A little history for you Mark. The Japanese didn't learn about curry from Asia, they learned from the Brits. In the early 20th century they were expanding their Navy and were a bit jealous of the British because British sailors were larger. They thought this could be because of a diet richer in animal protein. Curry came about as a way to increase meat consumption and the dish was originally called Navy Curry. It has remained one of the most popular dishes in Japan.
japanese curry is like the americanized version of foods people love to complain about. like "omg pizza isn't real italian!" kind of thing, but they all love it when other cultures do it. wait until they learn ramen isn't japanese either.
I love when you speak full blown Japanese when feeding the Nekos in your vids. It's the best. I've always wanted to speak it better, but haven't studied it much. I see you have since 2015. That's a great achievement.
I saw on your about page that you've been studying Japanese since 2015. I only starter 18 month ago, studying by myself but I hope to reach your level some day.
Hey Mark, I too love curry…I never get tired of it!!! I usually make a large pot and eat it for days. My wife thinks I’m a bit crazy about it and she’s absolutely 100% right, lol (: My curry of choice is S&B Golden Curry, but after watching you I think I’ll try the Kokumaro brand. I always use pork with a little fat to give it the best flavor and as for vegetables, like you, I use potatoes, carrots and onions. The next time I cook it (probably tomorrow), haha, I think I’ll add mushrooms as well. Damm, you made me hungry!!! A funny story, while stationed in Okinawa, I went to a Japanese restaurant and asked for curry and none of the waitresses or cooks knew what I was talking about. I tried so hard to get them to understand me, but it was impossible!!! Saying curry with the english pronunciation was impossible for them to understand. Later I learned they only understand the Japanese pronunciation kare! So if you want to eat curry in Japan, you better learn how to say kare like the Japanese… 😂 Btw Mark, were you born and raised for awhile in Japan? You speak Japanese so fluently. I was born in Tokyo, but brought to the US when I was just three years old… so my Japanese sucks!!!
Hi you should go to Stone Mountain lake and go carp fishing there. They have common and grass carp there. You should do it before it gets too cold and you might catch a big one.
Im trying to get this Jamaican breakfast cereal going called Curry Goats of Oats. I pitched to Kellogs and General Mills and Post and Quaker and Nabisco and was turned down by all of them crushing my dreams.
Bro I just discovered this channel and its so awesome. Reminds me of an American version of Kimagure cook. Even your Japanese sounds a bit like Kimagure. Anyway keep up the good content I really enjoy it
Personally I never eat the stem of an oyster mushroom. You can save them for making stock/soup/stews but not something I'd use as an end product. Cheers
Mark's giving out all the tasty survival tips. Eating out isn't that great between the middling quality and now higher prices. That much curry cost him, what, $15 total? That was for sure 4-5 servings at a restaurant, probably costing around $60.
well this is not the same as other curries so you might like it. I like west indian and japanese style curry. I don't care for indian style curry, personally.
I used to cook curry a lot, gained loads of weight eating those. What I like to do is to render the fat part of the pork shoulder with just a bit of oil, then I brown the leaner meat cubes, then I toss in all the veggies in to stir fry a bit for them to soak in the pork flavor. However I’d only boil the potato for less than 20 min for bite size, they kinda dissolve after 30min. You also wanna stir a lot, because both the potato and curry block have a lot of starch, they will sink to the bottom and burn if you don’t stir.
I used to make curry this way… if I can make a few gentle suggestions which might enhance the flavor of the curry? Add some minced garlic while sauté’ing the meat and instead of adding water, try some broth (like beef broth).
I was introduced to Japanese curry just recently in Hawaii, at a curry house. It was amazing!! I tried to make my own at home and could not make it the same!.... It was ok
I made some at home that was good using the golden curry brand he showed in the beginning, I used the recommended amount though and it was a lot less than the two full packages he used.
Now I’m craving curry! I like your cooking videos, they make me hungry and inspire me when I have no idea what to cook! Caught my first trouts of the season here in SoCal and cooked up some Trout Nitsuke 🤙🏼🤙🏼🤙🏼
Hey again, Mark, great video :) You can reduce the effect an onion has on your eyes by cutting the top and bottom off first, like the outer-most 5% Dunno the science behind it, but that's what mom's always done and it's always seemed to work Thanks again for uploading and sharing with us!
