📖PRINT RECIPE: onl.la/eswED4K 🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7 📸 Instagram👉onl.bz/jgP3jF8 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? (Each pages include pictures)
Chef, I am working as Indian Curry chef for almost 5 year now...!! Love the way Japanese Curry is. It's not that focused on spices rather it's focused on natural light flavours of onion, veggies, stock and spices with thickness which make it unique & delicious. And I was surprised with the taste of Japanese curry + Japanese Rice combo, it goes so we'll. Loved this recipe as well. Waiting for next recipe Chef.
Been following you for a while Chef, love how you explain the "whys" in your vids. I thought you are in Aus from the trees in the background and confirmed when I read the About tab. Thanks for the knowledge you impart.
Thanks William!! Pre-made roux is very handy. But homemade roux has lot more flavour👍 And you can make it gluten-free by using GF flour or rice flour☺️ It's a bit of work, But it really is worth it. So Hope you will try it soon😉
I love to see how other people cook this recipe because I see so many variations. When I have fresh beets from my garden, I like to use those in curry in place of apples. The curry would be much more red. The flavor of beets pairs so well with beef, and the natural sugar in the beets provides sweetness that the apples normally would provide.
This is seriously blows one mind it actually look like it using current roux Gotta try it when have the time, it's a long process to get there But seriously, this is great man
Holy cow! I never realized how easy making curry could be! I normally use the prepackaged curry paste but I think I'm going to be using your method from now on! This looks amazing thank you kindly!
Hi Seadusc!! I will show my soy sauce in next video!! And give you brief explanation about it👍 But to answer the question instantly, Basically, Use Japanese brand soy sauce to cook Japanese food. And not to use "TAMARI soy sauce" for cooking. That's more intense stuff which is ideally used for eating Sashimi😉
I had some great success making the roux blocks separately, using roasted spices, butter, and flour. Your technique is faster and I look forward to trying it out.
Because of Chef Labo, I now understand how incredible kombu is. When I bought it last time, we only use it to make soup. But little did I know it’s so versatile! You’re such an inspiration!
You should try fish sauce too, it's loaded with all those delicious glutamates and amino acids. I put fish sauce in most savory dishes that I cook because it helps build Umami so much.
I tried making this for dinner tonight and it came out fantastically well. My wife likes sweet curries and the ketchup and apple really brought that out. What a wonderful dish!
Hiya chick WOW.....I've NEVER seen anything like this before.....! Video is SOOOOOOOOO FRESH AND INVITING...! I love the 80s music too! Beautiful......xxxx Best wishes from the UK 🇬🇧👏❤x
Thank you for watching!! (日本語は下にあります) I love curry. And this one is a seriously good one. You don't have to take hours to make fresh beef stock, or using pre-packaged stock to develop Umami. But you can still make great curry at home!!! It needs a bit of work, But I'm sure you'll like this!!! If you wanna be a good boy (or girl), Cook this for your loved ones or yourself!!! I'm sure they'll love you 👊 ご視聴ありがとうこざいました！！ あなたと同様に、 私もカレーが大好きです！！ このレシピは少し手間はかりますが、 市販のルーよりも圧倒的に美味しいです！！ そして調味料をキチンと選べば、 保存料や着色料といったものも限りなく少なく出来るので、 小さなお子様にも安心してお召し上がり頂けます。 是非お誕生日や記念日など、 「ここぞ！」という時に振る舞って、 皆から褒められちゃって下さいね！！👊 それではまた、次の動画でお会いしましょう！！
I really like this receipe. I cooked it for the second time and everybody loves it. Your video is great and your explanations are so easy to understand and follow.
No worries MR!!! It takes a bit of time and effort of yours, so thank you for trying!!! 😉 Yeah my recipes aren't like easy recipes😅 But I have a big confidence on the taste!!👍 Hope you will try other recipes soon!!
I love japapese food and japanese curry. All this yrs I've always wondering what's inside the japanese curry roux bc i always buy it instant. Thank you chef, Now i can sleep peacefully 😄
i tried it, but i put too much garlic and ginger 😂 and too much salt, ill try again and follow your exact measurement. i even used Konbu (which is not common at all in my country) but arigatou, i think your version is so tasty and will try again soon! ❤❤
Hi Chef! We just made your beef curry and it was excellent. Thanks for your recipes and always looking forward to your videos. Love the 0079 three musketeers btw!
