PLEASE READ BEFORE COMMENTING: Japanese curry powder is not the same as instant roux. The former is a blend of spices like Garam Masala or Chili Powder, and the latter includes seasonings, flavorings, thickeners, etc. If you want to make the curry powder from scratch, here's the recipe: ua-cam.com/video/8JPdXA7_RZ8/v-deo.html As for the bananas, 2 of the 3 major curry producers in Japan add banana paste to their roux and it is not an unusual ingredient in Japanese curry. If you want a faster version, try my 30-Minute Japanese Curry From Scratch: ua-cam.com/video/XPg5JznZcdc/v-deo.html, I also have an easy delicious Curry Udon Recipe: ua-cam.com/video/VYppl-Ukj9Y/v-deo.html
I read online that you can replace chunou sauce with a combination of Worcestershire and ketchup. They don’t sell chunou sauce in my area. Do you think that would work as a replacement?
Does the cocoa powder have to be Dutch? I mean, how does it taste? Is it bitter or semy sweet cocoa powder, and can I substitute the Dutch cocoa powder for another brand?
@@aishaexo-l611 Hi Aisha, "dutch processed" simply means it's been processed using a the Dutch method (alkalized to raise the pH). This gives the cocoa a darker color and more chocolatey flavor. "natural" cocoa tends to be a more reddish tan and doesn't taste very chocolatey. The regular Hersheys brand of unsweetened cocoa powder sold in ordinary supermarkets in the US is an example of dutch processed cocoa powder.
You don't understand how many times I've been cooking curry with this recipe. Everyone kept complimenting my curry. I kept coming back to refresh my memory but at this point I already memorized it by heart. Still going to revisit this video in the future to keep supporting you though, thank you so much!
Thank you for the kind words! I'm so happy to hear you've been enjoying this so much. Also I really appreciate you coming back to rewatch the video! I hope you had a great weekend😃
I love that too! I think understanding exactly why we do things in any process can make us better cooks overall. If I know why a step works, I can also know what won't and why.
I'm Egyptian and I followed your old version and it was a hit. I didn't even know what Japanese curry actually tasted like until I went to a Japanese restaurant in Malaysia. I can safely say that your old recipe was better than the one I had there. I'll try this version today. Can't wait. 🌹
I learned more from this guy than I did in (expensive) chef's school.Your Egyptian food is amazing as well.Besides,anyone whose ancestors worshipped cats is ok with me,lol.
I've tried this and it's great! I'm about to make it again for my sister and mom tonight. (I tweaked this recipe by adding honey and apples, as well as a little bit of cinnamon to add spice and sweetness)
Just made this! Skipped the curry blocks. We added cayenne for some heat. Followed all other steps. We initially thought it was to much banana but after it cooked down it was amazing! This was so great!!!!
Tried your technique of caramelising the onions (which I've never seen before) for an Indian curry. I used red onions instead of brown, heads up to anyone that's going to try the baking soda trick with red onions; they will turn green due to the alkaline baking soda reacting with the anthocyanins in the red onion. Don't worry though it'll cookout and they'll turn brown eventually
The pigments are pH sensitive, so they'll shift more blue (which makes them look greenish grey) when the pH is above 7, and they'll shift red when below 7. As you said, it doesn't really matter in this dish as there are acidic components that get added later to lower the pH, but if it's ever a problem you can always add something acidic and the color should return to normal.
This is the best looking Japanese curry on UA-cam and thank you for the very detailed explanations on flavor development! I'll be sure to adapt these into the curries I make from now on.
Made this a second time, as I allergic to bananas I used almond flour and agave syrup instead and it made all the difference. Added 4 chillis to get heat where I like it. Tested it on my Japanese friend and she said it was exactly the same from her childhood. One of the best things I have made for a long time. Tastes even better reheated after a day. Also used regular and new potatoes so got two different textures and tastes.
I'm glad to hear you enjoyed it Peter! Great idea on the subs, and I love the idea of using two styles of potatoes. I usually use waxier new potatoes for this, but I can imagine the more fluffy texture of a regular potato would be awesome too! Thanks for taking the time to report back on how it turned out.
Honestly, I just made this (mostly?) tonight for my visiting friend from over seas. Cooking delish food is our thing together. But oh my, this was FABULOUS!
Your channel is an absolute goldmine for anyone who is interested in picking up principles, techniques and knowledge behind developing some seriously good flavours!
So I just made this and OMG I LOVE YOU SO MUCH THIS IS LEGIT. I can make my own IBD-friendly curry now that I know how this is made and I'm shook. I can eat Japanese curry again. Do you have any idea how painful it is to live in Japan not being able to eat curry out because I probably can't eat much of the stuff they put in there?! :( Took me a day for everything including making the vegetable stock and my own curry powder mix but it was WORTH IT. Added some coconut milk too, glorious.
Hi Alesia, I’m so glad to hear you enjoyed it! Japan unfortunately isn’t very friendly for people with eating restrictions. I’m glad this was able to help! Great idea adding coconut milk!
GraceDcastle I did it’s really easy! You just need to mix all the spices you like in the ratios you prefer! This is my mix, which I find it’s closest to the flavour of the classic Japanese curry, but I always tweak it a little (also note that it is not spicy since I can’t eat eat spicy food, but if you want to you can just add cayenne pepper and decrease the turmeric accordingly): 2 Tbsp cumin 1 Tbsp turmeric 1 Tbsp coriander 1 Tbsp cardamom 1/2 tsp nutmeg 1/2 tsp cinnamon 1/2 tsp allspice 1/4 tsp cloves 1/2 tsp black pepper
Hi Mauri, it's a very common home-cooked meal in Japan and usually the default option when cooking for a group of kids. I hope you get a chance to make this.
Going to try this tomorrow. Going to buy the ingredients today! Ever since I came back from Japan after a four year stay, I can't get any satisfaction in any of my cooking. Japanese foods are the best!!!!
Hi Liz, I hope this is able to bring back some good memories for you! It's gotten a lot easier to get Japanese ingredients aboard these days so hopefully you'll be able to recreate some of the dishes you enjoyed at home😉
Best curry recipe I have tried, by a longshot! I love the subtle fragrant notes that you get from the banana and cocoa, as you chew. And the technique used for chopping the veggies ensures you have a hearty bite, along with the meat, in every spoonful you take. A wonderful recipe complimented by excellent technique. Thank you for sharing it with the rest of us!
Hi Thomas I'm so happy to hear you enjoyed this! Thank you for taking the time to stop by and let me know! I have a lot of other curry recipes on here (most of them are geared to take less time to make) and I also have a lot of Japanese recipes so I hope you have a chance to try some of them out.
It's kind of a hybrid. It's a Western-style stock with onions, carrots, cabbage, celery, etc, but I always add konbu to my stocks (even for chicken stock) because it boosts umami.
This video is absolutely underrated and is one of the better Japanese curry recipes on this platform. The way you explained the process made so much sense. I've heard of putting chocolate in curry before(Because of Black Butler) but after hearing your explanation, it makes me wanna try it. Once again, great video. ;)
im overseas Pakistani guy and my wife went back Pakistan and now i have to cook for myself until she gets back and im definitely gonna try this after my office os off today (thought im a little spicy flavor guy) but ur recipe definitely feels deep flavored
I hope you enjoy it! It might not be like the curries you're used to, but this is what our curry is like in Japan. You can spice it up by adding more cayenne pepper (which I always do😆).
