Easy JAPANESE CURRY RICE » Made with Golden Curry
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- เผยแพร่เมื่อ 18 พ.ค. 2024
- Made with simple ingredients, Japanese Curry Rice (Kare Raisu) is a delicious and hearty stew that is perfect for a warm, cozy meal any day of the week. In this video, I'll show you an easy way to make this dish with S&B Golden Curry (or any curry roux brand) that'll taste delicious and authentic, as well as a few extra special ingredients that I like to add to really amp up the flavour into a deep, delicious curry.
As one of Japan's national dishes, Kare Raisu was recently voted the world's #1 Best Traditional Dish by TasteAtlas' prestigious Top 100 award rankings. For TasteAtlas' award rankings of the Top 100 Best Traditional Dishes in the world, visit here: www.tasteatlas.com/best
*NOTE: There were no paid advertisements or brand affiliations in this video. Any opinions of brands are of my own.
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TIMESTAMPS:
0:00 - Intro: Voted #1 Best Traditional Dish in the world
0:41 - Ingredients: what you'll need
0:53 - What is Japanese curry roux?
1:35 - Prepping ingredients
2:41 - 4 special ingredients
3:08 - Cooking the curry
5:11 - Plating with rice
INGREDIENTS (for 8-10 servings):
► Large onions (2)
► Medium carrots (2)
► Potatoes (3) - Yukon Gold work great
► Garlic (2 cloves)
► Butter (1 tbsp)
► Water or stock (5 cups)
► Cubed beef or protein alternative (roughly 1 lb)
► Japanese curry roux (1 box, or roughly 8 oz/220g)
(Popular curry brands: Golden Curry, Vermont Curry, Java Curry, Torokeru Curry, Kokumaro Curry)
Optional ingredients:
► Worcestershire sauce (1 tbsp)
► Ketchup (1 tbsp)
► Honey (1 tbsp)
► Red apple (1) - Fuji or Honeycrisp work great
PREP:
► Peel and cut potatoes into big bite-sized chunks
► Soak potato chunks in bowl of water for 15 mins
► Peel and cut carrots into diagonal chunks
► Slice onions into half-inch wide slices
► Mince garlic
► Pat dry and salt beef cubes
► (Optional) Peel and grate apple using a fine grater
COOK:
► Pre-heat pot with cooking oil over medium heat
► Add beef to pot and lightly sear for 2 minutes until sides are browned
► Remove beef from pot into a bowl/plate
► Add onions and saute for 8 minutes until caramelized and translucent
► Add garlic and saute for 30 seconds
► Mix in carrots and potatoes, saute for another minute
► Add cooked beef chunks back to pot, and add 5 cups of water/stock
► (Optional) Add grated apple, ketchup, Worcestershire sauce, and honey
► Stir, cover with a lid, and simmer for 20 minutes, stirring occasionally
► Once pot comes to boil, check potatoes for doneness by piercing with a stick
► Filter out any scum/foam using a strainer
► Turn off heat, and mix in curry roux to pot, ensuring all blocks are fully dissolved
► Bring pot to medium-low heat, simmer for 15 minutes until sauce is thickened
SERVE:
► Serve with a bowl or plate of rice and enjoy!
► Refrigerate any leftovers to re-heat another time (Japanese curry can typically last 2-3 days in fridge)
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#easyrecipes #japanesefood #curry #mealprep - แนวปฏิบัติและการใช้ชีวิต
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For an easy, delicious & healthy dessert to go along with this Japanese curry, check out my Homemade Ice Cream video: th-cam.com/video/Pup3gSSRAJA/w-d-xo.html
I think the best one that they ever made is called Yokohama Hakuraitei curry. Quite expencive to buy but it's worth it !
I also make curry with mince meat and potao onion carrot, dice all in same size about 15mm. First fry chopped garlic and add meat salt and pepper then carrot onion potato. Add water just to cover ingredients. cook little very quick they cook because all the vege is small cube. off heat to add curry block. Add 1 tea spoon each of soy sauce, tomato sauce, barbecue sauce, shot of coffee and a tea spoon strawberry jam.
