@@kittye8340 My mom thinks that most of Japanese food is disgusting, but she confounds it with some weird chinese stuff I believe. Allthough I don't think I'd like Nattó though xD
As soon as I started watching this, I felt an immense sense of respect, not only for the chef but for the respect he had towards the traditions and the reasoning behind it. There's a warm, comforting aspect permeating the whole video.
You know what seeming "natural" and "effortless" means? It means they're 10 times more proficient than the rest, that's all. There's no such thing as obtaining a skill without effort. And yes, seeming likable on the internet is a skill.
Yes! :D it's so nice to see a recipe like this and be like 'huh, I actually have all of those literally right now' (subbing in western mushrooms/potatoes)
I made this on Saturday. I find that the mix with regular curry powder and garam masala comes very close to the packaged Japanese roux that I have used. Without all the salt! This recipe is well worth the extra effort. I used pork instead of beef and cut down on the curry powder as I prefer it more on the mild side. I was away from home all day yesterday so have to finish stowing it away in the freezer today (Monday) It tastes even better today. 10 out of 10 will make this again.
Rakkyo is pickled Ramps, Adam. We have them here in the States, but the Japanese pickling process is different from what we do - long brine process and pickling liquid is boiling when put over the pickled ramps. Canning process is pretty much the same, tho. お互いに、日本料理で頑張りましょうネ！
Hi, I haven't made this yet, it's on my list. Is the curry sauce anything like chip shop curry sauce? It kind of looks like it and with the Apple I think it might taste like it. It's just something I really miss now I'm no longer in the UK.
Curry is popular home dish in Japan, and when we make it we use curry cube that are sold in supermarkets. That cube makes the curry taste like Japanese curry. Here is a basic recipe; stir-fly onion very well until it becomes translucent and add carrot, potato and thinly sliced pork and keep stirring. When meat is cooked, add water and bring it to boil. Reduce heat to medium or low, cover, and simmer for more than 15 minutes until vegetables are tender. Reduce heat to super low, Add curry cubes following the recipe on the package, and keep stirring because the bottom can be burnt so easily when the curry cubes are added. Once all cubes are melted into the water, turn off the heat and cover. You can eat it now, but we say a day old curry tastes the best, so if you make it in the morning, you can eat the best curry in the evening. When you eat, reheat it with super low heat until it gets simmer.
You can alter the pork with the chicken, or even the ground meats. The seafoods also work, the shrimp, scallops, squids and so on. And if you want more or feel like something different on the second day, you can always add the toppings, some fried meat/fish, slices of boiled eggs, the shredded cheese....anything you like.
Stephen Skateboarding Curry watch Gordon on one of his actual British cooking shows like the one with his family, his masterclass series or his travel series, he’s calm as hell and of anything kind of playful because he’s cooking for himself and his family as opposed to customers so he just absorbs himself into the food. A lot of American shows ramp things up to 200% for drama and views
Gordon's a good guy, calm he is as well when he's not in a show filled with incompetent chefs or crazy shit like kitchen nightmares, basically in shows where the purpose isn't the drama/views/Gordonn roasting people
Turns out my mother has been making a Japanese style curry my entire life. Although she chops the apple and adds sultanas. Sweet curries always bring me back to cold winter nights around the fire getting bowl after steaming bowl
I love that there are sooo many variety of curries from all over Asia but in the islands we grew up with Japanese curry and I love this video paying homage to such a standard Japanese comfort meal. I give thanks to S&B Curry and the British introducing Curry to Japan for being a staple of my childhood memories. Meanwhile, you got a calming pace and patient aura thats evident in your cooking and narrating your videos. Its comforting.
Japanese curry is one of my favorite things to make, although I use the store bought curry roux blocks. Doesn't quite look as gorgeous as the one in this video, but mmm, it's one of the most delicious and comforting foods I know how to make. No matter how life may be going, a nice plate of hot Japanese curry and rice is something that always soothes the soul.
Thank you Sir Adam I prefer your recipe version than the previous ones that I’ve tried in the past. I got the consistency of flavor that I’m looking for.
I made this today, it was insanely good...I did not find that sort of mushrooms here in Norway , but I used another sort, and it worked fine. So nice and tender, definitely going to make this more! Thanks...
