This Japanese Style Curry Stew Is My New Weeknight Favorite!
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- Опубліковано 27 жов 2022
- This Curry recipe changes the game. Thank you Surfshark for sponsoring this video! Go to surfshark.deals/ANDONG and enter promo code ANDONG for 83% off and 3 months free.
🍛 Simplified Japanese Curry Recipe
400g minced beef
1 large onion, sliced
2 Tbsp all purpose flour
750g mild dashi stock
1/4 cup mirin (or apple juice)
1/4 cup light soy sauce
2 Tbsp Curry powder (or to taste)
2 Tbsp dark soy sauce (optional)
500g small potatoes, halved
3-4 carrots, in chunks
about 200g (2 handfuls) frozen green peas
2-3 green onions, sliced
Video by Andong
Channel Producer Grace Phan-Nguyen
/ phantagepoint
Spanish subtitles by Daniel González
/ danielgonzalezlombardi - Навчання та стиль
![[柴犬ASMR]曼玉Manyu&小白Bai 毛发护理Spa asmr](http://i.ytimg.com/vi/0TsXQ7z2Dh4/mqdefault.jpg)
I miss long videos, shorts are unpleasant. Thank you for still making longer videos, and for continuing to in the future
I will never stop making long form! I was hesitant about Shorts at first, but now I can put some smaller ideas into shorts and tell longer stories in long form uploads.
@@mynameisandong perfectly balanced as all things should be
@@mynameisandong Can you make long soup season videos and use the footage for shorts?
Yeah to that! I can't stand TicToc and shorts is just a way for UA-cam to hope to keep market shares instead of making it easy for content creators to make real content.
In Japan, almost each household has its own curry recipe so there's not really dos and don'ts when making curry! Some would add honey, grated apple, chicken soup stock, ginger or garlic! Of course, I have seen some recipes soy sauce as you do. From a Japanese lady.
Made this last night. Added 4 garlic cloves, 2cm ginger and 2 chillies for 2 mins at the end of the onion cooking. Pretty good.
If you want something from North Africa I would recommend Trying “Shorba Frik” and “Hrira” They’re both very comforting and heart warming soups pretty popular in Algeria.
Japanese ”curry cubes”, that look like big stock cubes, is an easier way. The taste is 100% authentic and they thicken the steg, too. If you make the stew with beef cubes (or pure veg) you can use more water. The extra sauce turns a breaded pork cutlet into an awesome katsu karee.
By the way-does anyone know how they thicken your sauce? I swear it feels like magic, seems to be just a cube of spices but it also gives the whole thing this luscious, creamy texture
@@PeLOmaRgni roux. Those cubes have heaps of flour and fat as well as Japanese curry powder.
This is pretty much hamburger curry. A work night staple here in hawaii. Cheap, fast and easy to make, and delicious also. I would suggest using the Japanese curry blocks (s&b or house brand) instead as you just dump them in to the stew, let them dissolve and simmer. I'm making this for dinner tonight in fact lol
This is like a UK style curry, except I'd use a beef stock cube instead of dashi. I often use oyster sauce and Jamaican curry powder which is similar to Japanese curry, and beans pureed with a stick blender, maybe some tinned toms or passata
edit: aaaand MSG
Japan actually got introduced to curry by the British
@@Ash_Wen-li haha yes of course. With mashed potatoes and optional .cheese on top instead of in the curry, it could be Curry Cottage Pie.
There are few foods so British than curry made from curry powder !
It's like a fusion between japanese curry and mince and tatties
@@alexferguson5346 🏴 🇯🇵 🎉
LOOOVE this comment
I'd love to see some recipes featuring seasonal ingredients!
I moved out recently and tried to incorporate seasonal veggies in my recipes, I loved the German ramen you did last time, and I don't think there's a better time for seasonal dishes than autumn with its warming flavours!
I’m a longtime Japanese curry fan. Lived there many, many years. My favorite fastfood chain is CoCo Ichibanya. They have this amaaaaaazing selection of curries and add-ons that make it possible to never eat the exact same dish twice. One of my favorite variations is stupid simple: slices of roasted garlic. Try it. It might just change your life. 😉
I like how you made the recepie so accessible with offering alternatives and shortcuts. Sounds tasty!
ゾンビの頭とかも被ってるし色々マイクラの新しいのいるの新鮮😂
youtubemn.com/watch?v=bGfx82zRtzF
気づいたら鉄持ってたり、牛さんの住む場所確保したりして、だんだん拡張されてますね！
Lentil soup is my go to comfort winter food. Another version would be lovely.