I really envy the people live with you😋. By the way, you are the only RUclipsr that both my son and I are following, we found out this when my son showed me the chicken curry video you made. You are the best 👍👍
Yes you can make it spicy Fern!! Adding a bit of Tabasco when you eat it!! Or you can cook the onion with chilli flakes!! Both will be great though!!😉👍
@@CHEFSLABO Chef, my wife made this for me for my birthday and it is every bit as delicious as it looks on video. The smells when she began cooking the onions, garlic and ginger were heavenly. Thank you so much!
Thanks for the recipe and the tips! I use a pressure cooker to make the meat go soft, it takes about 1/3 of the time and after cooking it i mix all other ingredients.... (lazy way)
A chef told me that customers would ask how to make dishes they liked at home. He would hand them the recipe, and they would say that they could not possibly use that much butter or oil or salt. The next time he saw them they would tell him that they had tried the recipe but it wasn’t as good as the restaurant’s. That’s because they didn’t trust the recipe. I think the same applies to Chef’s recipes. You have to cook some things separately rather than try to cook them all at once to develop the full flavor of the ingredients.
This dish has just been added to my to do meal list!! I just tried your karaage few hours ago, it was so delicious!! Better than the karaage served at the Japanese restaurant of Amanpulo, a resort in the Philippines. Came there last week and I was not able to watch this video on time. Thanks again Master!
No worries Kenneth!!! Thank you for trying my recipe, and an another comment!!! Yeah this recipe is also great!! It's a bit of work, but well worth it my friend!!👍😉
I usually go for the heat and eat curry, and the instant curry sauce, which I used to hoard the last time I went to Japan . With this recipe I can skip the instant ones and try it at home. The amount of onion and use of apple surprised me, but that's the secret I guess, beside the kombu water.
Welcome back Cybersteampunk!!! This curry roux has so much flavour and umami 😊 Pre-made roux is handy and great too. But this one really is a game changer👍 It's got a but if work, but we'll worth it😊
OMG This looks so tasty!! My mouth is literally watering haha I really want to try and make this. I wonder where I can get quality Kombu here in the US...
Hi Chef, when I tried this for the first time (with the exact same amount ingredients that you posted in the video) and it was the best curry that I ever made. So I decided to make one more time and this time, I doubled the amount of ingredients but the taste didn't turn out to be like the first time, it's plain compare with the first one. I was just wondering what would be your advice when I want to make more? For me, what I did at the end, I added 1 tea spoon of salt, twice amount of Tomato Ketchup and Worcestershire sauce (that means in total, it's 4 times) of what the original recipe stated and 1 tea spoon of sugar and it was better but still nowhere near the standard recipe that you provided above.
Hi People ArePeople!! Ok let me help you😊 The solution could be depending on what was the main taste difference compare to the original one. So what was missing in your second batch? (Sweet? Salt? Umami? etc) Or was there anything too much? If you note me where was the problem about the taste, I might be able to advice you😉 By the way, When you cook 2 times of this recipe, If you double all the ingredients, I suppose it works.👀 I am just wondering about that you added double amount of salt, tomato ketchup, and worcestershire sauce at the end of your cooking 👀 If it means you added 4 times of original recipe, that might be the problem. Hope the reply helps you!!😉👍
@@CHEFSLABO Thank you for replying Chef!!! To reply your question, I actually added 4 times of Tomato Ketchup and Worcestershire sauce and then 1 tea spoon salt, at the time, it was just tasty enough. Now, since I made so much, I needed to put some in freezer and I have since eaten twice and I can give you an update which is the taste has "intensified" a lot more after putting it into freezer, it's closer to the first time that I made. My family loves it. So, thank you again. Not sure if you would get to read my reply, I have one more question, at 10:54, you have discarded the Kombu, I was just wondering, is there still taste in the Kombu or pretty much the essence of the Kombu has been extracted in 1.5 hr? Reason why I am asking is I just wonder if I use a hand blender and blend the kombu with the curry, would more umami be released to the curry? I hope this doesn't sound silly but I thought I would just ask. Thank you again.
@@peoplearepeople9256 Hi again!! If you blend it together, kombu probably release some bitterness. So I highly recommend to remove it my friend!! There are some videos about how to reuse kombu!! You can check those out if you are interested😉
Hi Chef! Love your recipes! Made a few already and they have been excellent, but just been using powdered dashi stock since local store was out of stock at the time. But I finally got some kombu and katsuobushi so hope to make some more improvements on what I have made from your channel so far! :) Just have some questions: - Can you do anything with the kombu you discard? Any suggestions? Was thinking to shred and mix in rice like furikake. - If you make the beef oil in larger quantities, how long can it keep and how to properly store for future use? Or is it better to just make fresh all the time? Hope to hear from you and looking forward to more from your channel!