Chop onion fine and sprincle over hot rice and serve curry. Fine chopped raw onion on rice is so nice with curry 😋
Hey mate, did you add any salt in this dish.
NINCSEN TE TETVES BUZI A KEDVENCEM A PLÉH CSÁRDA MAGYAR EMBER MAGYAR GYOMOR
I make my own curry roux rather than use the store bought. Infinitely better. I've been experimenting with addons. I usually go with apple and honey for a safe dish but I've also tried subbing in chocolate (which is nice) and coffee (which is less nice because I can't stand coffee but it was recommended that I try it at least once).
"What's your favourite brand of Japanese curry?" sounds like 'how do you pretend to cook' . It's like a video on how to make instant noodle soup.
Golden Curry is my favorite brand. The medium heat is probably the best overall flavor. Its just hot enough to warm your tongue without making you grab the water or sweat profusely.
I love Golden Curry! Great call on the medium heat :) it's definitely delicious with just the right amount of spice. Thanks so much for watching!
All five heat levels are pretty much the same. Hardly any different. The Japanese usually have low tolerance to spiciness but otherwise it's hardly noticeable by people otherwise.
I add two whole dry red chilli peppers, and a nice pinch of white pepper in addition to the existing spiciness level 5 box which just seems too mellow for my tastes.
I agree with bling bling
@@blingbling2841 Yeah I honestly can't tell the difference between medium and hot.
@@Brad933 😄 it's impossible to tell the difference between 1 & 3 as well.
I only bought a 3 once in my life because they had no other in stock.
S&B is the one true professional for this product.
I knew that the curry in Japanese restaurants always tasted sweeter than what I made at home. Now I know what to add! And I have all the ingredients, so it’s curry night 😋
Amazing! Glad to hear you'll be trying it out at home - I'd love to hear how it turns out and how you enjoyed it! Thanks for watching!
Yep, been our family favorite for over 40 years, and now passed on to my children. Golden Curry forever! When we use beef, I usually stew the beef first because it takes a long time for it to actually become tender, then add the carrots because they take longer to cook than the potatoes and onions. Once all tender, I remove it all from the pot, then sautee the onions. Once translucent, I add back all the rest, check for tenderness, then add the roux to finish. That way I don't end up with chewy beef and mushy potatoes and onions.
Amazing! It's a staple for my family as well :) That's a great way to make the beef! Thanks so much for sharing and for watching!
If you’re cooking beef, just brown them on all sides like the video, trust me while it’s cooking is when it gets tender
@denisebolanos7006 not for your typical American stew meat, we prefer bigger chunks (about an inch square). Sometimes I'll brown and cook in a pressure cooker for 15 minutes, remove the lid and finish everything in the pot.
I was first served this dish in a hotel in northern Hokkaido in January of 1992. I was flabbergasted by how good it was. I was a Marine at the time (we were on a "courtesy tour" of the island after spending two weeks cross-training with the JSDF 6th Infantry at Bihoro) and I was not expecting anything like this when we walked into the hotel's restaurant. I'll probably be crucified for saying this because I'm from Texas, but... I prefer it over Texas BBQ -- which I love. Yeah, it's that good. I could live on this stuff.
That's a great story - thanks for sharing! It's that great of a dish, I totally agree!
Fellow Texan, I am willing to try any and all food if it’s good.
Thank you. After moving out of my parent's place and now having my own space to cook.
I followed your video last night and had the best curry rice of my life. I never thought I could make it, but I did thanks to you.
That's great to hear! I'm so glad you enjoyed it - when I first moved out on my own, finding simple recipes like this that I could batch prep for a few days was a big game changer. Thanks for watching!
With this golden curry, it is never a problem to make an nice curry. This stuff is really easy to use and delicious.
I totally agree - it’s so easy and delicious! Thanks for watching!
In Australia you can get this at most sushi takeaways but the curry sauce, onions, carrots, potatoes and garlic is blended in to a smooth sauce and poured over crumbed chicken pieces and rice, with some pickled ginger.
