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/ck/ - Food & Cooking

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5054180 No.5054180[DELETED]  [Reply] [Original]

Does /ck/ have any good recipes for Japanese curry?

>> No.5054206

I would like to know this as well

Any medium heat and tasty curry, not too many ingredients

>> No.5054214

>go to Japan
>buy curry

lol, I actually don't know wtf is different from Japanese versus other curry...

I would assume Japan uses local ingredients. So use a brown curry but instead use short-grain rice (usually used for sushi) and some type of fish on top instead of other meat.
I have a grocery that has an international section that actually sells "japanese curry" pack, but I would imagine that would be like buying a dehydrated American hamburger in Japan.

>> No.5054215

>>5054180
>japan
>curry

You don't make sense, OP. Only Indian-based curry is curry.

>> No.5054218

>>5054215
it got introduced by brit fags who were occupying india at the time.
its the japanese take on indian curry

>> No.5054220

>>5054218
Wrong.

It's a Japanese take on a British take on Indian curry.

>> No.5054221

>>5054218
Was it Indians who taught the Japanese how to make curry? No? Shut up.

>> No.5054236

Japanese curry is a sweet gravy that is generally made from a premade roux and stock. It is very thick and starchy It may not qualify as a curry whatsoever depending on your definition.

Usual bases such as coconut milk and tomatoes need not apply. Japan has a good number of Indian restaurants who serve the authentic dishes, and even in its home country this type of dish is referred to as "Japanese curry".

>> No.5054240

>>5054236
Curry in India can't be described as one singular thing. There are so many types and variations of curry that it's impossible. For example, dry curry exists.

>> No.5054253

>>5054180
still presented like crap
still looks 100 times better than any indian dish

India why does your food presentation literally look like shit? I love the flavors, but why does it all look so bad?

>> No.5054257

microwave rice and sauce

sprinkle some immigrant tears

allah dante

>> No.5054260

>>5054253
Because a different aesthetic.

>> No.5054683

Go to supermarket.

Buy Golden Curry boxes

follow directions on the back.

>> No.5054710

Ok, so how make a good curry?

>> No.5054715

>>5054710
What kind of curry? Roux/Japanese curry? Broken fat/South Asian/Southeast Asian curry? Reduced/North Indian/Caribbean curry? Dry-caramelised/Ethiopian/Burmese curry? Slurry/Chinese/Tibetan/Eastern Indian curry? Other, lesser-known varieties? What type?

>> No.5054729

>>5054715

Jamaican really..
If I can't get that then lets for southeast asian
or Tibetan route.
I had no idea there were so many.

>> No.5054759

>>5054729
You're in luck. Jamaican is very easy, if time-consuming.
Get a chicken.
Cut it up: wings, breasts, thighs, drums, spine/back and wingtips.
Cut the breasts in half.
Place the back and wingtips into a pot with as much water as necessary to cover and simmer over low heat until liquid is reduced by about half, then strain; meanwhile, toss the meat parts of the chicken with just enough lime juice to coat, massaging it in with your fingers.
Toss the massaged chicken with just enough Jamaican curry powder (you can make a reasonable facsimile using a mixture of most any other type of curry powder and powdered allspice) to coat all meat pieces well.
For one average sized chicken (about 4½lbs/2kg), cut two average-sized onions from stem to root and slice into thin half-rings.
Matschstick a handful of garlic cloves and a large knob of peeled ginger and as many bonnet chillis as you'd like.
Place the onions, garlic, ginger and chillis in a pot with a good deal of oil and set to medium-high/high heat.
Cook, stirring all the while; when onions just begin to blonde, add just enough water to cover and keep stirring until reduced back out.
Cook, stirring all the while; when onions just begin to brown, add just enough water to cover and keep stirring until reduced back out.
Cook, stirring all the while; when onions just begin to caramelise, add just enough water to cover and keep stirring until reduced back out.

>> No.5054761

I regularly make this zero-fat version:
Add Dashi powder, curry, sugar and grated apple to water.
Add carrots and peas, maybe firm tofu or fish-cakes, cook. When done, add a small amount of cornstarch solution, mix quickly. Serve with some protein and rice.

