Japanese Curry HACK
ฝัง
- เผยแพร่เมื่อ 3 ธ.ค. 2022
- Check out recipes on the blog: jeanelleats.com/
#japanesecurry #japanesefood #cookinghacks #japanesecuisine #japanesecurryrice #curry #asianfood #vermontcurry #goldencurry #easyrecipes #cookingtips #quickmeals #foodandtravel #shorts
☼ My cooking and camera gear: kit.co/jeanelleats
(Some of these are affiliate links, and they support this channel at no additional cost to you!)
🍡 FOLLOW FOR MORE FOOD VIDEOS 🍜
Instagram: / jeanelleats
TikTok: / jeanelleats
![กินอาหาร ถูก vs แพง!! จานละ 500,000 vs จานละ 50!! [Ver. 2024]](http://i.ytimg.com/vi/FF_HppKg4vs/mqdefault.jpg)
Are there any other cooking hacks we should try? 🍛
HI
Boil ramen noodles or udon
Saute some diced onion carrots and a what ever meat. Add water dashi a small amount of sugar. Then add ur curry if u making a medium pot you u a quart of the curry block don't use to much it get to thick . You don't want that.
After ramen cooked rinse in cold water to stop the cooking for udon if it frozen don't wait until the water reaches a boil it'll fall apart n mushy. Cook undon in separated from the hot water test the chewiness it takes about 30 to 45 seconds. Rinse in cold water. Put you noodle of choice in a bowl put in the curry soup base.
You just made curry udon and curry ramen . Add soy egg and any topping you desire. I recommend tempura flakes shredded cabbage
I scramble eggs inside the shell. I shake it so fast but also avoid breaking the shell in my hand lmao. Lazy hack.
I actually take out some of the broth from the curry and dissolve the curry roux separately. Then I pour it all in once fully dissolved. kinda like you do with the miso paste when making miso soup!
Use a pressure cooker. You dont even need to cut the blocks up. Stewed lean cubes of beef becomes soft and tender. Veggies all finish properly as well all within 10-12 mins. When you open up its already melted and spread around, just stir and viola.
Wait...I thought that's what everyone does 😳
instruction in the package usually to just drop the blocks. That's what I have been doing too. 😂 Will chops them from now on.
@@owitch So much easier when they are chopped up or crushed. Makes everything much faster 😌
well not just with curry blocks, it's a general rule that cutting things into smaller pieces helps melting/dissolving them faster (like melting chocolate for example)
huhhh 💀💀 learn how my indian mum makes it
@@xonoraa. I’m assuming your mom makes indian curry, as the video’s about japanese curry “kare” which uses japanese curry tablets op’s “i thought that’s what everyone does” is regarding kare tablets (those tablets are awfully hard to dissolve and tend to always cling to my veggies 🫠)
I’ve never tried making indian curry and I imagine it’s pretty different but it’s so tasty too
I was chopping curry one day when my son asked if it was chocolate. I said yes, would you like some? 20 years later, he still hasn't forgiven me. 😁
i clicked this short thinking that the secret tip was chocolate😳
that's hilarious!
A rite of passage
same vibe as pranking someone with wasabi claiming that its green tea or avocado
@@kimbeole 😂🤣
This is what I do - you're really making me want Japanese curry right now, looks delicious! 😋
lol i just finished the leftovers the other night. so good!
KOREEAN ramen IS
BETTER....
KOREEAN FRIED CHICKKEN IS BETTER....
@@brucehur2051dafuq
@@brucehur2051 average korean 💀
I used to shave/chop the blocks so they'd melt faster but then I stopped. The blocks dissolve in like 2 minutes anyway and it just dirties up a knife.
yeah, you want to simmer it for a bit anyway so the flavours meld together
True, although if I already used the knife for another ingredient, I might as well keep using it on the curry blocks before cleaning it. They’ll all go into the same pot anyways, so doesn’t really matter.
I was taught this by a Japanese YT channel called “Cooking with Dog”
And before someone makes a tasteless joke, a dog hosts the channel called Francis.
I loved that channel
the dog, the chef, the legend
“Tasteless” joke? I see what you did there 🤣 (also love that channel!)
Rest in peace Francis :(
L E G E N D !
The separation of the blocks from each other was soooo satisfying 😭
Like so.
I put my roux blocks in a spider nest that’s made for putting in miso paste and stir it in that way. Also as a warning for anyone that doesn’t make Japanese curry a lot-most of these brands use a lot of turmeric and it will leave your pot and plates with a thick layer of it (which is annoying during cleanup!!)
Do you have any tips on cleaning them up?
