I don't care what anyone says, Golden Curry will always have a special place in my heart. It got me through many, many, maaaaaaaany, many... many nights in high school/college. Chicken, carrots, potatoes (often times I didn't even have carrots), chicken stock (or sometimes just water if I didn't have that), and rice. No word of a lie, that was my dinner like 3-4 nights out of the week for YEARS of my life. While I'm sure Josh's better, and I even know I can do better now, there's a certain nostalgia hit from S&B Golden Curry that can't be replaced or replecated.
I've been using Golden Curry for years, it's extreamly conviently and makes an excellent curry. Sure you could make you're own cubes but for the amount of butter he used it's roughly the same cost.
Would you mind dropping a short recipe of what you do when making it? Wanted to try making it but theres no way I'm premaking the curry cubes like that.
love S&B golden curry. no shade. none. However, I did make this last night and I might not make Golden Curry so much as I used to. This slaps like an upset pimp. It really is a big improvement.
This was one of the comfort foods I grew up having so often and it holds a very special place in my heart. I'm super glad to see Josh doing a piece on it. Fun fact, if you want to make it vegetarian, you can substitute oyster mushrooms and shiitake and it gives such a meaty flavor
I hate to tell you. Every famous Japanese chef uses the mix. They will tell you it's no different, even if you say so. I personally mix Mild and Hot at 2:1, so I can control the flavor.
Welp, all the cooler he made his own then. Does the fact that he didn't do it the way Japanese chefs do make his from scratch method bad? No, some folks may actually think it tastes better.
@@megshimatsu8615 it's literally just fat for the Roux the premade stuff uses vegetable oil instead, also Ghee which is clarified butter is used in a lot of Indian curries and since japanese curry is just the british idea of what curry is taken from india and shown to japan ages ago its not a crazy idea to put butter in curry
I've found that most of the TH-cam cooking channels, as they get big, the qualities that made them good slowly go away. Not Josh. He just keeps on staying true to himself even when expanding. Thanks for the awesome content which actually inspires me to make new things.
lmao watch the earlier technique based videos and then the current meme/fart/unrealistic for most cooks/papa/wanky/spend hours to beat a shitty fast food meal (congratufuckinglations) based videos and tell us that with a straight face
Hello everyone. I am a Japanese who likes curry rice. Please forgive the strange English because it is a translator. In Japan, when serving curry rice in a bowl, the curry sauce and rice are not divided in half. If you are serving curry rice on a plate, divide the curry sauce and rice in half like you would do. I don't think you'll understand the meaning just by that, so I'll tell you about the basic difference, even though it's a bit long. There is an original reason for using Japanese tableware properly. There seems to be a cultural misunderstanding if the rice bowl was used to create a “Japanese-ness”. When Japanese people eat Japanese-style "curry rice," they mainly use plates similar to soup plates and pasta plates. Bowl is mainly used when eating "curry bowl". Of course, there are exceptions, and when eating casually at home, there are times when it doesn't matter whether it's a plate or a bowl. However, if you enjoy "complete Japanese style", you will see a little regrettable misunderstanding. What is the difference between "curry rice" and "curry bowl" ? I will tell you about the basics. "Curry rice" is served as a "Western food arranged in a Japanese style", so it is served on a Western plate. The other "curry bowl" was developed in a Japanese soba and udon restaurant. Using the same dashi stock as Japanese soba and udon,It is a dish with a strong flavor of Japanese bonito and kombu dashi. Because the curry sauce has a lot of juice, it was served in a bowl with the same depth as soba and udon instead of a flat plate. When serving curry rice on a plate, it is common to separate the curry sauce and rice. However, in the case of "curry bowl", rice is served first, and curry sauce is poured over the entire surface. Arrange the rice so that it is hidden from view. When Japanese people eat curry rice in a bowl, unless they dare to separate it, they generally put the rice on the bottom and pour the sauce on top of it. That is the basic way to serve rice and other dishes in a bowl. If you are familiar with Japanese food, you may know that in the case of gyudon, the rice is placed underneath and the ingredients are placed on top, so you can't see the rice. The same is true for "Katsudon" and "Tendon". When serving ”curry rice” on a plate, separate it, and when serving it on a bowl, do not separate it, the rice is on the bottom and the ingredients and sauce are on top. That is "Perfect Japanese stiyle". By the way, Japanese-style ”curry rice” has a version made with chicken, but it was developed mainly with beef at restaurants and pork at home. If you want the image of "complete Japanese curry rice", it's pork or beef. If anything, I don't think it's chicken. Of course chicken curry is also delicious. Have a nice and healthy day everyone.