Hi Marc! Your curry looks so delicious! I've made curry several times before...The first couple times using a recipe from the site just bento/hungry, which was good but somewhat time consuming for me. Then my local stores started to carry those roux blocks you mentioned, and although they taste alright, I find them kind of pricey for the amount I get in the package. I occasionally find myself really wanting some curry and I cave in and buy some. It always seems like a cooking event for me because the aroma permeates the entire house, lol! This looks like it's not too time consuming AND not difficult to make. I definitely want to make this soon! It's been quite some time since the last time I had curry, so it's good timing. I think the chunou sauce may be a challenge to find though. If I can't find any, is there a good substitute, or can it be left out? I know it's not traditional or standard, but the past few times I've made curry I've swapped out the potatoes for green (unripe) plantains. They cook similar to potatoes, boil until tender. Not that I don't like potatoes, I simply prefer boiled plantains so much more in stews and soups. I suppose it's the SoFla in me coming through! Are there any other veggies you've tried that you could suggest? Thanks so much for sharing, Marc!
Thanks Thegrandcricket! Using plantains is a great idea! Curry itself isn't exactly traditional Japanese, so I'm always up for mixing up the ingredients. As for Chunou sauce, you could substitute Tokatsu Sauce if that's easier to find, or if that's not available 1/2 tablespoon of Worcestershire sauce would work as well. As for other veggies, I think any good veggie for a stew would work. Yuca, Parsnips, Celery Root, and colored bell peppers are a few that come to mind.
Hi Dill Pill, thanks! I hope you enjoy it. As for subbing in extra carrot for the banana, carrots don't contain any starch and they're not as sweet, so you may need to add some honey for sweetness and if it seems too loose, you can add a bit of starch dissolved in water.
Hi Juliann, you can click the link in the description for a long explanation about the differences in the full blog post, but yes, it's different from other curry powders.
I maid it for today's dinner and everybody loved it 💘 knowing that asian food is exotic for us... Thank you for making it possible for me to finally taste the famous rice curry 😋 🍛
You're welcome Norel, I'm glad to hear you enjoyed it! You took on a rather involved recipe, but I have a lot of simpler ones on here, if you want to try some others out 😉
I thought of myself as a curry aficionado, but I never heard of a banana being used as one of the ingredients! Just goes to show that there's a lot more I need to learn. Thanks to channels like yours I'm slowly increasing my culinary knowledge. Another great vid!
Hi Jay, apple is a more common fruit to add, but I find it makes the curry too acidic when you add enough to give the curry the right sweetness. I think most people get around this by adding less apple and adding sugar, but I'd rather not add any more refined sugar than needed. I hope you give this one a try sometime!
Just finished the recipe and it is quite amazing. You have many different flavors that keeps evolving in your mouth as you eat. I used honey instead of a banana and some golden curry cube paste I was able to find and it did the trick.
I made this last night, and I gotta say it's a delicious recipe. Reheating some leftovers the next day is even better! I love your instructions, it really made it clear
I subscribed to this after i watch video. I mean see a lot of channel teaching to cook a Japanese curry, but not as detail as chemical level as this one. Great work hope you keep this up.
@@NoRecipes Come to thank you again. I did follow this methods Japanese because curry block i my country can be so expensive sometime. and it work so well even i use Thai curry powder instant.
Hi, Mark! I'm making your recipe right now. My kitchen smells amazing! I've used a Japanese curry powder that was already a bit sweet, so I skipped the banana... hope it turns out almost as good as yours 🥰 also added a table spoon of sake for intensity and roundness in the flavor. Much love, thanks for the video!
Hi drywme, if the curry powder you used was sweet it was likely powdered curry roux, not curry powder. You can confirm by checking the ingredients. Curry powder should only have spices, if there are ingredients like salt, sugar, meat-stock, etc in it, you have a powdered roux. The extra salt and thickeners may make your curry too thick and salty. If that's the case you should be able to add some extra water to thin it out a bit.
I made this and it was amazing! The caramelized onions and carrots added a really luxurious deep flavour. I'll definitely use it for other dishes. I made some changes since I didn't have a banana to thicken the stock. I made a roux with lard and flour and added the spices to that. I added apple sauce and a bit of honey. I also blended my own spices since we don't have S&B powder here. This is what I mixed in case someone needs a base recipe: Turmeric: 20g Cumin: 14g Coriander: 12g Cinnamon: 4g Cayenne Pepper: 3g Garlic powder: 3g Ginger powder: 3g Dill: 3g Thyme: 2g Sage: 2g Cardamom: 1g Cloves: 1g Anise: 1g Nutmeg: 2g Black pepper: 2g Bay leaf : 2g Ground coffee: 1gr This mix I found in a forum and turned out really tasty. It also called for fenugreek (5gr) and dried tangerine peel (10gr) but I didn't have that. I blended all of them in a mortar and then measured the 25gr for this recipe but ended up using less. The flavour of this recipe is stuning. It took a long time to cook but it's absolutely worth it! Thank you for sharing!!
Thank you so much for reporting back, and for sharing the recipe for curry powder you found. That sounds pretty close to my recipe, but I don't use dill or sage, and include star anise in mine. Also Fenugreek is a little hard to find, but it's one of the more important flavors in Japanese curry powder, so if you can find it, try adding it next time. Caramelized aromatics will make almost any dish taste better so I hope you find lots of ways of using it!
Thanks Trevor, I'm glad to hear this was helpful. My goal with this channel isn't just to show recipes, but to show you the background, science and techniques to make the best version of a dish, so I hope you're able to find some other useful videos here😉
I was skeptical but I tried this recipe once, and now it is the ONLY way to make curry. Sometimes I'll add some espresso powder or even some Tabasco Scorpion Sauce if I want more heat.
Hahahaha glad it was able to convince you! Espresso is another great way to add some depth to curry and I'm always dumping on the cayenne pepper and hot sauce because I like my curry much spicier than the rest of my family😆
Just made this. Thanks a lot for sharing this recipe. Me and my homies really like it. They even asked me to cook it again next week!! Much love from Jamaica.
Hello, Marc! This is a fantastic video and a great lesson! Using a banana as one of the ingredients is so clever, both for sweetening and to add creaminess. I would never have imagined that. I've wondered before...is it possible to use tofu in place of the animal protein in Japanese curry? If so, this would also be a vegan dish, I think, which would be really nice. I would love to try making this. Thanks for sharing this wonderful recipe with us! Happy Holidays to you! :-)
Hi Erin, I'm so glad to hear you enjoyed the video! It's funny that you mention that because plant-based proteins don't have a ton of umami producing amino acids so it makes it hard to make a curry without the MSG in the roux blocks taste good. That being said, I engineered this recipe specifically to make it easily converted to a vegan friendly curry by building layers of umami including the caramelized veggies, veggie stock, soy sauce and tomato paste. It's almost overkill with the chicken, so it still tastes amazing even if you substitute a plant-based protein like tofu.
@No Recipes Yes, it looks like the curry sauce is extremely flavorful - you've done such a good job! I hope I can try it soon. I love tofu, and I think it would be so delicious in this recipe. I hope your weekend has gone well. :-)
I wish more channels would explain the reasoning behind using the ingredients like you do. I also use a scientific approach to food, I like understanding how it works and what does what. Great video man! Instant subscribe!
The first time I had Japanese curry was in Tokyo. We got lost and went into a tiny restaurant in this small neighborhood. We liked the food so much they started bringing us out treats from the kitchen!