@@lovinkpop304 “bon Ami” or “barkeepers best friend”
@@pumamanta1771 or CIF crème, for any European viewers 👌🏼🙂
@@lovinkpop304 wash it before the spices can set-recently I’ve gotten good results with scrubbing it with a liberal amount of soap and water in the pot/Tupperware as well
@@lovinkpop304 A brillo pad and a little dish soap also works; I like the brand SOS. Brillo pads are made for scrubbing through pretty much anything. You could scrub the atmosphere out of the sky if you wanted
Loops went from amazing to absolutely perfect
crack the block up still in the package and you won't have to wash all the residue off everything 🥰 and also you can steam the carrots and potatoes in the microwave to get them a bit softer so it all cooks faster! just throw them in a container with a bit of water in the bottom and cover with saran wrap or a cover with holes (meant for steaming) and microwave for a few minutes at a time until they're slightly soft before adding them in. Makes curry night so fast 😋
Doesn't the rice take longer?
yessssssss
I just squeeze it a bunch til it's basically a powder in there lol
@@emitorresbun If you don't need fresh rice you can just make a bunch ahead, and just reheat it.
If you want fresh rice, get the rice going ahead of time in a cooker. Since rice is hands off you can do other things in the meantime, and when it gets close to done you make the curry.
The only way it wouldn't really save time is if you're in a spot where you have to cook rice on the stove and you want it fresh. Even then, cooking the curry faster ends up saving work and energy cost so it's worth it.
It's like you stole my technique. My wife complained about the smell after boiling curry on an open pot. So I quickly adjusted and figured out how to make it all in the microwave, as you described. Also, you can use the leftover boiling liquid to dilute the curry as it'll add more flavor. Oh, and throw a cracked and peeled garlic clove in with the veggies to discard later.
Increasing the surface area (in relation to the volume) always works! Smaller pieces mean faster* heating or cooling time, and more flavor per square unit of food when seasoning!
Duh
I tend to grate mine just because it's quicker and thinner. Although I just started doing that recently 😂
I use these alot I put them in as is and they dissolve just fine in minutes!!!!!I love the golden curry brand it's hot and amazing
Yeah, I prefer the golden curry brand to Vermont curry brand! But to each their own. I wouldn't complain if someone made either one for me!
@@Aelffwynn I totally agree and I would definitely cook a dish for you lol
I'm so used to using one stock cube that seeing you chop an entire block of what looks basically like a stock cube made my brain go WAIT WHAT
Japanese Curry is VERY popular in Hawaii, commonly served with chicken katsu. My parents didn't have much but had enough to make us dinner most nights. Japanese Curry to me feels like mom's warm hugs and scratches by dad's beard. I live in Colorado springs and my family ships it over to me so I'm never without it
Yes, curry is like a hug from my mom. I can find Golden Curry brand at Walmart.
I have literally not stopped thinking about Japanese curry since I saw the original video. I've known about this recipe for a while, but something about the weather is making me crave it so intensely. So excited to try it out this weekend!
I just made some Japanese curry last night. My brother loved it so much he went to my mom's room and literally said to her "Why did you eat some? That could have been more for me!" (He was joking of course but we all laughed nonetheless)
When I saw the logo on the packaging of the Vermont Curry, I had to look it up because I knew it looked familiar. So the product comes from House Foods, a Japanese company that sells treats, food mixes, and of course curry. They are available worldwide, and when you pointed out on how the spicy curry isn't that spicy, I realized that it seems like they tend to adjust the flavours of certain products to suit the tastes of the countries they are exporting to.
Us Indonesians LOVE spicy foods, so when you mentioned that the spicy Vermont Curry blocks aren't spicy, I suddenly got reminded that the ones sold here in Indonesia are actually a lot spicier! Not black pepper spice, even, just straight up chilli pepper spicy. If you and Doug ever get the chance to visit Indonesia, I highly recommend you to get some Indonesian House curry blocks!
There is also Warasa, which is a local Japanese food brand created by Japanese expats who live in Indonesia, and they also have curry mixes, including a pink one with dragon fruit-based food colouring in the mix. I got a free portion of their pink curry during a university event when I was a student there plus as a staff for said event, and it was delicious!
Warasa enak!!!!! Ukurannya kecil jadi pas buat yg tinggal sendiri/berdua, gak nyisa banyak di kulkas terus lupa terus jamuran
House of Foods. I remember those guys. They also involved in the World Theatre Masterpiece (Sekai Meisaku Gekijou) animated series in Japan in supporting the titles based from children literary classics from 1986 to 1997 after Calpis diverge amicably from 1978. HF during those 10 years were sort of benefactors to the World Theatre animated series.