Super excited to hear about the Japanese curry video in the works!Been really missing your long-form history + recipe videos
You should try the S&B curry cubes! They are easy to find and the spices are a bit nicer than generic curry powder
Indeed, S&B GOLDEN CURRY is the best. And if you have kids, they're gonna love it as well!!!
Yup, Vice posted a pork Japanese curry recipe three years ago that turned me on to these curry cubes, and it's been a go to dish since then for us.
Not just nicer, but what the vast majority of Japanese households are going to use themselves!
Your videos are always like a warm curry or soup for the soul. Thank you for being you, Andong.
WORD! Always a delight to see Andong do his interpretations.
When visiting Düsseldorf in June, I had an amazing Cream of Asparagus soup. I know it's not Spergel season but a Cream of Anything tutorial Andong style wouldn't go amiss.
Oh, yes please! I love creamed soups!
I did something last week that was pretty amazing, i got a pumpkin, only chopped the top of, got the seeds out then I stuffed it with a ready made ramen kit and some extra miso and mushrooms, filled it water to the top and just popped it into the oven, the noddles had absorbed all of the water so it's not really a soup anymore but 8/10 would recommend and you can surely do it even better
Kartoffeln für Kartoffeln ! :D
The Irish may be known around the world for their excessive reliance on potatoes nearly 2 centuries ago, but the Germans do love potatoes, so this must be a hit in Germany !
Hahahaha, I´m German and asked above for a substitute for the potatoes :D
And probably worse - I don´t eat Sauerkraut in any variation. This stuff makes me throw up. The smell alone is enough for me in fact.
I made this curry stew this evening. I thought I saw ginger on your tray of ingredients but don't recall seeing you use it or mention it. Anyway, i added ginger and garlic and also used a japanese curry cube. It was really delicious and easy to make, great recipe!
nice to see something that isn't a short! I'm definitely going to give this a go
Finally! Give me more of this delicous japanese Karee topic! The most unknown best food in Japan!
I love Curry stew, and I added this to my restaurant, I like to do it with pork diced, ginger sliced, carrots and potatoes, besides that for the dashi I like to add some instant coffe, it gives it a really nice aroma, and when is nearly done I chop an ounce of 70 to 80% chocolate, you should try it, my clients love it
Great recipe! Andong you should do an episode of soup "żurek", it is a soup made of fermented flour :D
In Podlasie, the holiday version is served with cubes of bread (inside), sour curd, sausage. Very strange and delicious soup :)
Have you ever tried cooking rice in a steamer? Makes some of the best rice I've ever had. Just rinse and parboil some rice for 4 minutes, then drain and put in a tea towel in a bamboo steamer and steam for 15 minutes, and let rest for 5 more.
Thanks Andong. I was looking for a project to keep me busy this week.
I've pretty much cooked the same recipe a couple of times through improvisation. Great stuff!
I remember watching Andong when he had less than 30K subscribers and I was like "Why is this guys subscriber count so low when the quality and editing of the videos are so high?". First time I've seen your numbers in a quite a bit and glad to see you got the numbers you have but you deserve more still!
Made this stew tonight and can confirm, it's awesome!
Yay, soup season!! I'd love to see you make a Greek chicken avgolemono soup!
I'm used to the Japanese curry cubes but I may have to try this. I grew up with Japanese curry so it's never been a curiosity as to why it exists...till now! 🤣
Made this for dinner, delicious!
I so wanna try this, like yesterday. This looks so good and is so easy, and it's close enough to soup :D
Looks good.
The funny thing is that most homemade Japanese curry recipes wouldn't have dashi or mirin in them; if anything, a more western consomme base would be used.
This is definitely more towards niku-jaga territory with a curry powder kick, but tasty looking nonetheless.
Great video Angdong, my family absolutely loves Japanese curry. I don't usually make the "gravy" from scratch, instead opting for the roux blox, found in most Asian grocers. I believe I've tried Kokumaro, S&B, Java, S&B Golden, & Vermont. I'd say the best is Vermont, surprisingly. The add apple in the mix brings a wonderful sweetness. I have made the gravy from scratch, & Madras Curry powder brings the best flavor hands down, of all the curry powders I've tried. Lastly, while not as traditional as shaved beef, the family actually prefers thin sliced chicken. Which mixes extremely well with the flavors. However I will have to give your "beef mince" idea a try.
