/ck/ - Food & Cooking

This is one of the worst tasting meme food this board has memed into existence. I bet 90% of the people eating this would not even make this dish if it was not called "japanese"

Fucking anime larpers have shit for brains

>>14110424
Not only that but Japanese transsexuals have annoyingly high pitched voices.

>>14110424
I make it because it's ten times easier and faster than making proper Indian curry, not needing to marinate and grill the chicken, and it actually tasting great out of a box unlike most other dishes.

>>14110446
>it's ten times easier and faster than making proper Indian curry
no?
>not needing to marinate and grill the chicken
what
I don't think you know how to make curry

>>14110463
>no?
Yes?
>I don't think you know how to make curry
Do you just dump in boiled chicken breast or something?

>>14110424
>>14110463
don't post on /ck/ if you can't cook moron

I thought that was Korean curry. Carrots, onions, potatoes, meat, curry cubes boil it all up and done.

Do the same with black bean sauce for some jajangmyeon

>>14110424
You are fucking pathetic man. You anti-Japan/anime posters are the lamest people on this fucking website. I get it, you hate yourself and your life and you need to try and look cool on the anonymous anime website image board so you made your entire personality you hate Japan. Wow, very cool. Very interesting. You may be a personality-less loser posting on 4chan "but a-a-a-a-aat l-least I'm not a w-weeb!!!!!". Go have a fit somewhere else other posters are actually answering OPs question.

what curry brand are you using?
https://www.seriouseats.com/2010/06/taste-test-japanese-curry-roux-mixes-golden-torukero-vermont-java-kokumaro.html

>>14110408
I might try adding a little butter or using pork. But I'm a heathen of the >>14110849 variety

>>14110408
For mine, when I want to elevate it, I'll add a touch of Chinese flavor in the form of a bit of douban-jian or black vinegar. If I really want it hot that day, I'll add Chinese chili oil with sichuan peppercorns.

>>14110902
Currently just have this stuff https://www.sbfoods-worldwide.com/products/search/057.html at home, gonna look into getting that Vermont one next time.

I can't believe there aren't any potatoes. I know Jap curry to be mainly onions, carrots, and potatoes. they get so creamy and go really well with the sauce. But make sure to boil them in cubes for a few minutes before you add them so they don't get overbooked on the outside and undercooked on the inside like I did one time.

>>14111029
The reason I skipped potatoes is that I figured they'd fit better with beef or pork than chicken. Going to try dumping in some potatoes this time.

>>14110408
>How do I elevate my Jap curry?
By making a real curry.

>>14110945
S&B makes pretty good shit, I definitely approve of your taste there. Be careful with the Vermont, as the sweet notes can be somewhat off-putting to some.

>>14110408
I saw a video where they caramelized the onions, then added the apples and blended it all together with some dashi. I think what you could do is caramelize the onions, apples and blend with dashi, then sauté the vegetables a bit and add salt to bring out the flavors, mix with the blended part and add curry roux or your own curry powder. Homemade dashi is so much better than the powdered dashi, it takes only 10 minutes though

>>14110408
Maybe add some worcestershire sauce or some sesame oil. I usually partially caramelize some onions. Just made some last Sunday with the fried pork chop. I always take a long ass time, and yet I'm the only one who eats it. Shit sucks.

C&C>>>>>>>GoGo>>CoCo ichi
fite me faggots

>>14110408
>>leek or spring onions

doesn't go in Japanese curry. missing potato. make sure the apple is a sweet apple and not a tart apple. always add a touch of soy sauce, in addition to fish sauce or Worcestershire sauce. a touch of instant coffee or some dark chocolate would be nice. you can go further in tuning the flavor profile with some cumin, cinnamon, tumeric, clove, nutmeg etc but that's just personal preference. instead of chicken use beef (more iconic japanese curry). be sure to brown the beef first then stew it in water & stock for 2 hours.

>>14111645
>sesame oil.

doesn't go in Japanese curry. and why is it white people think sesame oil goes in every asian dish. it doesn't.

>>14111670
Fuji apple is the best

>>14111670
>muh white people meme
I do it all the time and it's fine.

>>14110872
Based but is this a pasta?

>>14110408

This is how I make mine & it's awesome.

Ingredients
-1.2lb of boneless skinless chicken thighs
-Sea salt
-Freshly ground black pepper
-2 carrots
-2 onions
-1-2 potatoes
-1/2 tbsp of ginger
-2 cloves of garlic
-1.5 tbsp of neutral flavoured oil
-4 cups of chicken broth or stock
-1 apple
-1 tbsp of honey
-2 tsp of sea salt
-1 box of Jap curry roux
-1.5 tbsp of soy sauce
-1 tbsp of ketchup