I just made this yesterday by following your video step by step and OMG! The BEST Japanese curry I’ve ever had!!!! I appreciate your video here so so much as I think it’s healthier to make from scratch. No preservatives like the blocks (though they are very tasty 🤤) I trust the process and your wizardry, thank you good sir 🧙🏻🪄🙏
I love Japanese curry. My great grandmother loved curry but couldn't handle the heat in her later years so the sweeter, more muted spice of a mild Japanese curry became a staple meal of ours.
Man oh man, one thing I might know more than Josh about. I nearly agree with almost everything except that don't use Ketchup. Try adding ginger, and if you use beef instead of chicken use 1 parts stock to -hear me out here-1 parts coffee.
I born and grew up in Japan for most of my life, learnt how to make Kare from my mom and at elementary school. And I never heard of adding shirodashi to the Kare.That is very unique. I should try that. We put dashi to the Kare when making soup broth for Udon or Soba.
i love japanese curry, it's so good! Especially love Katsu curry with a nice crispy chicken cutlet. Also golden curry cubes are totally fine to use... depends on the recipe i know, but i tried making the dish from scratch and you don't really gain that much compared to the cubes. Meaning it will come out just as delicious in both scenarios.
I sometimes find your 'make your own' a bit extra but thanks for showing us how to make those curry blocks. They're not sold in my area and besides are extremely overpriced.
As a high schooler growing up in Okinawa, CocoIchiBanya was the ultimate dream example of Japanese curry. Replete with garlic chips, this warm, rich sauce smothered the finest rice known to man, and it wasn’t complete without garlic butter brushed naan on the side (yes I know but in Okinawa this is how they do it up right) and fresh grated Okinawan dairy cheddar cheese on top. I’d even get a Kewpie dressed salad with tuna and corn and it was….well, just like a papa kiss 💋
S&B curry is the closest thing I can come to to replicate Coco's curry from when I was in Japan. I make my little chicken cutlets, rice, and curry and it always brings me back to the years I spent over there.
As a Japanese person raised in a fully Japanese family, I can definitely confirm that Japanese curry is very simple, yet flavorful. I also recommend try making Hayashi rice, which is a more demi-glace sauce base. Really love seeing you make Japanese food!
I was at my local asian store one week ago and almost bought the cubes.... but then i thought that there must be a way to make it from scratch 💕 I love you papa
Ya'know what would be a good idea? If you have left-over used curry packets, you could probably use those to put your home-made curry in to freeze and save. Or if you have ice makers, then reserve one specifically for curry. BUT, be sure the curry is cool before you put in in the molds and then into the fridge.
Tip #1: If you're too lazy for the ladle method you can chop up your curry blocks small like you would chop up chocolate for cooking Tip #2: If you want a slightly more "Japanese" taste. You can sub dashi stock instead of chicken stock or water. I also use tonkatsu sauce instead of ketchup Tip #3: For a more Southeast Asian twist, sub in a can of coconut milk instead of liquid
I decided to try my hand at this (first recipe) tonight, and it was freaking AMAZING. Thank you Joshua for posting these videos. You've encouraged me to push my comfort zone with cooking to new and delicious heights.
@@Traplordsosa I do enjoy, if I know its gonna be delicious. Sure it saves time but it taste really artificial and I dont like that. If you enjoy it then good for you.
@@defaultname0 I cook for a living. sometimes shortcuts at home to have something tasty is just what is needed. I never eat these kind of products straight up. The seasoning you add plays a massive role in how tasty the meal ends up. Like I said most people. if you are particularly picky sure thing. Most people are easily impressed. Josh always takes the hipster everything from scratch approach which with normal time constraints on an average weeknight meal aren't super practical. I stand by what I said. Most people would be pleasantly surprised by the end product using S&B curry blocks. People buy tomato sauce in a jar at the grocery store and I find that stuff repulsive. I find more international products have better execution than their domestic counterparts. I would never use a premade jar tomato sauce as it tastes incredibly artificial. These curry blocks are simply seasoning you are still creating the "gravy" these are some of the better products out there.
@@Traplordsosa I do put some additional spices together with the block and it still tastes artificial. If you dont taste it then good for you. I just find it too artificial, its on par with tomato in a jar if not worse. If you do cooking for a living you do know the difference of freshly ground pepper than pre-ground. You know how much it makes a difference. But if you just dont have the time and enjoy artificial things then good for you. Some people enjoy that some people dont.
I was seeing so many videos of people making curry with this packet of pre-made curry. I was praying you would come in and f the game up, showing how a real G gets it done in the kitchen. You are the best hands down.
That recipe can NOT be assisting on your epic quest for ripped-ness! I love Japanese Curry, so def gonna give that eggs benedict curry concoction a try.