Tried it this weekend - amazing! Thanks for sharing and inspiring! 👊🙏
Hey Andong! This recipe looks delicious, I'm definitely going to give it a try soon! I'd like to suggest a soup I make often for myself for your soup season:
Tarhana
I buy dried tarhana from my local Turkish food shop and I add about 1 cup tarhana to 2 cups of chicken stock. The stock should be boiling in the pan first then add the tarhana. I then add a few large rocks of lemon salt and some extra plain salt to taste. Let it boil down to soften the tarhana then take off the heat and blend until smooth with a stick blender. Then return to the hob and simmer gently for a few minutes and add lemon, salt or chilli flakes to taste (if you want it spicy however I prefer it plain).
Then I cube up some halloumi cheese (small cubes), fry these in some butter until they are crispy and add these to my finished soup and serve. Absolutely delicious 😋
Thx for the suggestion with tarhana. Acutally never heared of it but i should be able to buy it in a turkish supermarket here in germany. Ill be exited to try
@@Kenshinhugo yay! I hope you like it!
YEEEES SOUP SEASON. I say it every year. If you make Locro or Carbonada (chilean/argentinian) it would be awesome.
I do something similar. I add ground turmeric and japanese yam. I also make my own curry powder from seeds, which gives it much deeper flavor.
Made this today and was very tasty. Simple and basic, but in a good way :)
I cant wait for this soup season, even though i have not made them all i really enjoy everyone, they are cozy!
Actually you can make it into a 15 minutes cooking. They way it work would be potato and water first, after 5 minutes, put in the carrots, then curry powder with all your msg. meat entered at the 10th minutes, peas should be after that, and depending on how mushy you want them to be, you can put it immediately after the meat or a minute or two after. Lastly, because we did not make the roux like in a regular Japanese curry style, mix water and a tablespoon of water in a bowl, pour them bit by bit on the 14th minutes. Try to adjust the thickness by then.
the thing for me that makes a japanese curry a japanaese curry is a french rue that has been pushed beyond the blonde stage and the rice and potato mix with curry spices. personally i like buying the pre-made curry blocks from imports (amazon has since they keep for a really long time)
i have done something very similar to this but rather than as a stew i made it more into a meat sauce. so rather than flour and curry spices i use said curry blocks and a good squeeze of tomato paste, i finely dice the onion and grate the carrots only leaving the chunks of potato as the big part. it normally takes me like 30 minutes from start to finish with cleaning up to have enough food for 10-12 people. (or a weeks worth of healthy food for you that is honestly silly cheap)
i love putting peas in my curry, soo good
Making this tonight, one thing I changed though, is I added the curry powder to the Mince beef and onions and toasted it a little, then the flour, then the dashi, that helped with the colour a little later on
followup, this was legit a great recipe, i'll be making it again!
As a "lazy" simple variant, I suppose that curry powder is okay. I will however say that a good Japanese style curry spice mix is very different in flavour and can easily be reproduced at home within the span of a few minutes. Just take a mix of cumin, turmeric, coriander, fenugreek, nutmeg, chili powder, allspice, cloves, and a dash of cinnamon - all of which can be ground spices from the get go. Put them in a container and give them a shake. Done.
I mix that stuff once a year in an empty jam glass (200grams), it takes maybe 2 minutes, keeps all year, and (to me) tastes much better for japanese curry than any industrial curry powder. It's also a nice versatile spice for dipping sauces, japanese style BBQ sauce, and a few other things.
I need to go back and check your past soup season videos, but I'm pretty sure you haven't done samgyetang (삼계탕), Korean stuffed chicken soup, yet. It's pretty simple: a young chicken (called "Cornish game hen" in the US for some reason) stuffed with short grain rice, garlic, jujubes (the date, not the candy), and ginseng, simmered until fork tender, and served with a dipping sauce (of course there's a dipping sauce, it's Korean!) As an American, I of course love chicken noodle soup and its cousin chicken rice soup, but samgyetang is what chicken soup aspires to be!
absolutely no hate for your recipe, it looks delicious and is definitely a step in the right direction to learn how to make japanese curry from scratch, but i'm thinking, if you buy the curry powder and the dashi from the store, at that point if i'm making it i'm just buying instant curry ! 😅
You should do sopa de mani or bolivian peanut soup! Its got peanut in the broth making it thick and really homely. Its my all time favourite soup and id love to see your interpretation of it :)
I wonder why there are steps deliberately taken (it seems) in this recipe, to reduce browning. Browning (and the Maillard reactions that it represents) is the key to amazing flavor. It's why when making a regular stew, one fries cubes of beef, coated in a starch (usually wheat flour, which itself adds flavor when browned) in oil and their own rendering fat for a few minutes before deglazing the Dutch oven. And in making anything with ground beef, people usually begin with the instruction too spread it out in a flat layer on the pan, and just...leave it....for a few minutes anyway. And then scrape it up and break it up into pebbles, and cook a bit more to brown the other surfaces before adding whatever liquid is in the recipe. But here, dashi broth is added at the start of the cooking, before any browning can take place. And all of that liquid will prevent browning from taking place.