It delicious either way chunky or smooth. Yummy 👍
Oh that's so interesting! I've never tried blending the ingredients beforehand like that before but I'll have to give it a try sometime - thanks for sharing that interesting tidbit!
@@toastyapron I've never tried it with beef and not blended lol 👍 same to you I'll have to give this one a go haha 🙂
That's what I love about food and cooking, the same thing done differently can be amazing 🙂
@@toastyapronplease do a video on it.
I'm making this curry now for tomorrow as it will taste better the next day ...but it tastes awesome already ...thanks for the recipe and video ...BRAVO !
...it was excellent the next day ...we all loved it here ! Nice one
I'm so glad you enjoyed it so much! Thanks for giving it a try, and for sharing your feedback!
You are one of my ❤new favorite cooking channels. I love how you share and recommend certain brands for each ingredients that make a huge different.
Thank you so much for the kind words! I'm so glad to hear you found those tidbits helpful :) I'll be sure to try to include tips like that as much as I can in future videos. Thanks so much for watching and for the support, I appreciate it!
I grew up making curry rice using pork as it was cheap and easy. We also use ground beef which is easy as well. I never put it side by side with rice though. We just put it on top of a bowl of rice. In the winter its the best and tastes even better the next day. Try using half medium and half hot curry blocks and its wonderful.
Pork is a great substitute for beef, for sure! I love having this dish during the fall and wintertime; it warms up the tummy in an instant :) I'll have to give the half medium and half hot combination a try sometime, thanks so much for the suggestion and for watching!
Absolute hidden gem of a channel. I kinda wish you not to blow up but at the same time you would deserve all the views and subs!
Thanks so much for the kind words and the support! I really appreciate it!
I can't tell you how pleased I am to find a review of my all time favorite dish! I first tried Golden Curry about fifty years ago in my college days. I never lost touch with a place to buy it and love to make it just as the recipe instructs. I use chicken and I cut my carrots thinner so they soften quicker. I am a 78 year old bachelor and use half a package and I will definitely try the new add-ons recommended. Thanks again!
Amazing! I'm so happy to hear that - it's crazy how long Golden Curry has been around for, and how it has stayed as relevant and as popular today as it has been for decades. I'm glad to hear you'll be trying it with the add-in's - I'd love to hear how it turns out for you! Thanks so much for watching!
THE BEST QUICK curry recipe I've tried (4th one). Thnx!
Thanks for the kind words, I'm glad you enjoyed it!
Looks amazing!!! ❤❤
Thanks so much for watching!
I made this tonight. Glad I found this recipe, the added flavours for sweetness were perfect. I used chicken stock instead of water and added a dash of fish sauce along with cumin and coriander powder. Was delicious!
I'm so glad to hear you enjoyed it! Thanks for giving this a try and for sharing your experience - your substitutions sound great, I'll give those a try sometime!
I really like your videos and how easy the recipes are to follow ( I’m a total beginner) ! I hope to see more videos from you!
Thank you so much for the support, and for the kind words! I really appreciate it and am glad you enjoyed watching, and found it helpful and easy to follow!
I heard somewhere that Vermont curry (brand) is better than Golden since it already has a taste of apple and honey. I've recently been introduced to Japanese curry and started craving for it, so I'll definitely try this recipe.
Vermont definitely has a lot of fans as well! I personally like adding my own fresh apples and honey, as opposed to having those flavours already part of the curry roux - but Vermont certainly adds convenience if that's important! Thanks for watching and hope you enjoy making the recipe :)
I just came across your channel and it's fantastic! You explain things without getting off topic, your voice is very easy to listen to and the background music doesn't over power it.
I've seen these boxes of curry roux for years. I am going to buy some today and cook this for tonight's dinner 🤤
Thank you so much for the kind words! I really appreciate them and your support, and am so glad you enjoy the videos. Enjoy the curry rice dinner tonight!!
Wow - I just remembered my time in Guam & Japan and how much I loved the Japanese curry. Made this tonight! Thanks for the tutorial.