Never seen a vid from you before - loved your explanations and just wanted to say that using banana in a curry is such a cool idea! Never thought of that before, and it could do amazing things for a tamil fish curry, or a tangy shrimp curry with tamarind, etc. Channel name notwithstanding, you provide a great recipe. Nothing but respect from me mate!
Thanks Colin, and welcome to the channel! Great ideas for other applications of banana in curry, thanks for sharing. To be fair, I didn't come up with this idea, many of the instant curry roux makers include banana paste in their roux blocks.
I’ve played persona 5 where the player lives in a coffee and curry shop in japan, and I have always wanted to try homemade Japanese curry. Thank you for the tutorial 🙏
Your old version curry recipe was one of my inspiration to cook from scratch while i was studying abroad far away from home. And will be replace by this newest version on my cook book. Thanks for always being so inspiring.
I'm glad I could inspire you to cook from scratch, it's one of the best things you can do for yourself and those around you😉 Thanks for taking the time to share your story!
Love love love Japanese curry! I remember getting the curry plate off the Soba Truck as a kid living in Iwakuni Japan, 200 yen a plate which was about 75 cents back then. Gotta do this!
Hi Hoodooray, I hope you enjoy it! I have a book about bento in the pipeline. It will will be available for preorder on Amazon in March and should be released in fall of 2020.
goes to show ya, you are never too old to stop learning, after watching this ,i have a better understanding of chemistry via cooking, also the narrative done with clarity, very very well produced 13 mins, truly amazing.
Thanks Abdul, I'm glad to hear I was able to show you something new! My philosophy is that by understanding the reasons why you do certain things in the kitchen it makes it easier to apply the same techniques for other dishes as well. I hope you're able to learn some new things in some of my other videos as well😀
LOL, the banana is what I would consider the secret ingredient! Looks delish, will eventually give it a try. I've eaten PLENTY of S&B curry (Katsu Karee). My favorite add is sweet potatoes in place of regular ones.
I'm so glad to hear you enjoyed it Dimitri! Thanks for taking the time to let me know. Also welcome to the Channel! I have a bunch of variations on this including curry udon and curry bread, so I hope you get a chance to try those out as well!
Thanks Marc, excellent video as always. Such a delicious curry and thank you also for giving the ingredients in weight, rather than quantity. It makes a big difference.
I made this for my girlfriend a couple of times already, and she and I both absolutely love it! I used to buy the S&B blocks, but they're both really expensive, and, well, while not bad, also not particularly good either. I love this recipe! However, I usually use a tough cut of beef for the meat, and let it cook for a couple of hours instead of just one. (Obviously without the veggies, I add those later). For some reason I always still had a very strong banana taste without the extended cooktime, so I adapted it like this. Still though, 10/10 recipe!
I'm so happy to hear you've been enjoying this! I'm working on a slow cooked beef shank curry recipe that I'm hoping to put up this winter. As for the banana flavor, how ripe are the bananas you're using? They should be all yellow, but before they start to get brown spots. If they're overripe they contain a lot more isoamyl acetate which is what gives bananas their flavor.
@@NoRecipes I'm looking forward to that one! And well, that answers it. I usually freeze my overripe bananas shortly before they go bad to minimize waste, and I usually use them for things like this. So they're usually more brown than yellow, really. Not a problem though, as the banana flavour vanishes after a while of cooking, so it's no big deal. Thanks for the answer though! I didn't expect you to reply to a 2 year old video
The easiest way I've found to mince ginger is to cut it into 1/2" cubes and put it in the type of garlic chopper that you roll back and forth to make a blade inside the garlic hopper spin. Mine handles ginger just fine!
I had my first brush with Japanese culture back in 2000. I was between jobs and had a lot of free time in my hands, when I came across a sign offering Nihongo classes, and I said what the hell, let's try. Oh, my. I mean, though I had studied and spoke English and French (besides Spanish, my native language), I had guessed that learning a whole lot of new symbols was going to be tough. But diving into hiragana, katakana and kanji, man, THAT was HARD! In the end, the classes (just our sensei, two girls and I) were more about socializing than hard studying, so in the next year and a half I had just learned most of hiragana, a third of katana and a handful of kanji - shame on me - and developed a taste for tempura, sashimi and sticky rice. Then the 2001 Argentine economic crisis hit and I had to scramble for work and dropped my Japanese studies. Fast forward 20 years. With the country in lockdown for covid-19, a perfect (good) storm hit: lots of time indoors, Netflix just put on all of Studio Ghibli's movies, and I came across Midnight Diner: Tokyo Stories - which reminded me of Samurai Gourmet, which I saw a few years ago, also on Netflix. And suddenly I found myself dusting off my Nihongo No Kiso 1, googling hiragana and katakana tables, doodling characters on paper and in the air, and looking for recipes for ramen and curry. I was watching Season 2, Episode 8, カレーラーメン, and the cook said "I prepared this curry yesterday night" and I was like, hum, maybe I could do that... and wound up here. I loved it at first sight. Your energy is so contagious, and oh how I would love to be able to smell that curry! Most of the Oriental condiments can be only obtained in Chinatown here in Buenos Aires, which is out of bounds because of the lockdown, but I'll try a couple of naturist shops in my neighborhood. They usually have stuff like that on stock. ありがとうございました !
Hi Jorgemt62, welcome to the channel! Thanks for sharing your story. It's funny that you mention Midnight Diner, because after years of getting comments that I need to see it, I finally started watching it the other day! I haven't gotten to the curry ramen yet, but I'll check it out. Also, you're super lucky to get Ghibli's movies on Netflix. Here in Japan the only way I can get them digitally is by buying them on the US iTunes Store. If you want to try and make your own Japanese curry powder, click the link in the description for the "Printable Recipe" which has a full post detailing all the specifics for the ingredients. Be well and stay safe!
Day 7 and the final recipe of my Marc Matsumoto Marathon! I particularly love this recipe because you present the history, culture, science, and techniques that make this a very memorable dish. I have learned so much from you about Japanese ingredients and cooking techniques! About science and culture! You present this information with so much passion and enthusiasm that I am left eager to know more. It was a fantastic week! Looking forward to the next great recipe and video!
I'm so happy to hear you enjoyed your week of try out my recipes! I just try and put the stuff in my videos that I would want to know if I were looking for a recipe for xxx. 😄
@@NoRecipes Your recipes and techniques have become a cornerstone of my kitchen, so giving them an entire week wasn't even a stretch!😍 I just wanted to express my gratitude by viewing your content and commenting. I haven't been doing it enough these past years. If my comments give you a laugh, a smile, or something to think about, it was worth taking a few moments to write them! Every time I watch one of your videos or read your website I learn something new. The learning is so big a part of the enjoyment for me! We seem to think alike in that way.
@@kathcares Thanks Kathy, your comments always put a smile on my face, not just because of your kind words, but because it's good to hear that you're finding utility in my content 😄
@@NoRecipes Marc, it's like getting to go to the best Culinary School for free!😁 Probably even better: you're smarter and more patient than most teachers. And funnier!☺
Wow, I found and enjoyed your curry recipe(as well as your teriyaki chicken recipe) a long time ago on your blog. Didn’t know you had a UA-cam channel until I got this in my recommended. Thanks, will subscribe and I can’t wait to see your other recipes! 😋
Welcome to the channel! This curry recipe is an evolution of the original I posted to the blog back in 2010. I hope your able to find some new dishes to add to your rotation😀
As a chemist I love cooking. Cooking is both a science and art, I can use my chemistry background to learn how to enhance flavors and also tap into the artistic side I gave up on early in my life to make food look at tasty as possible :)
As a chef, I love chemistry. I actually wanted to pursue an education in science, but my math skills were not up to par. That's why I like to dabble in a little science to make my cooking better 😆 Cooking is mostly a science with a small dose of art. Even parts of cooking such as taste preferences can be explained to through biology (such as our proclivity for umami).
