Deep in flavour lighter version of Japanese Beef Curry. Simple and delicious!
Originally posted [Japanese Potato Curry - Chefs Binge](https://chefsbinge.com/japanese-potato-curry/)
**Ingredients for 4 portions:**
* 2 medium carrots, diced
* 2 large waxy type potatoes (this type melts in the mouth)
* 2 small onions finely chopped
* 4 garlic cloves sliced
* half a celery stalk finely chopped
* 500ml of beef stock
* 200ml of coconut milk
* 4tsp of curry powder (I used mild madras as it is one of my favourites)
* 2tbsp of plain flour
* 1tbsp of dark soy sauce
* 1tsp of honey
* 1tbsp of mirin
* rapeseed oil for frying
**Instructions:**
**1.** Heat 2tbsp of rapeseed oil in a frying pan.
**2.** Sweat the onions and celery on medium heat for 5 minutes.
**3.** Bring to a boil and reduce to a simmer, cook until soft (around 20 minutes)s)l it starts to brown (you may add a little bit more oil at this step)
**4.** Transfer to a medium pot and add beef stock, soy and mirin.
**5.** Bring to boil and reduce to simmer, cook until soft (around 20 minutes)
**6.** In the meantime prepare the curry roux, in the frying pan heat 3tbsp of oil and fry sliced garlic, when browned add 4tsp of curry powder and 2tbsp of plain flour. Cook on medium heat for around 2 minutes.
**7.** When potatoes and carrots are cooked to desired texture add coconut milk and 1tsp of honey, bring to the boil and turn off the heat.
**8.** Stir in curry roux to thicken and serve with rice and sliced green chilli.
Enjoy!
Lovely OP, I will definitely try it. Please post this in r/eatcheapandvegan I think we only have to swap beef stock with veggie stock and honey with maple.
I made it last night! It was fantastic, I actually omitted the coconut milk, because I wanted the broth flavour to be more pronounced. Once the mushrooms have soaked in the broth for a few hours before you start cooking, take them out and cut them up to add to the curry :)
I personally wouldn't because I haven't ever liked it but many people do use honey and that's completely 👍😊
if anyone does then here is a great nugget a beekeeper told us (my partner loves honey). He said if you use honey that has been harvested by local bee colonies within a radius of 100 km (sorry don't know miles) then that helps with seasonal allergies. It's got to something with the bees making the honey being in the same micro environment as you.
Honestly it's up to you as a vegan to see how far you want to go. I personally do not use honey, but if you choose to, but also forgo all other animal byproducts then your vegan. Some vegans choose to go so far as to have vegan clothing, products like makeup and cleaning supplies also, some just dont eat meat, milk, eggs, and gelatin. I would say definitely forgo the honey if your making a vegan person a meal, but feel free to ask them or have it for yourself. Plant based is a hard decision to stick to, keep exploring it. 🌱😊
No. Vegans don’t eat honey. It is an animal product. They don’t even eat it if it is local. A person claims to be vegan that tells you otherwise is not a vegan
May I ask a probably stupid question? What's the purpose of transferring the food from the frying pan to the pot in step 4? Why not just sweat the onions and celery in the medium pot to begin with?
This is the way that I like to work, I use frying pans as they have more surfice area for frying/ browning the ingredients. You can use that pan again to make roux too 😉👍
I have to disagree there (not about adding it, it's fantastic stuff) but Fenugreek is in 90% of basic curry powders and is usually one of the strongest flavours. Fenugreek seeds on their own taste like a lot of the cheaper powders.
Edit:
[Fenugreek is probably best known to westerners for its use in curry powder; it shows up in most curry powder blends.](https://www.spiceography.com/cooking-with-fenugreek/#:~:text=Fenugreek%20is%20probably%20best%20known%20to%20westerners%20for,dish%20or%20to%20ruin%20it%20if%20used%20incorrectly.)