Vermont Curry sells 5 levels of spiciness in the US and Japan. They were using level 2, which is basically no spice at all. I’m not a hot & spicy person at all but I buy level 3 which is like Taco Bell taco spicy lol. I can only imagine what Indonesian spicy would be 😅
Truth! Once I bought a Golden curry block from a Japanese grocery store here in the US. It was imported from Japan, vs. being manufactured specifically for overseas markets (you can tell because the packaging is in Japanese & will have a translated ingredient list sticker on the back).
There were many additional ingredients to make the flavor more complex in the Japanese version. It tasted waaaay better than the simpler, westernized version of golden curry mix.
I only came here because from the thumbnail, my greedy ass thought those were blocks of chocolate and I’m down for any recipe it can be added to 😂😂😂
you can add a bit of cocoa powder to the curry to give extra depth. it tastes soo good 🥰
If you want to combine with another hack, I microwave the potatoes and carrots for a few minutes so I don't have to simmer them for long.
You can microwave them while you prepare the other ingredients or while you're cooking the onions and meat.
i like too add the curry blocks and the water and while the carrots and potatos r still hard. soaks up all the flavor and makes it even more yummy 😊
Making your own curry paste is pretty simple too. Just make a roux (flour+butter) and add the curry powder (sold next to the curry block). I like making my own so I can adjust the intensity of the curry.
Thank you cause i was wondering whay all was in it. Its tasty but not that good for you as it would be makikf it yourself.
If sold right next to the curry blocks why not just buy the curry blocks though
@@MrNicePotatothe curry blocks are already flavored and usually too salty for my taste. I also converted into using curry powder and it tastes more like curry from a restaurant
I watched your video yesterday and.... made this! Nom nom nom. Comfort food. 😄❤️
Japanese curry🍛 reminds me of shinchan ❤
We had a Japanese exchange student stay with us for a year. She made the BEST curry 😍
I noticed you did that and I tried it when I made curry the other day 😂 can confirm, it makes it a bit faster
Golden curry brand has a sauce version too. So you don't need the blocks at all and you just pour in the sauce from the bag
Generally speaking liquid options will cost more than dry versions because they cost more to package and ship. So for anyone on a budget that is something that should be taken into consideration. (Not criticizing you, just pointing it out for those who don't know)
You can add some grated apple to mellow out the spiciness and add some sweetness too. If you want to make a hotter curry add some chili peppers skin and all. Scotch bonnets are personal favorite.
having had many nights of japanese curry my fav one is java curry! its a bit pricy but if you can find it i find it way better than vermont and golden curry
mixing kokumaro + java + vermont is the way to go
java curry is indonesian
@@bassfishangler43 what is Indonesian about House Foods (a Japanese food brand) Java curry blocks?
@@rainzerdesu java is an island in indonesia
@@bassfishangler43 that doesn't have anything to do with Java curry bricks???
My mom does something GENIUS. She cuts the curry into pieces like you, but takes some of the broth and put it into a small bowl, and put in the curry pieces. After mixing it a bit and it’s all dissolved, she pours the dissolved mixture back into the curry, and it works every time.
It literally dissolves in a few seconds just throwing it in whole
I use a grater and just grate them into my stew. literally melts instantly and i don't gotta wait lol
What a great idea to show people how to do this. I’ve been doing this for years, never thought about sharing it.
Thank you!
Literally saw your other video earlier today and realized it’s been too long since I’ve had some. Therefore I have the curry blocks in my cart and plan on making it very soon lol 😂 Thanks for reminding me of this deliciousness especially since it’s cold weather season 😅
I thought those blocks were chocolate from the thumbnail
SAME 😭
You can add dark chocolate to give your curry a more rich and mouthwatering flavor
@@brianmoyachiuz905bro
@@brianmoyachiuz905 I don't think you understand what a curry is or at least a Japanese one.........
@@knockemout1271that's actually the way some of Japanese people make their curry fyi, what he meant is that you can add unsweetened dark chocolate to the curry not replace the curry block with it
The apple and honey in Vermont curry really brings out the flavor of curry. If I'm using any other brand, I add some grated apple for extra flavor.
Additionally, the Torokeru brand below Vermont is actually pretty good. I found that one tastier than Vermont, but Vermont is great too.
Any specific type of apple? Or just whatever you have around
@@randomhavoc123 any works fine as long as they're on the sweeter side but not too sour. I tend to go for Honeycrisp or Fuji and add 1/4 of the apple (grated) to a whole box of curry.