I have used that pre made stuff over 200 probably more times in different curry concoctions of mine I’m in love. I am excited to try the less lazy more tasty version thanks man.
Thank you! I could never find a good Curry video that didnt require the mystery cubes! I'm so gonna have curry now! I've waited my whole life for this!
small warning for people with allergies, japanese curry powder generally contains fenugreek which is known to cause allergic reactions with people allergic to peanuts. if for some reason cooking this dish causes mild to severe discomfort and you know you have a peanut allergy, consider finding a recipe for japanese curry powder and omitting this ingredient.
What’s the reason for not adding salt to the onions at 2:11? I usually add a bit of salt to draw out the moisture so they can soften quicker, but it’s not recommended here?
Respect. I’ve bought Japanese cookbooks and even they ask you to buy the box of curry. This is the first time I’ve seen anyone make the roux from scratch.
the pork cut is something we eat a lot in Portugal pronounced “se-creh-tu”. if you get a chance you should try black pig/iberian pork secretos! excited to try this recipe!
I literally made Japanese curry last week, both a beef and chicken version. I used the box curry roux, but next time I'll have to try your from scratch roux
Josh-U-Are a Star! I had Japanese curry twice, and both times were in Germany of all places. I could never find another good one near me, and could NEVER seem to replicate it. But just watching you throw the seasonings in there I just KNEW - that's the cut. I cannot wait to try this!
Didn't know why I never bothered looking up on how to make my own roux, never thought it was that easy. Deffo making some for other curry recipes I might try
takes 8 minutes if you have japanese curry powder, cardamom powder, turmeric, etc. josh, i'll eat your curry anytime, but those golden curry blocks are awesome.
Some chefs make complicated dishes simpler so the average joe isnt intimidated and can cook it. But not this guy, he takes the simplest recipes like japanese curry and make it auper complicated so anyone watching without a chef license will juat give up and call it voodoo magic. Well done guy.
Okay, I’ve never had curry. I do tend to be a little picky, but I have been actively trying to broaden my palate in the last several years. I’ve tried many of Joshua’s Asian dishes and they’re some of my families favorites now. I think this is going to be my introduction to curry, thanks Josh!!
@ cady Reimann, I lived in Japan twice for a total of 18-months. this is good food. grub. daily eating, stays with you, food. Just use beef instead of chicken. you will not regret it. I will become a family main stay in your cooking list.
Today I learned that the curry I thought I was making sinfully was actually correct :O Didn't expect that making Curry with a roux was actually the way to go in Japan. Go me! I guess XD
Love your vid bro! But.. your recipes is for let’s just say it’s for those who are way more fortunate than others… Mann that price for one steak tho! It definitely looks amazing.. I love to cook and that’s the reason for the post.. but keep it up luv your videos
Lived in Japan for 10 years. Most chefs there use the blocks. Quit acting like it's special from scratch when they themselves say its more flavorful then from scratch.
Low-salt diet here. I made the roux the night before; it was light colored on top for some reason. I didn't have any of the added spices, sadly; Walmart didn't have them. I'm kinda glad since I like my curry mild and the S&B (bought off amazon for 2 3 oz jars for 12 dollars) was enough for me. The next day I prepared most of my ingredients beforehand but I have to say: unless you have 2 oz cups lying around, it was just easier to keep the ketchup, honey, and soy together and take the curry off the stove. The apples immediately oxidized; I put them in the fridge and covered them but it seemed like a problem? I used about half a dose of the soy sauce and store bought chicken (no way am I making my own stock, Josh, I don't have the freezer space). Maybe--probably--I was not patient enough with the simmer. I had it boiling on medium but when I strirred the bubbling went away. Fifteen minutes later, my potatoes and carrots were hard so I eventually brought everything to a boil, then down to medium, and then to low. Finally cooked. I used a little over half of my curry roux so will have some for next time. As a poor bachelor, taking into account I got two meals out of it and will probably get 6+ out of the 2 jars of curry powder I bought, it was surprisingly economical. I did forget butter (luckily I had literally just enough--two sticks and 2 tablespoons) in my fridge. And finally, the most important part: It was shockingly good. Well worth the effort. I suffer from gout and I'm a bit concerned about stewing chicken in chicken stock (basically), but wow was this good. Even making the mistakes I made and leaving out some components I didn't have, it just was visibly looking and tasting good before I even got to the roux. Can't thank Josh enough for this treat even if it turns out I can't eat it again.
Curry is not, nor will it ever be a fancy dish. Just saying that now. Not saying it's a poor man's dish either but curry in itself is made with fairly basic ingredients, so, under no circumstances should curry ever be fancy...