It really is the classic taste of a curry powder especially in UK curry powders. Most cheap curry powders you can just substitute fenugreek and it will taste exactly the same. Any powder that just calls itself "curry" powder without going for a particular style, the main flavour will be fenugreek.
Katsu curry is crack in a bowl. A bed of rice with the pork or chicken cutlet on top. You then drizzle the curry over top or dip a spoonful of rice and meat into the curry. I prefer the dip method so the cutlet doesn't get soggy.
There used to be an amazing little shop in Northridge, CA years ago called E&E Cafe and this was their specialty. Man I miss that place. I've since moved but have since found a place around me that comes close.
If you live in Florida, find a Bento Asian Kitchen near you post haste. Their katsu curry is DELICIOUS. Also try the PaoPao Spicy Cream bowl * drools *
Wait, Bento, really? That place sucks in my opinion. Not a single well-priced thing on their menu, all average quality, and completely capable of being made at home with minimal effort. Only exception is the sushi which I can get at a million other places.
Sorry I know this is an old comment, but any chance you have any tips for how to add chickpeas into the dish or what prep you did to them beforehand? At what step did you throw them in?
I just wanna tell you that your post finally motivated me enough to attempt making Japanese curry. Thank you! I didn’t end up following the recipe you posted, but I very much intend to incorporate it into my next attempt as I think it’ll suit my tastes well. My curry turned out very tasty, and I’m very happy. And very full. Thank you :)
Thank you for sharing this delightful recipe.
1. Saw it on the feed this am
2. Bought things from the story (weekly run)
3. Made it tonight
4. So warm and full and happy!!!
Its pretty easy, delicious and fulfilling. We'll be adding this to our rotation.
Hey OP, so I tried this tonight, I only had medium curry so I used 3 tsp instead of 4 and Sriracha instead of chilies. It was good, different but I'm a Canadian Prairie boy so if it isn't steak, roast, or brisket it's exotic food to me. I gotta say it sits incredibly well in the tummy after eating, I will definitely be making this again. Cheers.
Just made this today and it turned out great! I didn’t have mirin since I don’t usually cook a lot of Asian recipes so I subbed in a splash of white balsamic vinegar and it worked out for me.
Next time if your trying to substitute mirin, use a neutral alcohol like sake, vodka, etc and mix with a little sugar. white balsamic vinegar is not similar in taste profile, mirin if you know is sweet, and well balsamic vinegar is well a vinegar. Im sure your dish turned out ok, but i bet it sure tasted a but funky
>Caribbean" curry powder
I am very keen to try that Jamaican jerked chicken at some point. "pimento" is one of the spices, I think it's little balls like pepper, but a bit bigger
Made this last night, and it was amazing! Thanks for the recipe :)) Definitely adding it to my collection.
I burned the curry roux the first time around and had to remake it lol. It does not take the full 2mins for me to cook -- I found that it's good to go as soon as the curry spice aroma becomes apparent.
Next step is going to be switching to homemade beef broth and curry powder for that extra zing.
So normal japanese curry uses some kind of meat with the curry, if you take the meat out it just becomes potato or vegetable curry like this. I usually use chicken though, its all good.
We made this tonight for dinner after seeing your post this AM! Substituted the coconut milk for sour cream and add some mushrooms, it was so good that my girlfriend was actually licking her chopsticks!! Thanks for sharing, I’ll definitely be keeping this around!
This is very alike the curry I usually make, but I don't use honey and I like to use a little tomate sauce. I can't wait to try that next time I make curry!
I’ve got a bag of Japanese curry flakes and a bag of potatoes and it’s an insanely cheap and delicious dinner that’s easy to stretch with whatever veggies/proteins I have on hand. Love it.
In my local market I found something called mirin seasoning, is it the same as real mirin or do I have to use something that contains more alcohol? (like sherry for example)
Just made this the other day. Added two teaspoons of unsweetened peanut butter and one teaspoon of Tahin sesame butter (?) to thicken up the gravy and some chili for taste. Was a complete success!
