Quick tip on the burning - fry the onions FIRST for about 2/3rd of the usual time. Then add the ginger garlic and saute for the remaining time. It's the garlic and ginger that burn quickly because they're minced. So add them later if you plan to fry longer in oil. In indian cooking which also uses ginger garlic paste alot, they fry it for a bit with constant stirring then incorporate tiny splashes of water intermittently so that it gets cooked but doesn't burn. You're welcome😁
You are correct - this is how I make my fried rice. I toss in the garlic and ginger a minute or two before the onions are cooked enough to add the rest of my veggies, meat and tofu. 👍
I found your videos just some weeks ago and I'm just loving them! I'm a Brazilian "japa", many people here also enjoy these curry recipes. I usually use chicken. Thanks for your videos again!
Thanks for your time making all these wonderful videos, its not easy to find japanese youtubers who can speak fluent english without the japanese accent, your video presentations are well done, keep up the good work😊
Thanks for all the great tips. My husband and I love Japanese food and he is so excited that I am learning to cook so many things just from watching your videos. Your are awesome!!
I found that if you do it like this only cooking the meat for half an hour it's still really tough because stewing meat if you're using stewing beef is very tough so it takes at least 2 hours to become tender so I usually boil the meat separately and then put it in at the end
@@joannemcardle1848 yeah it softens each time you reheat it but if you're eating it the first day it will be kind of tough if you don't cook it long enough
That's exactly what I do as well. Stewing meat is the best kind for slow cooking in order to get the best taste and texture out of it. So I brown the meat first with garlic and bay leaf, touch of oil then add water cumin pepper and salt cook for at lease 2 hrs. In separate pot sautee vegetables with a little oil till potatos become opaque the add water. add the meat (and soup from cooking meat) to veges. Haif hr should be enough. turn off the heat add curry mix stir till they desolve (don't do it while the heat is still on they are meant to be desolved in already cooked stuff )
@Seiran eww that's like a really expensive steak that's like $120 a kilogram and if you boil it it's going to turn into mush just like a waste of a steak just saying
@Seiran a lot of beef stew isn't that great but Chuck's do is really good because it has a lot of fat in it and it's tender when you cook it for a long time but you can also make chicken curry tastes pretty good and it's less calories too or veggie Curry as well
Ich habe heute Abend dieses Gericht für meine Familie gekocht und es war erfolgreich gewesen! Es war lecker. Meine Söhne haben sogar zweite Portionen gegönnt. Danke für das Rezept.
The first I‘m watching your videos. Very interesting and sometimes new for people living outside from your country. You are a friendly and smart young guy teaching us about Japan….very good. I think I need to go to visit Japan again….soon
Looks delicious, Taiji-san! I like how you use a tray instead of placemat to protect the table. It also eliminates extra trips back and forth to the kitchen. So practical!
This looks so good, I love your easy and down to earth cooking I hate when there's a recipe with at least 50 ingredients you'll never need again This is sooo easy and you explain everything so well Really really thank you for bringing japanese food culture closer to home
loving this series! my friends and i used to take turns hosting kare raisu night. i like to add a bit of thinly sliced celery and carrot to the onions in the saute pan - boom! mirepoix! and i add some frozen green peas to the pot. an indian friend at school had given me a recipe for a similar indian curry that called for spinach, so i started incorporating spinach in my kare raisu. frozen spinach works great. when cooked into the curry, it makes the silky curry even silkier! i garnish the dish with a sprinkle of fresh minced onion and some homemade green mango chutney on the side. i've experimented with making the curry roux from scratch. TOMATOES! i like tomato with curry, but have never had it with kare raisu. i think i'll start with a few fresh ones from my garden.
Hi there! I love your channel and watch your videos a lot! I made this for the first time yesterday. I just used chicken thighs instead of beef and threw everything in the instant pot instead of the stove. It came out soooooo delicious! My boyfriend is a big fan of Japanese curry and was super happy! 😋
When i make red curry i like to add something green on top to make it look nice when served Like spring onion or parsley I also add small tomatoes During cooking They add a very nice and sweet flavor
When you "burned" the bottom of your pot, I rembered an episode of this cooking show (where 2 chefs face off against eachother) one of the chefs was distracted as he browned the onions, gradually an aroma rose from the pot. He smiled at the camera saying "A good caramalization to the onions adds bundles of flavour to the dish" - the opposing chef muttered "You burnt them, you mean" Fact is - the dish comprising the "burnt" onions won the day!