That was good, clean harmonizing there...p.s. 4 cups of george sink water LOL p.p.s Also good choice on the pork. Shoulder is the best cut for simmering/braising/slow cooking....it's pretty fatty so it cooks up nice and tender.
Brother! Don’t you know that the skin on the potatoe is very rich in vitamins and other godis for your body. Take it from a Norwegian guy who lives in rich potato land!
Looks great. I'm gonna have to cook this soon. Unfortunately I can't get Kokumaro. Have you ever tried S&B Torokeru Curry Medium or JAVA CURRY CHUKARA MEDIUM?
I love your new cleaver!! Nice work! My wife makes curry once a week. The kids and I tear it up! She usually uses beef or chicken. After we watched your video we are going to try pork next.
you should have gotten S B oriental kare ko powder, it is the best for japanese curry and the most used in japan for it, even it the back of golden curry packet they say it is a copycat of it
@@magovenor ...send me a spoon full, and I'll be the one to say if it's good with the beef or not....🤣haaaaa!.....just joking, but let me guess, he used fish in his?
Next time eat with kimchi!! Will change your life. Cuts the greasy flavour when you need it!! Korean trick!! I see you’re at namdaemun all the time so they should have kimchi!!
Yeah Curry originated in Indian but The Japanese did learn it from the Brits who colonized India. I prefer the Indian Curry but Japanese Curry is still good.
Love the videos bro, but I gotta keep it real.... watching you using the knives is giving me anxiety!! Tuck them fingers on your non-knife hand; don't want you slicing a fingertip or something, especially with those sharp-ass knives!
![ทางเดินชีวิต - ธีเดช ทองอภิชาติ x อ.ไข่ มาลีฮวนน่า [Official MV]](http://i.ytimg.com/vi/1f3wcG16dd4/mqdefault.jpg)
A little history for you Mark. The Japanese didn't learn about curry from Asia, they learned from the Brits. In the early 20th century they were expanding their Navy and were a bit jealous of the British because British sailors were larger. They thought this could be because of a diet richer in animal protein. Curry came about as a way to increase meat consumption and the dish was originally called Navy Curry. It has remained one of the most popular dishes in Japan.
japanese curry is like the americanized version of foods people love to complain about. like "omg pizza isn't real italian!" kind of thing, but they all love it when other cultures do it. wait until they learn ramen isn't japanese either.
...what brits?
Ive had jamaican curry, indian curry, and japanese curry, i have never ever heard or tasted british curry. How is it?
@@uoislame wait Ramen isn't japanese? 😯
So what your saying is you didn't watch the whole vid lol
My favorite curry is goat. You should try a West Indian style curry. It's different from Japan and Indian style. A little spicier, my favorite.
I made curry goat the other day! Don't forget to pressure cook!
I don’t know why, but the music during the shots of the finished product always cracks me up. Especially how it always abruptly ends
I love when you speak full blown Japanese when feeding the Nekos in your vids. It's the best. I've always wanted to speak it better, but haven't studied it much. I see you have since 2015. That's a great achievement.
I saw that too. I started studying in 2021 (self-study). Just thinking about reaching his level keeps me motivated.
00:32 i can never go back to regular sweet potatoes after eating these
LOL the smell check was legit
I saw on your about page that you've been studying Japanese since 2015. I only starter 18 month ago, studying by myself but I hope to reach your level some day.
Hey Mark, I too love curry…I never get tired of it!!! I usually make a large pot and eat it for days. My wife thinks I’m a bit crazy about it and she’s absolutely 100% right, lol (: My curry of choice is S&B Golden Curry, but after watching you I think I’ll try the Kokumaro brand. I always use pork with a little fat to give it the best flavor and as for vegetables, like you, I use potatoes, carrots and onions. The next time I cook it (probably tomorrow), haha, I think I’ll add mushrooms as well. Damm, you made me hungry!!! A funny story, while stationed in Okinawa, I went to a Japanese restaurant and asked for curry and none of the waitresses or cooks knew what I was talking about. I tried so hard to get them to understand me, but it was impossible!!! Saying curry with the english pronunciation was impossible for them to understand. Later I learned they only understand the Japanese pronunciation kare! So if you want to eat curry in Japan, you better learn how to say kare like the Japanese… 😂 Btw Mark, were you born and raised for awhile in Japan? You speak Japanese so fluently. I was born in Tokyo, but brought to the US when I was just three years old… so my Japanese sucks!!!
