones and the fingerprints litteraly kill me... Long time viewer, love your take on lemon chicken!
Having eaten Chicken Katsu Kare nearly once a week in Japan for four years: use the whole breast, fry them and then slice. And no garlic, mayby ginger. And the sauce is much darker.
Katsu is the japaneification of the word “cutlet” Japanese curry is a total fusion of British and Japanese food. Its British curry powder with breaded fried cutlets I always thought that was interesting 😅
Well, Barry brought me home when I was young That man liked his food, and it was yum But he would always talk about it to himself. Now I don't blame him 'cause he was odd But the meanest thing that Barry ever did When he registered me, he went and named me Sue
I have never in the hundreds of katsu curry's I've had, had vegetables in it. Gross. You also missed out the coconut milk and turmeric, vital ingredients.
I love japanese curry! I believe thats what they serve katsu with this is indian curry cause u put garam masala in it. Japanese curry doesnt have garam masala! I love coconut curry also!❤🎉
You should definitely have tried one of the katsu "cubes", as you said it's what most home cooks in Japan do and they'ree very straightforward and tasty!
Have you ever heard of a rice cooker and pork is better than chicken and never seen katsu that wasn't sliced. Every place in Japan I've been to including places like 7-11 it was sliced
If you wanted some extra crunch for only a bit more effort, pounding out the chicken (or pork) so it was thinner it would be both crispier and actually pretty traditional!
Talking of those stock cubes, I saw them in my local Farmfoods of all places a couple of days ago, was tempted to pick one up to see how different Japanese Curry is to Indian Curry, or even the Chip Shop Curry, (which is what I've found the stuff I've had from Japanese style restaurants tastes like only weaker, which I refuse to believe is how authentic Japanese Curry would taste like)
Japanese curry does taste like chip shop curry, because the Japanese learnt how to make curry from British people in the 1800s. And our idea of curry back then was a roux made with curry powder, just like chip shop curry sauce and really nothing like authentic South Asian food, but very heavily adapted for the Victorian British palate. We've since moved on to the British 'Indian' restaurant style being the default British curry style, with a gravy based on onions and no starch thickening. The Japanese have made the curry powder roux version their own. 😀
@@orientalmoons That is a bit disappointing to hear, as a British Indian, I do like the chip shop curry as a dip for chips but not the main deal. With how in Anime Japanese Curry is talked about like it's some godly dish I thought it was closer to Authentic Indian Curry (even though I know the origin come from British Navy soldiers, stationed in Japan).
I may have accidently forgotten to remove the Bayleaf before blending, no whole remnants remained, from what I can tell it "should" be safe as long as there's no large chunks left lol
For the rice, I'd heavily suggest to get a rice cooker. You can pick up a cheap one for next to nothing, and it makes cooking rice so simple. Just wash the rice, add to the cooker with some water (there's usually markings on the side for the amount to use) and flick a switch. Once it's cooked it goes into a keep warm mode so you don't have to worry about burning the rice or mistiming things. Great tasting rice and it's incredibly low effort.
I would come to the same conclusion as you if you are in a rush make your own rice ( Rice cooker to make it easy) make your sauce, buy pre-breaded chicken.
Lol this must be the English take away food version of Katsu lol Barry do you know what Katsu means? It means cutlet so it's pork not chicken .. pork cutlet curry but again your curry isn't katsu
In Asia there’s a chain of Japanese curry restaurants called Coco, I think there’s a couple of branches in London too. The curry sauce is really dark and spicy 🥵
The golden curry cubes are my favorite! I do keep chunks of potato and carrot in there, my family loves it. We get the breaded chicken from the actual chicken factory near us, its so good and super fresh! Best I've ever had, even if I tried, I couldn't make it myself like they do. Anyhow, that chicken, with the curry blocks from Golden curry make an amazing katsu curry! I prefer jasmin rice as well, but mostly because it smells soooooo good when cooking it lol 🙈🙈😁
Thanks for working through these two versions so we can make an informed choice. Meanwhile, as you said, the Katsu approach is yes used on other foods. One recipe I’ve seen recently does eggplant Katsu.
