Japanese Curry From Scratch
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- Опубліковано 23 лип 2024
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NEW VERSION: • BEST Japanese Curry Re...
I'm leaving this up for archival purposes, but as of 12/22/2019, I have an improved version (not that this was bad) of my Japanese Curry From Scratch up. Please check the link above for the latest version, which is easier, healthier, and tastes closer to the boxed roux.
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In this episode, we make a Japanese curry rice (カレーライス) from scratch and cover techniques such as making a roux, caramelizing onions and cutting carrots so they cook evenly.
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He has an updated Japanese Curry recipe. And it tasted amazing. You guys should check that out.
I found this recipe like 7 years ago when I first started cooking and have saved it in a playlist named "important food". To this day I still love this recipe and I'm so happy that you still make such great content!
Wow, thanks for sharing Schiva! So glad that you're still finding this useful😀
I always come back to this video when I forget what exactly goes in this roux. This has been the best recipe I've seen and my curry comes out delicious! Thank you for taking the time to make this video.
You're welcome, and thanks for stopping by to let me know you still use it!
I like this recipe because it doesn't use the premade curry blocks. Definitely must try!
same
Just made it and it tastes awesome!!! Thanks Marc, for the delicius and easy recipe.
I wanted to say ive been using your recipes for years now and absoluely love it. I tried this before trying blocks and when I did try the blocks I found them bland and devoid of flavour. This recipe is just so flavorfull
Awesome recipe. Delicious. My first time making curry and you made it so clear and easy to follow, thank you!!!
Your curry is literally my favorite meal...thank you dude for making this video
I love Japanese Curry! Always wanted to try cooking it from scratch. Thank you for sharing your recipe.
Thank you so much for posting this video along with your blog post! I'm planning to make your curry this week--looking forward to it!
Thanks so much for this recipe, I've been scanning lots of recipes and they all use the pre-made stuff, oso thanks so much for showing us how to make it from scratch 😊
You're welcome!
I so appreciate you giving a recipe from scratch, of course this is so much more delicious than an "instant mix". Thank you!!!!
I used this tutorial/recipe to cook for my family. It took a really long time, but it came out AH-MAZING
Made this last night for a group of friends and they all loved it! First time making a curry and can't believe how easy it was. Thanks for the tips and the recipe, it will be used again soon!
I tried your recipe, and it's AWESOME!!! Thank you for sharing!
Delicious! Reminds my family of Singapore -- we used to live there and got sweet curry like this. Thank you for the great recipe!
i'm totally gonna make this next week :) thank you for the recipe!
I love your attitude. You seem so excited to be cooking and I love it. :)
Same haha 💖
This is exactly what I'm looking for! I'm getting bored of curry blocks so I'm gonna try making this from scratch. Thanks Chef :)
This is the best recipe for Japanese curry, we love it and make it often! Oishii! Thank you!
Thanks Mina! I'm so glad to hear you've been enjoy it.
Thanks for making it with the roux! Very informative!
You're welcome Paul, thanks for stopping by to let me know!
I almost never leave comments but I had to say it: what an excellent recipe!!!
Because we are vegetarian we ended up replacing the meat with mushrooms and it turned out great.
Thank you :)
+Antonino Ferreira Glad to hear you enjoyed it! Adding mushrooms is a great way to make this vegetarian:-)
I could see how mushrooms would taste good in that curry dish. That is correct. But for protein, I think that I would add some hard-boiled eggs or some extra firm tofu.
Just made this. It turned out amazing. Substituted S&B Curry Powder for the Garam Marsala, and tofu for the chicken.
Marc you are fabulous so precise on every step of the way I must be one of your favourite viewers, you make everythng so clear. I thank you so much for this video.
Muriel xxx Thanks for posting NoRecipes
I tried this and honestly it tastes really good! I recommend this big time.
I like this old version ! I love seeing other people's fridge haha
Hahahha, thats a good idea. Would you be interested in seeing shorts of what's in my fridge?
@@NoRecipes Yes please! 🙏🏽 Maybe a random idea of cooking what's left inside the fridge (dying vegetables, or meats) and sauces about to expire 😂
This is like one of the only videos i can find on japanese curry that didn't need any type of broth. Thanks!!!
just tried this with my roommate and it was absolutely delicious!!!
thanks for the great recipe :)
I have been going to your blog for a while and I LOVE IT!!! I was so happy to see you here on youtube ...^_^...
Made this recipe tonight and my family loved it. I tweeked it here and there to make it fit our taste. But it was really good!!!! Thanks for the vid!!!
Thank you very much for this recipe, it is so much different from what I usually try but it came out so much better!!!!
so happy i can make more japanese food with with english version and yummy yummy yummy of your easy to do menus 😀
Thank you so much!It's quite expensive to get those ready mix curry here and knowing how it's made is so much fun. I love your recipe!