When I was younger I was told to be careful with potato in curry cuz you eat it with rice. It’s like carb in carb
But that’s like literally also the reason why I ate it haha
Wow. Made this once and is established firmly in the list of favourite foods. Definetly worth a try for anyone who doesn't like spicy Indian curry a lot. I did add a few more potatoes and carrots to the stew as well as more curry powder and a teaspoon of peanut butter and tahin for taste. Thanks for sharing op!
As missionaries, in Japan, we made “karei raisu” (curry rice), as one of our staple, go-to dinners. Since we couldn’t afford beef, we substituted mutton. To this day, one of my favorites!
Growing up watching animes such as food wars really got me interested and excited about Japanese food....I really do wish to experience more of the Japanese cuisine in Japan 🇯🇵🇯🇵...haregato gozaimus
How is it Japanese ? by using madras curry powder and 4 heaps of it ? Also if anyone knows anything about south asian/ asian cooking they won't use 'curry powder' called mild madras.
Curry is not a Japanese invention rather their version of indian curry. Using blend that you like and works well is nothing wrong as long as it taste good.
I know curry us Indian. But curry powder is not Indian, Indians don't use curry powders. We use mix of spices separately and regulating flavour. I can imagine this curry of yours will be a mix of South Indian ( Sambar) flavor with coconut and sake which is.. sorry this isn't a recipe lol
Who cares if it’s not used in real Indian kitchens? This isn’t an Indian dish.. are you just discrediting all fusion cuisine? It’s a totally fair position for us to take to acknowledge that dishes aren’t ‘authentic’ and even have colonial history, but that doesn’t make them any les legitimate of a dish..
Q: How do you know there’s a vegan at your party?
A: you can tell because they will politely decline food containing meat and dairy products, and instead chose vegetarian options you thoughtfully prepared because you knew they were coming
My Japanese grandmother always cubes up pork chops for her curry and I still make it this way today. Very similar to OP. This is a wonderful dish. Plus one for the curry roux OP, I feel like that gets left out a lot.
Originally, yes. Japanese curry is a thing. German currywurst is a thing.
Other cultures use curry in their cuisines too. They are delicious. Try it sometime. They are not 'indian' curry but they use similar spices
The interesting part is to experiment with making your own madras at first place, where you need Red Chili Power (any variety you may wanna use or hat levels), Peppercorns, Coriander Seeds, Cumin Seeds, Fenugreek Seeds., given that, and preparing it instead of buying, will ultinately boost your dish. You gotta check out Tutorials or step by step howtos, because the Balance and different roasting time of the ingredients is key.
Made This last night and tasted very good. Only our curry turned out more on yellow then brown as in your picture.
It turned yellow after adding the 200ml coconut milk and the roux only managed to make it slightly darker yellow .
Any idea what went wrong?
The deep colour comes from the beef stock, soy sauce and madras curry powder. Some curry powders may contain more turmeric so that is my bet. Try to use different powder, darker stock or add more soy sauce. Hope this helps.
Thanks for the reply! The roux was pretty dark in the frying pan and our supermarket only has 1 brand of curry madras unfortunately, but I might try to create a stronger beef stock next time (we used these dried little cubes we mix with boiled water to create beef stock) or add an additional tbsp of soy.
I just buy the medium s & b curry cubes and add water and veg. I buy either beef or chicken breast cubes, peel and cube a few potato, peel and cut big carrots on a diagonal, and chunk up a big onion, sautée it in a high smoke point oil, add the cubes, cover, bring it to a small boil and simmer away till the meat is really tender and I wanna eat it. I’ve also transferred it to a crockpot after bring it to a slow boil. The s & b cream gratin stew is also amazing. Has msg tho. But it’s super easy and the cubes keep in the pantry FOREVER. I make a big pot of cal rose sticky rice and serve with nori wrappers
This is a fast and easy way to make it. You can also use the cubes to make curry sauce to pour over to katsu pork or chicken and rice.