Thanks for doing this! I’ve been eating Japanese Curry my entire life but you showed some techniques and ingredients I haven’t tried or seen before. I’m excited to try your recipe. ❤
I have a question - if you make a bigger batch of roux, should you store it in the fridge, and if not, what would be the best way of storing it? Also, for long can you store it? Thanks!
Priceless how Joshua keeps going about pre packaged BS while his better half is munching away absentmindedly on the curry with a subtle smile on her face.
I used to dislike curry and just write it all off as nasty. I moved to Minneapolis to go to college and this city has proven me wrong. Curry is literally one of my fav foods now and I will try any kind any time anywhere. This recipe looks so good!
Unbelievable! It was Divine! Thank you ! & Again THANK YOU!!!!!! I just made the first recipe and it was gorgeous! Thank you so much! You have one other subscriber!!!!!! Keep on the good work & inspiration you are constantly giving us all!!!!! Have a great Friday!!!!!!
I don't care what anyone says, Golden Curry will always have a special place in my heart. It got me through many, many, maaaaaaaany, many... many nights in high school/college. Chicken, carrots, potatoes (often times I didn't even have carrots), chicken stock (or sometimes just water if I didn't have that), and rice. No word of a lie, that was my dinner like 3-4 nights out of the week for YEARS of my life. While I'm sure Josh's better, and I even know I can do better now, there's a certain nostalgia hit from S&B Golden Curry that can't be replaced or replecated.
I've been using Golden Curry for years, it's extreamly conviently and makes an excellent curry. Sure you could make you're own cubes but for the amount of butter he used it's roughly the same cost.
Would you mind dropping a short recipe of what you do when making it? Wanted to try making it but theres no way I'm premaking the curry cubes like that.
yea, it tastes great! i wish it was more easily accessible here tho. I had to order it online lol
love S&B golden curry. no shade. none. However, I did make this last night and I might not make Golden Curry so much as I used to. This slaps like an upset pimp. It really is a big improvement.
Who cares about any of u :/
nah, I stand by the prepackaged blocks. the japanese have absolutely perfected the art of delicious instant food.
All chemicals and preservatives, get your lazy ahh to eat real food
I love how she just kept digging into the bowl of curry as he was doing his b-roll intro. You can tell that it was delicious af.
exactly what I was gonna say!!
SAME i was like man its gotta be good then!
Normally she would go into squirrel mode and take it with her. Lol She was being modest here.
This was one of the comfort foods I grew up having so often and it holds a very special place in my heart. I'm super glad to see Josh doing a piece on it. Fun fact, if you want to make it vegetarian, you can substitute oyster mushrooms and shiitake and it gives such a meaty flavor
Can I come over
Iam with you on this, but it was always made with beef.
Chicken of the woods would be a good substitute as well!
Vegetables taste like sad
He's just joking guys haha, he meant to say to add mushroom to the meaty deliciousness
I hate to tell you. Every famous Japanese chef uses the mix. They will tell you it's no different, even if you say so. I personally mix Mild and Hot at 2:1, so I can control the flavor.
I have tried making my own like this before and it is not as good as the block at all
That's definitely not true. Best japanese curry I've ever had was from scratch no blocks from an award winning chef.
@@kaylalozada7843 it's definitely true I've gotten from their own lives in their own restaurant
Yeah but then it’s hard to stretch a video to 9 minutes if you’re using premade roux lol
Welp, all the cooler he made his own then. Does the fact that he didn't do it the way Japanese chefs do make his from scratch method bad? No, some folks may actually think it tastes better.
You can tell Josh was restaurant-trained because of the sheer overwhelming quantity of butter this recipe involves.
100%
I've never seen butter used in Japanese curry.
you know i was just thinking that, very traditional japanese all this dairy haha
@@megshimatsu8615 it's literally just fat for the Roux the premade stuff uses vegetable oil instead, also Ghee which is clarified butter is used in a lot of Indian curries and since japanese curry is just the british idea of what curry is taken from india and shown to japan ages ago its not a crazy idea to put butter in curry
i mean he worked in a restaurant before so yeah
I've found that most of the TH-cam cooking channels, as they get big, the qualities that made them good slowly go away. Not Josh. He just keeps on staying true to himself even when expanding. Thanks for the awesome content which actually inspires me to make new things.
lmao watch the earlier technique based videos and then the current meme/fart/unrealistic for most cooks/papa/wanky/spend hours to beat a shitty fast food meal (congratufuckinglations) based videos and tell us that with a straight face
@@Sgarnoncunce I sort of think thats who he has always been and is. So yes, my comment still stands. With a straight face.
looks so appetizing
Hey guys
Joshua always finds a way to make me hungry
IKR. Super Bowl Sunday and I'm seriously pondering visiting the grocery store
Joshua can make Edward a thirsty man 💦💦
🤣🤣🤣yeah me too
100% Edward Elric realness
yes
Hello everyone.