There was another guy back in the day who was the master of the Chinese cleaver, Martin Yan. There are plenty of his old shows on TH-cam.
that harmonization at 6:44 was both unexpected and pleasant. So dope
I really enjoy your watching your videos, I always learn something new.
Hi you should go to Stone Mountain lake and go carp fishing there. They have common and grass carp there. You should do it before it gets too cold and you might catch a big one.
Im trying to get this Jamaican breakfast cereal going called Curry Goats of Oats. I pitched to Kellogs and General Mills and Post and Quaker and Nabisco and was turned down by all of them crushing my dreams.
I JUST FOUND YOUR CHANNEL AND I'M ALREADY LOVING YOUR VIDEOS
this channel is great
Gotta love a good curry washed down with some crystal water
I wasn't going to click on this video because it wasn't a catch and cook, but I'm glad I did. Now, I know how easy it is to make good curry. 😋
Good to see you're expanding your kitchen hardware. There's a right tool for every job!
i love this channel so much it's unreal
I hog hunt with my buddy and he has a bunch of back strip wild hog sirlions. This video makes me want to try a curry with those.
If you ever open your own restaurant there’s no doubt I’ll be checkin it out
Bro I just discovered this channel and its so awesome. Reminds me of an American version of Kimagure cook. Even your Japanese sounds a bit like Kimagure. Anyway keep up the good content I really enjoy it
Personally I never eat the stem of an oyster mushroom. You can save them for making stock/soup/stews but not something I'd use as an end product. Cheers
Mark, Everything you make looks so delicious! You should make a cook book!
...no one would like it, trust me, who wants to eat a book?.....haaaa!
@@ErthBeer Touché' I hear bookworms taste HORRIBLE!
@@christopherphillips6234 ....👍👍
YOO that new cleaver looks so fire! Can't wait to see what else you chef up with it! Great video as always, Mark!!
...let's be honest, you want to see him whack a fish's head off with it..
@@ErthBeer wasn't particularly thinking of that, but I'm sure he will do that at some point.
@@BradenMills ....haaaaa!
was eating curry, while watching! yours looked amazing.
Mark the GOAT! Been watching all your vids bro you are dope!
....I was expecting some sort of basketball themed rice dish.....🤣haaaaaa!!!
Nice Chef Wang shoutout!
Mark's giving out all the tasty survival tips. Eating out isn't that great between the middling quality and now higher prices. That much curry cost him, what, $15 total? That was for sure 4-5 servings at a restaurant, probably costing around $60.
Root veggies, rice, and good seasoning is cheap, healthy, and delicious!
Popular cafeteria plate in Japan. Had my fair share.
From Georgia as well! Love nam dae mun
I'm not a fan of curry but after seeing this I'll give it a shot next time I go to a bento place.
...it smells weird doesn't it?
well this is not the same as other curries so you might like it. I like west indian and japanese style curry. I don't care for indian style curry, personally.
If you're not liking curry due to indian style or thai style. try japanese. it's much more mild.
Dude I just discovered your channel and I’m addicted. You’re hella rad
I used to cook curry a lot, gained loads of weight eating those. What I like to do is to render the fat part of the pork shoulder with just a bit of oil, then I brown the leaner meat cubes, then I toss in all the veggies in to stir fry a bit for them to soak in the pork flavor. However I’d only boil the potato for less than 20 min for bite size, they kinda dissolve after 30min.
You also wanna stir a lot, because both the potato and curry block have a lot of starch, they will sink to the bottom and burn if you don’t stir.
I have been watching you for about 2 months now and I can tell you become really successful with this channel…keep up the videos I am here
I used to make curry this way… if I can make a few gentle suggestions which might enhance the flavor of the curry? Add some minced garlic while sauté’ing the meat and instead of adding water, try some broth (like beef broth).
I love your channel mark! Thanks for giving us cool food to try! Doesn’t always turn out like the videos LOL but I don’t know how else I’d get better!
I was introduced to Japanese curry just recently in Hawaii, at a curry house. It was amazing!! I tried to make my own at home and could not make it the same!.... It was ok
I made some at home that was good using the golden curry brand he showed in the beginning, I used the recommended amount though and it was a lot less than the two full packages he used.
