Seriously. I've never seen this channel before, I've never even eaten a Japanese curry before. But this was so well done and informative that I've already subscribed, checked my cupboard for spices, and I already plan on making this as soon as I get more soy sauce (the only ingredient I'm missing). This is exactly what cooking videos should be. And now I'm hungry.
This is probably the first vid where I've seen this made COMPLETELY from scratch. Every other vid I've seen, they use the premade powder, which is totally fine! Bonus points for being so informative! Definitely gonna try this next time!
Yes, every time I've made a Japanese curry I've used a premixed 'curry powder' or some of those dried blocks of Japanese curry. I'll definitely have a go at making my own blend from scratch now I've watched this video.
This. This is one of those videos I stew over for years. It goes beyond just showcasing a good recipe. It shows good, practical technique, refers to each ingredient by rheir properties, and introduces it all in modular bits that apply even outside the scope of the recipe.
I really wish I could find stuff like this for a lot of different recipes The technique and the properties of the ingredients is the most important part of cooking that no one seems to understand
Algorithm brought me here and so glad it did. I’ve watched many a roux video about making Japanese style curry. This is by far the best and most informative video on the process. Well done
love the way you slipped fish sauce in there without it being call fish sauce. :) Video was well done and the great thing is this is a starting point for any homemade curry powder someone wants to experiment with.
My son likes the store brought Japanese curry mix, it is a bit expensive and also hard to find, thanks so much, now I can try at home, 🎉🙏, nicely explained
This kinda video is brutally informative which reveals all the secret of the key of manufacturing however many viewers feel it very complicated due to the complexity of the process ... In fact once you got a try it then it turns out piece of cake to make further try
Excellent video. It's hard to find the japanese curry blocks where i live but this is an incredible home made version, i will definitely be trying this.
I usually don't compliment videos since its sounds like circle jerking. But finally, so simple and straight to the point. Extra points for putting the recipe in the description!
I've probably watched a thousand cooking videos by now and this was one of the best, depending on what criteria we depend on. This was well filmed, straight to the point, brought with passion, informative technically and general information about the dish. No nonsense, I love it!
Just wanted to leave a comments saying how much I enjoyed this video. So many cooking channels that I find are full of so much extra fluff, or are simply making the recipe without teaching or explaining decisions. Nice to see such a high quality video from such a small channel!
I learned a few things! It actually never occurred to me to make a roux with anything other than butter but now that I've seen it, it makes a lot of sense. Once I use up the rest of my ready made roux I will definitely give this a try as I absolutely love japanese curry.
I loved this video because I have made many roux but didn't know *why* we do fat and flour first. It totally makes sense it covers each starch granule. Thank you for sharing knowledge while you cook!
mannnnnnnnnnnn every time I come back I'm just more and more blown away by just how creative your dish/recipe selection is and just how well you make them Love this channel so much always come back for creative ideas.
I'm familiar with all those spices. I was taught to make a roux with all of those spices except black pepper is switched with chilli powder/crushed chillies. I may also add allspice. I don't have flour in mine though. Thickness is gained using vegetables and or potatoes that gets cooked soft enough to disentigrate when pressed to the side of the pot by a spoon or use a hand blender after that another set of vegetables and or potato can be added that will keep their chunk shapes. Soy sauce and Worcester sauce in it is a new for me.
I'm from Louisiana and a long time ago when I didn't know any recipes for curry, but did know what kind of spices were used generally, I made almost exactly this trying to figure out Indian food because rouxs are what I know. Interesting coincidence that I apparently got two ingredients (Soy sauce and Worcestershire) away from another cultures take on curry.
Really appreciate you making the spice mix from scratch. Every curry recipe online seems to use S&B spice mix which is great but doesn't seem to come out much better than the boxed roux. I am chasing that high I got eating from CoCo Curry in Japan. Excited to try your recipe.