That's awesome! I'm so glad it brought back memories and that you enjoyed making it at home! Thanks for watching :)
Does it taste similar to what you had in Japan and Guam?
I've made huge heaps of this dish three times now, so incredible
That's amazing to hear! I'm so glad you enjoyed the recipe - it's definitely going to be a go-to of mine during these colder months!
This was absolutely bussin. Thank you!
Thanks for watching!
I’ve always wanted to try this, your video finally got me to do it and it amazing
Amazing! I'm glad the video helped give you the nudge to try making Japanese curry! Thanks for watching :)
Personally, I love using pork in my curry. I also like to cook it either in the slow cooker or the Dutch oven, because that slow-cook taste is fantastic. Last time I made it, I subbed water for chicken stock, which gave it a nice savory flavor. Now I have to try the honey/apple/Worcestershire/ketchup combo!
This looks awesome! I'm going to make it. Thanks!
Thanks for watching! Hope you enjoy it whenever you get a chance to try it out!
After watching so many anime and Japanese people eating curry, I finally decided to make it to see what the hype was about. Let me just say- it tasted better than I ever imagined. This recipe is A+.
Thanks so much for watching and giving it a try! I'm glad it lived up to expectations!
@@toastyapron I wish I followed the instruction to cut the potatoes into huge chunks. I made them half of what you said and most of them disintregated while cooking 😆
just tried it - super easy and super delicious!
That's amazing to hear! I'm so glad you tried and found it just as delicious as I do! :) Thanks so much for watching!
Thank you. I will definitely try this.
Awesome! Thanks for watching and hope you enjoy making it!
I made this and ate some just now!! Wow that is so yummy! Thank you for this recipe. I added some spring onion on the top of my curry and used beef mince instead of chunks.. Also could only find the curry in medium hot and it was quite mild as far as spice goes. Sooo yummy
Thanks so much for watching! Spring onion is definitely a classic topping; and minced beef is a great choice too. Yes the spice level is generally milder in Japanese curry than it is for other types of curry; but I guess it also depends on the individual person's tolerance for heat :) Thanks so much again!
Wonderful and easy-to-follow Japanese curry recipe. Thank you 😋
Thank you for watching - I'm glad you enjoyed it!
Looks amazing will try it this weekend thank you!!!
Thank you for watching, enjoy and good luck!
Tried it. Heaven.
Awesome to hear! Thanks for watching and giving it a try!
I love how it's essentially just a beef stew with curry flavoring served with rice. It's awesome.
For sure! It's such an easy simple recipe, yet so delicious! Thanks for watching!
Thanks Toasty Apron just made this for my family and they all loved it 🎉🎉
That's amazing to hear!! I'm so glad you gave it a try at home and enjoyed it with your family - thanks so much for sharing, I loved hearing it!
omg thank you so much for explaining how to best dissolve those curry blocks
I'm so glad you found that tip helpful! Thanks so much for watching!
Stunning.
Thank you so much for watching!
@@toastyapron Using the ladle to break down the curry squares is a brilliant technique that aids in the velvety smoothness. It's the LITTLE details.
@mierezsaturday1452 Thank you so much for saying that! It means a lot that those little details are noticed and appreciated, and that viewers like yourself find value in them. I appreciate your support!
delicious 👍 i love curry
Curry is so delicious! Thanks for watching!
Your video is the best for his dish, providing more exact instruction. Thanks
Thanks for the kind words! I'm glad you found it helpful!
Thank you first time making some I hope it turned out good😊
I tried this recipe and it turned out so good!! Thank you!
Amazing! I'm so glad to hear it turned out so great for you! Thanks so much for watching and for giving it a try!
Tried to cook this and added some cheese and beef cubes. It tasted soooo good! Thank you!
That sounds delicious! I love cheese as well - it's a fantastic add-in to Japanese curry! Thanks for sharing and for trying it out at home :)
I see you've put the carrots in at the same time as the potatoes. I've found that carrots take a bit longer to cook than potatoes, so I add the spuds a bit after the carrots. I sometimes cut the carrots thinner so the cook time is the same, but like yours in the video I also prefer larger pieces of carrots. Never tried the Worc/honey/ketchup/apple, will try that next!
