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16088859 No.16088859 [Reply] [Original]

Can any /jp/sies tell me if Golden Curry is any good? I got their basic hot packet.

>> No.16088884

Make your own curry roux, anon. It's much better that way

>> No.16088960

It sucks, but wapanese love it anyway

>> No.16088971

>>16088859
It's aite and widely available. Try some others if you get the chance though.

>> No.16088980

Depends on what kind of curry you like. Europoor and Indian curry people will hate it because it has a very sweet taste to it. Gooks and Elevens love it.

I personally enjoy it.

>> No.16088989

>>16088859
its not bad

>> No.16089034 [DELETED] 

No. Way too bland. Vermont House has a much richer flavor.

>> No.16089078

Golden curry is better

>> No.16089793

>>16088859
I like it but I don't have much experience with Japanese curry so my opinion probably doesn't mean much.

>> No.16089831

Last time I had it I had no rice left so I ate it with cold soba noodles. It was ok.

>> No.16089927

>>16088859
its good for lazy cheap meals

>> No.16089987

>>16088884
>Make your own curry roux

Literally everytime I do, it tastes nothing like the ones in restaurants.

>> No.16090014

>>16088884
Then how will I pretend to be living in Japan?

>> No.16090030

>>16090014
It's an indian dish, brought over at the end of Japan's Sakoku policy in the Meiji period from indian colonies by the British.

Eat onigiri instead if you want to pretend to be from the moon.

>> No.16090188
File: 48 KB, 497x244, 1478804672664.jpg [View same] [iqdb] [saucenao] [google]
16090188

i prefer the house brand

>> No.16090709

Curry must be strong and a little spicy (usually super spicy stuff is like that because people just want to hide whatever cheap ingredients they used).

>> No.16090942

>>16090030
Sure curry was introduced to the Japanese during the Meiji era. But the ones Japanese ate till today came from Taisho era. It's when IJN are suffering malnutrition for just eating rice and nothing else. Then their friend that time, the Brits introduce them curry roux which has high shelf life, good for the times without fridges. And ever since, Curry has become the staple of Japanese navy even today.

>> No.16091386

>>16090030
>It's an indian dish
'Japanese curry' is two steps removed from traditional Indian curry, and is a distinct dish unto itself. Just because it's a modern invention doesn't mean it's not authentic.

Anyway, imported roux bricks are great. I've made my own from time to time, but it's never quite the same.

>> No.16093107

In my opinion yes

I like curry

>> No.16094944

I eat the very hot golden curry, but it still isn't very hot. I heard that vermont or house brands are supposed to be better, but they have weird shit like apples or cheese in them that doesn't sound too good.

>> No.16095000

>>16094944
I meant to try Vermont Curry but the package I bought was nearly expired. Then I forgot about making it and it expired.

>> No.16095088

>>16094944
>weird shit like apples
It sounds like Japanese curry isn't for you. Try an Indian recipe, instead.

>> No.16095325

I love SB Golden Curry, but I can only eat the mild version, if you want hot I cant really answer to the taste of that variety.

>> No.16096284

>>16088859
I actually just made some Golden curry the other day, mixed it with carrots, potatoes, and beef. serve over rice, or mashed potatoes is also good.

I don't like spicy stuff, and Jap curry isn't spicy, so it works out for me. Vermont Curry is also fine.

>> No.16096966
File: 62 KB, 600x300, hotel-curry[1].jpg [View same] [iqdb] [saucenao] [google]
16096966

Try hotel curry if you ever find it. I like it's rich flavour for meaty curries over Golden, but golden is great for veggie based curries

>> No.16096971

Golden is alright, not a fan of vermont.
Torokeru is probably my favourite.

>> No.16101497

>>16094944
>weird shit like apples or cheese
Ideally you would grate those in fresh. The main thing separating Japanese curry from Indian is the presence of really sweet things like fruit.

>> No.16101629

>>16088859
what the fuck do you even eat this with? As in what do you prepare it with?

I bought some after seeing it on /ck/ and I have no idea what the fuck to do with it

>> No.16101711

>>16101629
my personal favorite way to prepare is to cut up carrots, potatoes, onions, garlic and chicken into small pieces, start some white rice also at this time

sear outsides of chicken until mostly done in a separate pan w/ oil of your choice on med-high heat (I use peanut) and gently brown vegetables in a larger pot on med. low heat while the chicken is cooking, make sure to add the garlic after everything else as it will brown the fastest and taste bitter if overcooked

once vegetables are browned, add water or chicken stock to barely cover them, chicken stock will add more flavor but also add lots of salt, so use water if you want to avoid that, add chicken once the outsides are seared and chicken is mostly done

bring to a low boil and reduce heat to low and cover to simmer, check every few minutes and when vegetables are getting soft but still slightly firm add curry roux as desired depending on how much vegetables/chicken/liquid you used until it looks/tastes right, stir to dissolve roux and let the dish finish cooking uncovered and it will thicken, if you want it thinner you can add more liquid and/or keep the lid on, dish is done once vegetables are very soft and easy to pierce and should be served over white rice

>> No.16105269

>>16088859
It's okay but not as good as what you can get in Japan at a restaurant desu

>> No.16105275

>>16088859
It's fucking amazing if you actually use good meat, potato, and onions.