I have a mild chilli allergy, so being able to make the sauce and alter the heat for myself is great. P.s. Please do a series of recipies using the instant pot, i have one and don’t do much with it. You can tell us if it works well as an air fryer, not just a pressure cooker.
I've got a few ideas around the pressure cooker for sure, i've been given some suggestions for other models too, will deffo do something along these lines!
I use mine for soo many things. I even use it instead of a rice cooker, which works wonders. The slow cooker function is great as well for large batches
I do the bodge method quite often although personally I prefer the "pour over" Yo Sushi Katsu sauce packets which are a lot better than the other pre-prepared sauces :/
If you'd like to have a go the ingredients are in the description and a full recipe write-up can be found here barrylewis.net/recipe/easy-chicken-katsu-curry-2-ways/
Thanks For this mate!😊😊😊
Hey you should try and make Omurice you know that viral Japanese dish that is very hard to get it perfect. It is all in the wrist action when you are doing the eggs, you also need to use chopsticks as well to make the eggs.
Would be a really fun video to see you try to make it.
@@DreamRJ Cheers, that is literally on my to do list for sure! I've been wanting to do it for a while!
As a vegetarian alternative, you could bread slices of sweet potato or squash. The key is to get them the right thickness, so they cook through but don't turn to textureless mush.
@@mrbarrylewis That would be awesome. When you find the time to do it. Maybe you should use your new studio for it too. Seems to be wasted in your main channel.
As someone who fell in love with Katsu curry during a trip to Japan back in 2018, this video speaks to me man...
To be fair, the cubes are a much better “quick” option. But they do make microwaveable curry packets but usually are available at Asian grocers.
the curry cubes are quite nice , you can get them from most sainsbury's in the japanese food area, or any asian supermarket - S & B Golden Curry :-) also quite easy.. though, obviously not as easy as opening a jar - maybe mid-way between your two methods 🙂
Morrisons has them too.
Chinese supermarket always has these too. Saddens me that none of them are without msg.
Awesome video, this looks like an amazing recipe!
I think the sauce will take it up a notch 👍👍👍👍 that's your source .ps add some coconut milk to the water when cooking the
Rice 😋
Super Easy and Cheap Katsu. Pop to Aldi get their Katsu Curry Sauce (gravy), Some frozen Breaded Chicken, and some rice. Nice and simple and costs about £4.
Or buy the Golden Curry Cubes for the AUTHENTIC way to make it as this is how ALL Japanese make curry even the restaurants. Probably just as cheap as the Aldi one but this is 100% authentic
Was very confused to see the translated and description, but very cool!
For the curry sauce you should use Golden Curry cubes, just need to dissolve them in hot water and mix to get the consistency you want. Much better than whatever was in that "curry" jar.
Oh and as other said, small tear in the rice next time.
Love this! Do you still sell the garlic press you used here? I can see some on Amazon but want to buy a Barry L brand one and support the small business! Thanks!
Also , what about doing an A to Z of countries, cooking the national dish?
So I am new to curries and I really want to try it but I am worried about my husband and mother-in-law liking it or not. I was wondering what the flavor is like (I am used to Mexican food if that helps) and is it very spicy without adding hot sauce (my mother-in-law cant stand anything hotter than black pepper).
I like pork katsu. That looks great. Cheers, Barry! 👍🏻👍🏻✌️
Tonkatsu
Err, Barry..... Am I right in thinking removal of bayleaf is non negotiable??
I definitely prefer my katsu with bulldog sauce.
Please do a Wagamama Shirodashi pork ramen video I beg theeeee
Actually, bay leaves are perfectly edible and do have some nutritional benefits.
Wait, you buy them frozen? Is that even possible?
Make chicken katsu curry pizza!
Katsu is breaded whole first then cut at the end
Poor Boston, he's working on his tan! Shouldn't interrupt the tanning session!
You need more curry sauce lol.
Been making this for ages, but we use Kiev instead of plain breaded chicken.
So NOT THIS AT ALL THEN FFS
@@markylon 1. Language.
And 2. Research...