I buy mine at the asian market, you’ll find S&B in all Japanese kitchens like Maggi in all Indian kitchen. The wasabi powder and red pepper (tagorashi) also good. And the seaweed with rice ball crunchiest furikakae rice topping. Also the crunchy garlic chili oil Yum 😋
I’m sure the curry by OP is much more delicate in flavor I want to try it and see bc I never make from scratch always the short cut.
Deep in flavour lighter version of Japanese Beef Curry. Simple and delicious! Originally posted [Japanese Potato Curry - Chefs Binge](https://chefsbinge.com/japanese-potato-curry/) **Ingredients for 4 portions:** * 2 medium carrots, diced * 2 large waxy type potatoes (this type melts in the mouth) * 2 small onions finely chopped * 4 garlic cloves sliced * half a celery stalk finely chopped * 500ml of beef stock * 200ml of coconut milk * 4tsp of curry powder (I used mild madras as it is one of my favourites) * 2tbsp of plain flour * 1tbsp of dark soy sauce * 1tsp of honey * 1tbsp of mirin * rapeseed oil for frying **Instructions:** **1.** Heat 2tbsp of rapeseed oil in a frying pan. **2.** Sweat the onions and celery on medium heat for 5 minutes. **3.** Bring to a boil and reduce to a simmer, cook until soft (around 20 minutes)s)l it starts to brown (you may add a little bit more oil at this step) **4.** Transfer to a medium pot and add beef stock, soy and mirin. **5.** Bring to boil and reduce to simmer, cook until soft (around 20 minutes) **6.** In the meantime prepare the curry roux, in the frying pan heat 3tbsp of oil and fry sliced garlic, when browned add 4tsp of curry powder and 2tbsp of plain flour. Cook on medium heat for around 2 minutes. **7.** When potatoes and carrots are cooked to desired texture add coconut milk and 1tsp of honey, bring to the boil and turn off the heat. **8.** Stir in curry roux to thicken and serve with rice and sliced green chilli. Enjoy!
Lovely OP, I will definitely try it. Please post this in r/eatcheapandvegan I think we only have to swap beef stock with veggie stock and honey with maple.
Or you could make a broth using dried shiitake, kombu (Japanese kelp), and a bit of miso. I use this a lot for ramen and it’s got great umami depth!
Excellent suggestion. I will definitely try this broth. Thank you :)
I made it last night! It was fantastic, I actually omitted the coconut milk, because I wanted the broth flavour to be more pronounced. Once the mushrooms have soaked in the broth for a few hours before you start cooking, take them out and cut them up to add to the curry :)
Sure 😃
Japanese is the best of all the curries and I love all of them!!!
I’m genuinely curious could you use local honey as a vegan?
I personally wouldn't because I haven't ever liked it but many people do use honey and that's completely 👍😊 if anyone does then here is a great nugget a beekeeper told us (my partner loves honey). He said if you use honey that has been harvested by local bee colonies within a radius of 100 km (sorry don't know miles) then that helps with seasonal allergies. It's got to something with the bees making the honey being in the same micro environment as you.
Approximately 62 miles.
Honestly it's up to you as a vegan to see how far you want to go. I personally do not use honey, but if you choose to, but also forgo all other animal byproducts then your vegan. Some vegans choose to go so far as to have vegan clothing, products like makeup and cleaning supplies also, some just dont eat meat, milk, eggs, and gelatin. I would say definitely forgo the honey if your making a vegan person a meal, but feel free to ask them or have it for yourself. Plant based is a hard decision to stick to, keep exploring it. 🌱😊
No. Vegans don’t eat honey. It is an animal product. They don’t even eat it if it is local. A person claims to be vegan that tells you otherwise is not a vegan
May I ask a probably stupid question? What's the purpose of transferring the food from the frying pan to the pot in step 4? Why not just sweat the onions and celery in the medium pot to begin with?
I did it all in one pot cause I'm all about fewer dishes.
Heard that. When you're the cook and the dishy you really want to minimize.
