Perfect Japanese Chicken Curry At Home (2 Ways)
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- Опубліковано 11 лют 2023
- Authentic Japanese curry made without the curry blocks, for maximum flavor and love. Also, we did a little somethin somethin at the end for a surprise.
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Recipe: www.joshuaweissman.com/post/j... - Навчання та стиль
I don't care what anyone says, Golden Curry will always have a special place in my heart. It got me through many, many, maaaaaaaany, many... many nights in high school/college. Chicken, carrots, potatoes (often times I didn't even have carrots), chicken stock (or sometimes just water if I didn't have that), and rice. No word of a lie, that was my dinner like 3-4 nights out of the week for YEARS of my life. While I'm sure Josh's better, and I even know I can do better now, there's a certain nostalgia hit from S&B Golden Curry that can't be replaced or replecated.
I've been using Golden Curry for years, it's extreamly conviently and makes an excellent curry. Sure you could make you're own cubes but for the amount of butter he used it's roughly the same cost.
Would you mind dropping a short recipe of what you do when making it? Wanted to try making it but theres no way I'm premaking the curry cubes like that.
yea, it tastes great! i wish it was more easily accessible here tho. I had to order it online lol
love S&B golden curry. no shade. none. However, I did make this last night and I might not make Golden Curry so much as I used to. This slaps like an upset pimp. It really is a big improvement.
Who cares about any of u :/
I love how she just kept digging into the bowl of curry as he was doing his b-roll intro. You can tell that it was delicious af.
exactly what I was gonna say!!
SAME i was like man its gotta be good then!
Hello everyone.
I am a Japanese who likes curry rice.
Please forgive the strange English because it is a translator.
In Japan, when serving curry rice in a bowl, the curry sauce and rice are not divided in half.
If you are serving curry rice on a plate, divide the curry sauce and rice in half like you would do.
I don't think you'll understand the meaning just by that, so I'll tell you about the basic difference, even though it's a bit long.
There is an original reason for using Japanese tableware properly.
There seems to be a cultural misunderstanding if the rice bowl was used to create a “Japanese-ness”.
When Japanese people eat Japanese-style "curry rice," they mainly use plates similar to soup plates and pasta plates.
Bowl is mainly used when eating "curry bowl".
Of course, there are exceptions, and when eating casually at home, there are times when it doesn't matter whether it's a plate or a bowl.
However, if you enjoy "complete Japanese style", you will see a little regrettable misunderstanding.
What is the difference between "curry rice" and "curry bowl" ?
I will tell you about the basics.
"Curry rice" is served as a "Western food arranged in a Japanese style", so it is served on a Western plate.
The other "curry bowl" was developed in a Japanese soba and udon restaurant.
Using the same dashi stock as Japanese soba and udon,It is a dish with a strong flavor of Japanese bonito and kombu dashi. Because the curry sauce has a lot of juice,
it was served in a bowl with the same depth as soba and udon instead of a flat plate.
When serving curry rice on a plate, it is common to separate the curry sauce and rice.
However, in the case of "curry bowl", rice is served first, and curry sauce is poured over the entire surface. Arrange the rice so that it is hidden from view.
When Japanese people eat curry rice in a bowl, unless they dare to separate it, they generally put the rice on the bottom and pour the sauce on top of it.
That is the basic way to serve rice and other dishes in a bowl.
If you are familiar with Japanese food, you may know that in the case of gyudon, the rice is placed underneath and the ingredients are placed on top, so you can't see the rice. The same is true for "Katsudon" and "Tendon".
When serving ”curry rice” on a plate, separate it, and when serving it on a bowl, do not separate it, the rice is on the bottom and the ingredients and sauce are on top. That is "Perfect Japanese stiyle".
By the way, Japanese-style ”curry rice” has a version made with chicken, but it was developed mainly with beef at restaurants and pork at home.
If you want the image of "complete Japanese curry rice", it's pork or beef.
If anything, I don't think it's chicken.
Of course chicken curry is also delicious.
Have a nice and healthy day everyone.
Very informative and interesting.
Very interesting! Thank you!