That's a great tip, thanks for sharing - I'm sure others will find it helpful! Curious to hear how you like the extra ingredients after you give it a try - do let us know! Thanks for watching :)
The veggies are on the boil right now using Hot Golden Curry. Will add baked, chicken piecestowards the end. So looking forward to trying it. Thanks for the EXTRA sauce. ❤🇨🇦❤🇨🇦
Awesome! I hope you enjoyed it!
Thanks somuch, very helpful
Thanks so much for watching! I hope you enjoy the recipe!
japanese food is so gooooood
I agree, it absolutely is! Thanks for watching!
10/10 would recommend
Thanks so much for watching!
Thank you for this video, it will help me for my cooking 😊👍
Thank you so much for watching! I'm glad you enjoyed the video and found it helpful!
REALLY loving your channel and looking forward to more awesome content! Would you share how you cook your chicken in the air fryer? It looked so crispy but healthy too. I have a new oven style fryer that I’m ready to start using and wouldn’t mind a little extra wisdom😊 Thanks so much and thanks for sharing your awesome recipes!!!!!!
Thank you so much for watching and for the support! Yes absolutely, regarding the air fryer chicken (and I assume you're referring to my Power Bowls video!) - I typically pre-heat at 380 degrees for 5 minutes, then coat my chicken breast in olive oil, salt and pepper (and whatever spices I'm in the mood for at the time). I cook in the air fryer for about 10-12 minutes, depending on how big and thick the chicken breasts are, making sure I flip midway to cook evenly. I use a Cosori air fryer but the cooking times may vary depending on the fryer/oven you use. I hope that helps!
THANK YOU SO MICH! Very kind of you to respond-and so quickly too!
I am going to try this recipe today. Thanks for sharing. Wish me luck.
Thanks so much for watching - good luck and I'd love to hear how it turned out!
@@toastyapron Thanks for the response. It came out good on the flavor part, but the meat was tough. The potatoes were cooked, but the meat was still tough. Good flavor though.
Very interesting idea grating the apple, cant wait to try this.
Thanks so much for watching! I hope you enjoy giving this recipe a try - please let me know what you think of the grated apple!
@toastyapron it was delicious! I have always made curries from scratch so I was a little skeptical of the boxed curry roux but it was honestly one of the most delicious curries I've ever had! I used chicken on my first attempt, currently making another batch with beef ribs.
@matthewwilson4941 That's awesome to hear! I'm so glad it turned out great for you and that you enjoyed it so much - the boxed curry roux is one of the few 'convenience products' that I swear by when it comes to replicating a 'made from scratch' recipe :)
Curry taste the best the next day 😋.
I agree! Leftover curry the next day always hits the spot!
Same with kadhi (a very nice curry), kebabs, kofta sabji, Bolognese/meat sauces & stews . The difference after one night in the fridge is very apparent. Spices have time to 'relax' and finish marination.
Excellent video prepared beef curry. Your step by step process is easy to understand. Thankyou
Thanks for watching and for the comment! I'm glad you found it helpful!
Sometimes my lunch is curry rice and its so good!
Awesome! It's a fantastic packable lunch (or to enjoy at home) for sure. Thanks for watching!
Just made this for my tea this evening and it tastes absolutely delicious. Trying hard not to be greedy... nope I'm going back in for seconds 😋
I'm so glad to hear that you tried it out yourself and enjoyed it! Be extra greedy with seconds (and thirds)! Thanks so much for watching and sharing :)
just made this a few days ago, its so easy and I make this fairly regularly and cheap too. id say the only difference is that I cut my vegetables a lot smaller and use pork instead of beef usually but you can pretty much use anything.
Thanks for watching, I'm glad you enjoy it as much as I do!
I love this channel! I found you last night and went straight to the store to buy everything for this dish. I can’t wait!
Thanks again for the kind comment! I'm so glad you're enjoying everything - and hope you enjoy giving it a try at home! Would love to hear how it turns out for you!