Hi Gabriel!! You can make furikake with the left over kombu, or use for making miso soup😉 The beef oil can keep in a fridge for few weeks, or few month in a freezer👍 It will get solidify once chilled. So gently warm to melt in a pot when you use it. Just please don't microwave. It might splatter. And if you cover with plastic wrap, it will burn
Edit: sorry I just saw your community post. Makes sense to do remake :) Just a question? Why did you make another curry recipe so similar to the last one? I made your Japanese beef curry from scratch recipe that you made months ago and it was great :D
Yes! Finally my most awaited recipe! I always wanted to know your take on japanese style curry! Thank you Taku-sensei! But curry powder is hard to come by here...it is a mix of spices, yes? How could I make "curry powder" myself if I can't get it anywhere?
Awesome recipe as always chef! I do have few questions though: as seen in this one and your other curry/stew videos, you always make the roux from scratch, why not just use the store bought curry cubes (the ones in box)? What’s difference between homemade and store bought and which one do you prefer as a chef? I currently only have the cube ones, but I really want to test ur recipes with the freshly made roux.
初めて日本のカレーライスを食べたときは泣けるかと思ったｗｗ食べ物で泣くような人じゃないけどね。It was when I studied at Satsudai, there was a small restaurant nearby called Little Spoon. I also tried their hottest curry once and cried for a different reason, lol.
Thanks for the recipe! Your knife always looks sharp, how do you sharpen it? Also just a suggestion, at 4:24 "Don't put too much" was a bit ambiguous if you meant flour or meat. I was wondering if you wanted me to point out further corrections too? Loved the vid ;)
I am back again to study this recipe, I definitely will be trying to make it! Would this work with oxtails you think? Or probably not because you do not get the beef fat as easily?
Welcome back Amber U!! It will work with oxtail, but oxtail release quite lot of fat during cooking. So it might be too much fat perhaps. But thank you for the comment again my friend!😊
I hope you'll do a receipe with disgarded Kombu. I use it in every meal ever since I watched your videos and kinda feels it will be a waste when throwing them out :( Will try making this curry soon! 💪
question Chef: is it okay to use corn/potato starch instead of all purpose flour!? Chefs in restaurant i used to work at they use starchy-water (corn starch + water) to thicken up whatever they want to thicken
Hi Shady Tran!! I suppose corn / potato starch also works well too😉 It might thicken slightly differently perhaps, but I am sure it'll still work !! Thank you for the comment👍
Hi yumiro45!! Yes, but please avoid the one has bonito flake flavour in it. It might not work well with this dish. Please see the description for recommended replacements. There is a FAQ section for it 😉
This recipe is pretty westernized, cannot remember using this amount of salt in traditional Japanese cousine - or Cheddar. But still a good one, thumbs up.
📖PRINT RECIPE: onl.la/eswED4K
🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7
📸 Instagram👉onl.bz/jgP3jF8
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
(Each pages include pictures)
Chef, I am working as Indian Curry chef for almost 5 year now...!!
Love the way Japanese Curry is. It's not that focused on spices rather it's focused on natural light flavours of onion, veggies, stock and spices with thickness which make it unique & delicious. And I was surprised with the taste of Japanese curry + Japanese Rice combo, it goes so we'll.
Loved this recipe as well. Waiting for next recipe Chef.
Thanks samir!!!
I'm glad that you liked the video!!
I'll keep giving you my best shots👍
Been following you for a while Chef, love how you explain the "whys" in your vids. I thought you are in Aus from the trees in the background and confirmed when I read the About tab. Thanks for the knowledge you impart.
No worries Giga Art !!
Yeah I've been in Australia for 15 years now!!
Definitely the best country in the world!!!😉
Thank you for the comment!!
@@CHEFSLABO Indeed mate!! Watching from Melbourne haha 🙌🏼
Same, spotted the trees lol. Would've never noticed if he didn't film everything outside.
I saw a Coles or Woolies grocery bag in one of his videos haha
@@Dontdisstheguy33 Lol me too and some of the products sold in the Asian aisle, I was like hmm that looks familiar LOL
Love the idea of making curry from scratch, considering just about everyone uses instant/pre-packaged curry these days. Very nice!
