Authentic Japanese curry made without the curry blocks, for maximum flavor and love. Also, we did a little somethin somethin at the end for a surprise.
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started watching you last month and just bought cookbook today, thanks for all the great ideas and recipes!
Im Japanese Ive have never made my own curry roux š
welp butter recently got way cheaper after months of inflation. coincidence? me think not
Those one inch squares are at least 3 inches josh, your a man, you know the measurements
bruh… 1st ingredient: japanese curry powder….
I mean just get the roux mix. I think the most important thing is definitely not dumping everything at once. Just follow josh's step (except just use the curry roux mix) and you're gonna get the best curry you've ever had. I'm hungry now but it's midnight. But curry is very versatile, you can also try things out. Adding honey, cream, even chocolate, but not sure about vegemite
note: you don't need japanese curry powder , you can use indian curry powder , just toast the flour until it turns brown , then add the curry powder , then procede as Joshua says :p , you are welcome (latin american fellas , where is almost impossible to get japanese curry powder or the almost non existan taco seasoning )
I make the s&b curry with ribeye steaks chopped up in it.
Just curious, sense you're a master at your craft, but are there dishes you would be able to make that don't contain any salt at all, but still taste amazing?
That looks delicious! I just have one problem, no matter where I looked for it I couldnāt find Japanese curry powderā¦ Do you have a recipe for that??
After months and months of watching Josh, and hearing him say Secretoā¦ i never realised what he was saying, until now when I saw it written. Itās curious how in the states it seems to be a premium pork cut (could be wrong), but here in Portugal is not that premium (pricey, but not premium)ā¦ secretos de porco preto š¤¤
But papa, I need a BEEF curry recipe PLEEEEEASE
A tip that I like, use the stock that corresponds with the main ingredient
E.g. dashi stock for seafood, vegetable stock for vegetables and so on
So happy you finally made this!! I never make Japanese curry bc all the videos I see use those damn pre-made curry cubes and I donāt wanna use those
Do carribean curry lol
Omg this is perfect timing my dad wants to start selling Japanese food and wanted to make curry tonkatsu. I'll have to try this recipe out.
First of all: Japanesse curry = basic bitch curry
Second: american recipes be like "add 3 whole butter breads for the roux, add two more to make a sauce, toast your butter buns with butter and go straight out to hospital and pay 3000 U$D for some pills and a pat on the back"
i once made my own kare roux and had the great idea to use a antistick pan… i do not recommand, unless you want to sand off your antistick pan
Stephen Curry is the best Curry on earth
Honestly those S&B curry blocks are really good. most people would absolutely love them. just add some seasoning of your choice.
Id love to know what cookware you prefer! I'm looking to get new pots/pans but im seeing that some cookware is actually horrible health wise. Ty!
I only watch food vids when Iām eating. Sadly, I wouldnāt use the butter, ketchup, or copious amounts of salt in this recipe. Thanks for teaching me that egg poaching technique, Josh!
Respect. Iāve bought Japanese cookbooks and even they ask you to buy the box of curry. This is the first time Iāve seen anyone make the roux from scratch.
I literally made Japanese curry last week, both a beef and chicken version. I used the box curry roux, but next time I'll have to try your from scratch roux
wow, did you just take it "there", yes. KATSU-KARE, one of my most favorite Japanese dishes.
Chicken… why chicken? beef. this style of Japanese curry is supposed to be made with beef.
make one with beef and make one with chicken. after taste testing you will understand why it is supposed to be made with beef.
did you know that curry rice maybe the most commonly made dish in a Javanese house hold?
don't think of it as Japanese food, think of it more like, Javanese grub.
you definitely touched my heart with this one. and yes. I am going to give up on the instant golden current block of roux and follow your lead to make my own roux for the next time I make B E E F ! curry, Japanese style. š
cliffs "add butter"
Japanese Chicken curry is one of my best favorites food in the world!
Not enough butter.
Okay, Iāve never had curry. I do tend to be a little picky, but I have been actively trying to broaden my palate in the last several years. Iāve tried many of Joshuaās Asian dishes and theyāre some of my families favorites now.
I think this is going to be my introduction to curry, thanks Josh!!
How has this video come out the day after I bought the prepackaged Japanese brand of this rue. I am fuming
This made me scream
Love all your content, well thought through, beautifully put together dishes!
Hey Josh! I was wondering how long the homemade curry roux last? After it solidifies, how should it be stored? In the cupboard, the fridge, or freezer?
Josh-U-Are a Star! I had Japanese curry twice, and both times were in Germany of all places. I could never find another good one near me, and could NEVER seem to replicate it. But just watching you throw the seasonings in there I just KNEW – that's the cut. I cannot wait to try this!
So Josh… if you used all of your roux is there any point/value in putting it in the fridge overnight. Seems like a pointless step if you are not going to have any leftover to store. Unless of course you are doing a double batch or making the curry roux a head of time. But if you're doing the curry all at the same time you could just it as is?