>> No.16105291

>>16101711
>also add lots of salt
You can get no salt chicken stock

>> No.16105940

It's ok as quick food goes, but it's like 90% saturated fat.

l2cook.

>> No.16106492

>>16105940
Saturated fat being bad for you is a very outdated belief. Please remain updated on health news.

>> No.16106564

For me, Java Curry is better than Golden, but Golden is okay too. I'd say Vermont is a bit better than Golden. Haven't had enough time with others to have an opinion on them. Java is my favorite.

>> No.16106571

I don't think it's the brand that is that important. It's how you cook it yourself. I love golden curry and other brands and my key ingredients that I always add to them are soy sauce, honey, and peanut butter. Depending on how much of a serving you're making it really doesn't need a lot, table spoon for each at most maybe a table spoon and a half for peanut butter. Some Japanese people love to put a whole apple in their too

>> No.16107282

>>16106571
peanut butter sounds great

>> No.16110755

>>16106571
Can confirm apple is nice as fuck

>> No.16110882

>>16088859
Its a good baseline roux. The mild ones are bland and taste like earth so I just get the hottest one in stock and milk it to taste. Try making a beef soup with it!

>> No.16111285

>>16110755
same, when I don't have actual apples I at least try to splash some apple vinegar in there

>> No.16123205

>>16095325
It basically tastes the same, just spicier. I do find that the flavour has less presence because the spice overpowers it, so I prefer the mild version. Maybe that's just my tongue, though, even the mild version is spicier than what normally goes for curry here.

>> No.16125475

What do you put in your Sapporo Ichiban to make it nice jaypee?
I like the miso brand the best, but I never know what to add.

>> No.16125491

I like these threads /jp/
We should do this more often

>> No.16125957

>>16125491
I don't make /ck/ threads in /jp/, but rarely do I make threads in /ck/.
I got rice vinegar for the first time recently, it's nice in rice.

>> No.16126102

>>16105940
>he bought the jew lie.
The entire research is fabricated by people who wanted to shut down the oil palm industry, which is controlled by mainly Muslims for not recognizing Israel as a sovereign nation.

>> No.16128178

>>16125957
Make sure to fan the rice as well, makes perfectly sticky sushi rice.
Also flaten the rice on the side of a bowl while fanning.

>> No.16128940

Thai curry > japanese curry

>> No.16137353
File: 190 KB, 192x192, 1427721638387.gif [View same] [iqdb] [saucenao] [google]
16137353

I make curry again today
used lots of mushrooms, some mushroom broth, and a bit of miso

>> No.16137908

Golden is my go-to since it's sold near me. I tried making Vermont Curry once, but it wouldn't thicken properly.

>> No.16138091

shits got MSG all over it.
ofc it tastes great.

>> No.16138218

>>16137353
You just mix miso into the curry sauce? How did it taste? Shiro or aka miso?

>> No.16138291
File: 386 KB, 706x948, 1458227794155.jpg [View same] [iqdb] [saucenao] [google]
16138291

I use Patak's. Their Madras cooking sauce is especially cromulent.

>> No.16138323

>>16138218
I used barley miso and mixed it in right before the roux

it was good but I think I'd avoid the mushroom broth for a more consistent flavor, the miso was fine

>> No.16142658

>>16138091
>shit got salt all over it
>of course it taste great

that's how stupid you sound.

>> No.16142721

>>16142658
Makes sense to me.

>> No.16143919

>>16142658
Well, yeah, salt is a flavor enhancer. Any roux loaded up with salt or MSG will taste better than a sodium-free equivalent.

>> No.16144011

>>16138091
the real secret is palm oil

>> No.16147153

Its good, op. Just dont forget to cook the shit out of it. Cook it for like a whole day. and don't make shitty rice. and use lots of ingredients!

>> No.16147408

>>16096966
Nice, I have Hotel curry lying around here. Bought it since I was curious.
Maybe I will try cooking it today.

>> No.16147514

>>16088884
Can you link a recipe.
.
>>16147153
all the golden curry packets I have were readymade, not roux

>> No.16147574

>>16147514

yeah dont buy the readymade shit, just get the blocks of curry sauce. you don't need to make it from scratch unless you wanna.

pro tips, boil the potatoes before you get started so they're starting to get soft when you put everything together...

>>
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