I made it today! I didn't have meat at home so I made it without but it was good. Loved it, I also added pepper, ginger and I'll add some chili too next time! Didn't wanna experiment too much for the first time but now I'm confident I can make good curry too haha ❤
made this last night for dinner with pork katsu on top and it was amazing! thank you so much! i cant use the curry block as i cant eat some of its ingredients so this was a life saver. definitely saving this recipe! :D
Great timing! I was just searching for this recipe, since curry powder is way cheaper than cubes here and I recently bought it. Thanks for the recipe. Yesterday I cooked the red beans paste and it was so good that I ate the whole thing. Great recipe too!
I’m no stranger to Japanese curry, and I’ve made it several times before from cubes. This was the first time making the roux myself, and sure enough with your recipe, it was delicious (even without meat). It was great for me to clean out the fridge too!
i made this in spicy version...and oh my god, i would never buy from the store anymore. home made tastes even better...this totally changed my mind about japanese curry rice. thank you for the recipe!
I just made curry today. the blocks are hard to find sometimes in the USA. So thank you so much for this next time i make I'll try this way. My big brother and I love it. I like using a lot of veggies(carrots, peppers, onion, garlic, and ginger) , and ground pork when i make it. and a few Thai Chile peppers to make it extra extra spicy.
hey, happy new year! and thank you for this recipe. i made this for my girlfriend on new year's eve and she loved it. hope you were not affected by the earthquake. prayers to japan. 🙏
Hi Yoshimi San. I have the S&B curry powder from Amazon. Your recipe is so quick and easy!! Love this recipe. It is like ‘soul food’ for me. Thank you!!❤
I made this today with tofu instead of chicken and it was amazing! 😍🤤I didn’t have the curry powder so I googled a Japanese curry mix and made it myself 🤓
I can’t eat too much carbs so I could trade it with radishes turnips green onions zucchini’s winter melons chayote cauliflower even unripe fruits like peach plums apricots nectarines persimmons green plantains honey dew melons Christmas melons hami melons … all excellent choices.
I live in Japan and make my own curry. I prefer a darker sauce too. I cook the butter and flour roux longer at a higher heat until it turns a caramel color - just keep stirring it so it doesn't burn. I also add a 1/2 teaspoon of black soybean paste to the roux - it gives a stronger flavor and color. (I use it in 'mabo dofu' as well). A bit more garam masala also helps.
Oe, yet another dish I want to try. So many questions this time. I'm vegan as you know, but my question would have been: Since butter is used for the roux, why is the chicken skin not used to saute the meat/veggies instead of oil? The skin could be removed after it has rendered its fat, or would this change the taste somehow? Same question goes for why meso would not have been used as one of the base ingredients? Also, I didn't realize that the Japanese combined two starches such as rice and potatoes in the same dish. Is this the modern version of stew maybe? Watching you make that roux was almost as satisfying as watching you chop vegetables.😁
1. You can use the chicken skin to sauté. I just used it for other dish. 2. Miso you mean ? Miso is a bit too strong but you could try with little amount. 3. Rice is really staple here. So it’s usually rice AND other dishes, not OR.
meh, I doubt you'll be seeing this year later, but is the paste you call curry roux, basically the same thing as the curry cubes? I mean, over the video, it all looks the same >< - btw, I love how you simplify everything, some other videos are like "cook for 7 fractions of the minute, then add eye of newt, then spin 4 times on your tippy toes for good measure" and you just chop everything and add it all at once, done!
I made it today! I didn't have meat at home so I made it without but it was good. Loved it, I also added pepper, ginger and I'll add some chili too next time! Didn't wanna experiment too much for the first time but now I'm confident I can make good curry too haha ❤
Yum 🤤!
made this last night for dinner with pork katsu on top and it was amazing! thank you so much! i cant use the curry block as i cant eat some of its ingredients so this was a life saver. definitely saving this recipe! :D
Great timing! I was just searching for this recipe, since curry powder is way cheaper than cubes here and I recently bought it. Thanks for the recipe.
Yesterday I cooked the red beans paste and it was so good that I ate the whole thing. Great recipe too!
Oh wow, I guess I read your mind 😉🎶.
Never expected you to prepare a classic roux. Maybe it's time for Japanese gumbo, lol. I'll be making this, love curry.
Anthony White: 🤣You must be American too. I was almost thinking the same thing.
🤤🎶
I’m no stranger to Japanese curry, and I’ve made it several times before from cubes. This was the first time making the roux myself, and sure enough with your recipe, it was delicious (even without meat). It was great for me to clean out the fridge too!