My preference for cooking when moisture management is a concern (with respect to meat in particular, which you don't want to dry out) is to do it in stages. I will brown off the beef, remove it, brown the onions, remove them, brown other veggies (if applicable) and remove them. Then they can be recombined with whatever stock or sauce is being used (some deglazing with water between ingredients may be necessary, but I always keep the water, especially when deglazing the browned bits of beef that stick to my pan, as it is basically roasted beef stock - I will just use it in place of some water later on in the recipe). Maillard flavors are so amazing, that I really cannot comprehend recipes that steam cook meat and vegetables (like above - aside from the travesty how the meat is treated, those onions are not getting fried, they're getting steamed, and then cooked in broth, which if you ask me is a waste of a perfectly-good onion). Yes, cooking things in stages takes longer, but for me that's a trade-off that is well-worth making.
Incidentally, it seems I'm not the only one who thinks this way. Legendary cooking guru J. Kenji López-Alt makes a Japanese curry with chicken, and he quite deliberately browns the meat in clarified butter, building flavor, before doing anything else. That is, I think, the way to get the best-tasting result, but that's only based on my personal, subjective tastes.
Gulasch soup please along with exactly which German meat I should buy (I live in Munich). Also, easy version please as I am a busy man. Thanks! Love the show!
Fast hack... instant Gelatin. Works for Ramen too... Oh, and keep those roast pan drippings frozen as ice cubes in the freezer and pop a few in when doing a curry or Ramen. S and B curry is my favorite.
Ages ago I developed my own recipe for karee raisu and I'm surprised how similar it is to your. But I was also amazed by how simple you made it. My recipe has much more steps including prep of the roux.
I have also noticed you didn't add any ginger. Was it intentional? Fresh grated ginger is the best in karee.
At what point in the process do you add the grated ginger to your recipe?
@@frogmin9979 I add it while prepping the roux. In case of Andong's recipe I would add it while roasting the meat together with onions.
Look terrific and almost as easy as S&B. I was curious why you didn't add the curry powder right after the flour, to 'bloom' the curry - might be worth a shot.
Preciate the spanish subtitles. But we really want the whole story bit come on. Awesome vid.
Soup Suggestion: Linsensuppen Variationen.
Bis jetzt habe ich immer nur rote Linsen mit Tomaten oder Kokosmilch und dazu z.B. Möhren gekocht und leicht püriert. Oder einen Linseneintopf mit Kartoffeln ausprobiert. Aber vielleicht kannst du mir ja noch mehr Inspiration geben!
Rote Linsen curry mit Süßkartoffeln ist ne Wucht. Auch kokosmilch dabei.
Soup suggestion: I'll repeat my bid for you to look at the great Pie Floater from Australia - pea and ham soup with a meat pie floating in it, and tomato sauce the essential condiment. Hard to beat on a cold winter night!
Hey Andong, as you live in Germany, what about a real german traditional treat, beef soup with bone marrow dumplings „Rindfleischsuppe mit Markklöschen“. Maybe with 2 or 3 tablespoons of tapioca and egg bites (Eierstich) in it (that‘s how I make it). Would love to see your take on that. 🙂
I wanted to try and make Markklösschen forever!
curry recipe looks so delicious and mouthwatering! Excellent video, love it! :)
Nice. 🎉
I will try this for dinner tonight.
Soup suggestion: We once had an Malaysian restaurant in Wellington which served the most amazing "Ginger chicken". I think it's also called "Nyonya potato soup" - simple, but sooo delicious. 🤗
Would be awesome to see your take on this @andong! 🤔
Please make a Soljanka for soup season
SOUP SEASON IS OPEN!
I put Japanese curry over mashed potatoes. Amazing!
Hey awesome recipe! I love quick recipes like this. I cooked some Japanese style curry for my family recently and it just hits the spot when it comes to comfort food. Since you made Borscht before, it would be great if you look into Sinigang, also a sour soup, from the Philippines. Cheers from CA
Sour soup from the Philippines?! I'm intrigued!