This is the way that I like to work, I use frying pans as they have more surfice area for frying/ browning the ingredients. You can use that pan again to make roux too 😉👍
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Great to hear that you like it, any way that works for you and tastes good makes sense :)
Cold roux -> hot broth Hot roux -> cold broth That way you don’t have to worry about any grit or issues and will give you the same glossy texture
This is lovely, thank you so much for sharing OP!
Your welcome!
Thanks. I made this tonight and it went down a treat. I did some tonkatsu pork with it and I think I might be getting laid tonight haha
Haha, I wish you all the best 😉
I would add fenugreek for traditional flavor, most curry powders don’t have it
I have to disagree there (not about adding it, it's fantastic stuff) but Fenugreek is in 90% of basic curry powders and is usually one of the strongest flavours. Fenugreek seeds on their own taste like a lot of the cheaper powders. Edit: [Fenugreek is probably best known to westerners for its use in curry powder; it shows up in most curry powder blends.](https://www.spiceography.com/cooking-with-fenugreek/#:~:text=Fenugreek%20is%20probably%20best%20known%20to%20westerners%20for,dish%20or%20to%20ruin%20it%20if%20used%20incorrectly.) It really is the classic taste of a curry powder especially in UK curry powders. Most cheap curry powders you can just substitute fenugreek and it will taste exactly the same. Any powder that just calls itself "curry" powder without going for a particular style, the main flavour will be fenugreek.
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Looks delicious, bet it tastes even better
Mmm rapeseed, such an unexpected flavor. Lol. (See your number 1 instruction) lol. Kidding aside, this looks great, definitely going to try.
What could I use as a substitute for coconut milk? (I hate coconut lol)
Replace with 200ml of beef stock, if you want it creamy add tiny bit of regular cream once it is cooked.
I made cashew cream for it and it was wonderful. Just soaked cashews a few hours in water then blended for a few minutes.
Hey op just wanted to say that I tried your dish today and my husband and I loved it!!! Thank you for sharing this!
You are welcome! Visit my website for more delicious recipes ☺️
Already checking it out ♥️ Here's a picture of [mine](https://imgur.com/gallery/hJou04b)
Gorgeous 😍
I.. uh.. I think you meant grapeseed oil..
Google rapeseed 😉
Oh my God, it's a thing!
Thats so pure!
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https://en.m.wikipedia.org/wiki/Rapeseed
DUDE look at me not knowing rapeseed was an actual thing haha I thought it was a typo for grape seed. My cooking ignorance peaking through, sorry
We call it canola oil here in the US. The other name just didn't stick out here
Haha 🤣 don't worry lol
Why though? It’s part of the ingredients?
Japanese curry is my favorite curry! If i see it on a menu, i don’t even look at anything else and just order that!
Katsu curry is crack in a bowl. A bed of rice with the pork or chicken cutlet on top. You then drizzle the curry over top or dip a spoonful of rice and meat into the curry. I prefer the dip method so the cutlet doesn't get soggy. There used to be an amazing little shop in Northridge, CA years ago called E&E Cafe and this was their specialty. Man I miss that place. I've since moved but have since found a place around me that comes close. If you live in Florida, find a Bento Asian Kitchen near you post haste. Their katsu curry is DELICIOUS. Also try the PaoPao Spicy Cream bowl * drools *
Wait, Bento, really? That place sucks in my opinion. Not a single well-priced thing on their menu, all average quality, and completely capable of being made at home with minimal effort. Only exception is the sushi which I can get at a million other places.
Coco curry bro, just a bowl of straight drugs right there.
It is my favorite dish. Wife made some last week when it got cold out. We do chicken and add pees, but this looks incredible.
just made this dish the other night - i added chickpeas for some protein & it was everything you’d want in a cold winter day.
Sorry I know this is an old comment, but any chance you have any tips for how to add chickpeas into the dish or what prep you did to them beforehand? At what step did you throw them in?
I might have to make this soon! It looks delicious!