This tutorial changed the way I make curry. I made Filipino curry for dinner using your method, and I pulled off what I think was the best curry I've made so far. Thank you.
Wow!!! Nobody can say they REALLY lived if they didn’t cook or eat this deliciousness !!! ❤️❤️❤️ Looks espectacular!!! Subscribed ❤ Thank you so much for your recipe!!!
This looks so delicious! I can't wait to try it! If I can make a request for a recipe. Could you please make a video on how to make curry korokke? I used to eat those all the time with this curry!
Thanks Joshua! I have a korokke recipe on the schedule for this autumn and all you have to do is add a little curry powder to the potato mixture to turn it into curry korokke.
I've been cooking the same Japanese curry for 20 years when I learned to use coffee and chocolate from a manga about curry cooking. Thank you for sharing this new recipe!
The typical way of making roux is with flour and fat, but this method saves a bit of time while achieving the thick texture through the pureed veggies. I hope you enjoy it!
Ooooh hell yeah !!!!! ( none of those “blocks” ). I LOVE curry. I have everything except star anise... ( I have anise oil - since I bake) can I use this????? Marc - I’ve watched you on NHK / now I’m a new sunbsriber.....you rock - & love your smile & the way your eyes and face “light up” . You’re a sweet soul
Wow, thank you so much for the kind words! This is the first comment I read today and it literally made my morning😀 As for star anise, it has a someone different taste from anise and it's intended to be a background flavor (i.e. something hard to pick out from the other spices but noticeable if it's missing) and I think anise oil may be overpowering. That being said, it's not the end of the world if you skip it (especially if you are using Japanese curry powder, which includes star anise in the blend ua-cam.com/video/8JPdXA7_RZ8/v-deo.html). I hope you're having a wonderful weekend!
This video really had my mouth watering. This looks to me like the home-made version of Java Curry. I loved the color and thickness of the curry at the end. It was fun to watch. Thanks for this recipe.
Thanks, that’s what I was shooting for, well more specifically I was aiming for the Zeppin brand of instant roux blocks, which is my favorite instant curry😆 I’m glad to hear you enjoyed watching it!
PLEASE READ BEFORE COMMENTING: Japanese curry powder is not the same as instant roux. The former is a blend of spices like Garam Masala or Chili Powder, and the latter includes seasonings, flavorings, thickeners, etc. If you want to make the curry powder from scratch, here's the recipe: ua-cam.com/video/8JPdXA7_RZ8/v-deo.html As for the bananas, 2 of the 3 major curry producers in Japan add banana paste to their roux and it is not an unusual ingredient in Japanese curry. If you want a faster version, try my 30-Minute Japanese Curry From Scratch: ua-cam.com/video/XPg5JznZcdc/v-deo.html, I also have an easy delicious Curry Udon Recipe: ua-cam.com/video/VYppl-Ukj9Y/v-deo.html
I read online that you can replace chunou sauce with a combination of Worcestershire and ketchup. They don’t sell chunou sauce in my area. Do you think that would work as a replacement?
@@brianhollister219 Yep, that'll work!
Does the cocoa powder have to be Dutch? I mean, how does it taste? Is it bitter or semy sweet cocoa powder, and can I substitute the Dutch cocoa powder for another brand?
@@aishaexo-l611 Hi Aisha, "dutch processed" simply means it's been processed using a the Dutch method (alkalized to raise the pH). This gives the cocoa a darker color and more chocolatey flavor. "natural" cocoa tends to be a more reddish tan and doesn't taste very chocolatey. The regular Hersheys brand of unsweetened cocoa powder sold in ordinary supermarkets in the US is an example of dutch processed cocoa powder.
@@NoRecipes Ok thank you very much, I just learn something new today, and I love cocoa a lot lol! 😂
The expressiveness of a Japanese game show host, with the teaching skills of Alton Brown.
😆
This was the best explenation of a cooking proccess i've ever heard.
Thanks! I'm glad to hear it was helpful!
IKR 😼 new sub for this great content
"watch"
My
I totally agree! it feels like I am watching a scientific show with food pictures and the shows make me hungry 🤤
You don't understand how many times I've been cooking curry with this recipe. Everyone kept complimenting my curry. I kept coming back to refresh my memory but at this point I already memorized it by heart. Still going to revisit this video in the future to keep supporting you though, thank you so much!
Thank you for the kind words! I'm so happy to hear you've been enjoying this so much. Also I really appreciate you coming back to rewatch the video! I hope you had a great weekend😃
I'm Learning biochemistry while cooking...somebody give this man an award
😆 I always find it helps to make a recipes when you understand the underlying processes.
When I look at Japanese food recipes. I feel like a lot of their foods were based on science. I mean look at MSG.
I love that too! I think understanding exactly why we do things in any process can make us better cooks overall. If I know why a step works, I can also know what won't and why.
@@daoyang223 A lot of it wasn't codified until relatively recently, but I think these techniques were developed through a process of trial and error.
@@aleixpizasureda8067 My thoughts exactly!
I love how you explain the processes going on!
Thanks Raymond, it always helps me to know the reasons why you do things a certain way, so I figured it might be useful for others as well.
Yeah it's almost like it's meant to be educational.
I'm Egyptian and I followed your old version and it was a hit. I didn't even know what Japanese curry actually tasted like until I went to a Japanese restaurant in Malaysia. I can safely say that your old recipe was better than the one I had there.
I'll try this version today. Can't wait. 🌹
Hi Alaa, I'm glad you've been enjoying my old version of the curry. Thanks for dropping by to let me know! I hope you enjoy this new one!
I learned more from this guy than I did in (expensive) chef's school.Your Egyptian food is amazing as well.Besides,anyone whose ancestors worshipped cats is ok with me,lol.
criminally underrated channel. subscribed
Thanks Rightbackich! Welcome to the channel!
Didn't expect a chemistry lesson, but that was amazing
😆Glad to hear it was helpful!
no he's talking bullshit out his mouth source: I have a bachelors in biochemistry
@@MovieChannels still way better than my chemistry teacher
@@hiccups6531 not if what he said isn't true lol
@@MovieChannels at least he didn't force it down my throat
Man, i like this guy's energy
... and this guy likes your comment 😆 Thanks!
I love it that despite 300 comments you gave each one a heart..
If someone leaves me a thoughtful comment, it’s the least I can do! Thanks for noticing😃
Japanese curry is one of my comfort food. I really want to try to make this version but I feel like it's intimidating. One day, I'll try to make it.
Hi Patricia, this is more time consuming(as most stews are) than difficult. I hope you're able to give it a try sometime. 😉
I've tried this and it's great! I'm about to make it again for my sister and mom tonight.
(I tweaked this recipe by adding honey and apples, as well as a little bit of cinnamon to add spice and sweetness)
Hi Ray, I'm glad to hear you enjoyed it! Thanks for taking the time to let me know. Great additions BTW!
i love how passionate he seems about cooking! this video did put a smile on my face
Thanks Yasmine😀
Nice curry! the steps you made during the onion browning part was the most significant, THAT is how you develop flavour! thanks!
Thanks David! Caramelized onions are at the core of every good Japanese curry (even if it's made using instant roux).
Just made this! Skipped the curry blocks. We added cayenne for some heat. Followed all other steps. We initially thought it was to much banana but after it cooked down it was amazing! This was so great!!!!