You're welcome!
Yay!.. this came out wonderful and was fun to make.. I was a little hesitant of the fruit combo.. but it blended in nicely =) Thanks for sharing
Thank you soo much for this curry recipe, I like that you gave in-depth information on curry. The beginning was a little too slow for me though.....
This is the best curry recipe I have found and I've been looking for a while.
thank you! i just made it and it is the most delicious curry i have ever ever made. i love your proportions! please, make more videos!!
pretty sweet video, love the from scratch aspect. well played sir.
Thank you for posting this. My mom use to make this all the time. I've been missing it and forgot how she made it exactly.
thats great!! I made it and it tasted really nice!!! thanks!!
Trying this tonight thanks! I've been reviewing other recipes and cooking methods, I like yours the best. No excessive talking, no text on screen or robot voice reading from a script, alternative suggestions, plus your tutorial isn't +20 minutes long lol. Subbed!
Thanks Lou, I hope you enjoy!
Added twice the flour because I like thick curry and it was awesome. First adventure making real food for my self and you made it extremely easy. Thank you so much.
@itsallmooncake The dish you had is called katsu-curry. It's the curry sauce prepared in this video with chicken katsu served underneath. I don't have a recipe for chicken katsu, but it's essentially the same as tonkatsu (except you replace the pork with chicken). Do a search on my website for "tonkatsu" to find the recipe.
Glad to hear you enjoyed it!
your curry looked delicious! :D
Great video btw, you described everything really well so it was easy to understand how to do it! :)
Thanks for sharing this recipe!!
You're welcome!
Looks great ! I can practically smell it from here !
oh gosh, thank you so much for this video! I've been searching all over on how to make Curry Roux! thank you thank you thaaank youuuu~
Thank you for this recipe, very easy to follow. I was trying to recreate Golden Curry at home making it from scratch and using gluten free flour, but had little luck. Now I am hopeful.
Thank you so much for this!! I've always wanted to make curry but didn't know how since they don't sell the right ingredients.. but now I can totally make this!! :D
I never made it from scratch before. I always used the Golden Curry cubes. After watching this video, now I have to make it from scratch. Thank you for sharing. I can’t wait to make this.
It requires a bit more work than the blocks, and it's not going to taste exactly the same (there's no MSG, corn syrup, or hydrogenated fats in my version), but it's definitely healthier and I like that it's a little lighter. I hope you enjoy it!
I love you so much. thanks for years of this recipe
Awww thanks Katie, I'm glad to hear you've been enjoying this! Thanks for dropping by to let me know!
Thank you so much Marc I made this and this is now my favorite dish...
Wow, thank you very much!! I'll make sure to try making this one. Thank you for showing how to make the base also, I, actually, can't use a store bought base, so being able to make the base out of available ingredients is very helpful!.
Superb recipe
Love this! It randomly popped up on my feed and when I saw 10 years ago, I had to watch it. Haha. Great job.
Wow, this feels like a lifetime ago! 😆
@@NoRecipes and you looked so different. Hahaha
Great recipe, Marc! I used your recipe as a base for my Chicken Katsu Curry :)
I dug the internet to find this video again after easily more than a decade. Sharing with family now. Thank you.
Wow, this was one of my first videos I've updated this recipe with some more recent versions if you want to give those a try you can find them here: ua-cam.com/play/PLP3Ew88wjvg8db9jioAMqmc44qud7Ey7A.html
Great. We will have to try that one too. Thank you.
@CharlesConstantine I'm not sure what your question is? The roux is used to make the curry sauce.
Came up in my feed today. Had to watch! Back then, I hadn't even heard of Japanese Curry. I had seen Katsu Curry in Hawaiian places, but I never connected it to Japan. Thanks for bringing this recipe to the attention of so many. I really do want your Ultimate version, though. I know you could knock people's socks off with your own innovations that don't involve trying to copy a commercial product.
I was thinking about Pujol in Mexico City, where chef Enrique Olvera serves a plate of mole that has become legendary. There's a lot of potential in Japanese Curry as an elevated dish. Maybe a protein like duck, or a subtle manipulation of spices, would take this dish to another level, while still connecting it to the memories of so many Japanese people. I've seen this done around the world with common dishes, and it always intrigues me.
Hahaha these old videos are so cringy for me to watch. I haven't done a beef curry recipe yet and I have this idea for making a beef-shank curry with red wine and coffee. Kinda like a mashup of boeuf bourguignon with Japanese curry. It's probably not going to make it for this winter, but keep bugging me about it so I get a recipe finalized for next winter.
Thank you for sharing the cross cut carrot method. I've seen it before but never knew what it was called, or how the tapering works
You're welcome! The cut is also called "oblique cut" in English.