Hi! First of all, your channel is amazing. I'm so happy I found it, I'm learning so much! Visiting Japan and understanding its history & culture is a big dream of mine and you and Kimono mom are educating me so much about Japanese cuisine and traditions! I had already tried Moe's version of the kare-rice, but I gave your variation a try and it was really delicious! As an Italian, I'm really fond of traditions and cuisine, so it kinda feels like home to see that Japan also has so many variations of the same recipe, sometimes depending on the region and its local ingredients! If and when you have the chance, would you consider make a recipe about food cooked on maybe certain festivities/traditions? That would be interesting! Thank you for your hard work!
wow, thanx for such a compliment, especially from an Italian, since I also love Italian food and also roman history!! i have one recipe, Chirashi-sushi, which we often eat for Hinamatsuri (girls day on May 3rd): th-cam.com/video/NKkMi9PNa6I/w-d-xo.html
I like this recipe. The curry will be suitable for children. Like the idea of deep freezing the curry for future consumption. Hope you will reach your 100K soon. Thanks.💓👍
Excellent video, thank you! I just discovered your channel yesterday, great content 🙂 Are you living in Germany? Just looking at the kitchen (and the inscriptions of some of the ingredients) really suggests it 🙂 Greetings from Northern Germany
I've made the recipe on the golden curry box twice now I think. I really like it. Both times opening the curry package up, I had a weird emotional feeling as if it were a large chocolate bar. Mmm.
I find it very interesting to see how he cooks rice. once I put proper amount of rinsed rice and proper amount of water in a pot and start the heat I never remove the rid till it's thoroughly cooked. Yes turning down the heat once it starts to boil is important and let it simmer (usually 10-15 min.). There's a saying in Japan " Don't touch the rid even when a baby crying. " kind a silly but don't mix air into rice while it's being cooked.
I fell in love with japanese curry after a friend of mine cooked it and it was amazing. I have one question, how do you get the beef to soften up with such little water? My friend cooked the same way as you cooked but he had to keep on adding water to ensure the meat softens up and it was cut the same size as was shown in the video. Any tips to soften the beef without having to add that extra water
I thought you was going to show me something new lol it’s the same curry sauce I been using for 20 years love it but looking for something new. You do it about the same as I have been doing it and that’s great as it taste really good lol
Would it be alright to add some more flavour by marinating meat (chicken) before frying ? Btw love your channel and dishes you make ..it's always so delightful to watch you cook 😊💓 !
im really suprised u are confident enough to throw ur carrots into ur pot without skinning i am way too afraid off all the pestizides we use in germany ( other countries might be worse but still) only veggies i trust are the ones from my garden everything else no matter how "organic" it´s said to be i will peel them :D
I tried this and the potatoes turned to mush! Any ideas why? Normal for Indian curries we add potatoes etc towards the end. Great videos btw. And great to see your channel grow.
Hi Taij! I just found you and instantly suscribed. You are the first channel I found on youtube describing authentic japanese recepies in englisch! You got me with your dressing recepies ! I missed these flauvours so much since my study abrought in Japan ...so thank you so much !! Are you by chance living in germany ? It said diestelöl on your oil bottle so I got curious....
Hi, thanx for the comment!! glad you liked my recipes, and to have brought you a little flavor of Japan!! yes I do live in Germany, near Stuttgart. and yourself?
Für viele hört es sich wahrscheinlich verrückt an aber ich mache immer ein Stückchen Zartbitter Schokolade ohne Milch in das Curry. Ich habe das in meinem Lieblings Anime Black Butler gesehen und fand es auch ziemlich seltsam aber Sebastian hatte doch recht es gibt nochmal eine ganz andere Geschmacksnote^^ Tolles Videos übrigens werde das nächste mal auf jedenfall mal das mit dem Apfel ausprobieren :)
yes it is, I don't think its anything to do with generations, but more family and regional thing. I didn't use fukujinzuke, cuz I couldnt find one here.
Quick tip on the burning - fry the onions FIRST for about 2/3rd of the usual time. Then add the ginger garlic and saute for the remaining time. It's the garlic and ginger that burn quickly because they're minced. So add them later if you plan to fry longer in oil. In indian cooking which also uses ginger garlic paste alot, they fry it for a bit with constant stirring then incorporate tiny splashes of water intermittently so that it gets cooked but doesn't burn. You're welcome😁
This is it!