Your voice, how you explain in detail everything, the way you interact with the elements, the energy you put in preparing every meal, it's like a breeze in a fresh morning
This is by far the best curry recipe video on TH-cam. Really made me miss the curry I would eat daily back when I was studying in Japan. It's one thing to have a cooking video look good, but for a cooking video to make me remember the good times I had with friends over a bowl of curry rice and beer in Harajuku is a whole other experience entirely. Thank you for this.
This was so relaxing. The music, the narration, the smile and voice, the soft lighting and the subtle pan the camera does in wide shots... even the food seemed mellow and relaxed. AND I learned about and how to make Japanese curry. Sure, I'll subscribe to ASMR Cooking
In French cooking that cut is also known as an oblique cut. I never knew it was used in Japanese cooking as well! Great video, it was very informative. I truly appreciated the history behind why you do things.
This was the most detailed how to video on how to make a Japanese curry dish. I was looking for this kind of video, now i have full confidence on how to make my own beef curry at home so my fiance and I can celebrate our anniversary. Two thumbs up to Adam Liaw. Thanks for making this kind of video, it was really helpful.
I just made it ! And it tastes so DELICIOUS ♡ thank you for the recipe. However I would recommend mentioning the ingredients and the measurements together in the video as well since it was a bit confusing having to go on the website and the youtube while preparing it . Nonetheless IT WAS AMAZING ♡
This is genuinely one of the best Japanese curry videos I've ever seen and that includes from people claiming "genuine" style. I'm not Japanese but this is very close to how the lunch staff at the school I worked at over there in a rural town made it. Nothing comes close to a it being properly slow cooked for hours. Sadly that's just too long for home cooking but it is far superior.
I've made this several times now, and it's great! Japanese curry has always been one of those mysteries to me, and I'm so happy to be able to finally make it!
Thank you for the explicit description of how the Japanese stew is different from the western stew. That makes sense of what I have passively noticed but didn’t understand until you said it.
You're my number one stop for Japanese food. I love how you educate the history of the food as well. Shows how much you love your craft and I admire it.
We love Japanese curry in this house, having discovered it on our travels around that beautiful country. However, like many Japanese, we just use the ready made roux from S&B golden curry or similar, which we can get at our local Asian supermarket.
i used to use that product, until i read the ingredients list last time i had some on hand. :( it bummed me out because it made me not want to use it anymore. so finding this homemade Japanese curry recipe is straight up joy. i'm buying ingredients tomorrow!
@@J_just_J_yes I add the honey (1-2 table spoons depending on the sweetness you are going for) and mix in the pot about 2 minutes before finish cooking everything in the pot, basically one of the last seasonings. Along with shredded apples.
i got the recipe from a japanese friend , it was almost the same , but it had a bit of nescafe powder as well . i know it sounds strange but it makes it almost exactly the same flavour as the ready made curry cubes .try it .
Ali Jazani I read an article about a flavour scientist, who after studying flavour for decades, began adding a bit of instant coffee to most food that they prepared.
I like how your knife was sharp. Not 30 minutes ago I broke out my Naniwa Chosera #1000, #5000 on my new 230mm White#2 Gyuto. I started with the secondary edge, because I think the Japanese forge them a little thick for us Westerners. About 6-7 sessions should see the knife thinned out proper Japanese style. Then I moved on to the primary edge until it was polished. I stropped the knife at each grit until it stopped "bleeding" new material from what I knew was the burr/wire edge. I finished by wrapping newspaper around my #400 block and stropped the knife. I went to cut chicken breast with the newly sharpened knife but when the chicken saw it, it surrendered and just fell into neat thin slices. I tenderize my chicken Chinese style and quickly stir fry. I like the chewy and tender texture. A little water, knead. A little water, knead. A little water, knead. Baking soda, knead. Corn starch, knead. Vegetable oil, knead. Dat! dat! dat! dat! dat!. Dat = Slap the chicken back into the bowl! The chicken stares at you while doing this. You know you are done datting when it stops looking at you sideways. (Gets kinda sticky and velvety.) Come back in 30min and stir fry chicken for whatever dish.