I am a Japanese who likes curry rice.
Please forgive the strange English because it is a translator.
In Japan, when serving curry rice in a bowl, the curry sauce and rice are not divided in half.
If you are serving curry rice on a plate, divide the curry sauce and rice in half like you would do.
I don't think you'll understand the meaning just by that, so I'll tell you about the basic difference, even though it's a bit long.
There is an original reason for using Japanese tableware properly.
There seems to be a cultural misunderstanding if the rice bowl was used to create a “Japanese-ness”.
When Japanese people eat Japanese-style "curry rice," they mainly use plates similar to soup plates and pasta plates.
Bowl is mainly used when eating "curry bowl".
Of course, there are exceptions, and when eating casually at home, there are times when it doesn't matter whether it's a plate or a bowl.
However, if you enjoy "complete Japanese style", you will see a little regrettable misunderstanding.
What is the difference between "curry rice" and "curry bowl" ?
I will tell you about the basics.
"Curry rice" is served as a "Western food arranged in a Japanese style", so it is served on a Western plate.
The other "curry bowl" was developed in a Japanese soba and udon restaurant.
Using the same dashi stock as Japanese soba and udon,It is a dish with a strong flavor of Japanese bonito and kombu dashi. Because the curry sauce has a lot of juice,
it was served in a bowl with the same depth as soba and udon instead of a flat plate.
When serving curry rice on a plate, it is common to separate the curry sauce and rice.
However, in the case of "curry bowl", rice is served first, and curry sauce is poured over the entire surface. Arrange the rice so that it is hidden from view.
When Japanese people eat curry rice in a bowl, unless they dare to separate it, they generally put the rice on the bottom and pour the sauce on top of it.
That is the basic way to serve rice and other dishes in a bowl.
If you are familiar with Japanese food, you may know that in the case of gyudon, the rice is placed underneath and the ingredients are placed on top, so you can't see the rice. The same is true for "Katsudon" and "Tendon".
When serving ”curry rice” on a plate, separate it, and when serving it on a bowl, do not separate it, the rice is on the bottom and the ingredients and sauce are on top. That is "Perfect Japanese stiyle".
By the way, Japanese-style ”curry rice” has a version made with chicken, but it was developed mainly with beef at restaurants and pork at home.
If you want the image of "complete Japanese curry rice", it's pork or beef.
If anything, I don't think it's chicken.
Of course chicken curry is also delicious.
Have a nice and healthy day everyone.
Very informative and interesting.
Very interesting! Thank you!
Thanks
I like how widely popular “curry” is in Japan and how particular about it Japan gets
thank you ❤️
I just made this yesterday by following your video step by step and OMG! The BEST Japanese curry I’ve ever had!!!! I appreciate your video here so so much as I think it’s healthier to make from scratch. No preservatives like the blocks (though they are very tasty 🤤) I trust the process and your wizardry, thank you good sir 🧙🏻🪄🙏
I usually watch your videos for entertainment, but this recipe looks so good I'm actually going to make this one. Keep up the good work Josh!
I love Japanese curry. My great grandmother loved curry but couldn't handle the heat in her later years so the sweeter, more muted spice of a mild Japanese curry became a staple meal of ours.
日本のカレーはウンコの味が
します
Man oh man, one thing I might know more than Josh about. I nearly agree with almost everything except that don't use Ketchup. Try adding ginger, and if you use beef instead of chicken use 1 parts stock to -hear me out here-1 parts coffee.
I born and grew up in Japan for most of my life, learnt how to make Kare from my mom and at elementary school. And I never heard of adding shirodashi to the Kare.That is very unique. I should try that.
We put dashi to the Kare when making soup broth for Udon or Soba.
A tip I found useful, buy the curry blocks AND also add the spices in for that extra flavour 👌
i love japanese curry, it's so good! Especially love Katsu curry with a nice crispy chicken cutlet. Also golden curry cubes are totally fine to use... depends on the recipe i know, but i tried making the dish from scratch and you don't really gain that much compared to the cubes. Meaning it will come out just as delicious in both scenarios.
I sometimes find your 'make your own' a bit extra but thanks for showing us how to make those curry blocks. They're not sold in my area and besides are extremely overpriced.
As a high schooler growing up in Okinawa, CocoIchiBanya was the ultimate dream example of Japanese curry.