Thanks William!!
Pre-made roux is very handy.
But homemade roux has lot more flavour👍
And you can make it gluten-free by using GF flour or rice flour☺️
It's a bit of work,
But it really is worth it.
So Hope you will try it soon😉
I love to see how other people cook this recipe because I see so many variations. When I have fresh beets from my garden, I like to use those in curry in place of apples. The curry would be much more red. The flavor of beets pairs so well with beef, and the natural sugar in the beets provides sweetness that the apples normally would provide.
Great idea. I usually make regular the beef and beets soup. Thanks.
So you basically make the roux while the stew is cooking, not so complicated after all and very enlightening!
Thanks for the comment Beast!!😉
This is seriously blows one mind it actually look like it using current roux
Gotta try it when have the time, it's a long process to get there
But seriously, this is great man
Thank you for the comment SpeedyJustice4U!!
Yeah it's a bit of work, but I think it's gonna be well worth it!!
Hope you will try soon😉
Hi from the UK i love your recipes so does my son we are hooked. Your neighbours must love the smells coming from your house
Holy cow! I never realized how easy making curry could be! I normally use the prepackaged curry paste but I think I'm going to be using your method from now on! This looks amazing thank you kindly!
Labo chef's hisatsu waza :
Konbu kelp + water = dashi
Salt + konbu = konbu salt
Scrape the yummy bits
Haha!!
That's very true Rudi 😉
I just cannot live without those.
They just so good 👍
Thanks Chef! Next video can you also explain the difference between each soy sauce and which one should be used for each recipe as well?
Hi Seadusc!!
I will show my soy sauce in next video!!
And give you brief explanation about it👍
But to answer the question instantly,
Basically, Use Japanese brand soy sauce to cook Japanese food.
And not to use "TAMARI soy sauce" for cooking.
That's more intense stuff which is ideally used for eating Sashimi😉
I absolutely recommend this cooking channel.
totally agree
Welcome back Apple Bumpcaster!!
I'm glad to see your comment again😉
Oh yeah recommend me to your friends anytime👍
I'll always cook for them!!
I had some great success making the roux blocks separately, using roasted spices, butter, and flour. Your technique is faster and I look forward to trying it out.
You’re a legend mate. Cooked this tonight and it was so delicious. シドニー西部からありがとうございました！
Hi namakuro1!!
That's a great news my friend 😊
コメントありがとう！👍
Because of Chef Labo, I now understand how incredible kombu is. When I bought it last time, we only use it to make soup. But little did I know it’s so versatile! You’re such an inspiration!
You should try fish sauce too, it's loaded with all those delicious glutamates and amino acids.
I put fish sauce in most savory dishes that I cook because it helps build Umami so much.
No worries whatIsaiahSaw!!
I'm glad that you could learn as much as I did!!!😉
I tried making this for dinner tonight and it came out fantastically well. My wife likes sweet curries and the ketchup and apple really brought that out. What a wonderful dish!
I LOVE your curry recipes chef! I’ve had so much fun learning how to make my own roux
Welcome back rpdt96!!
Yeah this roux has so much flavor rather than premade stuff.
I'm sure you'll like it 😉
Hiya chick WOW.....I've NEVER seen anything like this before.....!
Video is SOOOOOOOOO FRESH AND INVITING...!
I love the 80s music too!
Beautiful......xxxx
Best wishes from the UK 🇬🇧👏❤x
Thank you for watching!!
(日本語は下にあります)
I love curry.
And this one is a seriously good one.
You don't have to take hours to make fresh beef stock, or using pre-packaged stock to develop Umami.
But you can still make great curry at home!!!
It needs a bit of work,
But I'm sure you'll like this!!!
If you wanna be a good boy (or girl),
Cook this for your loved ones or yourself!!!
I'm sure they'll love you 👊
ご視聴ありがとうこざいました！！
あなたと同様に、
私もカレーが大好きです！！
このレシピは少し手間はかりますが、
市販のルーよりも圧倒的に美味しいです！！
そして調味料をキチンと選べば、
保存料や着色料といったものも限りなく少なく出来るので、
小さなお子様にも安心してお召し上がり頂けます。
是非お誕生日や記念日など、
「ここぞ！」という時に振る舞って、
皆から褒められちゃって下さいね！！👊
それではまた、次の動画でお会いしましょう！！
hi chef, i saw the flour, are you by any chance in Australia?