@@toastyapron it is fantastic! So flavorful and wholesome! How well does it freeze, do you know?
@DeenDonna In my experience, it freezes great! I portion 1 serving into each bag/container and thaw it whenever I'm ready to re-heat and enjoy, while extending the shelf life!
@@toastyapron yes, individual! I don’t think I have to worry about that this time around. I had it for breakfast and lunch and can’t wait for supper 😄 thanks again!
There is a recipe here on yt by Kurumi cooks, i recommend following that one but still adding Worcestershire sauce ketchup and honey. I made both recipe separately and making a hybrid of both was the BEST outcome
It was absolutely delicious! Thanks for the recipe 🫶
Thank you so much for watching! I'm glad you enjoyed the recipe and so happy to hear it turned out great for you!
now if i can just learn how to use my rice cooker…
There is nothing to learn. Just switch it on
I cook this for myself all the time. It's my comfort food. But I wanted to see how others do it. My way is pretty scrimshawed together. My Mom says I don't do it right, because I experiment with it but I'm happy with it.
Mushroom and green onions are great additions though... And I'm absolutely gonna need to try apple and honey
It's definitely a wonderful comfort food. And everyone has their own way of making it so don't feel like you have to follow a certain way! It's always fun to experiment with different methods and ingredients, so I do hope you enjoy giving the apple and honey a try to enhance the flavour! Thanks so much for watching!
Thanks man
Thanks for watching!
curry is 1# in my book 🤤
I'm with ya!
As a Japanese person, my favorite curry is a mixture of golden curry and Java curry.
Love combining those two as well! Thanks for sharing and for watching!
I've tried this recipe using Kokumaro Curry Roux and it tastes amazing! Those 4 secret ingredients really made a difference! I will cook this again using Golden Curry next time. Thank you for sharing this recipe! 🙂
I'm so glad to hear that you enjoyed it! Thanks for sharing and for watching!
I'm obsessed and always watch this video whenever I make chicken curry! Thank you for this video and I hope you upload more. Do you also have other social media channels I can follow?
Thank you so much for watching and I'm so glad that you found it helpful! Yes you can follow me in IG and TikTok as well @toastyapron (although my primary presence is still on TH-cam for now). Appreciate your support!
@@toastyapronGot this! All the best to you.
I do like this, first use previous day rice and put it in a pan until it's crispy at medium heat. For the curry, onion at low heat until it's translucid, potatoes and carrot added later and cooked at medium heat 2 min and then add 2/3 of glass of water with little soy sauce and some dashi powder stock and mix. Cutlet is fried on the side and cut and put over the rice. Once the potato is not too raw and not too well done, TURN OFF the heat and add ONE CUBE of curry and mix it together, if the mixture is too liquid just add a little bit of corn starch, not too much. This is a recipe for 1 portion.
Thanks for sharing and for watching!
I needed to hear as a teenager. Ppl take out their insecurities on those who are timid, quiet, and shy. If you let them off even once, it conditions them to think its okay to be that way towards you.
I bought kokumaro med-hot curry cubes. I'm trying this out tomorrow since it's a national holiday. Thanks for the recipe, definitely will add honey and ketchup!
Awesome! Hope you enjoyed giving it a try - I'd love to hear how it turned out for you!
Made it for my bday n made it again
Amazing! I hope you had a fantastic birthday and I'm glad you enjoyed them on your big day!
thanks !
I found this at a grocery store in my town and i grabbed it so fast I've been wanting to try it for so long but didn want to order it online
Awesome! I hope you enjoy giving it a try - would love to hear how it turns out for you! Thanks for watching!
Will all these ingredient amount work for a meal prep like monday-friday or should i double it or just not meal prep it and enjoy it the day or and after its made
Thank you so much for this! I’ve watched tons of curry rice recipes and yours is by far my favourite.