Hope you enjoy 😊
i made this in spicy version...and oh my god, i would never buy from the store anymore. home made tastes even better...this totally changed my mind about japanese curry rice. thank you for the recipe!
Great to hear👍🏻!
I just made curry today. the blocks are hard to find sometimes in the USA. So thank you so much for this next time i make I'll try this way. My big brother and I love it. I like using a lot of veggies(carrots, peppers, onion, garlic, and ginger) , and ground pork when i make it. and a few Thai Chile peppers to make it extra extra spicy.
Sounds delicious 🤤🎶
I love S&B curry and prefer the spicy black box version. Thanks for making the video, powder can be more versatile for other recipes.
hey, happy new year! and thank you for this recipe. i made this for my girlfriend on new year's eve and she loved it. hope you were not affected by the earthquake. prayers to japan. 🙏
Happy new year to you too 💖!!
It's delicious! Thanks for the recipe ^^
🥰👍🏻🎶
Thank you so much! I am so used to using the curry cubes from S & B, but they can be expensive! This makes things a lot more easier :)
🥰👍🏻🎶
Love this!!
🥰🎶
Thanks. I'll try for sure.
Thank you 😊!
Very nice, I love it so much.
🤤👍🏻🎶
Good.thanks.mis
That's one of my favorites.
Arigatou.
Greetings from Brazil.
Hope you enjoy 🥰🎶
Thank you for the recipe😊
Hope you enjoy!
Hi Yoshimi San.
I have the S&B curry powder from Amazon.
Your recipe is so quick and easy!!
Love this recipe. It is like ‘soul food’ for me.
Thank you!!❤
Thank you so much 🥰🎶
Thanks for this recipe.
🥰👍🏻🎶
I made this today with tofu instead of chicken and it was amazing! 😍🤤I didn’t have the curry powder so I googled a Japanese curry mix and made it myself 🤓
Sounds great!
I can’t eat too much carbs so I could trade it with radishes turnips green onions zucchini’s winter melons chayote cauliflower even unripe fruits like peach plums apricots nectarines persimmons green plantains honey dew melons Christmas melons hami melons … all excellent choices.
Sounds great!
Thank you for the recipe
🥰👍🏻🎶
S&B for the win!
You bet 👍
Super thankyou😂🎉
これマジ美味しい！
ありがとう😊
Looks really good! How can I make the colour dark brown - do I use dark soy sauce? I like the dark brown Japanese curry very much....
I live in Japan and make my own curry. I prefer a darker sauce too. I cook the butter and flour roux longer at a higher heat until it turns a caramel color - just keep stirring it so it doesn't burn. I also add a 1/2 teaspoon of black soybean paste to the roux - it gives a stronger flavor and color. (I use it in 'mabo dofu' as well). A bit more garam masala also helps.
@@kellymatsuura9910 thank you, I will try it! Yesterday I added balsamic vinegar cream- it also made it dark.
Oe, yet another dish I want to try. So many questions this time. I'm vegan as you know, but my question would have been: Since butter is used for the roux, why is the chicken skin not used to saute the meat/veggies instead of oil? The skin could be removed after it has rendered its fat, or would this change the taste somehow? Same question goes for why meso would not have been used as one of the base ingredients? Also, I didn't realize that the Japanese combined two starches such as rice and potatoes in the same dish. Is this the modern version of stew maybe? Watching you make that roux was almost as satisfying as watching you chop vegetables.😁
1. You can use the chicken skin to sauté. I just used it for other dish.
2. Miso you mean ? Miso is a bit too strong but you could try with little amount.
3. Rice is really staple here. So it’s usually rice AND other dishes, not OR.
@@asakusa-tokyokitchen Yes, Miso .. thanks for always clarifying any questions I might have.🌹
If you're vegan you can make roux with plain oil or even season the oil first by sautéing onions in it.
To remove the eyes on a potato, while you are peeling it, just use the eye remover on the peeler itself....
Knife is much easier for me and does better job.
Can I prep and refrigerate the curry roux to use the next day? What about freezing it?
Yes you can !
👍
🥰
Where did you get vegetable piller
Amazon 🤪
meh, I doubt you'll be seeing this year later, but is the paste you call curry roux, basically the same thing as the curry cubes? I mean, over the video, it all looks the same >< - btw, I love how you simplify everything, some other videos are like "cook for 7 fractions of the minute, then add eye of newt, then spin 4 times on your tippy toes for good measure" and you just chop everything and add it all at once, done!
Yes, it’s basically the same😉
When did you add ketchup?
15:20
at 15:20
Weird way to use so much so much butter in it
disgusting 😂😂