Replete with garlic chips, this warm, rich sauce smothered the finest rice known to man, and it wasn’t complete without garlic butter brushed naan on the side (yes I know but in Okinawa this is how they do it up right) and fresh grated Okinawan dairy cheddar cheese on top.
I’d even get a Kewpie dressed salad with tuna and corn and it was….well, just like a papa kiss 💋
Was stationed in Okinawa, and Coco's holds legendary status among servicemen!
Yes my husband was stationed there too and we loved going to coco so delicious
@@nestoraquino-serrano7058 if it isn't cocos i dont want it, the one in Dallas needs to open 😂😂
Went perfect with a cold Orion
@@P_equals_Plenty oh yeah, that pickled kind?
I made this last night(yes papa, I made the roux too) and it was delicious! Had two bowls of it and wanted a third helping. Great recipe as always!
S&B curry is the closest thing I can come to to replicate Coco's curry from when I was in Japan. I make my little chicken cutlets, rice, and curry and it always brings me back to the years I spent over there.
As a Japanese person raised in a fully Japanese family, I can definitely confirm that Japanese curry is very simple, yet flavorful. I also recommend try making Hayashi rice, which is a more demi-glace sauce base. Really love seeing you make Japanese food!
I was at my local asian store one week ago and almost bought the cubes.... but then i thought that there must be a way to make it from scratch 💕 I love you papa
Ya'know what would be a good idea? If you have left-over used curry packets, you could probably use those to put your home-made curry in to freeze and save. Or if you have ice makers, then reserve one specifically for curry. BUT, be sure the curry is cool before you put in in the molds and then into the fridge.
Tip #1: If you're too lazy for the ladle method you can chop up your curry blocks small like you would chop up chocolate for cooking
Tip #2: If you want a slightly more "Japanese" taste. You can sub dashi stock instead of chicken stock or water.
I also use tonkatsu sauce instead of ketchup
Tip #3: For a more Southeast Asian twist, sub in a can of coconut milk instead of liquid
I've also replaced ketchup with yaki sauce and that works nicely, too
I decided to try my hand at this (first recipe) tonight, and it was freaking AMAZING. Thank you Joshua for posting these videos. You've encouraged me to push my comfort zone with cooking to new and delicious heights.
Honestly those S&B curry blocks are really good. most people would absolutely love them. just add some seasoning of your choice.
I absolutely despise them but to each their own I guess.
@@defaultname0 Congratulations enjoy making curry for an hour beforehand then.
@@Traplordsosa I do enjoy, if I know its gonna be delicious. Sure it saves time but it taste really artificial and I dont like that. If you enjoy it then good for you.
@@defaultname0 I cook for a living. sometimes shortcuts at home to have something tasty is just what is needed. I never eat these kind of products straight up. The seasoning you add plays a massive role in how tasty the meal ends up. Like I said most people. if you are particularly picky sure thing. Most people are easily impressed. Josh always takes the hipster everything from scratch approach which with normal time constraints on an average weeknight meal aren't super practical. I stand by what I said. Most people would be pleasantly surprised by the end product using S&B curry blocks. People buy tomato sauce in a jar at the grocery store and I find that stuff repulsive. I find more international products have better execution than their domestic counterparts. I would never use a premade jar tomato sauce as it tastes incredibly artificial. These curry blocks are simply seasoning you are still creating the "gravy" these are some of the better products out there.
@@Traplordsosa I do put some additional spices together with the block and it still tastes artificial. If you dont taste it then good for you. I just find it too artificial, its on par with tomato in a jar if not worse. If you do cooking for a living you do know the difference of freshly ground pepper than pre-ground. You know how much it makes a difference. But if you just dont have the time and enjoy artificial things then good for you. Some people enjoy that some people dont.
Thank you! Question: how long can i have the curry blocks on the fridge? And do you recommend leave then in the fridge or on a Ziploc in the freezer?
Hey I love your cooking and the splash of humor
I was seeing so many videos of people making curry with this packet of pre-made curry. I was praying you would come in and f the game up, showing how a real G gets it done in the kitchen. You are the best hands down.
He is a GOAT
That recipe can NOT be assisting on your epic quest for ripped-ness! I love Japanese Curry, so def gonna give that eggs benedict curry concoction a try.
I have used that pre made stuff over 200 probably more times in different curry concoctions of mine I’m in love. I am excited to try the less lazy more tasty version thanks man.
@Joshua Weissman - How long does the home made curry cubes last and how should they be stored?
Probably months in an airtight container and in the fridge.
Thank you! I could never find a good Curry video that didnt require the mystery cubes! I'm so gonna have curry now!
I've waited my whole life for this!
Straight up, I was just searching for a Japanese curry recipe like 2 days ago. You always impress me, Josh. Keep it up, homie!