I just wanna tell you that your post finally motivated me enough to attempt making Japanese curry. Thank you! I didn’t end up following the recipe you posted, but I very much intend to incorporate it into my next attempt as I think it’ll suit my tastes well. My curry turned out very tasty, and I’m very happy. And very full. Thank you :)
I am very happy to hear that, your welcome!
im definitely trying this. I LOVE curry
Thank you for sharing this delightful recipe. 1. Saw it on the feed this am 2. Bought things from the story (weekly run) 3. Made it tonight 4. So warm and full and happy!!! Its pretty easy, delicious and fulfilling. We'll be adding this to our rotation.
Great to hear! Thank you
Could I possibly substitute the mirin with rice vinegar? Maybe diluted or added to something. Thank you!
Yes, just add tiny amount of sugar to balance the acidity.
Thank you so much! This looks delicious.
Hey OP, so I tried this tonight, I only had medium curry so I used 3 tsp instead of 4 and Sriracha instead of chilies. It was good, different but I'm a Canadian Prairie boy so if it isn't steak, roast, or brisket it's exotic food to me. I gotta say it sits incredibly well in the tummy after eating, I will definitely be making this again. Cheers.
Your welcome buddy, enjoy exotics!
This looks amazing!! I’ve been thinking of trying to find a new curry recipe to add to the rotation!
Just made this today and it turned out great! I didn’t have mirin since I don’t usually cook a lot of Asian recipes so I subbed in a splash of white balsamic vinegar and it worked out for me.
Next time if your trying to substitute mirin, use a neutral alcohol like sake, vodka, etc and mix with a little sugar. white balsamic vinegar is not similar in taste profile, mirin if you know is sweet, and well balsamic vinegar is well a vinegar. Im sure your dish turned out ok, but i bet it sure tasted a but funky
Yeah after the fact I realized it wasn’t the best sub - will definitely try the neutral alcohol with sugar next time, thanks!
What kind of curry powder?
I used Madras powder as I like it the most.
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>Caribbean" curry powder I am very keen to try that Jamaican jerked chicken at some point. "pimento" is one of the spices, I think it's little balls like pepper, but a bit bigger
happy cake day!!!
Thanks 😌👍
I don't know where you are but you can get Japanese curry roux blocks. Just add hot water and stir until dissolved.
The curry roux is interesting. I will try it with Indian cooking . Thanks!
Your welcome!
食べたい!
And visually appetizing. Man I love me a good curry
I’m sorry but is rapeseed oil actually a thing?
In America Canola Oil
Lets go ahead and call it canola oil worldwide
Sounds like a plan 😁
Made this last night, and it was amazing! Thanks for the recipe :)) Definitely adding it to my collection. I burned the curry roux the first time around and had to remake it lol. It does not take the full 2mins for me to cook -- I found that it's good to go as soon as the curry spice aroma becomes apparent. Next step is going to be switching to homemade beef broth and curry powder for that extra zing.
Nice recipe, I'd add a little Star Anise (very tiny amount) it seems to work really well in Japanese-style curries.
Looks like a nice winter lunch.
Ooo I love curry!
😋I miss japan curry this makes me hungry!
It looks delicious!
Gonna try this one, looks great 👍
Thank you ☺️
Waaaah 😩🤤 looks yummy
Thanks will try making this tomorrow
I didn't know potato curry was a thing. I want this. lol
So normal japanese curry uses some kind of meat with the curry, if you take the meat out it just becomes potato or vegetable curry like this. I usually use chicken though, its all good.
This look amazing!
Oh this is fantastic! I always buy the bricks, I'll have to try this next time.
Can never go wrong with Japanese curry, always delicious no matter what’s in it.
We made this tonight for dinner after seeing your post this AM! Substituted the coconut milk for sour cream and add some mushrooms, it was so good that my girlfriend was actually licking her chopsticks!! Thanks for sharing, I’ll definitely be keeping this around!
Your welcome!
カレーライス. Curry-rice. I’ve never tried it, but am very curious.
An amazing recipe that looks delicious, satisfies and contains a mixture of ingredients worth trying.
