i've never tried it either! bought a box 3 years ago and it sat in my cupboard (my Asian ingredients shelf is packed with fun stuff) until it expired. I was just being lazy. I LOVE that you did this video! bang on, brother!
Man that is like goulash in an Iowa house. When I first got married to a girl from Okinawa that was always on the stove top. So much so I grew tired of it. It is 100% a comfort food to all my kids. They come here or Mom goes there they want her curry rice.
@@alexhusko100 percent a Staples in my Japanese household. I love how easy it is to make and I always thought it was such a complicated recipe that mommy made up on her own. How lovely to find out that it's one of the easiest foods to make
8:05 Is My reaction to 7:59. That had a bluesy tone to it and I love it. Five stars for this. Also your son is outstanding in this vlog. This is the meaning of life Cory and mike need to hear that singing immediately
A tip that can help is to dissolve the curry blocks one piece at a time in a ladle that you take some of the hot liquid into, which keeps it a bit smoother. Or just break them up into even smaller pieces. Your mileage may vary.
Yesss!! ❤️ Your reaction to one of our favorite dishes growing up is everything! Love that you loved it! You need to meet up with Alex, he knows what’s what, and not just cause he’s my brother :) Great video!
Just made some medium hot S&B I had in the stash. Mine was with sirloin steak with a short bath in some Worcester with S&P. After the water in went a splash of fish sauce and toasted sesame oil. Simmered, curry in and stir. Simply a delightful meal and Papa has leftovers.
Okonomiyaki is definitely my love language. How about Pork tonkatsu with the Bulldog sauce and some sticky icky rice. Cold noodles with soy sauce and water broth and cucumbers in the summer. What are some of your faves?
@@alexhusko Okonomiyaki for sure, although my favorite is Hiroshima style which I have NO desire to make at home, I'll leave that to the experts! Curry udon, doria/gratin, any of the donburi (we mostly make gyudon but I love them all.)
This meal is delicious! I make it a little different and in my instant pot! The smell is heaven and the meal is so comforting especially on a cold or rainy day!!!!
My Japanese home stay student told me that the secret ingredient is to add chocolate to the mix when you add the curry mix. She said 3 curry cubes, 2 chocolate cubes. I will be trying this tonight and I'll see if she gives me the fist pump sign or not.
I prefer to use chicken thighs and baby potatoes(halved or quartered) myself, and celery. Sometimes I mix it up by adding sliced mushrooms or some other vegetables, though some vegetables(Like zucchini and cauliflower) I found out kinda dissolve into the curry. I also use Jasmine rice instead of that kind.
S&b is pretty good, i prefer half s&b and half vermont brand. Sometimes i use a tablespoon or 2 of canned penang curry paste, sautee before adding liquid. It adds a complexity to japanese curry which i like but i find it to be a bit one note.
That rice was not clear. Normally you should clean it in a container not a strainer. This way with every wash you can clearly see that the rice water is clear and not foggy. Also as soon as the rice is done, you should mix it around instead of letting it sit after cooking. It helps keep the fluff by adding air. You ever have anyone in the household drink milk and put the container back with like a sip worth instead of just throwing it out and killing off the remaining amount? Yea this is how some Asian households (especially in Japan) treat the non fluffing of the rice after cooking.
Nice video, you can save your rinsed rice water to feed your plants, or to make Korean stews such as braised chicken, braised potatoes etc... oh, and where did you get that wonderful clay pot!
Love this stuff, yummy!! When you heat the leftovers, top it with some chopped peanuts, cilantro, green onions, raisins, coconut, jalapenos, whatever you fancy. Endless tasty condiments!
![Make The BEST Japanese Beef Curry Using Roux Cubes [ULTIMATE GUIDE]](http://i.ytimg.com/vi/u5U-FH7o7v8/mqdefault.jpg)
![Make The BEST Japanese Beef Curry Using Roux Cubes [ULTIMATE GUIDE]](/img/tr.png)
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so you have to donate to get a reply? I was just commenting on the video.
@@cboy6y13haha what? You don’t have to donate to talk to me or get a response. I ask people to email and DM me all the time.
i've never tried it either! bought a box 3 years ago and it sat in my cupboard (my Asian ingredients shelf is packed with fun stuff) until it expired. I was just being lazy. I LOVE that you did this video! bang on, brother!
Honestly this stuff is just a pre-made roux so it doesn't really expire!
@@helvetiqa probably true but I pay attention to the dates on boxes and packaging. I can't help it.
Thanks!
This looks so good, I'm definitely gonna try it.🦓🦄
Appreciate the donation for the vlog ❤️🔥
Making this tonight! Thank you for the video!
You got it bro
Man that is like goulash in an Iowa house. When I first got married to a girl from Okinawa that was always on the stove top. So much so I grew tired of it. It is 100% a comfort food to all my kids. They come here or Mom goes there they want her curry rice.
Same here. My mom is Okinawian, Dad is Polish and German. Us kids grew up on this probably almost once a week. It's just a warm hug in a bowl.
@@alexhusko100 percent a Staples in my Japanese household. I love how easy it is to make and I always thought it was such a complicated recipe that mommy made up on her own. How lovely to find out that it's one of the easiest foods to make
I needed a tutorial for this curry and you delivered! thank you!
Anything for you!