I followed your recipe step by step (with pork in teeny tiny cubes, just like a Japanese friend of mine makes it!) and, boy oh boy, that curry was perfect! (I think it was even nicer than said friend’s curry 😬 🤫)
I subscribed to your channel. I hope you’ll make more videos in future if you can : ) I’ll definitely be here to watch them 😊
Ah and my favourite curry brand is Golden Curry, the hot version. It’s fairly hot but not too hot.. It’s hot enough to taste everything and enhance the dish, without burning your (or rather, my!) tongue or messing with the exquisite balance of flavours. You can still taste everything without the hotness being overpowering, unlike the extra hot version which is still very good but slightly overpowering, unfortunately. I love super hot food, but just not in Japanese food, because it’s usually too delicate and full of subtle flavours.
Like you, I prefer my curry fairly thick. Luckily, the Golden Curry brand is not over seasoned so it’s not too salty when you make it thick, which is another great advantage, imo!
I made the curry with lovely koshihikari rice, prepared à la Japanese (washed 3-4 times and left to soak just before I get started with the curry, then cooked in my trusty rice cooker)
I did try that curry with basmati rice before, but it just wasn’t the same. With the right rice, it is simply perfection!
And luckily, there’s a well stocked Asian supermarket near me where I can also get my hands on the traditional fukujinzuke sweet pickles one should eat with the curry. Oh what bliss!
So thanks again !!
Wow! What an awesome comment this was to read, thank you so much for sharing!! You're absolutely right, Golden Curry Hot is great for those who like a little kick without burning your tongue off :) it's a fantastic brand of curry roux that I always enjoy using. I'll definitely be sharing more videos in the future - thanks so much for watching and for your comments!
@@toastyapron You're most welcome-and this is praise you truly deserve! I'm back on your channel tonight, as I'm about to make it again, so here I am, watching your video once more 😉😇 !
I’ve made this but the apple and honey were a surprise. Might try for meal prep next week
Definitely give it a try with the apple and honey, as well as Worcestershire sauce (or soy sauce) - I think you'll be pleasantly surprised! Would love to hear what you think!
@@toastyapronI made this last night and just had it for lunch. Soooo good. I added some ginger as well. The optional ingredients really added a depth to it. Thank you!
@Sumatra77 that’s amazing! I’m so glad you enjoyed it with the extra ingredients! 😀
Giving it a try tonight so far so good none of the special ingredients but mostly done and looking good
Waiting on rice and trying it this is SOOOO good
Thanks for the easy walk through
Thanks for sharing! I'm glad to hear you enjoyed it!
It was really good and plan on doing it again here soon just gotta make sure to clean the pots faster next time XD@@toastyapron
As a non-Japanese, I camne across this dish in one piece and it is downright similar to the apple. I am amazed.
Awesome to hear! Thanks for watching!
I tried every brand of curry at a Japanese grocery store, the S&B Gold blows them all away.
It's my favourite brand as well - I love S&B Golden Curry! Thanks for watching!
I had to forego the apple since i didn't have one on hand 😭 but i am cooking this now! Will update after dinner!
Thank you for watching! I'm excited for you to try it, even without the apple :) Curious to hear how it turned out!
im going to try this! im 18 now i gotta learn how to cook and help my mom and dad!
Awesome to hear, good for you! I hope you enjoy giving it a try with your parents - thanks so much for watching!
Can I sub the curry cubes with S&B curry powder or do I need to add something in addition to the powder?
Sukiyaki was my first Japanese dish
I love sukiyaki!
After having curry at a Japanese restaurant in a nearby city I wanted more but none of the Sushi joints did curry dishes and I went out, got what I needed and made this for the first time last night, it wasn't perfect but damn it tasted good. It's going to be a regular in my house now and thanks to your video showing me how to make it. 👍
Awesome to hear! Hope you enjoy making this at home!
I missed the honey, but it was delicious! I always wanted to try curry like the one they eat in anime, I'm happy :)
Haha awesome! I'm glad you enjoyed it!
Looks like a chunkier version of Chinese takeaway curries you get in the UK, I imagine the curry roux is very similar to the tubs of Chinese curry paste you get here
Hello. I really like curry.
I wanted to try using solid curry, so I looked for the video.
I think it's a really good idea to add apples.