That’s exactly what I do…
You are correct - this is how I make my fried rice. I toss in the garlic and ginger a minute or two before the onions are cooked enough to add the rest of my veggies, meat and tofu. 👍
I found your videos just some weeks ago and I'm just loving them! I'm a Brazilian "japa", many people here also enjoy these curry recipes. I usually use chicken. Thanks for your videos again!
This channel is way too underrated. It needs more attention NOW
AGREE!!!
Thanks for your time making all these wonderful videos, its not easy to find japanese youtubers who can speak fluent english without the japanese accent, your video presentations are well done, keep up the good work😊
Thanks for all the great tips. My husband and I love Japanese food and he is so excited that I am learning to cook so many things just from watching your videos. Your are awesome!!
Mmm 😋 homemade 🍎🍏 apple sauce in it sounds so savory
Watching you eat after cooking the meals makes me hungry every time and motivated to start cooking
I found that if you do it like this only cooking the meat for half an hour it's still really tough because stewing meat if you're using stewing beef is very tough so it takes at least 2 hours to become tender so I usually boil the meat separately and then put it in at the end
The meat is softer with leftovers. I guess stew was never meant to be cooked quickly. 🕊
@@joannemcardle1848 yeah it softens each time you reheat it but if you're eating it the first day it will be kind of tough if you don't cook it long enough
That's exactly what I do as well. Stewing meat is the best kind for slow cooking in order to get the best taste and texture out of it.
So I brown the meat first with garlic and bay leaf, touch of oil then add water cumin pepper and salt cook for at lease 2 hrs.
In separate pot sautee vegetables with a little oil till potatos become opaque the add water. add the meat (and soup from cooking meat) to veges.
Haif hr should be enough. turn off the heat add curry mix stir till they desolve (don't do it while the heat is still on they are meant to be desolved in already cooked stuff )
@Seiran eww that's like a really expensive steak that's like $120 a kilogram and if you boil it it's going to turn into mush just like a waste of a steak just saying
@Seiran a lot of beef stew isn't that great but Chuck's do is really good because it has a lot of fat in it and it's tender when you cook it for a long time but you can also make chicken curry tastes pretty good and it's less calories too or veggie Curry as well
I love all your cooking tutorial videos
Ich habe heute Abend dieses Gericht für meine Familie gekocht und es war erfolgreich gewesen! Es war lecker. Meine Söhne haben sogar zweite Portionen gegönnt. Danke für das Rezept.
The first I‘m watching your videos. Very interesting and sometimes new for people living outside from your country. You are a friendly and smart young guy teaching us about Japan….very good. I think I need to go to visit Japan again….soon
Looks delicious, Taiji-san! I like how you use a tray instead of placemat to protect the table. It also eliminates extra trips back and forth to the kitchen. So practical!
I just tried this recipe today the flavours blew me away my God so delicious! Thank you so much for the recipe. ❤
This looks so good, I love your easy and down to earth cooking
I hate when there's a recipe with at least 50 ingredients you'll never need again
This is sooo easy and you explain everything so well
Really really thank you for bringing japanese food culture closer to home
Thank you for Sharing your recipes and ideas God bless
Thanks brother for the recipe. I try this recipe twice. My husband and kids love this. Allah bless you.
loving this series!
my friends and i used to take turns hosting kare raisu night.
i like to add a bit of thinly sliced celery and carrot to the onions in the saute pan - boom! mirepoix! and i add some frozen green peas to the pot. an indian friend at school had given me a recipe for a similar indian curry that called for spinach, so i started incorporating spinach in my kare raisu. frozen spinach works great. when cooked into the curry, it makes the silky curry even silkier!
i garnish the dish with a sprinkle of fresh minced onion and some homemade green mango chutney on the side.
i've experimented with making the curry roux from scratch.
TOMATOES! i like tomato with curry, but have never had it with kare raisu. i think i'll start with a few fresh ones from my garden.
Hi there! I love your channel and watch your videos a lot! I made this for the first time yesterday. I just used chicken thighs instead of beef and threw everything in the instant pot instead of the stove. It came out soooooo delicious! My boyfriend is a big fan of Japanese curry and was super happy! 😋
cool, glad to hear you got to enjoy it!! yes, chicken is also delicious with curry, I make that often as well!