I've only had Katsu once, it was something from I think asda, but whatever they factory-fried the chicken in, it left the kitchen smelling like hot coconut (or palm?!) oil for days afterwards, I'm sure you know the smell, that scent of the cheapo fried chicken places with the strange, sweet-smelling odour from the palm oil they cook in, it's not nice... :S
(and I wasn't too keen on the sauce, but, that's just my fussy eater mentality at work!!!)
I prefer karaage to katsu
if you dont use the "sriracha" you wouldnt need the honey or the other, remove the bad taste ingredients. \
I... have no words for this. I pray for you that uncle roger never sees this. I can't.
I have had that 'Warshoods' sauce before, and it was lovely. The burning the back of the throat thing, and fruity notes rather suggests to me that your jar might have been seriously out of date, or gone off, possibly fermenting.
It's never usually unpleasant, and I've used it several times.
Ditto. That sauce is lovely, not at all how Barry and his wife described it. I hope they don’t get food poisoning.
I have used that sauce several times and it never tastes as they described it, then again we don't microwave it, we just use it as a curry sauce ie fry the chicken to brown it then in a dish with the sauce in the oven or just pour the sauce in the wok with chicken and slow cook till ready, but I have to admit Barry's homemade sauce did look rather good.
Bit of katsu trivia, the word katsu comes from the English word cutlet, and I think the curry was brought to Japan by the British via India, and then they changed the ingredients a bit for local tastes and what they had available. So it's a bit of a fusion food.
Imperial Japanese Navy was looking for a way to combat scurvy and they saw that Royal Navy of Britain served curry on their ships, so they took that custom. And then it propagated to civilian population and became a traditional dish.
yeah. Katsu Retsu !
In the UK and other countries, the katsu is invariably associated with the curry. But in Japan it refers only to the cutlets of meat (hence "katsu"). The curry is just one option for serving it. If you were to serve katsu curry with just the curry and not the breaded cuts of meat in Japan, people would be very confused.
Correct and Tonkatsu is Pork Cutlet as Ton is Japanese for pork
@@markylon Tonkatsu is also a type of sauce. It's similar to worcestershire sauce.
@@bromero88 Actually, that's tonkatsu sauce, i.e. sauce meant for the tonkatsu. Then there's Tonkotsu, which is a broth made from pork bones (i.e. ton - pork, and kotsu - bones)
Always found this funny as a Brit living in Japan. Every time I go back to the UK I see katsu sauce to mean the curry itself, whereas in Japan, katsu sauce is something you add to the cutlet when you have it without curry (usually just with rice, shredded cabbage, and miso soup), and is closer to brown sauce. Also, chicken is the default meat for katsu curry in the UK, but in Japan it's pork.
The name for that kind of curry in Japan is simply just curry (カレー karee). It's the default curry to a Japanese person like how chicken tikka masala may be the default curry to a Brit.
A lot of families in Japan use Golden Curry every day! Maybe not 100% authentic curry but authentic to Japan.
Same, Golden curry is absolutely amazing! My family had no idea what it was, and how easy it is to make this with the cubes, they were amazed with the flavors and everything lol. They think I'm some sort of cooking wizard now 😂😂 and I'm stuck making katsu curry every so often 😂
@@AlmightyAphrodite it is good stuff, and the flavour is on point, but I can't use it because of its MSG content. The wife is intolerant to MSG (amongst other things) and it makes her bloaty and nauseous. I'm yet to find a recipe that's as good.
I recently re-introduced to Japanese curry and was whisked back to my youth. My mom used golden curry as a gravy substitute. We had it on everything, including scrambled eggs.
Yep! Go the Golden Curry cubes!
@@Sara-ml3xw Crossing cultures a bit here but... I've used the Golden Curry as topping for Egg Foo Young and it's amazing!
Only supposed to tear a corner off the microwave rice.
Home made looks bangin
👍 yeah it needs to trap steam to properly cook the rice
Definitely user error with the rice. I used rice packets a lot when I'm too lazy or tired to make homemade rice and it always turns out great. I usually snip one of the top corner diagonally and (and sometimes both corner) it still works
"You were only supposed to blow the bloody doors off, Barry!"
This is the way
Shame you didn't try a more japanese brand of katsu curry sauce like S&Bs Golden Curry or Yutaka Katsu Curry sauce mixes.