>> No.5054766

>>5054759
>>5054729
Add chicken pieces and cook, stirring about until nicely coloured, but not cooked through.
Add 3-4 large waxy-type potatoes, peeled and cut into quarters or large cubes, lots of dried thyme, a few laurels and the strained chicken stock made from the back and wingtips as well as enough water to cover.
Bring to the boil, remove the chicken pieces and lower the heat enough to maintain a gentle simmer.
Simmer until liquid is almost entirely reduced out and the potatoes have been whittled away by all the water leeching out their starch.
Re-add chicken pieces and add some boiled water to cover and stir-up any stuck-on fond.
Cook and reduce a second time until about half it's prior volume so that curry is nicely thick, chicken is cooked through but not falling apart and everything is delicious.
Off the heat and salt to taste then stir in several chopped scallions and/or coriander leaves and serve.

>> No.5054776

>>5054218
For the first 20 or 40 years they imported their Curry from Britain, too. So basically it went from India to Britain and then back again to Japan, making the dish pretty expensive.

>> No.5054791

Curry might be tasty but it's fucking nasty when it comes out of a girls pores.

Just as bad as garlic.

>> No.5054803

>>5054759
>>5054766


saved.

Got Tibetan style too?


Mind you I will make this later in the week and post results.

>> No.5054844

>>5054803
I doubt you will actually do as you say, but yes, although the spices used in a proper Tibetan-style curry (other than North Indian curries that are made in Tibet, such as aloo gobi and the like) are something of a rarity. Native Tibetan curries are very sweet and use tea powder, rose powder and almond powder as spices along with green cardamom seeds and other sweet spices (cinnamon, clove etc). Warming spices (peppercorn and hing, for example) and numbing spices (camphor, pricklyash, etc) are not used. Tibetan curries are also made with very high fat cream and use honey. Are you sure this is the type you want or are you looking for the Indian-style ones that are passed off as Tibetan to outsiders?

>> No.5054930

>>5054844
nope. I want what you described. That sounds amazing and difficult. The end result will be the fruits of my (reading comprehension) and labor.

>> No.5055111

>>5054844
bump for this.

>> No.5055133

After some consideration I've come to the conclusion that Japanese curry just isn't very good.

>> No.5055137

>>5055133
I want Tibetan!

>> No.5055149

>>5055137
Seems they have it, I'm actually surprised.
http://recipes.akanshaz.com/tibetan-lamb-curry-luksha-shamdeh/

>> No.5055150 [DELETED] 

>>5054253
sub continent, subhumans

>> No.5055152

>>5054180
>sino-faggot curry
>not glorious indian curry
weeaboos, plz

>> No.5055170

>>5055133
It's not that it's not good, it's just too mild for the western palette- too mild to even be considered curry IMO.

But fuck if it's not the best thing after being out in ~30 degree weather

>> No.5055177

>>5055149
Thanks a ton!

>> No.5055191

>>5055149
Seems more Nepalese than Tibetan. Tibetan is sweet/sour tasting due to the use of honey and cream yoghurt. And Tibetan doesn't much utilise chilli. It's not a bad recipe, per se, but not quite right, either.

If you still want the recipe, it'll take a while to write up, but it involves deboning a ram's leg and making stock and using butter and blah blah blah. It's a long, long process. The recipe provided by that other Anon is substantially faster and is eaten in Tibet, but is not quite a purely native Tibetan dish.

>> No.5055367

>>5055191
Yes I would like it please!

>> No.5055388

>>5055149
>>5055191

can lamb be used as a substitute in this, or is the stronger taste of mutton a necessary quality? finding mutton here is a huge pain and I have to drive pretty far out of town

>> No.5055473

I've used this recipe before and it is okay if you can't just buy the curry bricks: http://www.seriouseats.com/recipes/2010/06/how-to-make-japanese-curry-rice-from-scratch-recipe.html

>> No.5055504

>>5055388
Where ya at?