Hi Kris, I'm glad to hear you enjoyed it, but I'm a little confused. This recipe doesn't call for curry blocks.
Tried your technique of caramelising the onions (which I've never seen before) for an Indian curry. I used red onions instead of brown, heads up to anyone that's going to try the baking soda trick with red onions; they will turn green due to the alkaline baking soda reacting with the anthocyanins in the red onion. Don't worry though it'll cookout and they'll turn brown eventually
The pigments are pH sensitive, so they'll shift more blue (which makes them look greenish grey) when the pH is above 7, and they'll shift red when below 7. As you said, it doesn't really matter in this dish as there are acidic components that get added later to lower the pH, but if it's ever a problem you can always add something acidic and the color should return to normal.
This is the best looking Japanese curry on UA-cam and thank you for the very detailed explanations on flavor development! I'll be sure to adapt these into the curries I make from now on.
You're welcome! Thanks for the nice comment!
Made this a second time, as I allergic to bananas I used almond flour and agave syrup instead and it made all the difference. Added 4 chillis to get heat where I like it. Tested it on my Japanese friend and she said it was exactly the same from her childhood. One of the best things I have made for a long time. Tastes even better reheated after a day. Also used regular and new potatoes so got two different textures and tastes.
I'm glad to hear you enjoyed it Peter! Great idea on the subs, and I love the idea of using two styles of potatoes. I usually use waxier new potatoes for this, but I can imagine the more fluffy texture of a regular potato would be awesome too! Thanks for taking the time to report back on how it turned out.
Honestly, I just made this (mostly?) tonight for my visiting friend from over seas. Cooking delish food is our thing together. But oh my, this was FABULOUS!
So happy to hear you enjoyed it Scotty! Thanks for stopping by to let me know😄
This looks amazing... I'm going to make it one evening this week... thank you
Thanks! I hope you enjoy it
Your channel is an absolute goldmine for anyone who is interested in picking up principles, techniques and knowledge behind developing some seriously good flavours!
Thank you! That's exactly what I'm trying to do😃
@@NoRecipes I've been looking for years for this, thank you!
@@TheMiig1513 You're welcome! I hope you enjoy it😀
So I just made this and OMG I LOVE YOU SO MUCH THIS IS LEGIT. I can make my own IBD-friendly curry now that I know how this is made and I'm shook. I can eat Japanese curry again. Do you have any idea how painful it is to live in Japan not being able to eat curry out because I probably can't eat much of the stuff they put in there?! :(
Took me a day for everything including making the vegetable stock and my own curry powder mix but it was WORTH IT. Added some coconut milk too, glorious.
Hi Alesia, I’m so glad to hear you enjoyed it! Japan unfortunately isn’t very friendly for people with eating restrictions. I’m glad this was able to help! Great idea adding coconut milk!
you made your own curry powder? 😱 can I ask how?
GraceDcastle I did it’s really easy! You just need to mix all the spices you like in the ratios you prefer! This is my mix, which I find it’s closest to the flavour of the classic Japanese curry, but I always tweak it a little (also note that it is not spicy since I can’t eat eat spicy food, but if you want to you can just add cayenne pepper and decrease the turmeric accordingly): 2 Tbsp cumin
1 Tbsp turmeric
1 Tbsp coriander
1 Tbsp cardamom
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
1/2 tsp black pepper
@@italiansinjapan.a thank you so much for sharing it with me ❤️❤️❤️
GraceDcastle my pleasure 💕
Yuuuuummmm!!!!!! I can’t wait to try this!! One of my favorite dishes!!
I hope you enjoy it! I've made it twice since I made this video.
When I was a kid, I once ate dinner at my japanese friends house and his mother made this specific curry which I’ve never ever forgotten to this day.
Hi Mauri, it's a very common home-cooked meal in Japan and usually the default option when cooking for a group of kids. I hope you get a chance to make this.
@@NoRecipes Thank you so much for sharing this recipe my friend! :-)
@@mauribarat9310 You're welcome!
Going to try this tomorrow. Going to buy the ingredients today!
Ever since I came back from Japan after a four year stay, I can't get any satisfaction in any of my cooking. Japanese foods are the best!!!!
Hi Liz, I hope this is able to bring back some good memories for you! It's gotten a lot easier to get Japanese ingredients aboard these days so hopefully you'll be able to recreate some of the dishes you enjoyed at home😉
@@NoRecipes it was FANTASTIC!!! thank you SO much for all your great work here on youtube! I will keep following you :)
@@lizh2302 I'm happy to hear you enjoyed it! Thanks for trying it out and reporting back 😄
Best curry recipe I have tried, by a longshot! I love the subtle fragrant notes that you get from the banana and cocoa, as you chew. And the technique used for chopping the veggies ensures you have a hearty bite, along with the meat, in every spoonful you take.
A wonderful recipe complimented by excellent technique. Thank you for sharing it with the rest of us!
Hi Thomas I'm so happy to hear you enjoyed this! Thank you for taking the time to stop by and let me know! I have a lot of other curry recipes on here (most of them are geared to take less time to make) and I also have a lot of Japanese recipes so I hope you have a chance to try some of them out.
Hey, quick question. Did you use an Asian style vegetable stock with things like shiitake and kelp or a European one?
It's kind of a hybrid. It's a Western-style stock with onions, carrots, cabbage, celery, etc, but I always add konbu to my stocks (even for chicken stock) because it boosts umami.
This video is absolutely underrated and is one of the better Japanese curry recipes on this platform. The way you explained the process made so much sense.
I've heard of putting chocolate in curry before(Because of Black Butler) but after hearing your explanation, it makes me wanna try it. Once again, great video. ;)
Hi Genny, it’s good to hear found this video helpful! I hope you give it a try sometime👍🏽
im overseas Pakistani guy and my wife went back Pakistan and now i have to cook for myself until she gets back and im definitely gonna try this after my office os off today (thought im a little spicy flavor guy) but ur recipe definitely feels deep flavored
I hope you enjoy it! It might not be like the curries you're used to, but this is what our curry is like in Japan. You can spice it up by adding more cayenne pepper (which I always do😆).
This channel is so underrated
Thanks Lucas!
Hi Marc! Your curry looks so delicious! I've made curry several times before...The first couple times using a recipe from the site just bento/hungry, which was good but somewhat time consuming for me. Then my local stores started to carry those roux blocks you mentioned, and although they taste alright, I find them kind of pricey for the amount I get in the package. I occasionally find myself really wanting some curry and I cave in and buy some. It always seems like a cooking event for me because the aroma permeates the entire house, lol! This looks like it's not too time consuming AND not difficult to make. I definitely want to make this soon! It's been quite some time since the last time I had curry, so it's good timing. I think the chunou sauce may be a challenge to find though. If I can't find any, is there a good substitute, or can it be left out?
I know it's not traditional or standard, but the past few times I've made curry I've swapped out the potatoes for green (unripe) plantains. They cook similar to potatoes, boil until tender. Not that I don't like potatoes, I simply prefer boiled plantains so much more in stews and soups. I suppose it's the SoFla in me coming through! Are there any other veggies you've tried that you could suggest? Thanks so much for sharing, Marc!
Thanks Thegrandcricket! Using plantains is a great idea! Curry itself isn't exactly traditional Japanese, so I'm always up for mixing up the ingredients. As for Chunou sauce, you could substitute Tokatsu Sauce if that's easier to find, or if that's not available 1/2 tablespoon of Worcestershire sauce would work as well. As for other veggies, I think any good veggie for a stew would work. Yuca, Parsnips, Celery Root, and colored bell peppers are a few that come to mind.