I always loved east asian Cuisine but i never had the courage to go for it and try recipes that are so different than my own culture, i always was hesitant bc it seemed so complicated and more difficult yet your videos make it seem so easy, you explain and guide us through the cooking process with simplicity, you make it look less daunting and hard than it actually is. So thank you for teaching me new things and encouraging me to try new foods while ofc givingg us great recipes 👍🏻👍🏻 I appreciate it so much and love your vids ☺️ i once made Japanese curry using store bought curry blocks and this time i have access to these ingredients unlike with other recipes and It looks so hearty and delicious so i cant wait to try it this way! Thank you ! 🙏
This is my go to recipe to impress friends or family members, I’ve made this almost half a dozen times now and I just wanted to say thank you for sharing!(:
Just made this tonight. My wife and I loved it! Didn’t have the garnishes, so subbed in some sliced bread and butter pickle and sliced picked green beans. The curry itself came out fantastic!! Thanks for the great recipe
Your videos are so well executed. Love the calm, soft and soothing music, the slow camera movements. Your voice is very pleasant and you explain things very well. I also love seeing your face, as you seem authentic and have a twinkle in your eye. The food ofcourse is amazing. Thank you for sharing. I love watching your videos having a cuppa or a bowl of soup and feel all zen and learn something new at the same time. Love from The Netherlands.
Made this recipe today I thought it was going to be too sweet with ketchup and apple But it tasted very similar to Golden Curry from S&B Btw it was very spicy IMO so I wouldn't put chili and curry powder together PS: Despite the spiciness, I really liked. Definitely going to make more in the future
TH-cam just randomly recommended me this video and I'm in love! Thank you for showing me how easy it is to make japanese curry! Definitely gonna try this soon. With the way you went over every step and ingredient I already feel set up for success.
Lol ok sure fair enough. Although this is an informal setting, like texting. Nobody types correctly when texting, on top I’m not over here writing a novel so
Just a suggestion, when you finally get the shot of that beautiful plate/bowl of finished product, let the camera roll for 10 secs. I like just to stare at it.
Liaw's presenting style is so relaxed that i hardly realised he was teaching, and that i had learnt so much from this. I especially appreciated the history of the dish, being as it is a blend of several cultures, which explained why i've always found Japanese curry so familiar while at the same time, just that little bit excitingly different. subbed on my first visit to this channel
Ever since my trip to japan six years ago i've been searching for a true homemade japanese curry! I'm so so thrilled to find this! The pre packaged kind is still so nostalgic for me but i'm thrilled to watch this!
A friend carved me a roux spatula, which was a new one on me, and here it is in the background when Adam is making... a roux :) The explanation of the rangiri technique is also much appreciated!
My mom always told me that fukujinzuke means "happiness pickle." Also sometimes I use thin slices of apple as a garnish. We will simmer everything without the roux for hours until the onions are so soft you don't know they're there.
Hi paul, I can see why your mom thought that. Is she of japanese descent? Or were you so well exposed to japanese culture somehow. I'm wondering how anyone would know the name of these pickles when most Nikkei do not.
Fantastic my man, finally a real video that shows you how to make a curry from scratch without buying cubes which are impossible for me to get in my country. Def subbing
the blocks tastes like sh** but maybe that's because I couldn't read the instructions at the back of the box, nor did I put any butter and flour in the mix.
@@hendrahendra I've always had good results with the blocks. You don't need to add any butter and flour because that's exactly what you're buying. Prepackaged and seasoned roux.
When he was making the stock, he forgot to tell everyone that you should skim off the fat that's on the top of the stock as it boils. He skimmed it and he showed briefly that he did skim it but he never verbalized that if you don't skim the fat off the top of the stock whatever you're making will be very very fatty and well not very tasty... Unless you like a bunch of fat floating in your water or soup stock.
Ariel Esrig its not fat btw, its scum and collagen which is quite bitter and flavourless. It draws flavour from your stock and gives it less of a clean taste if you don’t remove it
You can read the full recipie on his blog / webside. He showed it and you saw him doing it, with the written down description you should be fine. He is not an only YT cook, this video is an addition to his webside.
Your recipes are so simple and easy to follow. Thank you for explaining some things that might be confusing in more detail. It's both therapeutic and informative.
yeah that's not authentic...no one I know makes his own roux. Only big restaurants have the time to make it from scratch and the block roux is just solid cold roux nothing wrong there. I had handmade roux curry that wasn't tasty while the roux block gives a consistent taste.
@@Alpenmilch Well I agree that the blocks taste a bit better, but I don't have any store in the area that carries them, so I have to go the roux route (and it's not actually all that difficult or time consuming)
This new camera angle feels weird, like the rest of your kitchen feels like it's a green screen but it's not. And we don't get to feel the glow of your smile as well since we are further away : ' ((( Still love everything that you produce tho
Great guide. You cleared up some questions I had about Japanese curry that I didn't really get elsewhere - such as exactly what the go is with the actual curry ingredients. I'll definitely try that chopping technique next time.