Thank you! To get closer to Coco Ichibanya’s flavours, I recommend adding some chilli powder to the spice mix. Also, keep in mind that the cubes contain almost no salt, so you’ll need to adjust the seasoning to taste.
Damn Brah! Been cooking 20 years and THAT is how you thoroughly prepare and get down to business. I'm all in!! A+/top-grade instruction and history fo sho.
Immediate subscription, very informative and clear in the explanation. I've made roux's plenty of times but have never thought to build it with soy or water - opens a lot of doors! Thoroughly enjoyed that mate, thanks :))
Very interesting to me to see you use Worcestershire sauce in some of your Asian dishes. In my American mind I've always strictly segregated those two things. Something new to try in my future experiments. 🤗 Also, I like the way you arranged your spices on a white plate. This is how I taught my special needs niece to cook without a recipe: I would show her how to tell what spices went together by aroma and how to arrange them on a white, paper plate using smaller or larger amounts to taste. I compared it to an artist's palette. Her grandmother is an artist, so she loved the analogy.
Japanese cuisine takes influence from all over the world. Historically, Japanese cooks did a great job of taking bits and pieces from other cultures and making them all their own.
Goated curry sauce. So similar to the British one (for obvious reasons). I'm a big fan of Japanese food always different good flavours and presentation. Glad to see your channel is picking up in views much deserved production always on point.
a very nicely made video - it's the first of yours i have seen. informative, to the point, and mercifully free of the presenter's ego. 10/10 - liked and subscribed, look forward to more.
Came up in my recommended and is getting saved. I've always been curious how to make the base roux from scratch and this is an excellent video. Well done.
That sounds really interesting! Didn't took into consideration of adding soy sauce or sugar actually into a roux to boost up flavours. Maybe that's what i was missing before. Must try this version next time for sure!
Thats a really well made video! I really like the recipe, i think i rarely see anybody does a japanese roux by hand, i allways tried doing it myself in a real different way, with frying bits of meat covered in flour to later thicken the broth and then once the meat is fried and the flour got bloomed i add spices and maybe add more flour if i find it necessary (very untraditional but thats all i can do sometimes) Happy to see a small channel have such a high quality production :) gread editing, scripting, and no bullshit recipe with great explanation of technique and background to the recipe. Thanks for sharing it with us :) im gonna go binge all ur videos now and hope u get successful, and that the algorithm likes u
I've read a lot on making japanese curry roux in the past, because I LOVE a good japanese curry and the premade roux is quite expensive where I live, but this is the first time I leave thinking "I can do this!". Every recipe I found so far seemed extremely convoluted and unnecessarily complicated. Love that you not only went through the steps of what you're doing, but also took the time to explain *why* without the video turning out too long! It's one thing to have a recipe and make it, but a whole other to understand why you're doing what you're doing and what each component does. It really helps with making adjustments to personal preference. I know I'll be trying this at the next chance I get
every video out there on making roux is approached in the same manner and similar presentation. either you don't know how to pay attention, or just hyperbole-ing how the others are "extremely convoluted and unnecessarily complicated". patronizing has its limits, unless this is just an alt from inside the channel itself.
Thank you for this! It is really helpful for people who want to use gluten free flour to make their own curry roux as it explains not just how to do each step but why
If you tried it, would you mind sharing the similarities? I've never tried Japanese curry before and in my country the curry cubes aren't available as well, so I want to follow his recipe but I want to know what the original curry tastes like and by how far the recipe tastes, if you get what I mean :)
made it today and oh my fucking god, it was so fucking good, and as he says in the video, you can adjust it to your taste, i poured more black pepper and turmeric to give a stronger curry taste and spicy, and it tasted much better than the premade cubes that we buy at stores, i could taste the flavour of almost all ingredients, it is certaintly approved!
Amazing video! Best one on the internet on how to make your own japanese curry roux imo! Love your video style of straight and to the point! Keep up the good work, God bless!