I love the aroma of curry it makes me always hungry, Delicious beef curryrice.🥰
When i make red curry i like to add something green on top to make it look nice when served
Like spring onion or parsley
I also add small tomatoes During cooking
They add a very nice and sweet flavor
I like your videos, so easy to follow and the taste is really good!
Recently discovered your channel 💖✨👏🏼 love the way you explain things… you make cooking so simple & enjoyable….thanks 🙏🏼
tried this recipe without garam masala, super delicious! arigato taiji-san! 👍🏽
Most grocery stores in my area carry that exact brand. Its good.
Thanks for the quick tips from your kitchen i learned today
My pleasure 😊
When you "burned" the bottom of your pot, I rembered an episode of this cooking show (where 2 chefs face off against eachother) one of the chefs was distracted as he browned the onions, gradually an aroma rose from the pot. He smiled at the camera saying "A good caramalization to the onions adds bundles of flavour to the dish" - the opposing chef muttered "You burnt them, you mean"
Fact is - the dish comprising the "burnt" onions won the day!
I grew up with the Japanese style curry. More stew like and so good!!
Love your technique, I will give it a try! I like how thick the curry is.
ohh I need to try your version of japanese curry. I'm very curious how it will taste with apple and tomato sause.
Tempting n looks delicious, I'm gonna try it. Bless u
Trying this tonight
Hi!
First of all, your channel is amazing. I'm so happy I found it, I'm learning so much! Visiting Japan and understanding its history & culture is a big dream of mine and you and Kimono mom are educating me so much about Japanese cuisine and traditions!
I had already tried Moe's version of the kare-rice, but I gave your variation a try and it was really delicious!
As an Italian, I'm really fond of traditions and cuisine, so it kinda feels like home to see that Japan also has so many variations of the same recipe, sometimes depending on the region and its local ingredients!
If and when you have the chance, would you consider make a recipe about food cooked on maybe certain festivities/traditions? That would be interesting!
Thank you for your hard work!
wow, thanx for such a compliment, especially from an Italian, since I also love Italian food and also roman history!!
i have one recipe, Chirashi-sushi, which we often eat for Hinamatsuri (girls day on May 3rd):
th-cam.com/video/NKkMi9PNa6I/w-d-xo.html
I also put orange juice in my curry, lovely
ok, i will try that next time!
Me encanto ,quedo delicioso,gracias!
Thank you you have showed me new ways to make the every day curry. I’m a big curry lover lol.
I like this recipe. The curry will be suitable for children. Like the idea of deep freezing the curry for future consumption. Hope you will reach your 100K soon. Thanks.💓👍
No pickles? Thank you so much for always making me hungry!!!!
I love Japanese style curry but original Madras curry is so delicious 😊
Thanks for sharing
I really realty like curry rice.
Ah maybe its yummy I tray this recipe thanks Taij
Planning to make Curry Katsudon
Wonderful meal ❤
Is full of great information
Super 👍 ich finde Deine Videos sehr gut!
Very creative way to make the curry, especially add the garam masala, most Japanese don't add masala
Excellent video, thank you! I just discovered your channel yesterday, great content 🙂
Are you living in Germany? Just looking at the kitchen (and the inscriptions of some of the ingredients) really suggests it 🙂
Greetings from Northern Germany
I love Japanese Curry! Yours looks yummy...
Curry udon is another great reason to make plenty of Curry!
Looks delicious 😋
I’m from Philippines work in tokyo I like the way you cooked
I've made the recipe on the golden curry box twice now I think. I really like it. Both times opening the curry package up, I had a weird emotional feeling as if it were a large chocolate bar. Mmm.
what are teh ingredients on teh box please
I find it very interesting to see how he cooks rice. once I put proper amount of rinsed rice
and proper amount of water in a pot and start the heat I never remove the rid till it's thoroughly cooked. Yes turning down the heat once it starts to boil is important and let it simmer (usually 10-15 min.).
There's a saying in Japan " Don't touch the rid even when a baby crying. " kind a silly but
don't mix air into rice while it's being cooked.
I fell in love with japanese curry after a friend of mine cooked it and it was amazing.
I have one question, how do you get the beef to soften up with such little water?
My friend cooked the same way as you cooked but he had to keep on adding water to ensure the meat softens up and it was cut the same size as was shown in the video.
Any tips to soften the beef without having to add that extra water
Japanese curry is Nice..