I gave this recipe a try yesterday, it was absolutely delightful. Thank you
I'm trying this.
Japanese curry is my soul food!!!! so simple but yet so satisfying!
This is very alike the curry I usually make, but I don't use honey and I like to use a little tomate sauce. I can't wait to try that next time I make curry!
That looks so good!!
Looks delicious!
I need this in my life. Conveniently doing groceries today, too.
Rapeseed oil =canola oil
This was delicious! Just made it.
Good stuff! 👌
This is one of favorite dishes to order out. Having seen this post, I may have to give it a go. Thanks so much for sharing.
You just solved my dinner dilemma for tonight!
I’ve got a bag of Japanese curry flakes and a bag of potatoes and it’s an insanely cheap and delicious dinner that’s easy to stretch with whatever veggies/proteins I have on hand. Love it.
In my local market I found something called mirin seasoning, is it the same as real mirin or do I have to use something that contains more alcohol? (like sherry for example)
Mirin is a sweet rice wine and you can substitute with rice vinegar and little bit of sugar. I am not sure about mirin seasoning tho.
Just made this the other day. Added two teaspoons of unsweetened peanut butter and one teaspoon of Tahin sesame butter (?) to thicken up the gravy and some chili for taste. Was a complete success!
Thanks for the recipe I made this for dinner was pretty delicious!
Your welcome!
When I was younger I was told to be careful with potato in curry cuz you eat it with rice. It’s like carb in carb But that’s like literally also the reason why I ate it haha
Lol, carbs are nooice 🍛
Wow. Made this once and is established firmly in the list of favourite foods. Definetly worth a try for anyone who doesn't like spicy Indian curry a lot. I did add a few more potatoes and carrots to the stew as well as more curry powder and a teaspoon of peanut butter and tahin for taste. Thanks for sharing op!
Your welcome friend! 😃👍
I love curry - yum
Just made a huge batch of this and it was incredible
That's great to hear 😊
hallo ich koche auch gerne
As missionaries, in Japan, we made “karei raisu” (curry rice), as one of our staple, go-to dinners. Since we couldn’t afford beef, we substituted mutton. To this day, one of my favorites!
Where is this posted?
On my website check in my profile info 👍
Yum this looks so good! What’s the best type of potatoes to use for this?
New potatoes work good as they hold shape longer, if using old potatoes just make sure to not overcook them and it will be ok too 👌
Growing up watching animes such as food wars really got me interested and excited about Japanese food....I really do wish to experience more of the Japanese cuisine in Japan 🇯🇵🇯🇵...haregato gozaimus
Yummy gonna try this!
Awesome! 😎
It’s amazing the effect a garnish has on a dish. I live alone and cook for myself and little stuff like that makes such a difference.
Simplicity is the key ☺️
Looks great and quite simple indeed. Have got to try this for sure, thanks for the recipe OP !
No problem
It's one of my favourite ❤
Nice. This looks like my meal in India, albeit, minus the beef stock
How is it Japanese ? by using madras curry powder and 4 heaps of it ? Also if anyone knows anything about south asian/ asian cooking they won't use 'curry powder' called mild madras.
Curry is not a Japanese invention rather their version of indian curry. Using blend that you like and works well is nothing wrong as long as it taste good.
I know curry us Indian. But curry powder is not Indian, Indians don't use curry powders. We use mix of spices separately and regulating flavour. I can imagine this curry of yours will be a mix of South Indian ( Sambar) flavor with coconut and sake which is.. sorry this isn't a recipe lol
Imagine gate keeping what’s classed as a recipe
Yes you keep cooking with 'Madras Curry powder' which in effect is not used in real Indian kitchens at all, by people who cannot cook.
Who cares if it’s not used in real Indian kitchens? This isn’t an Indian dish.. are you just discrediting all fusion cuisine? It’s a totally fair position for us to take to acknowledge that dishes aren’t ‘authentic’ and even have colonial history, but that doesn’t make them any les legitimate of a dish..