If you don't have good honey to deepen the flavour, I suggest to not use sugar and use fruit juice instead to add both sweetness and flavour. Of course if you want to froze the roux, it'll have to wait until you actually make the curry, by mixing the cooking liquide and the juice. As for the type of juice used, you can go pretty wild, I like apple with a bit of mango, but peach, orange, tangerine work well.
@@tt7762 I have zero experience with it, but I suggest you try it. Honey works well because it has an excellent sweetening power and a more complex flavour than raw sugar. If molasse as somewhat similar properties it should work too!
@@sebaschan-uwu I didn't know that, but I'm not surprised considering. You can also finely grate some carrot and cook them in a pan without fat at low-medium temperature for a few minutes. The goal isn't really to cook them but to evaporate some of the water in it, and i don't know exactly what are the process involved in it, but adding them to a curry tend to mellow the whole dish. I usually don't do it for Japanese curry (because I never thought about it, stupid me), but it truly works wonder. It's also the best way I've found to counterbalance the acidity of a tomato sauce if needed (and I've tried so many things). Cherry on top, if you grate them fine enough they will be pretty much invisible on a visual level, and so melty that it's impact on the texture is almost imperceptible.
THIS is what cooking videos should be. I love how this video breaks down what each component does to the dish.
Seriously. I've never seen this channel before, I've never even eaten a Japanese curry before. But this was so well done and informative that I've already subscribed, checked my cupboard for spices, and I already plan on making this as soon as I get more soy sauce (the only ingredient I'm missing).
This is exactly what cooking videos should be. And now I'm hungry.
I think this man is a teacher and if not professionally.Then he teaches every minute that he walks into the kitchen he runs.
Really well explained.. packed full of knowledge for every step.
Totally agree. This guy understands that the techniques are as important as the ingredients.
This is probably the first vid where I've seen this made COMPLETELY from scratch. Every other vid I've seen, they use the premade powder, which is totally fine! Bonus points for being so informative! Definitely gonna try this next time!
Yes, every time I've made a Japanese curry I've used a premixed 'curry powder' or some of those dried blocks of Japanese curry. I'll definitely have a go at making my own blend from scratch now I've watched this video.
❤East Meets Kitchen makes it from scratch & cubes them for use later. Their channel is also vegan.❤
This. This is one of those videos I stew over for years. It goes beyond just showcasing a good recipe. It shows good, practical technique, refers to each ingredient by rheir properties, and introduces it all in modular bits that apply even outside the scope of the recipe.
I really wish I could find stuff like this for a lot of different recipes
The technique and the properties of the ingredients is the most important part of cooking that no one seems to understand
BROTHER... brotherrr, you going over what each spice brings to the table is one of the best things I've seen a cooking video do so far
Awesome video
You're a few catchphrases short of becoming my all time favorite cooking channel! Amazing work!
Algorithm brought me here and so glad it did. I’ve watched many a roux video about making Japanese style curry. This is by far the best and most informative video on the process.
Well done
That was f'ing awesome. No fluff, precise condensed information. Love the format. I'll be watching religiously.
You deserve a billion subscribers. This is very intelligently written and explained. Great work!
Thankyou, Evan-San!
love the way you slipped fish sauce in there without it being call fish sauce. :)
Video was well done and the great thing is this is a starting point for any homemade curry powder someone wants to experiment with.
who needs culinary school we got this guy!
My son likes the store brought Japanese curry mix, it is a bit expensive and also hard to find, thanks so much, now I can try at home, 🎉🙏, nicely explained
This is great. I use the blocks every week but this inspires me to try and make it from scratch one time
Very informative, thank you! Can't wait to try this one out!
This kinda video is brutally informative which reveals all the secret of the key of manufacturing however many viewers feel it very complicated due to the complexity of the process ...
In fact once you got a try it then it turns out piece of cake to make further try
Excellent video. It's hard to find the japanese curry blocks where i live but this is an incredible home made version, i will definitely be trying this.