As someone who has unfortunately had a mouthful of bay leaf....it really is non negotiable. Amazing how something that tastes horrible really does help your sauces.
I just bought some curry powder and thought what to make with it, your recipe looks so good I will try it right away
Definitely need to use Japanese curry mix like S&B Golden Curry. Also, Japanese does use chucks of vegetables. Don't confuse Javanese curry with Indian curry, they are different.
The japanese curry cubes are absolutely brillant. It's packed full of flavor and great for beginner cooks. Following the instructions, you can add almost anything to it and it tastes really good.
I have never really seen the appeal in Katsu Curry, after all it’s just breaded chicken in a curry sauce.
I’d rather either have a proper (un breaded) chicken curry or just ordinary fried chicken.
Big props to you for making your own curry! Japanese curry with katsu chicken is one of my favourite things :O
It's not often I rave about packet stuff, but I'd HIGHLY recommend the S&B curry blocks :O Really easy to make, and the results are incredible. I do it per instructions but I don't add the chopped chicken, only the carrots and potatoes, then I add the curry to my own katsu chicken cutlets.
For the rice, use shortgrain rice (couldn't really tell which one you had, looked shortgrain though) and add a touch of rice wine vinegar. It'll give a mellow sharpness and a bit of sweetness for a really authentic taste :D
Looks delicious Barry. I don't think I'd bother peeling the carrots though 🥕 too much faff!
Good call! Yeah I very nearly didn't!
S&B Golden Curry, only curry you're making Chicken Katsu with. It's like saying birdseye custard, or bisto gravy.
Goujons. Oh yeah. Only one man for that job: Goujon John.
(most people: WTF?) 😆😆😆
My goujons taste BAD!
All KATSU CURRIES use the STOCK CUBES they usually use the Golden Curry brand. I have lived in Japan and don't know anyone who does NOT use these. Even the restaurants
Can you give the Daffy Duck Banana split a try?
banana split:
One scoop vanilla one scoop chocolate one scoop strawberry.
Put the strawberry in the middle.
Now, hot fudge. Only on the vanilla and chocolate.
Regular fudge on the strawberry.
then some whipped cream. some nuts but no nut dust.
Sprinkles: No green sprinkles on the chocolate.
Green sprinkles on the strawberry, both no red sprinkles.
Only red sprinkles on the vanilla.
The Looney Tunes Show Season 1 Episode 11 for reference
If I could keep a dog (long story as to why I can't), I'd name him Achilles.
"Achilles! HEEL!"
I'm gonna try to make this. I have 98% of the ingredients. For once. 🙂
7:50 - "While some of the younger children in the audience were like, 'hey, is that a song by Drake?'"
...Not sure if Barry was directly referencing Drake's recent, ahem, troubles, or if this was just an awful, awful coincidence. I suspect the latter!
Barry, please consider this challenge
Ready, Steady, Cook
Ask your family members / other UA-camrs to buy you a bag of groceries for £10, any wacky ingredients they want and you have to cook a meal with those ingredients!
Could be a fun series 😁
Asda does a lovely microwave katsu curry in their sushi kiosk thing, it's lovely
Guess what we're having for lunch tomorrow! Thanks Barry! ❤
Katsu means Cutlet, So the correct Term is Chicken Katsu Curry, the Pork one is Tonkatsu Curry, TON is Japanese for Pig (pork)
I happen to have bought that exact same sauce and prepared it today xD
However, I baked my chicken (without the breadcrumbs) in that sauce and poured the remainder of that sauce on my plate, probably makes a difference in taste because it tasted amazing!
Can't beat homemade sauce though! I will def try it out.
Out of curiosity, how has the pan with the detachable handle held up so far? Have been thinking about getting one, but I'm worried about the clamp wearing out when I'm sautéing.
please don't fish out the bay leaf! especialy if you have a guest! True story, bf of daughter ate here, he found a bay leaf in his food, he said 'a leaf???? 'in a really surprised tone and the look on his face was priceless! It's become a running joke in our family 😂
dinner is looking good Barry! Did you make a vegetarian one for Phoebe? ( it was good to see her recently!)