He seems so genuinely happy doing what he's doing.
That's the key to being a great chef. You gotta love what you do.
My wife calls him "Smiley Eyes".
I, as a guy from Japan, really appreciate your love and respect toward Japanese foods. Your recipe is always amazing.
tfdtm What is there not to respect about Japanese food? Of course he respects it. So yummy 😊
@@kittye8340 My mom thinks that most of Japanese food is disgusting, but she confounds it with some weird chinese stuff I believe. Allthough I don't think I'd like Nattó though xD
His wife is japanese
@ what?
The weaboos have arrived
As soon as I started watching this, I felt an immense sense of respect, not only for the chef but for the respect he had towards the traditions and the reasoning behind it. There's a warm, comforting aspect permeating the whole video.
I instantly fell in love with this guy. He's not trying too hard to be likeable, he's got it naturally.
this
You know what seeming "natural" and "effortless" means? It means they're 10 times more proficient than the rest, that's all. There's no such thing as obtaining a skill without effort. And yes, seeming likable on the internet is a skill.
@@dma93-ch something you clearly need to learn 😂
I love how this recipe has everyday ingredients!
Yes! :D it's so nice to see a recipe like this and be like 'huh, I actually have all of those literally right now' (subbing in western mushrooms/potatoes)
Uncle Mundy I am a poor student - it‘s so dope that I don‘t have to spend that much money on expensive ingredients
I made this on Saturday. I find that the mix with regular curry powder and garam masala comes very close to the packaged Japanese roux that I have used. Without all the salt! This recipe is well worth the extra effort. I used pork instead of beef and cut down on the curry powder as I prefer it more on the mild side. I was away from home all day yesterday so have to finish stowing it away in the freezer today (Monday) It tastes even better today. 10 out of 10 will make this again.
This guy pauses his speech in all the right ways.
i heard this sentence pause at "speech" in my head with the voice of Gordon Ramsey, save me hahaha
ur mome geiy
Rakkyo is pickled Ramps, Adam. We have them here in the States, but the Japanese pickling process is different from what we do - long brine process and pickling liquid is boiling when put over the pickled ramps. Canning process is pretty much the same, tho. お互いに、日本料理で頑張りましょうネ！
This man is the Bob Ross of cooking. I love this.
Either him or Chef John
My grandad was in the british merchant navy and this is the curry he used to make!!
Hi, I haven't made this yet, it's on my list.
Is the curry sauce anything like chip shop curry sauce? It kind of looks like it and with the Apple I think it might taste like it. It's just something I really miss now I'm no longer in the UK.
@@ricado372 Chip shop curry is based upon this, yesw
Been waiting for this all my life
Curry is popular home dish in Japan, and when we make it we use curry cube that are sold in supermarkets. That cube makes the curry taste like Japanese curry. Here is a basic recipe; stir-fly onion very well until it becomes translucent and add carrot, potato and thinly sliced pork and keep stirring. When meat is cooked, add water and bring it to boil. Reduce heat to medium or low, cover, and simmer for more than 15 minutes until vegetables are tender. Reduce heat to super low, Add curry cubes following the recipe on the package, and keep stirring because the bottom can be burnt so easily when the curry cubes are added. Once all cubes are melted into the water, turn off the heat and cover. You can eat it now, but we say a day old curry tastes the best, so if you make it in the morning, you can eat the best curry in the evening. When you eat, reheat it with super low heat until it gets simmer.
You can alter the pork with the chicken, or even the ground meats. The seafoods also work, the shrimp, scallops, squids and so on. And if you want more or feel like something different on the second day, you can always add the toppings, some fried meat/fish, slices of boiled eggs, the shredded cheese....anything you like.
sounds like the good guy/calm version of gordon ramsay
Gorodo Ramsay-san
Stephen Skateboarding Curry watch Gordon on one of his actual British cooking shows like the one with his family, his masterclass series or his travel series, he’s calm as hell and of anything kind of playful because he’s cooking for himself and his family as opposed to customers so he just absorbs himself into the food. A lot of American shows ramp things up to 200% for drama and views
That's so funny! And he smiles too, he's very giddy and cheerful! :D
yup i subbed cuz of how calm and soothing he sounds
Gordon's a good guy, calm he is as well when he's not in a show filled with incompetent chefs or crazy shit like kitchen nightmares, basically in shows where the purpose isn't the drama/views/Gordonn roasting people
One of the best explanations on the steps without hyping for camera. Great Job CHEF! I really enjoyed your video. どうもありがとうございます
Turns out my mother has been making a Japanese style curry my entire life. Although she chops the apple and adds sultanas.