This is the best video/recipe I’ve seen for J curry. Thank you. I’m making it tmrw. But i would skip the banana and add more grated carrot.
Hi Dill Pill, thanks! I hope you enjoy it. As for subbing in extra carrot for the banana, carrots don't contain any starch and they're not as sweet, so you may need to add some honey for sweetness and if it seems too loose, you can add a bit of starch dissolved in water.
Is Japanese curry powder different than curry powder you get in other countries?
Hi Juliann, you can click the link in the description for a long explanation about the differences in the full blog post, but yes, it's different from other curry powders.
Thanks!
thank you for sharing. I tried this recipe and it turned out delicious.
I'm glad to hear you enjoyed it! Thanks for taking the time to let me know 😄
Beautifully done 😊
Thank you!
I maid it for today's dinner and everybody loved it 💘 knowing that asian food is exotic for us... Thank you for making it possible for me to finally taste the famous rice curry 😋 🍛
You're welcome Norel, I'm glad to hear you enjoyed it! You took on a rather involved recipe, but I have a lot of simpler ones on here, if you want to try some others out 😉
made not maid
I thought of myself as a curry aficionado, but I never heard of a banana being used as one of the ingredients! Just goes to show that there's a lot more I need to learn. Thanks to channels like yours I'm slowly increasing my culinary knowledge. Another great vid!
Hi Jay, apple is a more common fruit to add, but I find it makes the curry too acidic when you add enough to give the curry the right sweetness. I think most people get around this by adding less apple and adding sugar, but I'd rather not add any more refined sugar than needed. I hope you give this one a try sometime!
Just finished the recipe and it is quite amazing. You have many different flavors that keeps evolving in your mouth as you eat.
I used honey instead of a banana and some golden curry cube paste I was able to find and it did the trick.
I'm happy to hear you enjoyed it! Thanks for taking the time to let me know!
been making a smooth curry with the box stuff cant wait to give this a try
Hope you enjoy it!
I made this last night, and I gotta say it's a delicious recipe. Reheating some leftovers the next day is even better!
I love your instructions, it really made it clear
I'm so glad to hear you enjoyed it! Curry is definitely better the next day and you can also repurpose it for curry udon and katsucurry. 😀
I made this and it tasted amazing. Thank you for the great recipe!
Hi Mellow Wind, I'm glad to hear it! Thanks so much for stopping by to let me know!
And here is your Rumiru Tempest. Watching and learning how to cook Japanese foods.
I subscribed to this after i watch video. I mean see a lot of channel teaching to cook a Japanese curry, but not as detail as chemical level as this one. Great work hope you keep this up.
Thanks Harwick, and welcome to the channel!
@@NoRecipes Come to thank you again. I did follow this methods Japanese because curry block i my country can be so expensive sometime. and it work so well even i use Thai curry powder instant.
Maaaan this is so simple! Cant wait to make it!
I hope you enjoy it! Let me know if you have any questions.
Hi, Mark! I'm making your recipe right now. My kitchen smells amazing! I've used a Japanese curry powder that was already a bit sweet, so I skipped the banana... hope it turns out almost as good as yours 🥰 also added a table spoon of sake for intensity and roundness in the flavor. Much love, thanks for the video!
Hi drywme, if the curry powder you used was sweet it was likely powdered curry roux, not curry powder. You can confirm by checking the ingredients. Curry powder should only have spices, if there are ingredients like salt, sugar, meat-stock, etc in it, you have a powdered roux.
The extra salt and thickeners may make your curry too thick and salty. If that's the case you should be able to add some extra water to thin it out a bit.
@@NoRecipes You are absolutely right, it was roux powder. Next time I'll be using the right curry. Thanks!
I made this and it was amazing! The caramelized onions and carrots added a really luxurious deep flavour. I'll definitely use it for other dishes.
I made some changes since I didn't have a banana to thicken the stock. I made a roux with lard and flour and added the spices to that. I added apple sauce and a bit of honey. I also blended my own spices since we don't have S&B powder here. This is what I mixed in case someone needs a base recipe:
Turmeric: 20g
Cumin: 14g
Coriander: 12g
Cinnamon: 4g
Cayenne Pepper: 3g
Garlic powder: 3g
Ginger powder: 3g
Dill: 3g
Thyme: 2g
Sage: 2g
Cardamom: 1g
Cloves: 1g
Anise: 1g
Nutmeg: 2g
Black pepper: 2g
Bay leaf : 2g
Ground coffee: 1gr
This mix I found in a forum and turned out really tasty. It also called for fenugreek (5gr) and dried tangerine peel (10gr) but I didn't have that. I blended all of them in a mortar and then measured the 25gr for this recipe but ended up using less.
The flavour of this recipe is stuning. It took a long time to cook but it's absolutely worth it!
Thank you for sharing!!
Thank you so much for reporting back, and for sharing the recipe for curry powder you found. That sounds pretty close to my recipe, but I don't use dill or sage, and include star anise in mine. Also Fenugreek is a little hard to find, but it's one of the more important flavors in Japanese curry powder, so if you can find it, try adding it next time. Caramelized aromatics will make almost any dish taste better so I hope you find lots of ways of using it!
Many Indian grocers will have Fenugreek but it's called "Methi"
Ginger
Coriander
Cumin
Coconut milk
Pineaple
The taste bold and sour
Ginger
Turmeric
Galangal
Chili
Coconut milk
Lemon grass
Bay leaves
Turmeric leaves
Star anise
Cardamon
Yellow mangosteen
The taste bold and spicy
Add soy sauce, white pepper, cayenne pepeer, tomato
Taste sweet, sour, spicy
Sometimes I add nutmeg, cloves and cinnamon.
I was literally drooling the whole time. This looks amazing, and it's also so informative.
Thanks Trevor, I'm glad to hear this was helpful. My goal with this channel isn't just to show recipes, but to show you the background, science and techniques to make the best version of a dish, so I hope you're able to find some other useful videos here😉
I was skeptical but I tried this recipe once, and now it is the ONLY way to make curry. Sometimes I'll add some espresso powder or even some Tabasco Scorpion Sauce if I want more heat.
Hahahaha glad it was able to convince you! Espresso is another great way to add some depth to curry and I'm always dumping on the cayenne pepper and hot sauce because I like my curry much spicier than the rest of my family😆
Just made this. Thanks a lot for sharing this recipe. Me and my homies really like it. They even asked me to cook it again next week!! Much love from Jamaica.
Glad to hear y'all enjoyed it! Thanks for letting me know, and greetings from Tokyo😄🇯🇲🇯🇵
Recipe saved at lightning speed, This is the must tried curry recipe. Thank you!
You're welcome Sofia, I hope you enjoy it!
You're cooking like me. I love how you explain it to those who didn't know. You're really good. I subscribed :)
Thanks, and welcome to the channel 😀
Hello, Marc! This is a fantastic video and a great lesson! Using a banana as one of the ingredients is so clever, both for sweetening and to add creaminess. I would never have imagined that. I've wondered before...is it possible to use tofu in place of the animal protein in Japanese curry? If so, this would also be a vegan dish, I think, which would be really nice. I would love to try making this. Thanks for sharing this wonderful recipe with us! Happy Holidays to you! :-)
Hi Erin, I'm so glad to hear you enjoyed the video! It's funny that you mention that because plant-based proteins don't have a ton of umami producing amino acids so it makes it hard to make a curry without the MSG in the roux blocks taste good. That being said, I engineered this recipe specifically to make it easily converted to a vegan friendly curry by building layers of umami including the caramelized veggies, veggie stock, soy sauce and tomato paste. It's almost overkill with the chicken, so it still tastes amazing even if you substitute a plant-based protein like tofu.