Thanks
You can tell Josh was restaurant-trained because of the sheer overwhelming quantity of butter this recipe involves.
100%
Id probably use oil just because i don't have butter in my fridge all the time. You could probably emulsify oil with some garlic to get a similar mixture and add the other spices. You don't necessarily need eggs to emulsify either.
I've never seen butter used in Japanese curry.
you know i was just thinking that, very traditional japanese all this dairy haha
@@megshimatsu8615 it's literally just fat for the Roux the premade stuff uses vegetable oil instead, also Ghee which is clarified butter is used in a lot of Indian curries and since japanese curry is just the british idea of what curry is taken from india and shown to japan ages ago its not a crazy idea to put butter in curry
This was one of the comfort foods I grew up having so often and it holds a very special place in my heart. I'm super glad to see Josh doing a piece on it. Fun fact, if you want to make it vegetarian, you can substitute oyster mushrooms and shiitake and it gives such a meaty flavor
Can I come over
Iam with you on this, but it was always made with beef.
Chicken of the woods would be a good substitute as well!
Vegetables taste like sad
He's just joking guys haha, he meant to say to add mushroom to the meaty deliciousness
looks so appetizing
Hey guys
I hate to tell you. Every famous Japanese chef uses the mix. They will tell you it's no different, even if you say so. I personally mix Mild and Hot at 2:1, so I can control the flavor.
I have tried making my own like this before and it is not as good as the block at all
That's definitely not true. Best japanese curry I've ever had was from scratch no blocks from an award winning chef.
@@kaylalozada7843 it's definitely true I've gotten from their own lives in their own restaurant
Yeah but then it’s hard to stretch a video to 9 minutes if you’re using premade roux lol
Welp, all the cooler he made his own then. Does the fact that he didn't do it the way Japanese chefs do make his from scratch method bad? No, some folks may actually think it tastes better.
I usually watch your videos for entertainment, but this recipe looks so good I'm actually going to make this one. Keep up the good work Josh!
Lived in Japan for 10 years. Most chefs there use the blocks. Quit acting like it's special from scratch when they themselves say its more flavorful then from scratch.
I just made this yesterday by following your video step by step and OMG! The BEST Japanese curry I’ve ever had!!!! I appreciate your video here so so much as I think it’s healthier to make from scratch. No preservatives like the blocks (though they are very tasty 🤤) I trust the process and your wizardry, thank you good sir 🧙🏻🪄🙏
Joshua always finds a way to make me hungry
IKR. Super Bowl Sunday and I'm seriously pondering visiting the grocery store
Joshua can make Edward a thirsty man 💦💦
🤣🤣🤣yeah me too
100% Edward Elric realness
yes
I made this last night(yes papa, I made the roux too) and it was delicious! Had two bowls of it and wanted a third helping. Great recipe as always!
nah, I stand by the prepackaged blocks. the japanese have absolutely perfected the art of delicious instant food.
Man oh man, one thing I might know more than Josh about. I nearly agree with almost everything except that don't use Ketchup. Try adding ginger, and if you use beef instead of chicken use 1 parts stock to -hear me out here-1 parts coffee.
Love all your content, well thought through, beautifully put together dishes!
I sometimes find your 'make your own' a bit extra but thanks for showing us how to make those curry blocks. They're not sold in my area and besides are extremely overpriced.
I love Japanese curry. My great grandmother loved curry but couldn't handle the heat in her later years so the sweeter, more muted spice of a mild Japanese curry became a staple meal of ours.
日本のカレーはウンコの味が
します
I born and grew up in Japan for most of my life, learnt how to make Kare from my mom and at elementary school. And I never heard of adding shirodashi to the Kare.That is very unique. I should try that.
We put dashi to the Kare when making soup broth for Udon or Soba.
Thanks for doing this! I’ve been eating Japanese Curry my entire life but you showed some techniques and ingredients I haven’t tried or seen before. I’m excited to try your recipe. ❤
Thank you! I followed and although it takes some prep time, it's actually easy and reaaally tasty I loved it ❤
I was at my local asian store one week ago and almost bought the cubes.... but then i thought that there must be a way to make it from scratch 💕 I love you papa
A tip I found useful, buy the curry blocks AND also add the spices in for that extra flavour 👌
started watching you last month and just bought cookbook today, thanks for all the great ideas and recipes!