8:05 Is My reaction to 7:59. That had a bluesy tone to it and I love it. Five stars for this. Also your son is outstanding in this vlog. This is the meaning of life Cory and mike need to hear that singing immediately
A tip that can help is to dissolve the curry blocks one piece at a time in a ladle that you take some of the hot liquid into, which keeps it a bit smoother. Or just break them up into even smaller pieces. Your mileage may vary.
I use the ladle teick toom works well.
Yesss!! ❤️ Your reaction to one of our favorite dishes growing up is everything! Love that you loved it! You need to meet up with Alex, he knows what’s what, and not just cause he’s my brother :) Great video!
Your brother is a gem so I can only imagine you are too! Thanks for watching Aly. Great name! 🎉
If you chopped up the cubes it melts easier and faster.
It really wasn’t a problem with how I did it. They melted nicely in like 90 seconds.
Love golden curry stew. A Hawaiian tradition yummy
Just made some medium hot S&B I had in the stash. Mine was with sirloin steak with a short bath in some Worcester with S&P. After the water in went a splash of fish sauce and toasted sesame oil. Simmered, curry in and stir.
Simply a delightful meal and Papa has leftovers.
Kick ass shirt man and even kicker asser video man!
Nice, I'm having Japanese curry for lunch tomorrow!👍
Alex, let's teach Sean about ALL the real homestyle Japanese foods now. Yakisoba next? Okonomiyaki?
Okonomiyaki is definitely my love language. How about Pork tonkatsu with the Bulldog sauce and some sticky icky rice. Cold noodles with soy sauce and water broth and cucumbers in the summer. What are some of your faves?
We'll turn him Asian by association.
@@alexhusko Okonomiyaki for sure, although my favorite is Hiroshima style which I have NO desire to make at home, I'll leave that to the experts! Curry udon, doria/gratin, any of the donburi (we mostly make gyudon but I love them all.)
Ahh love this curry personally, off to watch :)!
AHHHH !!! Do you not know the fork trick for that type of chicken to get the tendon out. Makes them sooooo much better..
toooootally forgot! my bad!
This meal is delicious! I make it a little different and in my instant pot! The smell is heaven and the meal is so comforting especially on a cold or rainy day!!!!
I went to film school but i didn't learn how to use a camera, but i'm sure I could figure it out.
I’m sure you’ll figure it out
LOVE that knife! Is it a kiritsuke? Where did you get it???
I unboxed it here, link in bio to buy - th-cam.com/video/Zh_YZ0WXjwY/w-d-xo.htmlsi=5fGhMHqrS1bPbHdu
My Japanese home stay student told me that the secret ingredient is to add chocolate to the mix when you add the curry mix. She said 3 curry cubes, 2 chocolate cubes. I will be trying this tonight and I'll see if she gives me the fist pump sign or not.
My grandma is from Japan. Her name is sako. It's the vegetables, rice , and she swears on pork. But I always use chicken.
Great video (and thanks for featuring Lionel)!!!!!!
I prefer to use chicken thighs and baby potatoes(halved or quartered) myself, and celery. Sometimes I mix it up by adding sliced mushrooms or some other vegetables, though some vegetables(Like zucchini and cauliflower) I found out kinda dissolve into the curry. I also use Jasmine rice instead of that kind.
Also been making this my whole life. Cut up the curry cubes as small as possible or you will mash your potatoes trying to melt those big cubes
S&b is pretty good, i prefer half s&b and half vermont brand. Sometimes i use a tablespoon or 2 of canned penang curry paste, sautee before adding liquid. It adds a complexity to japanese curry which i like but i find it to be a bit one note.
You you don’t pull the tendon out of the tenders eh?
That rice was not clear. Normally you should clean it in a container not a strainer. This way with every wash you can clearly see that the rice water is clear and not foggy. Also as soon as the rice is done, you should mix it around instead of letting it sit after cooking. It helps keep the fluff by adding air. You ever have anyone in the household drink milk and put the container back with like a sip worth instead of just throwing it out and killing off the remaining amount? Yea this is how some Asian households (especially in Japan) treat the non fluffing of the rice after cooking.
This guy stinks
Nice video, you can save your rinsed rice water to feed your plants, or to make Korean stews such as braised chicken, braised potatoes etc... oh, and where did you get that wonderful clay pot!
That curry is delicious.
You need a kitchen aid kitchen scissor. So much easier for cutting meat.
Never had curry want to try bad❤
This look so...(drools, faints, passes out)....sorry what were we talking about again?
PURE PERFECTION
@@HeySeanEly curry is a downfall. so good
Great video chef. I see the McLaren shirt tho 👀. They will win the WCC. But Norris for WDC?? we’ll see
I’m so excited to see what happens 🏎️🏆
Comment
I made it but without potatoes and it was so delicious
Yummmmmmm
It's equal water and rice.
Making the *S & B Tasty Curry Hot* for the first time tonight. Great video!
Love this stuff, yummy!! When you heat the leftovers, top it with some chopped peanuts, cilantro, green onions, raisins, coconut, jalapenos, whatever you fancy. Endless tasty condiments!
No
Sean you would have loved the extra hot curry so much more! You have to try it!
Oh trust me, I will ❤️🔥
Eat it with kimchi
You better season with salt and pepper when you stir-fry the ingredients.
Too much block if curry 😢 less water
Take the tendon out next time sean.
To thick add chicken broth
instead of water or with water?
甘口じゃねーか
MSG - stay away
There’s nothing wrong with minute rice if you make it right