Truth!! I chopped my curry like this last night after seeing the last curry vid and it worked like a charm
The reason why the blocks should be allowed to boil for a long time is so the flavor will infuse into the meat and veggies. The shortcut means worse flavor
In theory you could just let it simmer for the same amount of time. This will let it infuse faster
This really makes me want to cook some good chicken katsu and curry.
WHY HAVE I NOT THOUGHT OF THISS……
I really wanna try these things, but getting stuff like 'Japanese curry mix' isn't so convenient around here sadly. Don't even know the last time I even had some roast beef stew.
I laughed when I just imagined you thinking you had this genius idea that no one knew and getting all excited to make a video to share it
I do this too lol
This is why I stopped using cubed bullion, I only use the loose powder now.
I love curry. Never done it with ground meat though. Totally going to try this!!
Learned something today. Thanks!
I learned to make Japanese curry at 17 an pregnant by my friends grandma who was a little Japanese lady named flaminko and she had cancer from the war but that woman don't let her fool you she would get up and jog that treadmill every morning haha
Pastry cooks know that "hack" since forever...
I discovered this years ago when it was 3AM and I was absolutely ravenous lol
Since we don't have Vermont curry here, I love to use cheapest curry roux I could find and experiment with jams and chocolate to make curry with that balance of sweet and salty. My contender so far is adding blueberry jam to the curry pot
Have you tried it with grated apple or honey yet? It’s super tasty and gives you a great texture. I’m trying it with blueberry jelly though that sounds good
Simple recipe or not. Doug is a very lucky man. I love it when couples share their favorite recipes. It’s wholesome.
I just made these today, and they were SO GOOD
Wow high school chemistry class is kicking back to me
So as someone who can't regularly get Vermont Curry, one of the things I like to add to Golden Curry is a splash of mirrin alongside half the blocks early on in the stewing process... I find it gives the rest of the dish a sweeter and more complex taste.
Better yet, caramelize your vegetables with mirrin before you deglaze and add your rue to stew.
I made some after watching yalls first video!! I used a 3 pound chuck roast instead, though, and slow cooked the meat for about 6 hours before adding the carrots and potatoes I'd partially cooked on the stove top in with the meat and curry sauce!
This looks so good
I decided to try making it after your other curry video. it was so good. I packed the leftovers in my lunch.
wow, chopping them up causes them to dissolve faster? no way! that really is “like magic”, what a great hack..
I feel like the amount of time it will take me to chop the curry blocks is equivalent to the time it will take to dissolve lol
Looks so good 👍 😍 😋.
I JUST WOKD UP AND THE ONLY DREAM I CAN REMEMBER IS ME GOIN TO A STORE AND I WAS GETTING CURRY LIKE THIS
The grocery store was out of medium hot curry once, so my dad got one mild and one hot one and mixed both together, and it's the best curry flavor I've ever had! (We like the golden curry but try it with Vermont!)
There’s two ways I’d go about chopping up the blocks
- Grate it using a kitchen grater
- Cut it using a spoon if lazy to find a grater (I’d be using said spoon to mix it anyways)
This would also make it faster and easier to make mix & match curry roux (where you use more than one kind of roux packet in a single batch of curry, just to give the flavor some extra complexity).
I can’t believe I didn’t think of this. It’s so simple but so smart! I love Japanese curry so I will do this next time
We found that using a little red wine makes it even better.
I’ve done a lot of experimenting with these products. This is what I’ve come up with.
Use a pressure cooker instead of pot, 50/50 golden curry and vermont curry (golden alone is heart-burn inducing, vermont is too sweet), beef broth instead of water (better than bouillon brand is good), add some worcestershire to the beef before cooking, use chuck beef cubes instead of ground (sides browned, cooked 23 mins with the onions, high pressure). For rice, use haigamai specifically. Don’t forget the tonkatsu sauce on top at the end.
I tried them all and I personally like the Java curry cubes the most
Oh, wow, what a hack! Increasing the overall surface area of the dissolvable/meltable item... makes it dissolve faster! Incredible! I can't believe this works with curry blocks and with absolutely no other things one might want to melt into a pot, such as butter or chocolate. My cooking methods have changed forever.
Ok. But what is in the curry block? I dont like making food with a premade block and not knowing what is inside.
For Caribbean curries I make, I use garam masala, cumin, coriander, star anise, fennel seeds, tumeric, paprika, chili powder, garlic, onion, ginger, and green seasoning - (blended herbs and spices)
I bought this curry from Umamicart and wow its so good !!! :) i added mango and thai birdseye chilis to mine as a garnish. It really added a nice sweetness/spiciness.