@@krisNiks12 Yes I am in Sydney my friend!!
Thank you for the comment!!
I really like this receipe. I cooked it for the second time and everybody loves it. Your video is great and your explanations are so easy to understand and follow.
美味しいレシピこんな簡単に教えてくれてありがとうございます！インドから いつも見てます 🤗
Joi Saitaさん
ありがとうございます！！
これからも色々なレシピを作るので、
是非見てくださいね！！😉
Thank you, this was todays dinner and it was so delicious! I loved the sweetness from the apples, goes really well with ginger and curry powder.
No worries MR!!!
It takes a bit of time and effort of yours, so thank you for trying!!! 😉
Yeah my recipes aren't like easy recipes😅
But I have a big confidence on the taste!!👍
Hope you will try other recipes soon!!
It turned out really great, so it's worth the effort. I will definitely try another one!
Watching from finland! Looks yummy! Will definately try this one😂😂
I love japapese food and japanese curry. All this yrs I've always wondering what's inside the japanese curry roux bc i always buy it instant. Thank you chef, Now i can sleep peacefully 😄
Ooo i’m definitely trying this! I just noticed you’re from Australia no wonder all of the ingredients looked like the ones i would buy xD
Yes I am in Sydney Australia!!
I'm sure you'll like it!!
Thank you for the comment😉
I recently subscribed and intend to follow you with much appreciation as not only are you skilled, you are generous in sharing your knowledge!
Looks yummy! Will try this recipe for my family! Thank you!!
i tried it, but i put too much garlic and ginger 😂 and too much salt, ill try again and follow your exact measurement. i even used Konbu (which is not common at all in my country) but arigatou, i think your version is so tasty and will try again soon! ❤❤
Hi Chef! We just made your beef curry and it was excellent. Thanks for your recipes and always looking forward to your videos. Love the 0079 three musketeers btw!
Thank you for trying crazyJeeg!!
I'm so glad that you are happy about it 😉
Please try others too!!
And let me know 👍
I really love Japanese style curry 🍛😍😋
일본카레 너무 좋아요 😍
Thank you for the comment KOREA MOM!!
It's quite nice, so hope you'll try it soon😉
That looks *so* good ahhhh I want to just reach through the screen for a plate
Looks good and easy to follow, and the Gunpla was also a funny addition
Thanks for the comment 😄
I’m glad that you liked it 👍
Just thinking about the amazing flavor that curry must have 💯 Great work my friend can’t wait for the next video 👍
Been here for a while and gotta say love everything you do. Gonna try some of these recipes over the next week
No worries Camilo !!
Let me know how it went👍
Thank you for the comment😉
Pleasant watching your videos. Cooking instructions are very detailed, the video quality is good. And also the gundams lol
Great recipe tried it this weekend.
I've never seen curry roux made like this before. Also never used Kombu dashi for the curry stock. Gonna try it out!
4:32 that bus tho XD
please Chef sama stop being so awesome!
Thanks Fungus Pilot!!😉
Yeah that bus was from my daughter's toy box lol
@@CHEFSLABO you are most welcome, it took me a few seconds to realize that was a toy.. I was laughing so hard and watched it 2 times more 😂
Me too, I was so concentrate the cooking, then here the bus truck running by....? What's....? Is it real...🤔🤣🤪, Nah back to 🤤😍😋
I love your presentation
Hi bhutheman!!
Thank you for the comment !
Come to me anytime!!
I'll always cook for you 👍😉
I'm learning so much here, thanks Chef! 👍
No worries radioactive banana!!
I like you icon btw 😉
Now I know why the Japanese Curry so so..... D. good. Thank!
I really envy the people live with you😋. By the way, you are the only RUclipsr that both my son and I are following, we found out this when my son showed me the chicken curry video you made. You are the best 👍👍
Oh wow thank you for following DW Yang!!
I'll keep learning about video making, and serve you good contents😉
Say thanks to your son please 👍
the information is so detailed! So even though it looks like a long process, I think I will give this curry a try!
It’s interesting to see how curry is made! Looks difficult and maybe someday I’ll try it! But, for now, I’m sticking to the basics. 😂
Chef! Everything looks delicious!! All your recipes are great. I’m going to start with the stew
No worries Sara!!
Thank you for the comment!!😉👍
This looks amazingly delicious!! I can't wait to try it! Do you have suggestions for making it spicy? Thank you!!
Yes you can make it spicy Fern!!
Adding a bit of Tabasco when you eat it!!