Sweet curries always bring me back to cold winter nights around the fire getting bowl after steaming bowl
I love that there are sooo many variety of curries from all over Asia but in the islands we grew up with Japanese curry and I love this video paying homage to such a standard Japanese comfort meal. I give thanks to S&B Curry and the British introducing Curry to Japan for being a staple of my childhood memories. Meanwhile, you got a calming pace and patient aura thats evident in your cooking and narrating your videos. Its comforting.
Japanese curry is one of my favorite things to make, although I use the store bought curry roux blocks. Doesn't quite look as gorgeous as the one in this video, but mmm, it's one of the most delicious and comforting foods I know how to make. No matter how life may be going, a nice plate of hot Japanese curry and rice is something that always soothes the soul.
Thank you Sir Adam I prefer your recipe version than the previous ones that I’ve tried in the past.
I got the consistency of flavor that I’m looking for.
I made this today, it was insanely good...I did not find that sort of mushrooms here in Norway , but I used another sort, and it worked fine. So nice and tender, definitely going to make this more! Thanks...
Your voice, how you explain in detail everything, the way you interact with the elements, the energy you put in preparing every meal, it's like a breeze in a fresh morning
This dude seems so...genuine and happy. This video made me beyond happy. Never have I ever subscribed so fast XD
This is by far the best curry recipe video on TH-cam. Really made me miss the curry I would eat daily back when I was studying in Japan. It's one thing to have a cooking video look good, but for a cooking video to make me remember the good times I had with friends over a bowl of curry rice and beer in Harajuku is a whole other experience entirely. Thank you for this.
Watching Adam cook makes me feel warm and happy.
every time he smiles I smile
This was so relaxing. The music, the narration, the smile and voice, the soft lighting and the subtle pan the camera does in wide shots... even the food seemed mellow and relaxed. AND I learned about and how to make Japanese curry. Sure, I'll subscribe to ASMR Cooking
In French cooking that cut is also known as an oblique cut. I never knew it was used in Japanese cooking as well! Great video, it was very informative. I truly appreciated the history behind why you do things.
This was the most detailed how to video on how to make a Japanese curry dish. I was looking for this kind of video, now i have full confidence on how to make my own beef curry at home so my fiance and I can celebrate our anniversary. Two thumbs up to Adam Liaw. Thanks for making this kind of video, it was really helpful.
I just made it ! And it tastes so DELICIOUS ♡ thank you for the recipe. However I would recommend mentioning the ingredients and the measurements together in the video as well since it was a bit confusing having to go on the website and the youtube while preparing it . Nonetheless IT WAS AMAZING ♡
This is genuinely one of the best Japanese curry videos I've ever seen and that includes from people claiming "genuine" style. I'm not Japanese but this is very close to how the lunch staff at the school I worked at over there in a rural town made it. Nothing comes close to a it being properly slow cooked for hours. Sadly that's just too long for home cooking but it is far superior.
I enjoyed your comments on why you were doing each thing as much as the recipe/process itself, thank you!
I’ve been living in Japan for decades, most people make it with store bought roux cubes. This looks so delicious!!!
I'm actually going to try this one out looks great.
I've made this several times now, and it's great! Japanese curry has always been one of those mysteries to me, and I'm so happy to be able to finally make it!
That's the most relaxed I've felt all day watching this. This guy has such a smooth way.
Thank you for the explicit description of how the Japanese stew is different from the western stew. That makes sense of what I have passively noticed but didn’t understand until you said it.
Thank you for all your recipes and content.
You're my number one stop for Japanese food. I love how you educate the history of the food as well. Shows how much you love your craft and I admire it.
We love Japanese curry in this house, having discovered it on our travels around that beautiful country. However, like many Japanese, we just use the ready made roux from S&B golden curry or similar, which we can get at our local Asian supermarket.
Heck yeah! we used the S&B Golden curry brand as well! If not, we used curry powder.
Hot S&B Golden Curry user right here.
It's better to just you the Japanese ready made roux.
Those are really high quality stuff.