That was awesome, really good descriptions of there, for example the cold water, talking about how the spices were fat soluble etc.
I usually don't compliment videos since its sounds like circle jerking. But finally, so simple and straight to the point. Extra points for putting the recipe in the description!
I've probably watched a thousand cooking videos by now and this was one of the best, depending on what criteria we depend on. This was well filmed, straight to the point, brought with passion, informative technically and general information about the dish. No nonsense, I love it!
this is the best video the algorithm randomly recommended me. great work
Just wanted to leave a comments saying how much I enjoyed this video. So many cooking channels that I find are full of so much extra fluff, or are simply making the recipe without teaching or explaining decisions. Nice to see such a high quality video from such a small channel!
Thankyou chef. You are really chheff!!!! Well explained. I need coach like youm tysm! Sucribed.❤❤❤❤❤❤🎉🎉🎉🎉
Great content! We need more videos on the fundamentals of cooking, and less on recipes! Thanks for sharing your techniques!
This is what a scientist sounds like in the kitchen.
I learned a few things! It actually never occurred to me to make a roux with anything other than butter but now that I've seen it, it makes a lot of sense. Once I use up the rest of my ready made roux I will definitely give this a try as I absolutely love japanese curry.
I loved this video because I have made many roux but didn't know *why* we do fat and flour first. It totally makes sense it covers each starch granule. Thank you for sharing knowledge while you cook!
mannnnnnnnnnnn every time I come back I'm just more and more blown away by just how creative your dish/recipe selection is and just how well you make them Love this channel so much always come back for creative ideas.
The instructions and explanation while whisking was delightful 😊❤
I'm familiar with all those spices. I was taught to make a roux with all of those spices except black pepper is switched with chilli powder/crushed chillies. I may also add allspice. I don't have flour in mine though. Thickness is gained using vegetables and or potatoes that gets cooked soft enough to disentigrate when pressed to the side of the pot by a spoon or use a hand blender after that another set of vegetables and or potato can be added that will keep their chunk shapes. Soy sauce and Worcester sauce in it is a new for me.
Most curries use both flour and potatoes
I'm from Louisiana and a long time ago when I didn't know any recipes for curry, but did know what kind of spices were used generally, I made almost exactly this trying to figure out Indian food because rouxs are what I know. Interesting coincidence that I apparently got two ingredients (Soy sauce and Worcestershire) away from another cultures take on curry.
I've made something similarish with jarred roux and toasted curry powder. A little fish sauce might be good in this too.
Really appreciate you making the spice mix from scratch. Every curry recipe online seems to use S&B spice mix which is great but doesn't seem to come out much better than the boxed roux. I am chasing that high I got eating from CoCo Curry in Japan. Excited to try your recipe.
Thank you! To get closer to Coco Ichibanya’s flavours, I recommend adding some chilli powder to the spice mix. Also, keep in mind that the cubes contain almost no salt, so you’ll need to adjust the seasoning to taste.
Best Japanese roux block from scratch ever ❤
Thank you so much!!! This video is perfect.
its nice to see curry from another nation
Excellent! I may add that using a few drops of wine prevents clamping as well
Thanks for sharing😁👍👍
Damn Brah! Been cooking 20 years and THAT is how you thoroughly prepare and get down to business. I'm all in!! A+/top-grade instruction and history fo sho.
Great content, straightforward, informative, precise, step by step, no bullshit.
Superb commentary and knowledge of the subject matter. This is what education should always strive to be.
this video is crazy good
Wonderfully explained
Astonishing. Thank you so much
Can't wait to try this as a substitute for the old S&B blocks. Thanks for the clear, informative, no-nonsense vid - much appreciated.
Great video I love how everything is fully explained
Thank you for adding measurements to the description! Amazing video as always.
I love japanese curry (the golden curry specifically), but it's so expensive! I'm very curious to try this. Thank you for your clear explanations!