I have used that pre made stuff over 200 probably more times in different curry concoctions of mine I’m in love. I am excited to try the less lazy more tasty version thanks man.
Hey I love your cooking and the splash of humor
That recipe can NOT be assisting on your epic quest for ripped-ness! I love Japanese Curry, so def gonna give that eggs benedict curry concoction a try.
I decided to try my hand at this (first recipe) tonight, and it was freaking AMAZING. Thank you Joshua for posting these videos. You've encouraged me to push my comfort zone with cooking to new and delicious heights.
I absolutely love Japanese curry, looking forward to making this!
I've found that most of the UA-cam cooking channels, as they get big, the qualities that made them good slowly go away. Not Josh. He just keeps on staying true to himself even when expanding. Thanks for the awesome content which actually inspires me to make new things.
lmao watch the earlier technique based videos and then the current meme/fart/unrealistic for most cooks/papa/wanky/spend hours to beat a shitty fast food meal (congratufuckinglations) based videos and tell us that with a straight face
@@Sgarnoncunce I sort of think thats who he has always been and is. So yes, my comment still stands. With a straight face.
i love japanese curry, it's so good! Especially love Katsu curry with a nice crispy chicken cutlet. Also golden curry cubes are totally fine to use... depends on the recipe i know, but i tried making the dish from scratch and you don't really gain that much compared to the cubes. Meaning it will come out just as delicious in both scenarios.
🙌🙌 trying to cook at home more often and needed a good recipe. Thanks!
This recipe is an exact copy of one I’ve been using for about a year now so good
Straight up, I was just searching for a Japanese curry recipe like 2 days ago. You always impress me, Josh. Keep it up, homie!
I've never had real curry before. It is on my list of things I want to try!
Curry is love! I like to add celery when I make it at home. Great vid as always.
YESSSS.. I've been looking for a curry recipe!!.. Thank you Chef!
I literally made Japanese curry last week, both a beef and chicken version. I used the box curry roux, but next time I'll have to try your from scratch roux
Ya'know what would be a good idea? If you have left-over used curry packets, you could probably use those to put your home-made curry in to freeze and save. Or if you have ice makers, then reserve one specifically for curry. BUT, be sure the curry is cool before you put in in the molds and then into the fridge.
Definitely my favourite way to cook potatoes and carrots, the recipe was perfect :)
I have been looking for a recipe to make that curry block! Thank you
As a high schooler growing up in Okinawa, CocoIchiBanya was the ultimate dream example of Japanese curry.
Replete with garlic chips, this warm, rich sauce smothered the finest rice known to man, and it wasn’t complete without garlic butter brushed naan on the side (yes I know but in Okinawa this is how they do it up right) and fresh grated Okinawan dairy cheddar cheese on top.
I’d even get a Kewpie dressed salad with tuna and corn and it was….well, just like a papa kiss 💋
Was stationed in Okinawa, and Coco's holds legendary status among servicemen!
Yes my husband was stationed there too and we loved going to coco so delicious
@@nestoraquino-serrano7058 if it isn't cocos i dont want it, the one in Dallas needs to open 😂😂
Went perfect with a cold Orion
@@justingiossi2695 oh yeah, that pickled kind?
The pre-made stuff is solid. Great to know how to make it 🤷🏾♂️
I was just watching your previous videos because I'm a new subscriber and here is the new video wow I'm just addicted of your recipes
Oooo I've always wanted too try this. I love your videos, Keep up the good work papa. 🥘🥘🥘
I love curry. I love your stuff too Josh. Thank you. I needed this.
Thank you! Question: how long can i have the curry blocks on the fridge? And do you recommend leave then in the fridge or on a Ziploc in the freezer?