Or you can cook the onion with chilli flakes!!
Both will be great though!!😉👍
@@CHEFSLABO Thank you for the response!! I'm so excited to try this. What side dishes go you recommend for this dish? 😋
@@FernZepeda Any salad will work well!!
I got potato salad recipe, have a look if you are interested😉
ruclips.net/video/oNVEgCDOIqs/видео.html
@@CHEFSLABO Yes!! Thank you for recommending as a side dish for your curry recipe. It will be epic!! 😋
@@CHEFSLABO Chef, my wife made this for me for my birthday and it is every bit as delicious as it looks on video. The smells when she began cooking the onions, garlic and ginger were heavenly. Thank you so much!
Wow I'm gonna try and make it for my family dinner tomorrow. As usual Japanese food is so healthy and nutritious!!
Thanks Benny B!!
I am sure that you'll like it 😉
hmm looks tempting to cook. I just wonder why apple? Thanks
素晴らしい‼️👍
Akiさん
ありがとうございます！！
ちょっと作るの大変ですけど、
本当に是非作って頂きたいです！！😉
You always make everything look so easy, Master Labo
No worries andy!!
Thank you for the comment👍😉
Hi Chef, this curry is amazing, the best I've seen . Thank you very much fo sharing it with people to help them to cook like a pro :)
gundam watching while cooking.. nice 😀
Wowwwww looks sooooo yummy 😋👍
I have to make it myself asap😁😁
Thanks for the recipe and the tips!
I use a pressure cooker to make the meat go soft, it takes about 1/3 of the time and after cooking it i mix all other ingredients.... (lazy way)
A chef told me that customers would ask how to make dishes they liked at home. He would hand them the recipe, and they would say that they could not possibly use that much butter or oil or salt. The next time he saw them they would tell him that they had tried the recipe but it wasn’t as good as the restaurant’s. That’s because they didn’t trust the recipe. I think the same applies to Chef’s recipes. You have to cook some things separately rather than try to cook them all at once to develop the full flavor of the ingredients.
I'm so trying this, I'm just used to eating Golden Curry lol
This dish has just been added to my to do meal list!! I just tried your karaage few hours ago, it was so delicious!! Better than the karaage served at the Japanese restaurant of Amanpulo, a resort in the Philippines. Came there last week and I was not able to watch this video on time. Thanks again Master!
No worries Kenneth!!!
Thank you for trying my recipe,
and an another comment!!!
Yeah this recipe is also great!!
It's a bit of work, but well worth it my friend!!👍😉
I usually go for the heat and eat curry, and the instant curry sauce, which I used to hoard the last time I went to Japan . With this recipe I can skip the instant ones and try it at home. The amount of onion and use of apple surprised me, but that's the secret I guess, beside the kombu water.
Welcome back Cybersteampunk!!!
This curry roux has so much flavour and umami 😊
Pre-made roux is handy and great too.
But this one really is a game changer👍
It's got a but if work, but we'll worth it😊
OMG This looks so tasty!! My mouth is literally watering haha I really want to try and make this. I wonder where I can get quality Kombu here in the US...
Hi Chef, when I tried this for the first time (with the exact same amount ingredients that you posted in the video) and it was the best curry that I ever made. So I decided to make one more time and this time, I doubled the amount of ingredients but the taste didn't turn out to be like the first time, it's plain compare with the first one. I was just wondering what would be your advice when I want to make more?
For me, what I did at the end, I added 1 tea spoon of salt, twice amount of Tomato Ketchup and Worcestershire sauce (that means in total, it's 4 times) of what the original recipe stated and 1 tea spoon of sugar and it was better but still nowhere near the standard recipe that you provided above.
Hi People ArePeople!!
Ok let me help you😊
The solution could be depending on what was the main taste difference compare to the original one.
So what was missing in your second batch? (Sweet? Salt? Umami? etc)
Or was there anything too much?
If you note me where was the problem about the taste, I might be able to advice you😉
By the way,
When you cook 2 times of this recipe,
If you double all the ingredients, I suppose it works.👀
I am just wondering about that you added double amount of salt, tomato ketchup, and worcestershire sauce at the end of your cooking 👀
If it means you added 4 times of original recipe, that might be the problem.