@No Recipes Yes, it looks like the curry sauce is extremely flavorful - you've done such a good job! I hope I can try it soon. I love tofu, and I think it would be so delicious in this recipe. I hope your weekend has gone well. :-)
Thanks! My weekend was great, I hope your week is off to a good start!
I wish more channels would explain the reasoning behind using the ingredients like you do. I also use a scientific approach to food, I like understanding how it works and what does what. Great video man!
Instant subscribe!
Thanks Mika, and welcome to the channel! I'm a geek when it comes to food (well... not just food), so I'm glad to hear you appreciate it😉
I love how happy this man is haha.
Thanks! It helps that I get to do something I love for a living 😄
@@NoRecipes Np, we're all happy about the thing we love doing the most.
The first time I had Japanese curry was in Tokyo. We got lost and went into a tiny restaurant in this small neighborhood. We liked the food so much they started bringing us out treats from the kitchen!
What a great story, I love finding small hidden spots like that when I'm traveling. Thanks for sharing!
Never seen a vid from you before - loved your explanations and just wanted to say that using banana in a curry is such a cool idea! Never thought of that before, and it could do amazing things for a tamil fish curry, or a tangy shrimp curry with tamarind, etc. Channel name notwithstanding, you provide a great recipe. Nothing but respect from me mate!
Thanks Colin, and welcome to the channel! Great ideas for other applications of banana in curry, thanks for sharing. To be fair, I didn't come up with this idea, many of the instant curry roux makers include banana paste in their roux blocks.
This man needs more subscribers
Thanks for the vote of confidence Nash! Hope you're having a great week 😄
Made this today! Was very skeptical halfway through but after it had simmered it was amazing!
Hi Freter, I'm so glad to hear you enjoyed it! Thank you for letting me know!
Thank you I hope u make more curry recipes thank you 🙏🏼😇👍🏻👍🏻👍🏻
You're welcome!
I’ve played persona 5 where the player lives in a coffee and curry shop in japan, and I have always wanted to try homemade Japanese curry. Thank you for the tutorial 🙏
I hope you enjoy it!
I am here after watching one piece japnese curry intrest me
Welcome to the channel!
Your old version curry recipe was one of my inspiration to cook from scratch while i was studying abroad far away from home. And will be replace by this newest version on my cook book.
Thanks for always being so inspiring.
I'm glad I could inspire you to cook from scratch, it's one of the best things you can do for yourself and those around you😉 Thanks for taking the time to share your story!
Hello, I tried your recipe which was really different from my traditional 'Kari Ayam'...it the most healthy meal,,but delicious, thank you❤
I'm happy to hear you enjoyed this. It's fun seeing how different countries make curry!
Love love love Japanese curry! I remember getting the curry plate off the Soba Truck as a kid living in Iwakuni Japan, 200 yen a plate which was about 75 cents back then. Gotta do this!
Thanks for sharing! Hope this is able to bring back some memories👍🏽
I made it and it was perfect the taste was so unique I also added corn starch for thickness
I'm so glad to hear you enjoyed it Shammaim! Thanks for coming back to let me know😀
Thank you , I made it today and it tastes like heaven .
So glad to hear it Bombogor, thanks for letting me know!
can't wait to have a go at this recipe..have you thought of doing a cookbook?
Hi Hoodooray, I hope you enjoy it! I have a book about bento in the pipeline. It will will be available for preorder on Amazon in March and should be released in fall of 2020.
@@NoRecipes nice!
goes to show ya, you are never too old to stop learning, after watching this ,i have a better understanding of chemistry via cooking, also the narrative done with clarity, very very well produced 13 mins, truly amazing.
Thanks Abdul, I'm glad to hear I was able to show you something new! My philosophy is that by understanding the reasons why you do certain things in the kitchen it makes it easier to apply the same techniques for other dishes as well. I hope you're able to learn some new things in some of my other videos as well😀
LOL, the banana is what I would consider the secret ingredient! Looks delish, will eventually give it a try. I've eaten PLENTY of S&B curry (Katsu Karee). My favorite add is sweet potatoes in place of regular ones.
Great call using sweet potatoes! I hope you enjoy this!
Just cooked this yesterday and I was blown away with how well it turned out and how vastly different it is compared to Indian curry 😍
I'm so glad to hear you enjoyed it Dimitri! Thanks for taking the time to let me know. Also welcome to the Channel! I have a bunch of variations on this including curry udon and curry bread, so I hope you get a chance to try those out as well!
Thanks Marc, excellent video as always. Such a delicious curry and thank you also for giving the ingredients in weight, rather than quantity. It makes a big difference.
You’re welcome Arrugah, I like to be precise😄
I made this for my girlfriend a couple of times already, and she and I both absolutely love it! I used to buy the S&B blocks, but they're both really expensive, and, well, while not bad, also not particularly good either. I love this recipe! However, I usually use a tough cut of beef for the meat, and let it cook for a couple of hours instead of just one. (Obviously without the veggies, I add those later). For some reason I always still had a very strong banana taste without the extended cooktime, so I adapted it like this. Still though, 10/10 recipe!
I'm so happy to hear you've been enjoying this! I'm working on a slow cooked beef shank curry recipe that I'm hoping to put up this winter. As for the banana flavor, how ripe are the bananas you're using? They should be all yellow, but before they start to get brown spots. If they're overripe they contain a lot more isoamyl acetate which is what gives bananas their flavor.
@@NoRecipes I'm looking forward to that one!
And well, that answers it. I usually freeze my overripe bananas shortly before they go bad to minimize waste, and I usually use them for things like this. So they're usually more brown than yellow, really. Not a problem though, as the banana flavour vanishes after a while of cooking, so it's no big deal. Thanks for the answer though! I didn't expect you to reply to a 2 year old video
The easiest way I've found to mince ginger is to cut it into 1/2" cubes and put it in the type of garlic chopper that you roll back and forth to make a blade inside the garlic hopper spin. Mine handles ginger just fine!
I don't think I have the tool you're describing, but thanks for sharing!
Im making this with my friends someday. we are very excited mr. chef.
I hope you enjoy it!
I had my first brush with Japanese culture back in 2000. I was between jobs and had a lot of free time in my hands, when I came across a sign offering Nihongo classes, and I said what the hell, let's try. Oh, my. I mean, though I had studied and spoke English and French (besides Spanish, my native language), I had guessed that learning a whole lot of new symbols was going to be tough. But diving into hiragana, katakana and kanji, man, THAT was HARD!
In the end, the classes (just our sensei, two girls and I) were more about socializing than hard studying, so in the next year and a half I had just learned most of hiragana, a third of katana and a handful of kanji - shame on me - and developed a taste for tempura, sashimi and sticky rice. Then the 2001 Argentine economic crisis hit and I had to scramble for work and dropped my Japanese studies.
Fast forward 20 years. With the country in lockdown for covid-19, a perfect (good) storm hit: lots of time indoors, Netflix just put on all of Studio Ghibli's movies, and I came across Midnight Diner: Tokyo Stories - which reminded me of Samurai Gourmet, which I saw a few years ago, also on Netflix.
