The BEST Japanese Curry Recipe!
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- เผยแพร่เมื่อ 22 มิ.ย. 2021
- Today Jeremy is making a comforting plate of Japanese curry & rice. . . Made with a rich and flavoursome homemade curry sauce and simple ingredients, this dish is perfect for a mid-week meal.
To find the recipe for this dish, click the link below!
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- The BEST Japanese Curry Recipe! | Wok Wednesday - - แนวปฏิบัติและการใช้ชีวิต
Jeremy is the perfect TV chef. 100% Authentic. Hope to see him overtake the “cooks” that can’t really cook on the TV at present. Keep it real !!
This channel is amazing. I made so many of these recipes and they've all come out perfect. I'll be trying this one next.
Thank you so much! - Lee
You should do a Swedish Curry. It is a monstrosity from the 70s called Flygande Jakob (Flying Jacob) for some odd reason that nobody understands. It is assumed that someone came back from an Asian holiday in the early 70s and recreated a curry with what ever they could find in the Swedish supermarket at the time that was at least not painfully Swedish. Banana, Heinz chili sauce, chopped peanuts, bacon, roast chicken, heavy cream and since curry powder was hard to find and too spicy for grandma, Italian pizza/salad seasoning...!!! Mix it all up and make it au gratin...lol. Incredibly, it tastes amazing.
what a great story..
That sounds.... Interesting... Haha - Lee
fell in love with this dish.
Just discovered your channel tonight after trying to improve my skills with Singapore noodles! BEWSH!!! I know where to go now! Subbed. Will enjoy the evening absorbing your work. Cheers!
Excellent news! Thanks for subscribing! - Lee
@@SchoolofWok Thank you for the content!!!
A finer flour and a little tapioca starch will make the gravy a bit silkier. A pinch of turmeric can tweek the color. I garnish with cashews.
This channel saved me during Covid. Quality assured, top bloke.
Glad we could help! - Lee
Being an indian, having a big smile on my face when Jeremy said "Garam Masala"😊...by the way discovering your channel is the best thing I did for my Asian cooking. Xiéxié 🤭🤗🤗❤️
Excellent! Thank you for the comment! - Lee
@@SchoolofWok ommoooo otokkkeee,a heart from School if wok🤭🤗😳😳
OH MY!! So that's how its done... Didn't realize it used a roux. I love Japanese curry but rarely make it because the curry blocks are expensive. Now I don't need those anymore as I always have tons of the ingredients around. My favourite is with beef but the shrimp one is yummy as is lamb if i can find it.
Now you know the secret! - Lee
This guy is a pleasure to watch!
I work with a large group of people that are from Mexico, and a while back I made some "chicken enchilada's with white sauce", and of course they had questions . I started off with "you want to make a roux, see its authentic" and laughter ensued
Haha, typical Mexican technique! - Lee
Love these videos! What type of curry do you use in this dish? There are so many different types. Thanks!
Jeremy.. had listened and followed your simple instruction cooking white rice.. came out perfectly fluffy. Thanks!
Excellent! - Lee
That reminds me of a Southern stew but Japanese flavors which I love.
It's such an easy weeknight meal - Chris
Do you have any recipes with red curry paste? I love the flavors from it . I have a Thai Stew recipe but would love to try something new.
Love your recipes Jeremy, could I ask you for a few more seafood recipes.
I'll put your suggestion forward! - Lee
Now you need to put it in bread dough and deep fry it! karepan is amazing!
Sounds great! - Lee
Wow! Just made it and it's delicious! Chur bro!
Glad you liked it! - Lee
I was just thinking that this would be a good curry to make for my little grandson when he and his parents are finally allowed to visit! But my daughter is vegetarian - would this work with firm tofu fried separately? Would it need a marinade, or just a sprinkle of garam masala to give it some flavour first? I so enjoy your recipes, (and Ruby's and Emma's!) they are foolproof!
Hi Maggie,
I am vegetarian and I think this recipe doesn't need any meat or tofu at all and veggie stock will be fine, too. You can use a bit more soy sauce and/or salt to bring out the umami flavour (also a pinch of MSG wouldn't hurt), it will taste almost the same. If you wanna put in some tofu, just fry it with some spices, I think it doesn't need any marinade, because the curry sauce has enough flavour.
That's some good advice! - Lee
Thank you! Looks like Lars has answered you for me haha - Lee
Do i have to use stock?
You could use water instead of stock but the stock adds more flavour! - Lee
Thanks for getting back with me
Thanks for sharing how to make curry looks delicious I do have the ingredients except one what is millin and where can I buy it
Mirin is rice wine -- most supermarkets will have it in their 'oriental' section. See www.bonappetit.com/story/what-is-mirin-how-to-substitute
Mirin is sweet japanese rice wine. It should be easy to find in most normal grocery stores and failing that Asian super markets are basically guaranteed to have it.
you can also google for mirin substitutes
If you're in the UK, Tescos will have it
@@notsosecretsnacker5218 @June Goodwin Sainsbury's have it, too.