手作りルー🎉丼に盛り付けてるのがユニークですね！アレンジバージョンの提案凄く良い！美味しそう😋
small warning for people with allergies, japanese curry powder generally contains fenugreek which is known to cause allergic reactions with people allergic to peanuts. if for some reason cooking this dish causes mild to severe discomfort and you know you have a peanut allergy, consider finding a recipe for japanese curry powder and omitting this ingredient.
What’s the reason for not adding salt to the onions at 2:11? I usually add a bit of salt to draw out the moisture so they can soften quicker, but it’s not recommended here?
The pre-made stuff is solid. Great to know how to make it 🤷🏾♂️
Respect. I’ve bought Japanese cookbooks and even they ask you to buy the box of curry. This is the first time I’ve seen anyone make the roux from scratch.
saying "you know whats better than tradition" to the one tradition that always stays on this channel made me laugh out loud really good🤣
the pork cut is something we eat a lot in Portugal pronounced “se-creh-tu”. if you get a chance you should try black pig/iberian pork secretos! excited to try this recipe!
Nice! Please do curry buns next. 🙏🏻
While watching Josh cook up legendary dishes, I'm eating a quarter pounder + 10 piece chicken nuggies.
I literally made Japanese curry last week, both a beef and chicken version. I used the box curry roux, but next time I'll have to try your from scratch roux
Curry is love! I like to add celery when I make it at home. Great vid as always.
Josh-U-Are a Star! I had Japanese curry twice, and both times were in Germany of all places. I could never find another good one near me, and could NEVER seem to replicate it. But just watching you throw the seasonings in there I just KNEW - that's the cut. I cannot wait to try this!
This recipe is an exact copy of one I’ve been using for about a year now so good
I've never had real curry before. It is on my list of things I want to try!
Didn't know why I never bothered looking up on how to make my own roux, never thought it was that easy. Deffo making some for other curry recipes I might try
takes 8 minutes if you have japanese curry powder, cardamom powder, turmeric, etc. josh, i'll eat your curry anytime, but those golden curry blocks are awesome.
I thought the whole point was that he would tell us how to make the curry powder too. I don't think it's common in shops.
Some chefs make complicated dishes simpler so the average joe isnt intimidated and can cook it. But not this guy, he takes the simplest recipes like japanese curry and make it auper complicated so anyone watching without a chef license will juat give up and call it voodoo magic. Well done guy.
DEFINITELY adding this to my repertoire. My kids and I love the prepackaged type already but making it from scratch will be way better.
josh: packaged curry cubes are so much less flavorful!!!!
also josh: i added nearly all my roux-
Okay, I’ve never had curry. I do tend to be a little picky, but I have been actively trying to broaden my palate in the last several years. I’ve tried many of Joshua’s Asian dishes and they’re some of my families favorites now.
I think this is going to be my introduction to curry, thanks Josh!!
@ cady Reimann, I lived in Japan twice for a total of 18-months. this is good food. grub. daily eating, stays with you, food. Just use beef instead of chicken. you will not regret it. I will become a family main stay in your cooking list.
I can’t wait to get a legit stand mixer and blender to attempt your recipes. Until then I’ll just enjoy binge watching them
Today I learned that the curry I thought I was making sinfully was actually correct :O
Didn't expect that making Curry with a roux was actually the way to go in Japan. Go me! I guess XD
Youre one of those rare ytbers that actually making Japanese curry without the curry stock.
I love curry. I love your stuff too Josh. Thank you. I needed this.
Those yolk pops at the end!
Josh’s version of “1 inch” makes me feel attacked.
I was just watching your previous videos because I'm a new subscriber and here is the new video wow I'm just addicted of your recipes
Love all your content, well thought through, beautifully put together dishes!
Everything Josh makes is 👌
Thank you! I followed and although it takes some prep time, it's actually easy and reaaally tasty I loved it ❤
Love your vid bro! But.. your recipes is for let’s just say it’s for those who are way more fortunate than others… Mann that price for one steak tho! It definitely looks amazing.. I love to cook and that’s the reason for the post.. but keep it up luv your videos
Josh here reading my mind. I recently obcessed over making this dish and now he does a recipe video for it. Perfect timing
Throws shade on using Japanese curry roux squares, then when making from scratch calls for “Japanese curry powder” 🤣
Finally!!! A reliable curry video🤝🏾🙏🏾
Lived in Japan for 10 years. Most chefs there use the blocks. Quit acting like it's special from scratch when they themselves say its more flavorful then from scratch.
Omg this is perfect timing my dad wants to start selling Japanese food and wanted to make curry tonkatsu. I'll have to try this recipe out.