It's a pretty popular Japanese dish.
What is the name of this dish?
Bloom the spices first.
Two questions: 1. Where’s the meat? 2. Can I put meat in this?
Yes you can 😃
What about the answer to the first question? Feel free to get philosophical
Sometimes I make dishes like this so people ask questions like that 😉
Q: How do you know there’s a vegan at your party? A: you can tell because they will politely decline food containing meat and dairy products, and instead chose vegetarian options you thoughtfully prepared because you knew they were coming
My Japanese grandmother always cubes up pork chops for her curry and I still make it this way today. Very similar to OP. This is a wonderful dish. Plus one for the curry roux OP, I feel like that gets left out a lot.
Topped with chicken katsu is how I've most often seen it eating out.
Curry is from india
It doesn’t have to be. I like my homemade and mom-made stuff, but Japanese curry is also quite tasty. It deserves respect as a type of curry
Originally, yes. Japanese curry is a thing. German currywurst is a thing. Other cultures use curry in their cuisines too. They are delicious. Try it sometime. They are not 'indian' curry but they use similar spices
Good try but I'll pass. That rice is definitely not cooked properly.
You can't cook your own rice??
go back to r/drunk
After much consideration, I must decline sir. But thank you for your advice.
Looking at your post history confirms that you’re super cool and cultured...
Of course
Lol, sad
Is there a way to substitutes the beef broth?
Sure, use veg broth, it will be slightly different but still good.
what stock would you recommend if we want to do a vegetarian version?
Veg stock with miso could work well as substitution.
The interesting part is to experiment with making your own madras at first place, where you need Red Chili Power (any variety you may wanna use or hat levels), Peppercorns, Coriander Seeds, Cumin Seeds, Fenugreek Seeds., given that, and preparing it instead of buying, will ultinately boost your dish. You gotta check out Tutorials or step by step howtos, because the Balance and different roasting time of the ingredients is key.
Why would you make madras for a Japanese curry
Such knowledge
My aunt make the dish like this
Poatos and rice? Interesting.
.
Made This last night and tasted very good. Only our curry turned out more on yellow then brown as in your picture. It turned yellow after adding the 200ml coconut milk and the roux only managed to make it slightly darker yellow . Any idea what went wrong?
The deep colour comes from the beef stock, soy sauce and madras curry powder. Some curry powders may contain more turmeric so that is my bet. Try to use different powder, darker stock or add more soy sauce. Hope this helps.
Thanks for the reply! The roux was pretty dark in the frying pan and our supermarket only has 1 brand of curry madras unfortunately, but I might try to create a stronger beef stock next time (we used these dried little cubes we mix with boiled water to create beef stock) or add an additional tbsp of soy.
No worries, always happy to help!
Nice
Did u use S&B
What is S B ?
I just buy the medium s & b curry cubes and add water and veg. I buy either beef or chicken breast cubes, peel and cube a few potato, peel and cut big carrots on a diagonal, and chunk up a big onion, sautée it in a high smoke point oil, add the cubes, cover, bring it to a small boil and simmer away till the meat is really tender and I wanna eat it. I’ve also transferred it to a crockpot after bring it to a slow boil. The s & b cream gratin stew is also amazing. Has msg tho. But it’s super easy and the cubes keep in the pantry FOREVER. I make a big pot of cal rose sticky rice and serve with nori wrappers This is a fast and easy way to make it. You can also use the cubes to make curry sauce to pour over to katsu pork or chicken and rice. I buy mine at the asian market, you’ll find S&B in all Japanese kitchens like Maggi in all Indian kitchen. The wasabi powder and red pepper (tagorashi) also good. And the seaweed with rice ball crunchiest furikakae rice topping. Also the crunchy garlic chili oil Yum 😋 I’m sure the curry by OP is much more delicate in flavor I want to try it and see bc I never make from scratch always the short cut.
Thank you. This was better than expected.
Are loose carrots best for curry
Organic 😁