Hope the reply helps you!!😉👍
@@CHEFSLABO Thank you for replying Chef!!! To reply your question, I actually added 4 times of Tomato Ketchup and Worcestershire sauce and then 1 tea spoon salt, at the time, it was just tasty enough. Now, since I made so much, I needed to put some in freezer and I have since eaten twice and I can give you an update which is the taste has "intensified" a lot more after putting it into freezer, it's closer to the first time that I made. My family loves it. So, thank you again.
Not sure if you would get to read my reply, I have one more question, at 10:54, you have discarded the Kombu, I was just wondering, is there still taste in the Kombu or pretty much the essence of the Kombu has been extracted in 1.5 hr? Reason why I am asking is I just wonder if I use a hand blender and blend the kombu with the curry, would more umami be released to the curry? I hope this doesn't sound silly but I thought I would just ask. Thank you again.
@@peoplearepeople9256 Hi again!!
If you blend it together, kombu probably release some bitterness.
So I highly recommend to remove it my friend!! There are some videos about how to reuse kombu!! You can check those out if you are interested😉
@@CHEFSLABO Noted Chef. Thank you so much for your reply and producing all these excellent cooking videos.
Looks amazing. Going to try this with lamb today 😀😎🤤🤙🏻
Thank you for the comment fruitstick78!!
Lamb is also a good idea!!!
I'm sure you'll like it😉
thank you for the guide! looks delicious
Thank you KW!!
It's a bit of work, but hope you will try soon 😉
looks so good! yum!
Hi Chef! Love your recipes! Made a few already and they have been excellent, but just been using powdered dashi stock since local store was out of stock at the time. But I finally got some kombu and katsuobushi so hope to make some more improvements on what I have made from your channel so far! :)
Just have some questions:
- Can you do anything with the kombu you discard? Any suggestions? Was thinking to shred and mix in rice like furikake.
- If you make the beef oil in larger quantities, how long can it keep and how to properly store for future use? Or is it better to just make fresh all the time?
Hope to hear from you and looking forward to more from your channel!
Hi Gabriel!!
You can make furikake with the left over kombu, or use for making miso soup😉
The beef oil can keep in a fridge for few weeks, or few month in a freezer👍
It will get solidify once chilled.
So gently warm to melt in a pot when you use it.
Just please don't microwave.
It might splatter. And if you cover with plastic wrap, it will burn
Edit: sorry I just saw your community post. Makes sense to do remake :)
Just a question? Why did you make another curry recipe so similar to the last one? I made your Japanese beef curry from scratch recipe that you made months ago and it was great :D
No worries Bfc!!
Thank you for the comment😉
I wouldnt add cheese but maybe a bit of coffee powder would work amazing in that curry sauce!
No worries Esnemyl 😉
Having fun with trying different things are always good thing👍
Yes! Finally my most awaited recipe! I always wanted to know your take on japanese style curry! Thank you Taku-sensei! But curry powder is hard to come by here...it is a mix of spices, yes? How could I make "curry powder" myself if I can't get it anywhere?
No worries voido!!!
Have a look at the description 😉
There is a FAQ section, and there's a link
for the curry powder's ingredients👍
Much appreciated! I hope I can make it as delicious as it looks! 😊
I did it and tastes amazing!
Oh my days looks soooooo yummy
Awesome recipe as always chef! I do have few questions though: as seen in this one and your other curry/stew videos, you always make the roux from scratch, why not just use the store bought curry cubes (the ones in box)? What’s difference between homemade and store bought and which one do you prefer as a chef? I currently only have the cube ones, but I really want to test ur recipes with the freshly made roux.
Hi Wei Tan!!!
The Home made roux has lot more flavour, and better for your body 👍
If you try this,
You'll see exactly why I do this 😊
That's why, home made with a lots of love ..... Thanks master Chefs.
Dang this looks sooo good.
very infomative! great video :)
Thanks Akmal!!!😉
Love the lil Gundam figures!
Thanks Hyper Lethal Vette!!!😉
Hi Chef! Why do you cover the pot with baking paper? Is it better than just leaving it open? Thank you!
Hi Ro cha!!
It cooks faster, and reducing gently at the same time!!
Thank you for the comment👍😉
Looks amazing. Thank Chef!
Thanks aedean!!!
I'm glad to see your comment again😉
i love your channel
Thanks Ean!!
Come to me anytime my friend👍
初めて日本のカレーライスを食べたときは泣けるかと思ったｗｗ食べ物で泣くような人じゃないけどね。It was when I studied at Satsudai, there was a small restaurant nearby called Little Spoon. I also tried their hottest curry once and cried for a different reason, lol.