I can’t wait to get a legit stand mixer and blender to attempt your recipes. Until then I’ll just enjoy binge watching them
Been trying to find a proper japanese curry recipe for a while. Super happy to see this drop into my feed
Kenji has a good one too! And his is definitely a little simpler...
saying "you know whats better than tradition" to the one tradition that always stays on this channel made me laugh out loud really good🤣
Throws shade on using Japanese curry roux squares, then when making from scratch calls for “Japanese curry powder” 🤣
This was THE meal I was looking forward to in school (I went to junior high in Japan). Thank you.
Love your videos bro! The tonkatsu open faced sandwich w the eggs and curry looks fire
Josh-U-Are a Star! I had Japanese curry twice, and both times were in Germany of all places. I could never find another good one near me, and could NEVER seem to replicate it. But just watching you throw the seasonings in there I just KNEW - that's the cut. I cannot wait to try this!
DEFINITELY adding this to my repertoire. My kids and I love the prepackaged type already but making it from scratch will be way better.
Didn't know why I never bothered looking up on how to make my own roux, never thought it was that easy. Deffo making some for other curry recipes I might try
Unbelievable! It was Divine! Thank you ! & Again THANK YOU!!!!!! I just made the first recipe and it was gorgeous! Thank you so much! You have one other subscriber!!!!!! Keep on the good work & inspiration you are constantly giving us all!!!!!
Have a great Friday!!!!!!
Honestly those S&B curry blocks are really good. most people would absolutely love them. just add some seasoning of your choice.
I absolutely despise them but to each their own I guess.
@@defaultname0 Congratulations enjoy making curry for an hour beforehand then.
@@Kylegolfs94 I do enjoy, if I know its gonna be delicious. Sure it saves time but it taste really artificial and I dont like that. If you enjoy it then good for you.
@@defaultname0 I cook for a living. sometimes shortcuts at home to have something tasty is just what is needed. I never eat these kind of products straight up. The seasoning you add plays a massive role in how tasty the meal ends up. Like I said most people. if you are particularly picky sure thing. Most people are easily impressed. Josh always takes the hipster everything from scratch approach which with normal time constraints on an average weeknight meal aren't super practical. I stand by what I said. Most people would be pleasantly surprised by the end product using S&B curry blocks. People buy tomato sauce in a jar at the grocery store and I find that stuff repulsive. I find more international products have better execution than their domestic counterparts. I would never use a premade jar tomato sauce as it tastes incredibly artificial. These curry blocks are simply seasoning you are still creating the "gravy" these are some of the better products out there.
@@Kylegolfs94 I do put some additional spices together with the block and it still tastes artificial. If you dont taste it then good for you. I just find it too artificial, its on par with tomato in a jar if not worse. If you do cooking for a living you do know the difference of freshly ground pepper than pre-ground. You know how much it makes a difference. But if you just dont have the time and enjoy artificial things then good for you. Some people enjoy that some people dont.
I was just trying to think of a meal to prepare for the week lol Thanks for sharing!
I was just looking for a recipe without pre made curry cubes. Thanks 💕
I probably make my own version on my cooking channel ❤
Nice! Please do curry buns next. 🙏🏻
small warning for people with allergies, japanese curry powder generally contains fenugreek which is known to cause allergic reactions with people allergic to peanuts. if for some reason cooking this dish causes mild to severe discomfort and you know you have a peanut allergy, consider finding a recipe for japanese curry powder and omitting this ingredient.
Omg this is perfect timing my dad wants to start selling Japanese food and wanted to make curry tonkatsu. I'll have to try this recipe out.
im eating the packaged curry kare right now. its so good
Today I learned that the curry I thought I was making sinfully was actually correct :O
Didn't expect that making Curry with a roux was actually the way to go in Japan. Go me! I guess XD
@Joshua Weissman - How long does the home made curry cubes last and how should they be stored?
Probably months in an airtight container and in the fridge.
Tried this last night and it turned out really good. Thanks!
You are an artist. I am soooo going to make this Curry. Thank you.
Tip #1: If you're too lazy for the ladle method you can chop up your curry blocks small like you would chop up chocolate for cooking
Tip #2: If you want a slightly more "Japanese" taste. You can sub dashi stock instead of chicken stock or water.