And suddenly I found myself dusting off my Nihongo No Kiso 1, googling hiragana and katakana tables, doodling characters on paper and in the air, and looking for recipes for ramen and curry. I was watching Season 2, Episode 8, カレーラーメン, and the cook said "I prepared this curry yesterday night" and I was like, hum, maybe I could do that... and wound up here.
I loved it at first sight. Your energy is so contagious, and oh how I would love to be able to smell that curry! Most of the Oriental condiments can be only obtained in Chinatown here in Buenos Aires, which is out of bounds because of the lockdown, but I'll try a couple of naturist shops in my neighborhood. They usually have stuff like that on stock.
ありがとうございました !
Hi Jorgemt62, welcome to the channel! Thanks for sharing your story. It's funny that you mention Midnight Diner, because after years of getting comments that I need to see it, I finally started watching it the other day! I haven't gotten to the curry ramen yet, but I'll check it out. Also, you're super lucky to get Ghibli's movies on Netflix. Here in Japan the only way I can get them digitally is by buying them on the US iTunes Store. If you want to try and make your own Japanese curry powder, click the link in the description for the "Printable Recipe" which has a full post detailing all the specifics for the ingredients. Be well and stay safe!
Thank you sooo much for making this video!!! I love curry! I have all these boxes in my house, but this has awaken my inner chef
You're welcome, I hope you enjoy it!
Day 7 and the final recipe of my Marc Matsumoto Marathon! I particularly love this recipe because you present the history, culture, science, and techniques that make this a very memorable dish. I have learned so much from you about Japanese ingredients and cooking techniques! About science and culture! You present this information with so much passion and enthusiasm that I am left eager to know more.
It was a fantastic week! Looking forward to the next great recipe and video!
I'm so happy to hear you enjoyed your week of try out my recipes! I just try and put the stuff in my videos that I would want to know if I were looking for a recipe for xxx. 😄
@@NoRecipes Your recipes and techniques have become a cornerstone of my kitchen, so giving them an entire week wasn't even a stretch!😍
I just wanted to express my gratitude by viewing your content and commenting. I haven't been doing it enough these past years. If my comments give you a laugh, a smile, or something to think about, it was worth taking a few moments to write them!
Every time I watch one of your videos or read your website I learn something new. The learning is so big a part of the enjoyment for me! We seem to think alike in that way.
@@kathcares Thanks Kathy, your comments always put a smile on my face, not just because of your kind words, but because it's good to hear that you're finding utility in my content 😄
@@NoRecipes Marc, it's like getting to go to the best Culinary School for free!😁 Probably even better: you're smarter and more patient than most teachers. And funnier!☺
@@kathcares 😊
Wow, I found and enjoyed your curry recipe(as well as your teriyaki chicken recipe) a long time ago on your blog. Didn’t know you had a UA-cam channel until I got this in my recommended. Thanks, will subscribe and I can’t wait to see your other recipes! 😋
Welcome to the channel! This curry recipe is an evolution of the original I posted to the blog back in 2010. I hope your able to find some new dishes to add to your rotation😀
Fantastic. We love curry in all ways and styles but because we are now on diet, this one is so tasteful and guilt less😉
I hope you enjoy it, and welcome to the channel!
@@NoRecipes thank you! I made a big portion with turkey tight meat and is wonderful! Added 2 bananas to have it sweeter. Enough for 10 people! 😉
@@Ricardohoineff Glad to hear you enjoyed it! Great idea making it with turkey!
Wow!!! This looks AMAZING!!!!! I can't wait to try this!
Thanks Kerry, I hope you enjoy it!
As a chemist I love cooking. Cooking is both a science and art, I can use my chemistry background to learn how to enhance flavors and also tap into the artistic side I gave up on early in my life to make food look at tasty as possible :)
As a chef, I love chemistry. I actually wanted to pursue an education in science, but my math skills were not up to par. That's why I like to dabble in a little science to make my cooking better 😆 Cooking is mostly a science with a small dose of art. Even parts of cooking such as taste preferences can be explained to through biology (such as our proclivity for umami).
This tutorial changed the way I make curry. I made Filipino curry for dinner using your method, and I pulled off what I think was the best curry I've made so far. Thank you.
I'm so happy to hear this was helpful! Thanks for taking the time to let me know, and have a great week!😄
Wow!!! Nobody can say they REALLY lived if they didn’t cook or eat this deliciousness !!! ❤️❤️❤️ Looks espectacular!!! Subscribed ❤
Thank you so much for your recipe!!!
Welcome to the channel and thank you so much for the kind words 😀
This looks so delicious! I can't wait to try it! If I can make a request for a recipe. Could you please make a video on how to make curry korokke? I used to eat those all the time with this curry!
Thanks Joshua! I have a korokke recipe on the schedule for this autumn and all you have to do is add a little curry powder to the potato mixture to turn it into curry korokke.
@@NoRecipes awesome thank you so much I'll be looking forward to it!
Looks so deliccious recipe
Thank you!
Need to try this ASAP
I hope you enjoy it Anna!
I'm really excited to try making this! Thanks for the video!
You're welcome, and welcome to the channel! I hope you enjoy it!
Best recipe and recipe explanation ever! I love you!
Thanks, I'm glad it was helpful 😄
Can't wait to try this!
I hope you enjoy it!
Thank you! Perfect recipe!
You're welcome!
I’m going to try making this, it looks so good I was almost drooling just watching the video lol.
Thanks! I hope you enjoy it!
how was it
I've been cooking the same Japanese curry for 20 years when I learned to use coffee and chocolate from a manga about curry cooking. Thank you for sharing this new recipe!
I think Japanese curry is a bit like American Chili in that everyone has their secret way of making it better. I'm glad you found this helpful!
I have made my roux with flour, this seems interesting.
I will definitely try this receipt
The typical way of making roux is with flour and fat, but this method saves a bit of time while achieving the thick texture through the pureed veggies. I hope you enjoy it!
very instructive will try asap ty
Glad to hear I could help!
It looks really tasty. I'm going to prepare It todas🥰 Thank You!
Thanks! I hope you enjoy it!
Literally just tried this recipe yesterday and it's soooooooo good. Thank you! 😆
Thanks Anneechan! I'm happy to hear you enjoyed it. Welcome to the channel!
It's very helpful, thank you so much! Next I will try the oyakodon 💪😆
@@anneechan2330 You're welcome! I hope you enjoy the oyakodon, it's one of my favorite dishes😄
Ooooh hell yeah !!!!! ( none of those “blocks” ). I LOVE curry. I have everything except star anise... ( I have anise oil - since I bake) can I use this????? Marc - I’ve watched you on NHK / now I’m a new sunbsriber.....you rock - & love your smile & the way your eyes and face “light up” . You’re a sweet soul
Wow, thank you so much for the kind words! This is the first comment I read today and it literally made my morning😀 As for star anise, it has a someone different taste from anise and it's intended to be a background flavor (i.e. something hard to pick out from the other spices but noticeable if it's missing) and I think anise oil may be overpowering. That being said, it's not the end of the world if you skip it (especially if you are using Japanese curry powder, which includes star anise in the blend ua-cam.com/video/8JPdXA7_RZ8/v-deo.html). I hope you're having a wonderful weekend!
Gonna give a try this weekend
I hope you enjoy it!
This video really had my mouth watering. This looks to me like the home-made version of Java Curry. I loved the color and thickness of the curry at the end. It was fun to watch. Thanks for this recipe.
Thanks, that’s what I was shooting for, well more specifically I was aiming for the Zeppin brand of instant roux blocks, which is my favorite instant curry😆 I’m glad to hear you enjoyed watching it!