A nice German soup recipe would be cool. Maybe something you remember from your childhood or something that North Americans may not be familiar with.
Ich verwende immer das "Suppengemüse" vom Supermarkt, Karotten Sellerie und Peterwurz für japanisches Curry, sehr klein gewürfelt bis auf die Karotten und die Kartoffeln, wo größere Stücke zum Essen besser sind. Und fertige Gewürzmischungen vom Asia Markt, werden auch in Japan überwiegend verwendet anstatt das Currypulver. Und wenns vegetarisch sein soll dann eingeweichte getrocknete Shitake Pilze anstatt Fleisch, extrem viel natürliches Umami und unglaublich lecker.
One of my secret ingredients to make the curry darker is dark chocolate, should try it.
I am ready for soup season!
I'm looking forward to all the long-form soup recipes!
That looks tasty! Will be making this! How about a Polish dill pickle soup! A big favorite here in the Detroit area!
Would love for you to do a deep dive on Kanazawa black curry - !! it’s so rich and delicious but a total mystery
Always a great approach to a asian recipie. and.... SOUP! SOUP! SOUP! It's SPOUPSEEEEEEASOOOOOOOON! Maître Andong, do your magic! 🤗💫🍜
oh that looks tasty, have to give that a try
Vietnamese Miến Gà soup is a blast - if you manage to cook it in a way which brings out that rich umami flavour.. Up to now my attempts to cook it at home didn't even come close to the soup served in restaurants...
You need to try polish cucumber soup, its one of my favourites and its super simple!
For soup season you need to make Pozole!!
yayyy soup season!!
SOUP SEASON!!!!! Cant wait!!
If anyone really want the "japanese" curry taste, I'd suggest buying S&B’s Golden Curry powder. Dont really know why but it just hits different(It is also much more expensive then typical curry powder)
I don't know why I didn't think of asking you sooner, but can you please do a video on the typical, addictive "Pommesgewürz" (French Fry seasoning) that is used in the German Imbiss and Freibad? My guess is, besides the standard salt, paprika and curry there must be sugar and good old MSG in it, but a well researched breakdown Andong style would be super interesting.
Siked for soup season!
Excited for the "how did curry come to Japan" video :D
Have you done spanish sopa de ajo for soup season? or the heartier (but more complicated) caldo gallego?
This looks really good, I’ll def be making this, minus the onions.
Damn! That looks delicious and easy to make!
I always loved your long formats... Don't adapt to match the others, do your thing!
For soup season I suggest caldo verde, matzo ball soup and capeletti in brodo.
SOUP SEASON!! One of my favorites is chili bean soup.
Please, PLEASE have long-form Soup Season recipes in the future, they're my favorite among your videos! Perhaps you could edit Shorts as trailers from the same footage? Or use some b-roll and bloopers for Shorts content? I don't hate the shorts format as such, but a good soup deserves a full-length video!
Yayyyyy! Soup season!
Thanks for the recipe, but could you please also include measures in mililiters next to cups?:)
What are your requests for Soup Season 3? 🍲 Thank you Surfshark for sponsoring this video! Go to surfshark.deals/ANDONG and enter promo code ANDONG for 83% off and 3 months free.
Sancocho por favor.
Callos a la madrileña. That's a winter dish to fill and warm you up. Tripe in general gets too littlle love.
Polish Flaki!
Markklößchensuppe oder Grumbeersupp vielleicht
Anything without alliums. 😋
A Yoshoku episode by Andong? I will eagerly await it!
Yeeeeeeaaaaaaah soup-season is back!!
SOUP SEASON LET'S GOOO
When are you going to make a "köttsoppa"? It's Swedish, it takes a long time to cook, you can use two types of "knödl", and it's very good. If you make it right... Sublime and peasenty, in the best way!
damn im excited for another soup season
My suggestion for another really fast and easy recipe that tastes far more sophisticated than the effort it takes to cook, brazilian moqueca.
I'm kinda dumb, and not a UA-camr but some of the long form content creators seem to get clicks because the video is long so people will come back to it over and over, but you're a person with a small team, not a multimillionaire with endless resources, so whatever you do is cool. 😊
I am looking for a solid potato cheese soup recipe if you've got one! A now-defunct restaurant chain in the US called The Cooker had the best potato cheese soup recipe and nothing I've had comes close. There are a few recipes online that claim to be the one from The Cooker - I think I've tried them all and they're not it.
I hate short form. Love your complex explanations.
I love this channel and the community