I also use tonkatsu sauce instead of ketchup
Tip #3: For a more Southeast Asian twist, sub in a can of coconut milk instead of liquid
I've also replaced ketchup with yaki sauce and that works nicely, too
takes 8 minutes if you have japanese curry powder, cardamom powder, turmeric, etc. josh, i'll eat your curry anytime, but those golden curry blocks are awesome.
I thought the whole point was that he would tell us how to make the curry powder too. I don't think it's common in shops.
the pork cut is something we eat a lot in Portugal pronounced “se-creh-tu”. if you get a chance you should try black pig/iberian pork secretos! excited to try this recipe!
S&B curry is the closest thing I can come to to replicate Coco's curry from when I was in Japan. I make my little chicken cutlets, rice, and curry and it always brings me back to the years I spent over there.
Everything Josh makes is 👌
As a Japanese person raised in a fully Japanese family, I can definitely confirm that Japanese curry is very simple, yet flavorful. I also recommend try making Hayashi rice, which is a more demi-glace sauce base. Really love seeing you make Japanese food!
I enjoyed this recipe most when simply replacing the chicken with the pork katsu and putting that with the first section. Such a good combo
Jhosua i love you man... I made this curry toninght and we really liked it. I'm deffenetly gonna make this recipe again!
Josh’s version of “1 inch” makes me feel attacked.
I was seeing so many videos of people making curry with this packet of pre-made curry. I was praying you would come in and f the game up, showing how a real G gets it done in the kitchen. You are the best hands down.
He is a GOAT
I never thought kare was differed soooo much from indian curry. Thanks for that recipe. I fell in love with it after the first bite
The recipe turned out great, thank you very much!
Okay, I’ve never had curry. I do tend to be a little picky, but I have been actively trying to broaden my palate in the last several years. I’ve tried many of Joshua’s Asian dishes and they’re some of my families favorites now.
I think this is going to be my introduction to curry, thanks Josh!!
@ cady Reimann, I lived in Japan twice for a total of 18-months. this is good food. grub. daily eating, stays with you, food. Just use beef instead of chicken. you will not regret it. I will become a family main stay in your cooking list.
Love your vid bro! But.. your recipes is for let’s just say it’s for those who are way more fortunate than others… Mann that price for one steak tho! It definitely looks amazing.. I love to cook and that’s the reason for the post.. but keep it up luv your videos
I was just sitting down to some Japanese curry... Pulled up UA-cam to find something to watch and this was the first video.
Very nice timing.
手作りルー🎉丼に盛り付けてるのがユニークですね！アレンジバージョンの提案凄く良い！美味しそう😋
If those are 1-inch curry squares, then my life is a lie. Why, Papa?
I'm Japanese, his curry looks like my mother made for me🥰
thanks for the recipe Josh, just made it myself and it smells heavenly 😄
cant wait for dinner time when my parents can try it
While watching Josh cook up legendary dishes, I'm eating a quarter pounder + 10 piece chicken nuggies.
josh: fIvE tO eIgHt mInUTes fOr lEsS fLaVoUR??????
also josh: i used all of my slurry
lmao mm math isn't mathing
Curry is not, nor will it ever be a fancy dish. Just saying that now.
Not saying it's a poor man's dish either but curry in itself is made with fairly basic ingredients, so, under no circumstances should curry ever be fancy...
wow looks awesome definitely wanna try make this. I am guilty of using those packet thingies but now i will try your recipe for the rue, yummy 😋😉
This is my comfort food. I grew up making it with Vermont Curry mix. I've tried Golden Curry, but didn't like it as much. Now I have no excuse to not make it from scratch!
This is my favorite dishes to make I literally made it this week
Josh here reading my mind. I recently obcessed over making this dish and now he does a recipe video for it. Perfect timing
Fantastic vid, Josh and team!
Wow I’m happy to watch Japanese curry here😊 Katsu curry is the best :)
josh: packaged curry cubes are so much less flavorful!!!!
also josh: i added nearly all my roux-
im making that rn it looks so good
Gonna have to bully the fam into helping me make this.
THANK U FOR THIS! ive always wondered how to make it without the instant curry packets
o.o Im gonna make it Josh. God it looks SO GOOD. :) Thx again for not making boring food ♥