When I make curry this time, I will add an apple.
Thank you for the good video.
Thank you for watching and for the comment! Apples are definitely a great add-in for this recipe!
Very nice thanks
Thanks for watching!
Definitely trying this. Think I might do tofu instead of beef so I can use a pork or chicken katsu for a protein and a crunchy texture.
Tofu is a fantastic alternative! I love chicken katsu as well :) Thanks so much for watching, and enjoy!
I highly recommend using around 5 ounces of curry roux. Some Golden Curry are sold in 3.4oz boxes, and following the rest of this recipe (5 cups of stock/water) it will end up good but slightly lacking in curry flavor for my preference. I think using 7-8 ounces (larger boxes) would result in something a bit overpowering and super salty.
I use Golden Curry medium - in fact we had it this evening! I'm not fond of sweet curries so I don't think I would add the honey and fruit. Sometimes I make the vegetable curry then put an escalope on top to make a Katsu.
Fair enough! Golden Curry Medium is certainly a great choice! Thanks for watching!
I tried this with beef and it was delicious......
That's awesome! Beef really gives it a deliciously rich, meaty flavour that goes amazingly with curry. Thanks so much for watching and for trying the recipe! I'm so glad you enjoyed it!
love this video, id love to make this curry with katsu cutlet, should i skip the meat in the curry itself that way?
Hi there! Yes if making this with katsu cutlet, you can certainly skip the stewed beef in the recipe. I love making katsu as well with the curry roux :) Thanks so much for watching!
Will try this with tofu ❤
Tofu's a great substitute for the beef in this recipe, for sure! Hope you enjoy giving it a try!
Very nice
Looks great! I'd love to make this. Any suggestions on substitutes to make it plant based?
Hi there! For sure - instead of beef, you can use meat-alternatives such as chickpeas, fried tofu, mushrooms, or other/more vegetables. Hope that helps!
This looks delicious! All my life, the curries I've eaten has coconut milk and is typically... saucy, I suppose is the word. Don't get me wrong, they're delicious, but I've grown tired of the same flavour profile. Seeing this recipe- and without coconut milk, at that- was something I didn't expect. The apple was also another surprise ingredient! All I need is to get my hands on that Golden Curry, and I'm gonna try this one~!
I agree! While I love coconut milk in my curries, sometimes I enjoy it without - and with this recipe, you don't need it for it to taste delicious! I'm glad you enjoyed the video - thanks so much for watching and please let me know how the curry turns out if you do get a chance to try it out at home! :)
@@toastyapronFinally had the chance to cook it, and it was amazing! I'm probably gonna use this as the base for future curry recipes to come, like the katsudon curry I kept seeing in anime hahaha!
@Asteroux that's so great to hear! Thanks for trying it and letting me know, I'm glad you enjoyed it so much!
Ah so I see you are used to Thai curries then. Indian curries are also amazing and use heavy cream instead of coconut milk
good job man
Thank you appreciate it!
what can use alternative for yukon potatoes in the uk?
Well Done
This is awesome! Even though I have prepared Japanese curry twice with my mom, I often add chicken to the curry. I often use the Golden Curry brand. I might add more of the ingredients like apples and honey, but I might add other ingredients like chocolate, celery, and more. ❤
Chicken is a great protein for this recipe, for sure! And I agree, Golden Curry is my fav. Thanks for watching!
Any thoughts on the best way to thicken up the curry if it’s too watery? Mine always ends up too thin. I’ve also tried adjusting the water beforehand, but would love to know if you have any fixes you recommend?
Hey there! The quickest way to adjust the thickness level is to add more curry roux if it's too watery, and then adjust by adding one block at a time. Otherwise, another way that I like to thicken up sauces and curry is to use a cornstach slurry (basically a mixture of cornstarch and water). In a separate bowl, mix together cornstarch and water in a 1:1 ratio and add that slowly to your sauce and give it a mix. This should help it thicken up (but don't add the cornstarch directly to the curry; make sure to mix it with water first). As it cools down, it should also thicken up. Hope that helps!