I am making this RIGHT NOW :) Thanks Marc
This looks amazing
Glad I could help. Let me know if you have any questions while making it:-)
Marc,
This recipe was absolutely amazing! Only thing I did different was add chiles de arbol for some heat since I had them on hand. I'm going to try out more dishes from your channel and website. Thanks so much!
I will be trying this out looks mm mm good
Great video Mark! Thanks for sharing....
@misslilfilipina Yep mostly, though the amount of time required might be less since leeks are thinner than onions.
Ah! I've been a big fan of your website for a long time but I just stumbled upon this video, and I was surprised to see you include tonkotsu sauce! :) I'll definitely have to add that to my next batch of curry!
thanks for the recipe
I made the curry today it was great and easy to make thanks a lot
omg great demonstration. i'm gonna try it sometime :)
Good catch man.
I made this my self it was amazing and tasted better the next day aswell.
Made this yesterday with potato flour yesterday. Came out great. Thank you
Thanks for reporting on your success with potato flour! Glad to hear you enjoyed the recipe!
Wow Marc! I did not even recognize you in this video. Great lookin curry though, I bet it smelled and tasted fantastic. Great video brother 👍
Hahahaha yea this was another lifetime. Thanks for diggin deep into the archives😆 This was when I lived in NYC by the way.
Fantastic video, thank you!
You're welcome!
@NoRecipes
I Will try that. Thank you very much ^.^ It look delicious, and you guide one very well. I will definitely try my best, doing this dish :D
I like your job on the instruction. Thank you very much. Japanese curry will be attempted next weekend to surprise the lady of the house. Hopefully a pleasant surprise. Cheers & beers.
Thanks a lot! I'm eating it right now and its amazing.
Bruh, this is the best curry recipe out there. I know what I'm talking about. I was a cook for 3 weeks.
Just like how my host dad used to make in Japan. Thank you so much for this video!
When i was in japan i loved their curry, its was my first "japonese meal" there ;)
Went to a Japanese sushi place and they had some of the best Curry there. Got Unagi, Sashimi, and Curry. It's so good
Even though the video is 10 years old, I enjoyed it and especially loved the Flip video camera on the table!
Thanks Choberry! Good eye! I think I still have it lying around somewhere😆
I am definitely going to try to cook this!
btw. You have an awesome smile. :3
Thanks for sharing!
@keldeska Thanks:-) Use a sweet apple like a Fuji or Honeycrisp. As for the amount, it depends on how sweet you want the curry. I'd say anywhere from a quarter to a half. The whole apple might be a little too much.
Thanks for teaching us how to do this.. from scratch :)
Dude, THANK YOU for this. I've always wondered why most Japanese anime I watch mention curry.... And I'm like WHAT? That can't be an accurate translation. I've had South Indian curry which uses a lot more raw/red chilli powder in it, I've had Sri Lankan curry which uses brown/roasted chilli power with lots of cinnamon in it, I've had Thai Curry which uses coconut milk/cream sweeten the flavor and I've had West Indian / Carribean curry which uses more Powdered Cumin seeds in it. BUT I never thought of Honey or Ketchup going into a curry pot. Now I know how to make a Japanese variant of curry. This is AWESOME! YOU ROCK.
Hi , thank u for the receipe really love it 🤪
You're welcome!
So, basically these grated apple, tomato Ketchup & tonkatsu sauce are the game changers.. The only difference between indian curry rice & japanese curry rice. I have been looking for this information for a while...
Thanks a lot from Bangladesh!
Curry was brought to Japan by the British (from India) and influenced by French cuisine as well, so it's kind of a mix of a bunch of cultures (hence all the weird ingredients😅). The two big things are that it's sweeter (because Japanese people historically weren't used to spicy food) and it's thicker.
I made this today following your recipe. I forgot to put the green peas. But it tastes so awesome!!! I ate it with barley instead of rice
Hi Ann-Christy, I'm glad to hear you enjoyed this. The peas are more for color, so no biggie. Great idea having this with barley!
thank you for posting this
After trying this, I have to say, it is delicious! although Thai red curry is still my favorite curry.
hmmm i made this yesterday ;) my tummy was very happy
I made it and it is exactly like the one I ate when I went to Japan sooo good
Curry made with butter is extremely healthy. Roux sold on market usually uses palm oil or canola oil.
Love your video. can I use sweet potatoes and whole wheat flour instead of white potatoes and regular flour. please answer! thank you
Thanks for the video, the way to make curry has evaded me since birth
You’re welcome, hope you enjoy!
このグリーンピース入りのカレーはまさにジャパニーズカレー🍛と言えるレシピですね!👍
ありがとうございます！
Gyudon and chicken karaage are two of my most requested dishes that are easy and delicious.