This Japanese Style Curry Stew Is My New Weeknight Favorite!
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This Curry recipe changes the game. Thank you Surfshark for sponsoring this video! Go to https://surfshark.deals/ANDONG and …
Excited for the "how did curry come to Japan" video 😀
Japanese curry doesn't have peas
Super excited to hear about the Japanese curry video in the works!Been really missing your long-form history + recipe videos
Hi Andong!
Please if you want to make shorts just make a short from the whole video that is actually like your old style so we have both.
May I suggest a mexican soup? Milpa Soup or "Caldo de pollo" are good options.
"Ground beef a lot more accessible to people around the world…" except in Taiwan where ground beef, hell most beef, is typically only found at Costco, and about US$8 a kg.
You had ginger in your mis…where would that go in? Garnish?
You should try the S&B curry cubes! They are easy to find and the spices are a bit nicer than generic curry powder
Ich wäre bereit, mich mal zum Essen einladen zu lassen. Just sayin'. 😄
Souuuup! Looking forward to it. The percentage of actual food content compared to sponsor stuff wasn't too great this time, but thank you for the recipe!
absolutely no hate for your recipe, it looks delicious and is definitely a step in the right direction to learn how to make japanese curry from scratch, but i'm thinking, if you buy the curry powder and the dashi from the store, at that point if i'm making it i'm just buying instant curry ! 😅
Make Curaçao Ocra soup!
As a "lazy" simple variant, I suppose that curry powder is okay. I will however say that a good Japanese style curry spice mix is very different in flavour and can easily be reproduced at home within the span of a few minutes. Just take a mix of cumin, turmeric, coriander, fenugreek, nutmeg, chili powder, allspice, cloves, and a dash of cinnamon – all of which can be ground spices from the get go. Put them in a container and give them a shake. Done.
I mix that stuff once a year in an empty jam glass (200grams), it takes maybe 2 minutes, keeps all year, and (to me) tastes much better for japanese curry than any industrial curry powder. It's also a nice versatile spice for dipping sauces, japanese style BBQ sauce, and a few other things.
What spice bland do you, people of this community, recommend instead of curry powder?
SINIGANG & BULALO!!!
Where is the garlic? 😀
But nice recipe, I will try it now.
Always a great approach to a asian recipie. and…. SOUP! SOUP! SOUP! It's SPOUPSEEEEEEASOOOOOOOON! Maître Andong, do your magic! 🤗💫🍜
the thing for me that makes a japanese curry a japanaese curry is a french rue that has been pushed beyond the blonde stage and the rice and potato mix with curry spices. personally i like buying the pre-made curry blocks from imports (amazon has since they keep for a really long time)
i have done something very similar to this but rather than as a stew i made it more into a meat sauce. so rather than flour and curry spices i use said curry blocks and a good squeeze of tomato paste, i finely dice the onion and grate the carrots only leaving the chunks of potato as the big part. it normally takes me like 30 minutes from start to finish with cleaning up to have enough food for 10-12 people. (or a weeks worth of healthy food for you that is honestly silly cheap)
I think I would add a bit of tomato puree to this sauce.
Have you ever tried cooking rice in a steamer? Makes some of the best rice I've ever had. Just rinse and parboil some rice for 4 minutes, then drain and put in a tea towel in a bamboo steamer and steam for 15 minutes, and let rest for 5 more.
re: your comment at the end for soup season, etc .. don't go all-in on the short-form. regardless of what the ever-changing youtube algorithm says today, normal long-form videos are the content people truly appreciate.
Actually you can make it into a 15 minutes cooking. They way it work would be potato and water first, after 5 minutes, put in the carrots, then curry powder with all your msg. meat entered at the 10th minutes, peas should be after that, and depending on how mushy you want them to be, you can put it immediately after the meat or a minute or two after. Lastly, because we did not make the roux like in a regular Japanese curry style, mix water and a tablespoon of water in a bowl, pour them bit by bit on the 14th minutes. Try to adjust the thickness by then.
I hope you dont make to many of these videos in shorts cuz I think they are bad. Videos like this here right now are hitting my softspot way better <3
I’m a longtime Japanese curry fan. Lived there many, many years. My favorite fastfood chain is CoCo Ichibanya. They have this amaaaaaazing selection of curries and add-ons that make it possible to never eat the exact same dish twice. One of my favorite variations is stupid simple: slices of roasted garlic. Try it. It might just change your life. 😉
Yeeeeeeaaaaaaah soup-season is back!!
why the gloves though. it’s not a chemical experiment with acid.
Your videos are always like a warm curry or soup for the soul. Thank you for being you, Andong.
Isn’t boiling stuff in the wok bad for the patina? I always thought it was a big no-no.
Western style Curry powder gets a lot of hate in Japanese Curry?
It's supposed to be Western Style, that is the only genuine style of curry powder for it. You do you. But if you want a Genuine Japanese curry, as the Japanese would cook and serve it, you use Western style curry powder.
While the concept of a Curry spice-blend might originate in India, Japan did not get introduced to Curry via India, they got introduced to it via Great Britain and its Navy, which in turn used Western Style curry powder, which has its roots in the indian immigrant population in GB.
Edit: Curry-powder is NOT a shortcut. It's a genuine ingredient.
curry recipe looks so delicious and mouthwatering! Excellent video, love it! 🙂
yayyy soup season!!
Soup suggestion: I'll repeat my bid for you to look at the great Pie Floater from Australia – pea and ham soup with a meat pie floating in it, and tomato sauce the essential condiment. Hard to beat on a cold winter night!
BRING ON THE SOUP RECIPES!
American chili.
With beans. 🙂
I also like this shortstyle Videos, but i miss longer videos!
this is basically hayashi rice
Fast hack… instant Gelatin. Works for Ramen too… Oh, and keep those roast pan drippings frozen as ice cubes in the freezer and pop a few in when doing a curry or Ramen. S and B curry is my favorite.