@MrBarryLewis you have too tell me how you keep those cupboards so clean. I have the same ones and the fingerprints litteraly kill me... Long time viewer, love your take on lemon chicken!
Having lived in Japan, chicken Katsu is one of my favorites. No curry though. Just the tonkatsu sauce, rice and cabbage salad.
Does your curry powder have fenugreek in it? The jarred brand does, and I HATE fenugreek, it makes a strong bitter tangy taste.
Having eaten Chicken Katsu Kare nearly once a week in Japan for four years: use the whole breast, fry them and then slice. And no garlic, mayby ginger. And the sauce is much darker.
Katsu is the japaneification of the word “cutlet”
Japanese curry is a total fusion of British and Japanese food. Its British curry powder with breaded fried cutlets
I always thought that was interesting 😅
Well, Barry brought me home when I was young
That man liked his food, and it was yum
But he would always talk about it to himself.
Now I don't blame him 'cause he was odd
But the meanest thing that Barry ever did
When he registered me, he went and named me Sue
I have never in the hundreds of katsu curry's I've had, had vegetables in it. Gross. You also missed out the coconut milk and turmeric, vital ingredients.
I love japanese curry! I believe thats what they serve katsu with this is indian curry cause u put garam masala in it. Japanese curry doesnt have garam masala! I love coconut curry also!❤🎉
Add some soy sauce to the egg when breading the chicken for extra flavour. (We use Golden curry roux at home. Is awesome.)
Curry cubes are somehow more authentic.
Also, for homemade curry, it is usually with cubed vegetables, and cubes can be pretty big
Well done mate, always found Katsu pretty bland, but your homemade version, with the option to up the chilli is decent 👍
You should definitely have tried one of the katsu "cubes", as you said it's what most home cooks in Japan do and they'ree very straightforward and tasty!
Have you ever heard of a rice cooker and pork is better than chicken and never seen katsu that wasn't sliced. Every place in Japan I've been to including places like 7-11 it was sliced
If you wanted some extra crunch for only a bit more effort, pounding out the chicken (or pork) so it was thinner it would be both crispier and actually pretty traditional!
Do yourself a favor and stop using plastic cutting boards. The plastic gets into your food.
if you're in a hurry, take the golden curry!
For real, the japanese "golden Curry" is really good and the way the most japanese people eat it.
Just made this Barry and I gotta say it was fire! My family loves it and I’ll definitely be making it again. Thanks man
Talking of those stock cubes, I saw them in my local Farmfoods of all places a couple of days ago, was tempted to pick one up to see how different Japanese Curry is to Indian Curry, or even the Chip Shop Curry, (which is what I've found the stuff I've had from Japanese style restaurants tastes like only weaker, which I refuse to believe is how authentic Japanese Curry would taste like)
Japanese curry does taste like chip shop curry, because the Japanese learnt how to make curry from British people in the 1800s. And our idea of curry back then was a roux made with curry powder, just like chip shop curry sauce and really nothing like authentic South Asian food, but very heavily adapted for the Victorian British palate.
We've since moved on to the British 'Indian' restaurant style being the default British curry style, with a gravy based on onions and no starch thickening.
The Japanese have made the curry powder roux version their own. 😀
Japanese curry uses Golden Curry or S&B Cubes. Use these and you have an authentic Japanese Curry
@@markylon Yeah I think it was the Golden Curry cubes that were at sale in Farmfoods. Was quite surprised.
@@orientalmoons That is a bit disappointing to hear, as a British Indian, I do like the chip shop curry as a dip for chips but not the main deal.
With how in Anime Japanese Curry is talked about like it's some godly dish I thought it was closer to Authentic Indian Curry (even though I know the origin come from British Navy soldiers, stationed in Japan).
I may have accidently forgotten to remove the Bayleaf before blending, no whole remnants remained, from what I can tell it "should" be safe as long as there's no large chunks left lol
How about a beef stifado or a lamb kleftiko? (only because I have just put a beef stifado in the slow cooker) x
For the rice, I'd heavily suggest to get a rice cooker. You can pick up a cheap one for next to nothing, and it makes cooking rice so simple. Just wash the rice, add to the cooker with some water (there's usually markings on the side for the amount to use) and flick a switch. Once it's cooked it goes into a keep warm mode so you don't have to worry about burning the rice or mistiming things. Great tasting rice and it's incredibly low effort.