@@tastyneck Absolute big fan of SB curry, can't resist the taste once you tried it.
i used to use that product, until i read the ingredients list last time i had some on hand. :( it bummed me out because it made me not want to use it anymore. so finding this homemade Japanese curry recipe is straight up joy. i'm buying ingredients tomorrow!
The way he explained and the gesture he showed throughout the video feel so calm and genuine. I think you can be a motivational speaker as well. HAHA
Honey is also a good curry seasoning as well. Especially for children.
crack cocaine is also a good curry seasoning, especially for children
@@cvspvr just a sprinkle. Crack cocaine has a dominant taste
@@video83046 NO! IT SHOULD BE 10% CURRY, AND 400% CRACK COCAINE!!!
on a serious note, when do you add the honey? during the roux making? or marinate the beef in it to give it some serious browning?
@@J_just_J_yes I add the honey (1-2 table spoons depending on the sweetness you are going for) and mix in the pot about 2 minutes before finish cooking everything in the pot, basically one of the last seasonings. Along with shredded apples.
Good night Adam, thanks for your awesome work in cooking ❤😂 from Canada 🇨🇦 with love and respect 🇨🇦
Hello 👋 did you try the recipes?
i got the recipe from a japanese friend , it was almost the same , but it had a bit of nescafe powder as well . i know it sounds strange but it makes it almost exactly the same flavour as the ready made curry cubes .try it .
Ali Jazani I read an article about a flavour scientist, who after studying flavour for decades, began adding a bit of instant coffee to most food that they prepared.
I believe from what I heard is that coffee helps bring out the beef flavor, while not making the sauce taste like coffee.
I like how your knife was sharp. Not 30 minutes ago I broke out my Naniwa Chosera #1000, #5000 on my new 230mm White#2 Gyuto. I started with the secondary edge, because I think the Japanese forge them a little thick for us Westerners. About 6-7 sessions should see the knife thinned out proper Japanese style. Then I moved on to the primary edge until it was polished. I stropped the knife at each grit until it stopped "bleeding" new material from what I knew was the burr/wire edge. I finished by wrapping newspaper around my #400 block and stropped the knife.
I went to cut chicken breast with the newly sharpened knife but when the chicken saw it, it surrendered and just fell into neat thin slices. I tenderize my chicken Chinese style and quickly stir fry. I like the chewy and tender texture. A little water, knead. A little water, knead. A little water, knead. Baking soda, knead. Corn starch, knead. Vegetable oil, knead. Dat! dat! dat! dat! dat!. Dat = Slap the chicken back into the bowl! The chicken stares at you while doing this. You know you are done datting when it stops looking at you sideways. (Gets kinda sticky and velvety.) Come back in 30min and stir fry chicken for whatever dish.
I always loved east asian Cuisine but i never had the courage to go for it and try recipes that are so different than my own culture, i always was hesitant bc it seemed so complicated and more difficult yet your videos make it seem so easy, you explain and guide us through the cooking process with simplicity, you make it look less daunting and hard than it actually is.
So thank you for teaching me new things and encouraging me to try new foods while ofc givingg us great recipes 👍🏻👍🏻
I appreciate it so much and love your vids ☺️
i once made Japanese curry using store bought curry blocks and this time i have access to these ingredients unlike with other recipes and It looks so hearty and delicious so i cant wait to try it this way!
Thank you ! 🙏
Try making this its easy after u done it 2 or 3 times
@@Heneggsboss you make a good point i guess the more i use the ingredients most likely the easier it gets :)
I made this following the instructions and it was truly amazing.
When I think of curry I only think of Japan. Best curry I ever had
This is my go to recipe to impress friends or family members, I’ve made this almost half a dozen times now and I just wanted to say thank you for sharing!(:
I was just thinking about beef curry and this!! Coinsidence? I think not!
"Big Brother is watching"
You mean being spied on?
... im alaways think of a beef curry ... :D
We are always watching, always...
this is so well produced. The camera, the lighting these smooth cuts.It`s just so pleasing to watch you cook
How have I not discovered this channel sooner?!
Man you are good to listen too. Nice low chilled energy, no fake excitement. Very educational.
I think I might try this with pickled onions and beetroot as my accompaniments. Excellent recipe.
If you can find it try pickled ginger.