With ramen packs, i take 1 cube off the block of curry, chop it like that and add a spoonful of peanut butter. With some veggies on top, it's a quick karekare like ramen.
Do you add the ramen powder too?
@@6468May depends on the flavor. Chicken typically works pretty well
fun fact those curry blocks were something I got on Halloween without the label and in a different package when I ate them I realized that it was curry
You know you played way too much Persona 5 when looking at the title and the thumbnail and thought "Yes, adding chocolate into curry is a thing"
You could also take a few cups of the broth into a separate dish and melt the curry blocks in it, then whisk it smooth and add to the main dish.
Oooh the baby carrots! That’s something that I never thought about!
I'm literally making Japanese curry tomorrow and this is definitely gonna come in handy!
Japanese curry is SO GOOD ❤️
This reminds me a lot of the results you’d get from making roast beef in a crock pot but with very different flavors 😮
Offtopic, but I recommend the Kokumaro brand if you wanna stray a bit from Vermont's sweeter notes. It's smooth and the taste is well balanced, and it's my go to brand
what does curry taste like? i want to try it but im afraid i wont like it lol n i rlly like the sound of smth that isnt sweet!
@@gubloves depends on the type. This one is japanese cury. It has a lil sweeter, milder and more umami taste than the other curry types. Korean type is the spicier ver of Japanese curry. Indian and Thai curry are strong. I think they both have coconut milk (tho some Japanese curry have this), and the curry powder (mainly composed of cumin, coriander, red chili powder, turmeric, garlic, and ginger) is more abundant in amount, way stronger curry taste then. The Thai one is hella spicy I think, pls anyone correct me if im wrong. Thai is also a thinner consistency, heavily reliant in coconut milk, and herby, and "bright vibrant flavor" accor to google).
Thank you for sharing this!!!!!!
I love this hack! I'm always doing this because I hate accidentally eating unmelted curry block haha. I also do this with my stock cubes/bouillon cubes!😁
I'm not sure of the English export version but, In the Japanese Vermont curry box instructions. It says to put the roux after you have turned the heat off. I see a lot of people put the roux while the pot is simmering, please turn it off. The roux cube will dissolve way faster
That looks so good 🤤🤤
Your last video changed my life. I was stationed in Southern California over 15 years ago while I was pregnant with my daughter. All I craved was Japanese curry and there was a place near my apartment out there. Then i got out of the military and moved back home to the east coast and I couldn't find anything close to Japanese curry. Until I saw your last video. Thank you!!!
I just made Japanese curry for the first time last night, and luckily I had watched this video the day before. Thank you so much for the tip about chopping the curry block! It works beautifully. The curry was so delicious that I can’t wait to eat the leftovers!
I use the golden curry but yeah put it in pieces not break them up lm goin to give your way a try next time as l love this curry,thanks for the tip,🙂👍👍👍
I use sliced pork, the hot pot type of sliced pork or shabu shabu type of shaved pork. I cook onions first until very sweet with garlic. I also put some sake in the liquid. If I have broth, I mix water and broth instead of just plain water. I don't put the thin pork in until the curry block melts a little. The meat takes almost no time because it's super thin. You can put grape tomatoes and asparagus in the curry too. You can serve with an egg on top of the curry. 🍛
Love Japanese curry! Great tip 🔥
It actually says on the Golden box instructions to chop into little pieces before adding it in.
I love this. This reminds me of picadillo but with other seasonings
if you add a vegi soup-stock (like a regular soup stock they sell in supermartkets), to the water it'll taste even better.
I’m definitely trying this thanks jeanelle
my mum dissolves it into some hot water and coffee first while she's preparing the other things so its always ready
i recommend java curry by the same brand if you want the spice! i've never thought japanese curry has enough spiciness, and the hot java curry is perfect to me.
I've seen people put the blocks into a ladle then they put some of the cooking liquid in the paddle and stir it around and slowly dip it into the pot that way you can see when it's all dissolved as you stir
Omg from the thumbnail, I thought you were gonna put Snickers in the curry 😭😭
I always wait until the next day to enjoy the curry, it takes time to make a good curry
i cant believe i watched all that for "things melt/dissolve faster when theyre smaller"
ANOTHER HACK:
Mix 2 brands together,
(eg. Vermont curry aka house and golden curry aka S&B)
I do this, it's also EXTREMELY SATISFYING to chop up the curry 🤩
That Looks.. SO GOOD! 😍😍😍
Reminds me of the days my Japanese godmom use to make beef curry with these curry cubes
… always delicious and beautiful memories 💖
These curry cubes are PEAK. I recommend them to everyone man!!!!