Very informative, with a tinge of showmanship and entertainment. Well done!
Best presentation I've seen in a while. Definitely subscribing.
Immediate subscription, very informative and clear in the explanation. I've made roux's plenty of times but have never thought to build it with soy or water - opens a lot of doors! Thoroughly enjoyed that mate, thanks :))
FINALLY! My city has no glutenfree curry cubes so finally i have a good thing to make my own!
This is fantastic, thanks for sharing 🙏
Straight to the point, tons of info! Perfect!
Very interesting to me to see you use Worcestershire sauce in some of your Asian dishes. In my American mind I've always strictly segregated those two things. Something new to try in my future experiments. 🤗
Also, I like the way you arranged your spices on a white plate. This is how I taught my special needs niece to cook without a recipe: I would show her how to tell what spices went together by aroma and how to arrange them on a white, paper plate using smaller or larger amounts to taste. I compared it to an artist's palette. Her grandmother is an artist, so she loved the analogy.
Japanese cuisine takes influence from all over the world. Historically, Japanese cooks did a great job of taking bits and pieces from other cultures and making them all their own.
I love the analogy of the spices to an artists palette! Very smart way to teach how spices work together.
Actually in modern Japanese home we use the Worcesrershire sauce a lot. We have it on our table with a small jar of soy sauce all the time.
nice actual knowledge, as opposed to most quick-n-easy video nowadays.
i really appreciate this. thanks.
Goated curry sauce. So similar to the British one (for obvious reasons). I'm a big fan of Japanese food always different good flavours and presentation. Glad to see your channel is picking up in views much deserved production always on point.
masterpiece.
a very nicely made video - it's the first of yours i have seen. informative, to the point, and mercifully free of the presenter's ego. 10/10 - liked and subscribed, look forward to more.
Great recipe as I tried it and love it so much
Great video format and explanation, really well explained. Concise and to the point!
Looks so yum! Thanks for sharing!
amazing, i cant wait to try this out
I felt like I was in a culinary course, I learned so much! Thank you! Can't wait to try this and substitute my go-to Golden Curry boxes :)
This is so well presented. The spice palette was a great idea.
never give vids compliments but the commentary is phenom
The algorithm sent you to me brother, and i'm a happy subscsriber now. no better explanation on youtube about this roux.
Came up in my recommended and is getting saved. I've always been curious how to make the base roux from scratch and this is an excellent video. Well done.
This is pop out on my recommendations and i'm now learning something new, thank you for the video👍
Thx Evan
I always use golden curry, might try this to see how it compares
Amazing.
Straight to the point well paced and very engaging the whole way.
Subscribed & Shared!
Excellent. They look to be healthier than the blocks as well, or at least they probably have less sodium.
Very excellent video 👏👏
I'll be keeping this one in mind to expand beyond S&B Golden Curry.
Great video, i wish your channel to grow fast, you deserve it!
First time seeing your content. I am very impressed by the depth of your knowledge and the end result of your actions.
Nice one! I did not know curry used some sort of spiced Roux as a base! The more you know.
Loved everything about this video❤
That sounds really interesting! Didn't took into consideration of adding soy sauce or sugar actually into a roux to boost up flavours. Maybe that's what i was missing before. Must try this version next time for sure!
Education received. Fantastic stuff.
This was absolutely brilliant!! Thanks for sharing.
Thats a really well made video! I really like the recipe, i think i rarely see anybody does a japanese roux by hand, i allways tried doing it myself in a real different way, with frying bits of meat covered in flour to later thicken the broth and then once the meat is fried and the flour got bloomed i add spices and maybe add more flour if i find it necessary (very untraditional but thats all i can do sometimes)
Happy to see a small channel have such a high quality production :) gread editing, scripting, and no bullshit recipe with great explanation of technique and background to the recipe. Thanks for sharing it with us :) im gonna go binge all ur videos now and hope u get successful, and that the algorithm likes u
Thanks for sharing this looks great ❤
Hahah wonder where the Brits got introduced to curry 😝 nice to see the Japanese version of it. Amalgamation at its best!