Toppings
-Hard-boiled egg
-Fukujinzuke

Instructions
1.Gather all of the ingredients
2. Discard the extra fat from the chicken & cut it into bite-size pieces. Season w/ a little bit of pepper & salt
3. Peel & cut the carrot in rolling wedges & cut the onions into wedges
4. Cut the potatoes into 1.5" & soak in water for 15 minutes to remove excess starch
5. Grate the ginger & crush the garlic
6. Heat the oil in a large pot over medium heat & sauté the onions till they become translucent
7. Add the ginger & garlic
8. Add the chicken & cook till the chicken changes colour
9. Add the carrot & mix
10. Add the chicken broth
11. Bring the stock to boil & skim the fat & scrum from the surface of the stock
12. Peel the apple & coarsely grate it
13. Add the honey & salt & simmer uncovered for 20 mins, stirring occasionally
14. Add the potatoes & cook for 15 mins, or till they are tender.
15. Put 1-2 blocks of roux in a ladle & slowly let it dissolve, using chopsticks to aid the process. Continue w/ the rest of the blocks. Add the dissolved roux into the mix when it's dissolved
16. Add soy sauce & ketchup. Simmer uncovered on low heat, stirring occasionally, till the curry becomes thick
17. Serve the curry w/ Jap rice on the side & garnish w/ hard-boiled egg & fukujinzuke

>apple
>honey

how the fuck are people filtered by japanese curry that they need to make it sweeter

>OMG I can't believe the Japs were filtered by Japanese food clearly the Japs lack the refined taste of the Japs

>>14110408
Use pork shoulder/pork chops instead of chicken. Brown it nicely to activate the flavor, then simmer for 2-3 hours.
Get rid of spring onions, maybe also shiitake, use potatoes instead
Use a lot of garlic.
Do not add Asian hot sauce, use extra regular yellow curry powder if you want it spicier.
In addition to soy sauce and honey (remember to add honey before soy sauce/roux btw, since the salt in those will prevent the meat etc. from soaking anything up) add a little balsamico or another vinegar. Try ketchup as well.

Add a good dash of milk right at the end for richness and that glossy look.

>>14112933
Who are you quoting?

>>14112846
>trying to pass that off as your own when you literally copied it directly from the most popular Japanese cooking blog on the internet
lmao you fucking slug

>>14113122
The retarded faggot directly above that post.

>>14113139
Well, next time, don't forget to cite their post number to prevent confusion.

>>14113150
People like that live on (you)s and I didn't want to provide one.

>>14110408
One thing you could to is to experiment with mixing boxed curry blocks: try mixing small pieces of different brands in little bowls of hot water and come up with a combination and ratio you like.

Another thing you can do is use dashi, bouillon, or some sort of broth instead of just water. If you're using chicken or beef, using fatty cuts and cooking them a little first so the fat melts is a good way to add flavor.

Most Japanese families have some sort of special ingredient or 隠し味 they add to their curry. Grated apple is a common one, some people also use apple sauce. My family uses garam masala or Indian curry powder (from a Chinese grocery store). I've heard of people using tonkatsu sauce, grilled tomato, and coffee, and a google search says chocolate, sugar, red wine, and soy sauce are other common addins. Again, this is something to experiment with and see what you like.

Interestingly, the top rated curry in Japan isn't really this roux and gravy type (yoshoku style curry), but Indian curry which was brought by an Indian nationalism during the leadup to wwii, so yeah

>>14110408
you dont.
trick to Japanese curry is just keeping it simple. it's a cheap, summer-time nostalgia food.
potato chunks, carrot chunks, sliced onions and thin slices of beef.
for best results eat it on a stinking hot day and down with an icy cold beer.

>>14114426
This guy is correct

If you're going to try to elevate anything, maybe do it to the rice; add green onions, a little sesame oil, salt

>>14112069
funny, I had the same reaction

try adding coconut milk. it will add some sweetness if you like that or not. also maybe try caramellizing your onions.

>> 14113160
>People like that live on (you)s and I didn't want to provide one.

There's ways to make your references clear and deny (you)s at the same time.

>>14114426
>savory complex dish with hearty flavors
>stinking hot summer day
Sounds like the opposite of a good combo to me anon.

I usually melt some latex gloves in it to give it that authentic texture and sheen.

>>14110408
there is literally zero point of making food out of east asia

>>14113160
>>14114644
>(you)s
Why do ex-redditors treat post citations like they're some kind of fucking upvote methadone? They're just meant to reduce confusion when multiple reply chains are going on.

>>14114644
I think you're probably the only person confused about who I was talking to.

>>14116131
I've been here since before (you) was a thing, faggot. And I've noticed that with certain types of posters if you don't give them that red exclamation point they often won't come back to the thread because they're busy shitting up the other 30 tabs they have open.

cooking times + size of ingredients matter too
also water portions. maybe try experimenting w those a little? consistency of the saice is important to the taste when it comes to jap curry imo

>>14110806
well you cook an onion, some garlic, and some ginger, and then you add the powedered spices and let them cook in the mixture with the oil/ghee for a bit and then just before it burns you add some water to create what is essentially a paste, it really doesn't take too long
sure, if you want to toast your whole spices and grind them down it's going to take a lot longer, but you do you
>Do you just dump in boiled chicken breast or something?
no you can just simmer some chopped up chicken bread in there to cook it
or alternatively you can sear the meat first and then add it back in later

>>14110424
This. The dish is okay, but nobody would even consider this, if it wasn't for anime.
That is the truth.

>>14110408
Why shiitake and not shimeji?
You could make your own roux and add curry powder, ketchup, soy sauce, etc. instead of using boxed curry

>>14110408
Add chili flakes or sambal.

Yu come to Japan to have real japanese curry baka gaijin