I thought you was going to show me something new lol it’s the same curry sauce I been using for 20 years love it but looking for something new. You do it about the same as I have been doing it and that’s great as it taste really good lol
I'm sure flavor is good, how long did u cook the beef for?
Fixed tonight. Great. Next time going with hot curry
Would it be alright to add some more flavour by marinating meat (chicken) before frying ? Btw love your channel and dishes you make ..it's always so delightful to watch you cook 😊💓 !
of course it is! there is no "wrong" in cooking!
thanx!!
@@taijiskitchen thank you so much for lovely videos again ☺️ !
I love curry. I eat chicken curry. I will try your recipe but switch out the beef. 😊
I love curry rice! ❤️
I really like this video
Does it work to use Kabocha bits sliced up and cooked in curry rice? And does anyone know this?
Thank you.
im really suprised u are confident enough to throw ur carrots into ur pot without skinning
i am way too afraid off all the pestizides we use in germany ( other countries might be worse but still)
only veggies i trust are the ones from my garden everything else no matter how "organic" it´s said to be i will peel them :D
Awesome.
I LOVE Japanese Curry.👱♀️🍛💕Looks yummy & I am getting hungry🍴
Thank you 😋
Cannot wait to make this! Comfort food :)
oh ya, curry rice is definitely a comfort food for us!
hope it goes well and if not, let me know and I'll try to help you😁
Which one is better Golden or Vermont?
Making this tomorrow!!!!
cool!
let me know how it turns out!!
I tried this and the potatoes turned to mush! Any ideas why?
Normal for Indian curries we add potatoes etc towards the end.
Great videos btw. And great to see your channel grow.
Yummy
Hi Taij!
I just found you and instantly suscribed.
You are the first channel I found on youtube describing authentic japanese recepies in englisch!
You got me with your dressing recepies !
I missed these flauvours so much since my study abrought in Japan ...so thank you so much !!
Are you by chance living in germany ?
It said diestelöl on your oil bottle so I got curious....
Hi, thanx for the comment!! glad you liked my recipes, and to have brought you a little flavor of Japan!!
yes I do live in Germany, near Stuttgart. and yourself?
If you don't have the curry mix, what should I add
He has beautiful hands by the way.
If it's available in your area, beni shoga and/or takuan would be great on the side.
Can you make this without the onion? I’m allergic.
What rice do you use 🤔
Comfort food
Für viele hört es sich wahrscheinlich verrückt an aber ich mache immer ein Stückchen Zartbitter Schokolade ohne Milch in das Curry. Ich habe das in meinem Lieblings Anime Black Butler gesehen und fand es auch ziemlich seltsam aber Sebastian hatte doch recht es gibt nochmal eine ganz andere Geschmacksnote^^
Tolles Videos übrigens werde das nächste mal auf jedenfall mal das mit dem Apfel ausprobieren :)
ja den Rezept habe ich auch mal gehört, noch nicht probiert aber. vllt probiere ich bei nächsten mal.
danke für deine Kommentar!!
@@taijiskitchen Nichts zu danken ist auf jedenfall einen Versuch wert^^
What kind of beef , i.e. filet. Chuck. Etc
any parts would do.
Brilliant
American beef stew with a little bit of this and a little bit of that (spices) added.
Hey, you didn't do your roll up sleeves moment!
ya, I forgot....
thanx for noticing!!
the question is, what is in the curry mix
Yammmmmmmmmmyyy ❤
Thanx!!😋
I see this from india🙏🙏
👍👍👍😍
Just like ANIME 😊
I just made this. Forgot the apple.
Are you always talking while eating Man? Just kidding. Nice job Bravo!
no not always, only when I am eating with other people and when the camera is rolling! lol
U really put in the Tomatoe Can? xD
yes! tomatoes have Umami! thats why Italian dishes are delicious!!
Steel utensils r not great for frying... Don't people use chinawares or earthen pot in Japan these days?
not sure what you mean.
we do use such pots, but rarely for cooking, more for presentation.
@vidya chetan And btw Taiji-san is not in Japan, he lives in Stuttgart
Is fukujinzuke still a common pickle to rat with curry? Or am I showing my age? Lol
With, not rat...
Darn autocorrect
yes it is, I don't think its anything to do with generations, but more family and regional thing. I didn't use fukujinzuke, cuz I couldnt find one here.