I really don't like the auto translated titles. English is pretty common around the world and it loses some authenticity I'm afraid.
I would come to the same conclusion as you if you are in a rush make your own rice ( Rice cooker to make it easy) make your sauce, buy pre-breaded chicken.
Lol this must be the English take away food version of Katsu lol Barry do you know what Katsu means? It means cutlet so it's pork not chicken .. pork cutlet curry but again your curry isn't katsu
Chicken Katsu or Tonkkatsu (PORK) then you need to say CURRY as KATSU MEANS CUTLET
3:53 min.: ..........................................YES YES IT DOES AND IT DOES IT WELL................... IMAGINE IF YOU PUT TWO BAY LEAVES... WOW
I feel like the 2nd half of this video is just to give Uncle Roger an aneurysm
F JAR SAUCE (nats what i reckon
the trick is with the microwaveable rice in those packets is to add quarter of a cup of water to it, then it is not rubbery.
That isn't needed if you follow the instructions, which he didn't.
@@pain7958 Well yeah but water is always good in a microwave because it helps not dry things out.
boil your chicken first a tad, then (deep) fry. :) just a tip.
I agree dont get jarred get curry blocks! Super easyy fav brand ive tried is tasty brand.
Daft question from an anxious cook, can you batch up and freeze the sauce?
I could see you were a big stick blender...I'm still laffin.
My sister swears by Japanese Golden Curry brand. She loves it.
In Asia there’s a chain of Japanese curry restaurants called Coco, I think there’s a couple of branches in London too. The curry sauce is really dark and spicy 🥵
Oh nice, I always love the variety of food in London, we are pretty limited where I am, but i'd love to try it!
You mean Coco Ichibanya? In Japan you can select the spicy level.
@@colby_247that’s right, it’s known colloquially as ‘coco curry’ in some countries
The golden curry cubes are my favorite! I do keep chunks of potato and carrot in there, my family loves it. We get the breaded chicken from the actual chicken factory near us, its so good and super fresh! Best I've ever had, even if I tried, I couldn't make it myself like they do. Anyhow, that chicken, with the curry blocks from Golden curry make an amazing katsu curry! I prefer jasmin rice as well, but mostly because it smells soooooo good when cooking it lol 🙈🙈😁
Japanese curry is one of my favourites. When I go to Japan I have to eat at coco curries 5×s
Why not stick blend that in the pan? If you keep it a bit over the bottom it won't scratch the pan.
Thanks for working through these two versions so we can make an informed choice.
Meanwhile, as you said, the Katsu approach is yes used on other foods. One recipe I’ve seen recently does eggplant Katsu.
When Barry was talking about making it vegetarian my mind immediately went to brinjal in the curry.
These easy recipes are awesome! Suggestion barry: Arroz con leche! 🇨🇴🇨🇴🇨🇴
Nice idea mate
@@mrbarrylewis thanks! Huge fan from Colombia
Looks tasty! I need to say, not a fan of the way you filmed this one as it kind of made my eyes hurt.
Wash your rice! Let it soak for 30 mins! Best rice ever
Never had it,but looks delicious😋🍽
Both of those look stonking !!! 😍😍
Thanks
I have a mild chilli allergy, so being able to make the sauce and alter the heat for myself is great.
P.s. Please do a series of recipies using the instant pot, i have one and don’t do much with it. You can tell us if it works well as an air fryer, not just a pressure cooker.
I've got a few ideas around the pressure cooker for sure, i've been given some suggestions for other models too, will deffo do something along these lines!
I use mine for soo many things. I even use it instead of a rice cooker, which works wonders. The slow cooker function is great as well for large batches
@@mrbarrylewis thanks
I do the bodge method quite often although personally I prefer the "pour over" Yo Sushi Katsu sauce packets which are a lot better than the other pre-prepared sauces :/
Or USE what the real Japanese use which is S&B or Golden Mix. Otherwise don't bother,
Plot twist, the bayleaf was optional the whole time!😂
Please please please wash your rice, and use a rice cooker. 😢