Another Japanese dish I would love to see you make would be hayashi rice if you know how?
I'll add it to our list of suggestions! - Lee
I'm curious on the history of how and when this fused French technique and Indian(?) flavoring landed in Japan. This is a close relative of Louisiana gumbo, with its dark roux, the "trinity" instead of mirepoix or carrot/onion/potato in this case, and a protein. It looks very easy and tasty, with a much shorter cook time--definitely going to try this one soon. Thanks Jeremy!
Curry was introduced to Japan by the British. India was a British colony and so they had access to the spices, and British food culture is heavily influenced by French gastronomy, and so they introduced the Japanese to an Anglicised form of curry and it proved to be a hit. That is why it's kind of gravy like (British gravy that is!).
@@tomh2121 ahhh of course! Thank you!
I am so glad you didn't use curry blocks! This is a great demonstration for an easy and popular Japanese meal.
It just wouldn't be right! - Lee
I've been down in London all week, I stayed in Covent garden and came to look for you, as ominous as that sounds I just wanted to say hello. Couldn't find you??
The school is on a street called Chandos Place! - Lee
This guy is so cute and a great chef 😜
Pretty sure I can’t mess this one up 🍽
It's not difficult! Just have to spend the time doing it! - Lee
SCHOOL of WOK!💪
Great learning channel
Thank you! - Lee
Hey great dish.
You should try it with bone in chicken get some dark meat in and habanero
Thank you! - Lee
Thank you!
You're welcome! - Lee
What kind of curry powder did you use?
Madras curry powder! - Lee
@@SchoolofWok thanks!
Regarding washing rice, is that for hygeine reasons..?
I've heard washing rice isn't necessary in western countries like England since it's already clean when they pack it. I never wash basmati rice and everyone I cook for is fine...
@Russel Washing rice is to wash of the exces dirt in the rice. Just like with washing the veggies. Before your rice has been packed, many people touched your rice. That is why should always wash it 😊
Do you think the big pieces of vegetables would cook through if this was done in a wok?
What does he add at 3:22 ?
Mirin! - Lee
@@SchoolofWok Thank you for your answer !! A bit late though, I did cook it yesterday, and it was really good ! (I could buy Mirin, since another person already asked in the comments !) ! Thanks a lot for the receipe !!
Annam pappu. 😍😍😍
🙏👍💪
Too watery, should add stock and boil the vege and meat after stir frying it. Roux should be added last. Can add dark chocolate and worchestire sauce to make enhance the flavor as a final step.
🤣😂.... do the little jig......😅🤣😂
He can't help himself haha - Lee
I do not like chicken. Would it be Ok to swop chicken with Beef & beef stock?
Sure thing! - Lee
Love the videos! Wondering if you have any tips on how to add protein when adapting for vegetarian cooking -- what would you recommend substituting for chicken? Tofu, pretend chicken?
If you can get soy curls, I bet they'd do great in this. Tofu would be great also, maybe with it first seared. Mushrooms would be worth a look also.
Tofu or fake chicken is what I use when I cook for vegans/vegetarians and I've had no complaints so far! - Lee
Heya school of wok 🍣🍜🍧 glad you guys are doing well hope everyone is having a lovely day really enjoying your videos a lot excellent videos as always make sure to stay active and safe looking for new videos go school of wok 🍣🍜🍧 go.😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😸😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😻😸😸😸😸😸😸😸😸😸😸😸😸😸
Thank you! - Lee
Japanese curry? Roux? 🧐
As you were making the curry paste, you were seasoning in the wrong step. By you were seasoning the curry paste like that, you will not get the full flavor out of the curry paste. In order to make a real nice with a great kick of flavor. All seasoning has to add in last, so you can adjust the taste and flavor to your liking.
If you add a seasonings in the early step. You have to go adjust the taste and flavor againg at the end. And that will be bad
I love indpan fussion 😨
🙄🤯 strange twist for cooking curry chicken
Wait, where’s the wok?
First step buy rice cooker hayya
Watching
Commenting
Replying - Lee
use rice cooker
He sounds English. Seem a little different. 😉
Mom says Jeremy who
Thank you for contributing. Please make sure, next time, you tell in advance that you're a joke, not a Chef.
what the heck is millin/ miden what?
Mirin, it's a Japanese rice wine - Lee
It's mirin
Looks like those money cats are up to no good.
Recipe is good. Execution was bad. Onions cut too big. You should sear chicken not boil it
you need to changed the cooking of the rice. the only way to cook rice properly is to steam it.
wHeRE uR riCeCOoKeR?! HAIYAAA
There's more than one way to cook rice - Lee