>> No.5055533

>>5055504

south bay area, california. last time I bought some was last year and there was a tiny meat shop in oakland (I'm in cupertino, the drive is about an hour each way)

>> No.5055565

http://justonecookbook.com/recipes/simple-chicken-curry/

This lady's recipe is awesome. I've tweaked the recipe and made it with beef as well.

>> No.5055586

>>5055533
>all I want is a friend from /ck/ I can cook with


Damn, I wonder where I can get some here in NYC.

>> No.5055633

>>5055586

I was told to look for ethnic meat vendors but didn't find any that carried it (the shop I found it was was just a regular meat shop), maybe you'd have more success in nyc. when first searching for it online, the common theme seemed to be people have lots of difficulty locating a place that sells it

>> No.5055707

>>5054803
>Got Tibetan style too?

Reminds me that I need to make a cup of that geat+butter+roasted flour shit again.

>> No.5055911

>>5055707
Tell me more please.

>> No.5056334
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5056334

>>5055388

all ready to try this (as per recipe in [>>5055149]) tomorrow. went ahead and used lamb in lieu of mutton

>> No.5056452

I like curry but not with rice. What styles can be eaten with bread besides Indian?

>> No.5056464

FFS, every dish this thread is meat based, India is largely vegetarian. Amerifats, smh.

>> No.5057450

>>5056334
Damn, beat me to it. Tell me how it is and what worked for you when you got it?

I have no excuse for shopping till tomorrow.

>> No.5057662

>>5054240
I watched a documentary by Rick Stein. Pretty much debunks the "indians haven't heard of the word 'curry'" myth. Almost all indians agree that the word refers to a dish that has a sort of "gravy", a flavorful fluid medium.
By this definition, most indians would agree that "Japanese Curry" is indeed a "curry" but they certainly would not accept that it is representative of indian cuisine.

>> No.5058133
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5058133

Thank you for Curry rice, Royal Navy.

>> No.5058164

As per usual the secret is in the stock. Dem japs love their complicated stocks.

>> No.5058299

My Indian friend loves Japanese curry.

>> No.5058311

>>5058164
Please don't use japs.

>> No.5058315

>>5058311
Use em and abuse em

>> No.5058327

>>5055191

Tibetan here. I've never eaten sweet curry in Tibet before.

>> No.5059389
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5059389

>>5057450

delicious! you can probably tell by the recipe, but the spice is very mild. I originally hesitated about going with lamb because I wasn't sure how strong it was going to be, or if the mildness of regular lamb would be overpowered, but it worked perfectly

I used lamb shoulder that I deboned, and during the cooking period (after browning it for 5 mins) I let it simmer at low-medium heat for 2 1/2 - 3 hours (stirring it every 15-20 mins or so) and it was tender and juicy. it worked excellently with the spice level

the recipe says to cut up 3 large potatoes which would have been weird for me. maybe the large potatoes the author uses are smaller, but had I cut mine up into quarter they would have been gigantic pieces. in the pic, you can see them cut up into eighths. I boiled them so that they were relatively firm so that they didn't turn to mush

I lightly salted the yoghurt when I first prepared the meat for marinading and it needed no seasoning adjustments after that point

it's very hearty especially with rice, tasty, and easy to make. the most time consuming part was deboning the lamb and just the onion/tomato/potato prep I think. thank you [>>5055149] for linking the recipe

(pics are top row: onions browned, meat and yoghurt added, water and tomatoes added, left to simmer. bottom row: more simmering aka including pic twice accidentally, potatoes added, all done, plated and consumed)

>> No.5059396

SHIT ON A PLATE AND EAT IT

>> No.5059417

>>5059396

Curry in a nutshell.

>> No.5059683

Go to curry house
enjoy your meal
that place is fucking good
i've bought those curry packs though and they never reproduce that shit at all i dont get it.
One of the biggest wonders to me is what makes curry thick. I get that its a bunch of spices but i dont understand how it turns "saucy" is it starch + water? or yogurt ?