It's simple and straightforward, amazing
Very knowledgeable chef! Such an informative video!
I've read a lot on making japanese curry roux in the past, because I LOVE a good japanese curry and the premade roux is quite expensive where I live, but this is the first time I leave thinking "I can do this!". Every recipe I found so far seemed extremely convoluted and unnecessarily complicated. Love that you not only went through the steps of what you're doing, but also took the time to explain *why* without the video turning out too long! It's one thing to have a recipe and make it, but a whole other to understand why you're doing what you're doing and what each component does. It really helps with making adjustments to personal preference. I know I'll be trying this at the next chance I get
every video out there on making roux is approached in the same manner and similar presentation. either you don't know how to pay attention, or just hyperbole-ing how the others are "extremely convoluted and unnecessarily complicated". patronizing has its limits, unless this is just an alt from inside the channel itself.
@@animichi4030 Have you seen every video on making the roux?
Nice video with good presentation,.
Very useful technique
Thank you for this! It is really helpful for people who want to use gluten free flour to make their own curry roux as it explains not just how to do each step but why
Very nice indeed, all of it. Thank you for sharing your expertise. ❤
Good shit mate thank you!
This is an amazing video. Really well explained at every step!
I hope it tastes like the little cubes I always get from the store, I'll have to try this sometime, thank you!
If you tried it, would you mind sharing the similarities? I've never tried Japanese curry before and in my country the curry cubes aren't available as well, so I want to follow his recipe but I want to know what the original curry tastes like and by how far the recipe tastes, if you get what I mean :)
It's going to taste about a million times better, nothing like those shitty storebought cubes. No offense, but there's no compariosn
made it today and oh my fucking god, it was so fucking good, and as he says in the video, you can adjust it to your taste, i poured more black pepper and turmeric to give a stronger curry taste and spicy, and it tasted much better than the premade cubes that we buy at stores, i could taste the flavour of almost all ingredients, it is certaintly approved!
@@lucashonorato7625 good for you!! You encouraged me to try it today! Bon appetit!
there are oranges peels in the cubes
Amazing video! Best one on the internet on how to make your own japanese curry roux imo! Love your video style of straight and to the point! Keep up the good work, God bless!
If you don't have good honey to deepen the flavour, I suggest to not use sugar and use fruit juice instead to add both sweetness and flavour. Of course if you want to froze the roux, it'll have to wait until you actually make the curry, by mixing the cooking liquide and the juice.
As for the type of juice used, you can go pretty wild, I like apple with a bit of mango, but peach, orange, tangerine work well.
What about cane molasses?
@@tt7762 I have zero experience with it, but I suggest you try it. Honey works well because it has an excellent sweetening power and a more complex flavour than raw sugar. If molasse as somewhat similar properties it should work too!
@@chronic6428 thanks, I'll try it!
I see japanese curry recipes where they just add a whole peeled grated apple
@@sebaschan-uwu I didn't know that, but I'm not surprised considering. You can also finely grate some carrot and cook them in a pan without fat at low-medium temperature for a few minutes. The goal isn't really to cook them but to evaporate some of the water in it, and i don't know exactly what are the process involved in it, but adding them to a curry tend to mellow the whole dish. I usually don't do it for Japanese curry (because I never thought about it, stupid me), but it truly works wonder. It's also the best way I've found to counterbalance the acidity of a tomato sauce if needed (and I've tried so many things). Cherry on top, if you grate them fine enough they will be pretty much invisible on a visual level, and so melty that it's impact on the texture is almost imperceptible.
Very informative video. To the point without feeling rushed, and your countenance is very welcoming and friendly. Thank you for the video
Thank you!
You have a very nice presence, chef.