Can you make a vid on how to make tempura dipping sauce...thank you..
Hi Nardo!!
I got Tendon recipe, and the dipping sauce is in the video!!
Have a look!😉
ruclips.net/video/F6Q6P7vAI94/видео.html
@@CHEFSLABO thank you chef
Thanks for the recipe! Your knife always looks sharp, how do you sharpen it? Also just a suggestion, at 4:24 "Don't put too much" was a bit ambiguous if you meant flour or meat. I was wondering if you wanted me to point out further corrections too? Loved the vid ;)
Thanks Jick and Jodie!!
Jordie explained all I have to say😉
Thank you for the comment you guys👍
Looks amazing. Thamk you.
Thanks Joerg😉
Hope you will try it soon 👍
I am back again to study this recipe, I definitely will be trying to make it! Would this work with oxtails you think? Or probably not because you do not get the beef fat as easily?
Welcome back Amber U!!
It will work with oxtail, but oxtail release quite lot of fat during cooking.
So it might be too much fat perhaps.
But thank you for the comment again my friend!😊
Loved it! Just a little question, as kombu is unavailable in our region, is there another substitute which provides the same level of umami?
Hi Sneha!!
Please see the description
There is a FAQ section for it 😉
I love Japanese curry Is it ok to use beef that is cut in chunks for stew instead?
Go for it SilverBlackBird!!!!
That's totally no problem 😊👍
Will substitute lamb for beef
本格的で美味しそうですね、工程も複雑すぎないので助かります 海外に住んでいるのでお使いのカレー粉が売ってないのですが、curry powder と書いている商品で代用可能でしょうか？代用する場合クミンなどのスパイスを追加した方が良いでしょうか？
野中さん
カレー粉に関しては、Ｓ＆ＢとかGABANとか、
日本で売っている一般的なもので大丈夫ですよ！
(個人的にはGABANがお勧めです)
どちらの味も知っていますが、
概ね同じと言えます👍
コメントありがとうございました！！
@@CHEFSLABO
丁寧な返信ありがとうございました 時間があるときに試してみます！
I hope you'll do a receipe with disgarded Kombu. I use it in every meal ever since I watched your videos and kinda feels it will be a waste when throwing them out :(
Will try making this curry soon! 💪
This is my favorite dish. I'm going to make it :3
Thanks Lucy!!!
It's a bit of work, but I'm sure you'll like it☺️
Thank you for the comment👍
It looks delicious, im just sad there isn't any potatoes in the recipe. I suppose it would get too thick because of the starch?
Yes it will get mushy if you cook with it Accursed Dream!!
But you can cook potatoes seperately, and add on top when you serve😉
Curry and Gundam are good combinations
Thanks Jim Lim!!!😉
11:35 chef, what are you using to spray down the cutting board? Awesome recipe by the way!
Thanks Edward!!
The spray stuff was Sanitizer for cleaning ☺️
I don't know why,
But adding a bit of cleaning scene makes me feel better somehow 🤗
I so fast chef labo!! Notice me senpai!!!!!
Welcome back trolololmfao!!!
That was an another quick one!!
I remember you got the first 10 on my Katsudon video though😉
Thank you for coming back 👍
question Chef: is it okay to use corn/potato starch instead of all purpose flour!? Chefs in restaurant i used to work at they use starchy-water (corn starch + water) to thicken up whatever they want to thicken
Hi Shady Tran!!
I suppose corn / potato starch also works well too😉
It might thicken slightly differently perhaps,
but I am sure it'll still work !!
Thank you for the comment👍
Can regular dashi powder be used instead? Kombu is not very common to buy here. I really wanna try this ❤️
Hi yumiro45!!
Yes, but please avoid the one has bonito flake flavour in it.
It might not work well with this dish.
Please see the description for recommended replacements.
There is a FAQ section for it 😉
@@CHEFSLABO thank you so much! ☺️
Daaaamn, that looks good.
Thank you Mus!!
Yeah we just can't get enough curry can we? lol
Thank you for the comment 😉
Drooling!!!!
Thank you IrnRich!!!
I was hungry too when I was editing this video😉
The best 👍
Thanks Wagner 😉
Murag igit. Pero lami
Came for food, stayed with music.
Thanks Ranzu!!😉
This recipe is pretty westernized, cannot remember using this amount of salt in traditional Japanese cousine - or Cheddar.
But still a good one, thumbs up.
So yummy 🤤🤤🤤
It is Débora!!
Thank you for the comment😉