>> No.5059706

>>5059683
starch+water
yogurt
hell, coconut milk even if you are into more of the thai style curry
but yes, it's the base more so than anything.

If you make a potato/bean curry it'll often thicken from the starch in the potatoes themselves

>> No.5059745

>>5059683

Coconut milk. Not that lite shit or the stuff next to the almond milk either. A little into the mix goes a long way to thickening up a curry.

>> No.5059786

>>5059683
>is what makes curry thick

If it's Japanese style curry it contains a roux. If it's an Indian/Paki dish then they usually don't contain a roux but there is so many vegetables cooked into the "sauce" that they break down and thicken it.

>> No.5060620
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5060620

I like Japanese curry.
I don't like watery curry rice.

>> No.5062414

>>5059786

this guy knows what's up. Also japanese/chinese cooking involves cornstrach+water slurry in almost every stir fry and so on

>> No.5062447

>>5062414
Only with recent dishes and tourist food. Cornstarch isn't exactly a traditional Asian ingredient.

>> No.5062451

>>5054683
This. I lived in Japan for a while and when I came back I had a hankering and was able to find it at my local Asian market.

Sadly Golden wasn't my favorite brand but it comes out close enough to hit the spot.

>> No.5062502

>>5062447

OK, so traditionally it was arrowroot powder rather than cornstarch, but the point is the same. It's actually quite common even in traditional Chinese food. Go watch some of the original Iron Chef episodes with Chinese chefs...cornstarch all over the place.

>> No.5063199
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5063199

This OP, only leave out the coconut milk if you don't like a creamier curry. Yo're welcome.

>> No.5063206

vaugely indian with nanking chinese rape

>> No.5063745

OP that curry isnt red enough to be japanese.

first you make the roux batter of flour and dried crushed chilis, and then mix in your fried meat, and then let it simmer. all japanese curry is super spicy, so its best to cook your meat with some chilis too. once its done simmering, our the curry over rice, and enjoy.

>> No.5063750

Japanese curry is pretty awful. It's basically spiced gravy.

It's even worse than British curry (actual British curry, not Tikka Massala), sultanas are a crime against food. That said, Corination chicken is a god tier sandwich filler.

>> No.5063752

>>5059683

For indian currys, Yoghurt or cream can be good for thickening.

If you're using a tomato based curry that calls for tinned chopped tomatoes and can't be 'creamed up'. Use a quality brand which comes with slightly thicker tomato juice (more flavour, less need to reduce).

>> No.5063755

>>5054180
1. buy a box a glico curry roux
2. rough chop 2 onions
3. smash and mince 2 cloves of garlic
4. peel and chop a potato and a carrot
5. sautee onions, garlic, potato and carrots in a wok with some oil
6. deglaze with chicken stock
7. add curry roux
8. bring to a boil and reduce to simmer
9. allow to thicken

eat over rice with a crispy fried tonkatsu.

>> No.5063787

>>5063745
>japanese
>spicy

pick one

>> No.5063812

>>5063787
>Japanese food
>anything but bland bullshit attempting to compensate for it's lack of flavor with goofy presentation.
I don't get how you can rip off the chinese and the koreans and end up with such bland shit...Then again, these are then same people that build nuclear power plants directly on fault lines...

>> No.5063823

>>5063812
Every thing is nearly on a fault line in Japland. However the one was also on the coast.

On a food related note two weeks ago I went into my local supermarket. I was going to buy some fish for soup. Got to the fish monger and I saw some white fish from Japland. I asked the fish monger if they came with Geiger counters? He told me I was a fucked up pick. I haven't laughed so hard in years.

>> No.5064293 [DELETED] 

THE MIGHTY KLIPZ no longer uses his name/trip..but I have set up the Tibetan curry.. Its in my fridge marinating right now, I'll post pictures when I finish it.


other guy, how did it come out for you?

>> No.5064297

>>5059389
Sorry, didn't even notice how far this thread went.

Got contact? Would be fun to talk to, I don't know anybody who cooks as much as I do unfortunately.