Just made this tonight. My wife and I loved it! Didn’t have the garnishes, so subbed in some sliced bread and butter pickle and sliced picked green beans. The curry itself came out fantastic!! Thanks for the great recipe
1st time watching this guy and I immediately subscribe him
same
Your videos are so well executed. Love the calm, soft and soothing music, the slow camera movements. Your voice is very pleasant and you explain things very well. I also love seeing your face, as you seem authentic and have a twinkle in your eye. The food ofcourse is amazing. Thank you for sharing. I love watching your videos having a cuppa or a bowl of soup and feel all zen and learn something new at the same time.
Love from The Netherlands.
Made this recipe today
I thought it was going to be too sweet with ketchup and apple
But it tasted very similar to Golden Curry from S&B
Btw it was very spicy IMO so I wouldn't put chili and curry powder together
PS: Despite the spiciness, I really liked. Definitely going to make more in the future
the way you explain is so clear 😭 i like how you explain the origin and you look so friendly omg subscribed
Japanese curry seems more similar to cajun gumbo than to an Indian curry.
Food is fascinating.
My thoughts exactly, damn delicious though.
TH-cam just randomly recommended me this video and I'm in love!
Thank you for showing me how easy it is to make japanese curry! Definitely gonna try this soon. With the way you went over every step and ingredient I already feel set up for success.
In every anime ever someone at some time eats curry.
yep when he said that ''when i say curry u might not think about japan'' and its excatly what i did
Pierre
Your fun to talk to aren’t you?
@@empress9554 Well he can spell, for a start.
SCHOOL RUMBLE!
Lol ok sure fair enough.
Although
this is an informal setting, like texting. Nobody types correctly when texting, on top I’m not over here writing a novel so
We made this for dinner (sans meat) as avid Japanese curry lovers... and WHOA! This is legit. Thank you!! No more box roux for us!
Just a suggestion, when you finally get the shot of that beautiful plate/bowl of finished product, let the camera roll for 10 secs. I like just to stare at it.
"Do the thing that the high hobo from my kitchen cabinet does"
Liaw's presenting style is so relaxed that i hardly realised he was teaching, and that i had learnt so much from this.
I especially appreciated the history of the dish, being as it is a blend of several cultures, which explained why i've always found Japanese curry so familiar while at the same time, just that little bit excitingly different.
subbed on my first visit to this channel
Tried this recipe with pork and it was amazing! Thank you for explaining so thoroughly.
Ever since my trip to japan six years ago i've been searching for a true homemade japanese curry! I'm so so thrilled to find this! The pre packaged kind is still so nostalgic for me but i'm thrilled to watch this!
If you let cool down your stock and add it to the roux, the result won't get lumpy.
Or don’t, and the same thing happens just whisk...
A friend carved me a roux spatula, which was a new one on me, and here it is in the background when Adam is making... a roux :) The explanation of the rangiri technique is also much appreciated!
the first notes of the intro song sound like the hannah montana opening, this is my first video so those were a rollercoaster ride of 2 seconds
this is genuinely one of the best cooking videos I've ever seen, this guy is the real deal
My mom always told me that fukujinzuke means "happiness pickle."
Also sometimes I use thin slices of apple as a garnish.
We will simmer everything without the roux for hours until the onions are so soft you don't know they're there.
Fukujinzuke literally (character-by-character) means "Fortune God Soak"
Hi paul, I can see why your mom thought that. Is she of japanese descent? Or were you so well exposed to japanese culture somehow. I'm wondering how anyone would know the name of these pickles when most Nikkei do not.
I love your cookwares! You + them = simplified perfection
This was very well explained. I'm definitely going to give this version a go.
I'm doing it now....
Fantastic my man, finally a real video that shows you how to make a curry from scratch without buying cubes which are impossible for me to get in my country. Def subbing
I hope this is Charizard Class.
*SCREAMING*
I've found my people lmao
I loved the way u prepared everything and the way of cooking too sounds so clear and clean..thank u so.
Thank you for putting this in my recommended
This shit looks fire
I usually make it with a sauce mix, and even then, it's definitely fire. I can only imagine how good this is.
I'm making this right now and so far it tastes delicious. Thank you for sharing this recipe and all the other information.
Pickling some Spanish onion and celery is perfect for the side of this curry
OMG yes! I was looking for this answer. I'm from Chile and it's really hard to find those ingredients uwu
Idk why your smile make me so happy!
It made me smile through the entire video
I can make my own Japanese Curry, but when I'm in a moody mood, I go to CoCo Ichibanya.
That restaurant got me into Japanese curry, so high five to all of us
I go there when I'm too lazy to cook, too.