Great video, Mark. Japanese Gold Curry is a weekly thing in my house. I like to add a little bit of anchovy paste to it
Thanks Mark for Curry Halloween recipe 🎃
Hey I recommend the 十八子, you’re welcome
Looks good. Im def going to try it
Now I’m craving curry! I like your cooking videos, they make me hungry and inspire me when I have no idea what to cook! Caught my first trouts of the season here in SoCal and cooked up some Trout Nitsuke 🤙🏼🤙🏼🤙🏼
Hey again, Mark, great video :)
You can reduce the effect an onion has on your eyes by cutting the top and bottom off first, like the outer-most 5%
Dunno the science behind it, but that's what mom's always done and it's always seemed to work
Thanks again for uploading and sharing with us!
...hey is for horses..
Good channel
Mark that chair has seen better days mate. Chair shopping vid plz then chef up the old chair
Hey Mark can I replace Georgia sink water with Ontario sink water? LOL
Great video man, love your channel 🍻🍻
5:15 you gotta step up your “wabaki” game
Be chef Wong no finger above fingers hold blade so no slip. Also put onion in fridge less tears
Lil too bro when cutting onions put a glass of water near where your cutting and you will be less likely to cry hope this helps g!
Bro I’m new to your channel, keep on making good seafood from Asia bro, you got a good future ahead!
you should get a bottom set grill my boy
That was good, clean harmonizing there...p.s. 4 cups of george sink water LOL
p.p.s Also good choice on the pork. Shoulder is the best cut for simmering/braising/slow cooking....it's pretty fatty so it cooks up nice and tender.
Brother! Don’t you know that the skin on the potatoe is very rich in vitamins and other godis for your body. Take it from a Norwegian guy who lives in rich potato land!
We started from potato now we here
I just made this, and holy shit, it was amazing. Next time I think I'll add peas to it, though.
dude curry rice is fucking fireeeeee
Looks great. I'm gonna have to cook this soon.
Unfortunately I can't get Kokumaro.
Have you ever tried S&B Torokeru Curry Medium or JAVA CURRY CHUKARA MEDIUM?
I love your new cleaver!! Nice work! My wife makes curry once a week. The kids and I tear it up! She usually uses beef or chicken. After we watched your video we are going to try pork next.
you should have gotten S B oriental kare ko powder, it is the best for japanese curry and the most used in japan for it, even it the back of golden curry packet they say it is a copycat of it
When is your cookbook coming out?
Wang Gang gang!
Great video, What Nam Dae Mun do you go to?
Looks awesome, the only difference for me is the meat.
...you must only like meat in yours?
@@ErthBeer The difference is that I would use beef.
@@magovenor ...send me a spoon full, and I'll be the one to say if it's good with the beef or not....🤣haaaaa!.....just joking, but let me guess, he used fish in his?
@@ErthBeer no pork
@@magovenor ...oh, lol...I missed what he said it was I think, I just heard him say meat,
Next time eat with kimchi!! Will change your life. Cuts the greasy flavour when you need it!! Korean trick!! I see you’re at namdaemun all the time so they should have kimchi!!
6:45 🤔
I just looked it up and on Amazon Canada they want $52.37 for 1 package of that curry.
what brand is that knife
What's up with the Canola oil? I admire your healthy resting but sometimes you go off track
You kinda cut the onion in the wrong direction but its all good.
Yeah Curry originated in Indian but The Japanese did learn it from the Brits who colonized India. I prefer the Indian Curry but Japanese Curry is still good.
beef is the only way to go especially on a stew in my opinion pork is only good for bacon and ribs thats it
i like thai curry better then japanese curry
Love the videos bro, but I gotta keep it real.... watching you using the knives is giving me anxiety!! Tuck them fingers on your non-knife hand; don't want you slicing a fingertip or something, especially with those sharp-ass knives!
first
Washes carrots and potatoes before peeling them.....
Mark I fuck with u but u dont be using no seasonings bruh
daddy
Why does he talk to the cat in Japanese?
Onions first remove. Then brown meat remove. Brush mushroom dirt, never wash. Never seen you screw up so much.
The washing mushrooms thing has been pretty much debunked. As long as you do just before cooking, it's not a problem.
@@TedInATL this
cuted meat are too huge
you should put the recipies in the description also
WE SHOULD DO A COLLAB, HIT ME UP