If those are 1-inch curry squares, then my life is a lie. Why, Papa?
started watching you last month and just bought cookbook today, thanks for all the great ideas and recipes!
I'm Japanese, his curry looks like my mother made for me🥰
Low-salt diet here. I made the roux the night before; it was light colored on top for some reason. I didn't have any of the added spices, sadly; Walmart didn't have them. I'm kinda glad since I like my curry mild and the S&B (bought off amazon for 2 3 oz jars for 12 dollars) was enough for me. The next day I prepared most of my ingredients beforehand but I have to say: unless you have 2 oz cups lying around, it was just easier to keep the ketchup, honey, and soy together and take the curry off the stove. The apples immediately oxidized; I put them in the fridge and covered them but it seemed like a problem? I used about half a dose of the soy sauce and store bought chicken (no way am I making my own stock, Josh, I don't have the freezer space).
Maybe--probably--I was not patient enough with the simmer. I had it boiling on medium but when I strirred the bubbling went away. Fifteen minutes later, my potatoes and carrots were hard so I eventually brought everything to a boil, then down to medium, and then to low. Finally cooked. I used a little over half of my curry roux so will have some for next time.
As a poor bachelor, taking into account I got two meals out of it and will probably get 6+ out of the 2 jars of curry powder I bought, it was surprisingly economical. I did forget butter (luckily I had literally just enough--two sticks and 2 tablespoons) in my fridge.
And finally, the most important part: It was shockingly good. Well worth the effort. I suffer from gout and I'm a bit concerned about stewing chicken in chicken stock (basically), but wow was this good. Even making the mistakes I made and leaving out some components I didn't have, it just was visibly looking and tasting good before I even got to the roux. Can't thank Josh enough for this treat even if it turns out I can't eat it again.
josh: fIvE tO eIgHt mInUTes fOr lEsS fLaVoUR??????
also josh: i used all of my slurry
lmao mm math isn't mathing
thanks for the recipe Josh, just made it myself and it smells heavenly 😄
cant wait for dinner time when my parents can try it
Curry is not, nor will it ever be a fancy dish. Just saying that now.
Not saying it's a poor man's dish either but curry in itself is made with fairly basic ingredients, so, under no circumstances should curry ever be fancy...
Thanks for doing this! I’ve been eating Japanese Curry my entire life but you showed some techniques and ingredients I haven’t tried or seen before. I’m excited to try your recipe. ❤
New favorite cooking channel
Wow I’m happy to watch Japanese curry here😊 Katsu curry is the best :)
I was just sitting down to some Japanese curry... Pulled up TH-cam to find something to watch and this was the first video.
Very nice timing.
Last night at 10 pm I was searching for Penang and Katsu kare recipes, this is a heaven sent Joshua the timing is beautiful
Definitely my favourite way to cook potatoes and carrots, the recipe was perfect :)
i understand that you have a video to make, but do not insult Vermont curry.
it's a pleasant wholesome flavor that makes for an amazing comfort food.
A tip that I like, use the stock that corresponds with the main ingredient
E.g. dashi stock for seafood, vegetable stock for vegetables and so on
I have been looking for a recipe to make that curry block! Thank you
Whoever edited this and added the faint scream to the chicken missing the bowl @ 2:31 owes me a new shirt, spat my drink out all over it ahahahah
Been trying to find a proper japanese curry recipe for a while. Super happy to see this drop into my feed
Kenji has a good one too! And his is definitely a little simpler...
I have a question - if you make a bigger batch of roux, should you store it in the fridge, and if not, what would be the best way of storing it? Also, for long can you store it?
Thanks!
Fantastic vid, Josh and team!
Id love to know what cookware you prefer! I'm looking to get new pots/pans but im seeing that some cookware is actually horrible health wise. Ty!
omg this brought back so many memories from when I was a kid
At this point, I am not even watching the videos for the food but just for the video editing!
Priceless how Joshua keeps going about pre packaged BS while his better half is munching away absentmindedly on the curry with a subtle smile on her face.
I used to dislike curry and just write it all off as nasty. I moved to Minneapolis to go to college and this city has proven me wrong. Curry is literally one of my fav foods now and I will try any kind any time anywhere. This recipe looks so good!
Your videos make me soooo happy 😊❤
This is literally my favorite dish in the entire world
Unbelievable! It was Divine! Thank you ! & Again THANK YOU!!!!!! I just made the first recipe and it was gorgeous! Thank you so much! You have one other subscriber!!!!!! Keep on the good work & inspiration you are constantly giving us all!!!!!
Have a great Friday!!!!!!
This was THE meal I was looking forward to in school (I went to junior high in Japan). Thank you.