I wish they had chains in Australia!!
@@aurifelix My consumption alone would keep them in business
Most convincing recipe/philosophy of the dish I found so far. Great job and subbed!
I love this so much that I bought the S &B curry powder.
Or you can go to an Asian store and buy the blocks that you just stir in.
The roux cubes are definitely authentic because just about every Japanese housewives use them.
the blocks tastes like sh** but maybe that's because I couldn't read the instructions at the back of the box, nor did I put any butter and flour in the mix.
@@hendrahendra I've always had good results with the blocks. You don't need to add any butter and flour because that's exactly what you're buying. Prepackaged and seasoned roux.
@@hendrahendra The blocks is THE japanese way to do it. I only had once a curry made from scratch in a old restaurant in Saitama.
Great video all around! Thanks Adam and crew.
When he was making the stock, he forgot to tell everyone that you should skim off the fat that's on the top of the stock as it boils. He skimmed it and he showed briefly that he did skim it but he never verbalized that if you don't skim the fat off the top of the stock whatever you're making will be very very fatty and well not very tasty... Unless you like a bunch of fat floating in your water or soup stock.
Thanks Ariel I was wondering what technique was sorta just assumed there. Appreciate it!
Fat makes good taste
Ariel Esrig its not fat btw, its scum and collagen which is quite bitter and flavourless. It draws flavour from your stock and gives it less of a clean taste if you don’t remove it
You can read the full recipie on his blog / webside. He showed it and you saw him doing it, with the written down description you should be fine. He is not an only YT cook, this video is an addition to his webside.
array s it will still give a bitter undertone to the food. Youll get a blast of curry then bitterness with each bite
Your recipes are so simple and easy to follow. Thank you for explaining some things that might be confusing in more detail. It's both therapeutic and informative.
Me: I’m craving something Spicy
Video appears:
Me: shocked pikachu face
But deadass I was watching anime and I felt hungry and I switched to youtube
Shouldn't you be eating food when you're hungry instead switching to yt? 😂
weeb
I have just cooked tonkatsu and vegetable curry for dinner following Adam's recipe. Children really enjoyed both.
Finally japanese curry without the curry blocks from the asian grocery
yeah that's not authentic...no one I know makes his own roux. Only big restaurants have the time to make it from scratch and the block roux is just solid cold roux nothing wrong there. I had handmade roux curry that wasn't tasty while the roux block gives a consistent taste.
@@Alpenmilch Yeah right. Only mass produced is authentic?
My philosophy with cooking is that it doesn’t really matter how you make something. As long as the result is good, do what works for you.
@@Alpenmilch Well I agree that the blocks taste a bit better, but I don't have any store in the area that carries them, so I have to go the roux route (and it's not actually all that difficult or time consuming)
@@steves9388 Don't compare american mass production with japanese manufactures. You clearly have no idea of japanese curry.
Amazing!! Thank you! I keep finding recipes that claim to be "from scratch" but actually use roux blocks.
I'm sorry Adam but when I think of curry, Japan is the first country that springs to mind. :)
I tried this recipie and it is truly perfect. Very simple and useful explanations. Amazing content, thank you very much
This new camera angle feels weird, like the rest of your kitchen feels like it's a green screen but it's not. And we don't get to feel the glow of your smile as well since we are further away : ' (((
Still love everything that you produce tho
This is the first time for me to see a plate and think "that's a pretty plate".
Love your work! I'm gonna make this tomorrow.
How did it go?
9:30 i know this is for the camera, but come on, you gotta pour the curry sauce over the rice, you have to. xD
you usually don't do that with japanese curry, you plate them separately and then scoop a bit of rice and then a bit of curry with a spoon each time
Thank you. Been hunting for a good from the scratch recipe for this.
A Warcester•shire sauce, I guess that’s the English influence.
And spelled "Worcestershire"
This is the correct way to say it in *Australian English* - not British, not American and certainly not Japanese
I love your relaxed and relaxing style. Add the hypnotic music and it's like I've had a therapy session while learning about cooking.
Hot tip for a glossy finish. Stir in 1-2 pieces of dark chocolate at the end.
What flavor does it add
Slight deep bitter flavor
Great guide. You cleared up some questions I had about Japanese curry that I didn't really get elsewhere - such as exactly what the go is with the actual curry ingredients. I'll definitely try that chopping technique next time.
0:15 I wanna protect his smile...
Colors look amazing chef. Looks delicious!