I saved this recipe when you posted on reddit and finally made it last night! It was so delicious thank you! Just wanted to note that in the ingredients list you are missing the chicken, mango chutney and cream, as well as when to add the garlic and ginger in the written instructions.
Looks delicious, I’ll have to try the recipe out. I’ll bet the charcoal flavour you were tasting before was possibly from the chicken being roasted over charcoal, but that’s just a guess.
Thank you so much for this recipe!! My husband and I loved it! Took us back to the soup curries we ate in Niseko and Sapporo ❤ Do you have a crab version 😆 ?
what do you do with the butter that the charcoal was in? is there a reason you add the charcoal to butter instead of just leaving it in a bowl by itself?
2 main reasons. Butter has a low smoke point. That helps the charcoal really get going :) Also fats and oils hold in the particles that contains flavour compounds easily. So using butter causes it to smoke and then take the flavour and diffuse into the soup:) Hope that answers your question :)
Nah just let the smoke go (with the lid on) and it will naturally diffuse. I have never tried adding the butter but I fear you might get actual bits of charcoal in there
Thanks for this recipe! I was just wondering if you know of any recipes without premade roux block. I only had soup curry once but the spices were extremely simple and I feel like the roux tends to cover that up a little bit.
![Make The BEST Japanese Beef Curry Using Roux Cubes [ULTIMATE GUIDE]](http://i.ytimg.com/vi/u5U-FH7o7v8/mqdefault.jpg)
That soup looks soooo good...especially when its cold and raining outside.
You make this delicious, with easy to understand step-by-step instructions. Thanks for your sharing
Thanks a heap
This was AWESOME! I added steamed carrots, steamed daikon and a bit of bok choy. YUMMY.
I saved this recipe when you posted on reddit and finally made it last night! It was so delicious thank you!
Just wanted to note that in the ingredients list you are missing the chicken, mango chutney and cream, as well as when to add the garlic and ginger in the written instructions.
Thankyou very much :) It is close to my favourite recipe.
I will fix that now. Thank you for pointing it out!
Looks delicious, I’ll have to try the recipe out. I’ll bet the charcoal flavour you were tasting before was possibly from the chicken being roasted over charcoal, but that’s just a guess.
Seloko! 👍😋
Thank you so much for this recipe!! My husband and I loved it! Took us back to the soup curries we ate in Niseko and Sapporo ❤
Do you have a crab version 😆 ?
What brand for Mango Chutney, japanese curry cubes & chicken stock? Or any specific...Tq
what do you do with the butter that the charcoal was in? is there a reason you add the charcoal to butter instead of just leaving it in a bowl by itself?
2 main reasons. Butter has a low smoke point. That helps the charcoal really get going :) Also fats and oils hold in the particles that contains flavour compounds easily. So using butter causes it to smoke and then take the flavour and diffuse into the soup:) Hope that answers your question :)
@@BlueBookCooking thanks for the reply. so you pour the smokey butter into the soup after?
Nah just let the smoke go (with the lid on) and it will naturally diffuse. I have never tried adding the butter but I fear you might get actual bits of charcoal in there
@@BlueBookCooking ahh okay thanks
love it. next time i cook rice i'll just use the "leave it until it's cooked" ;)
Haha what I meant to say was do not stir until it's finished :p
Thanks for this recipe! I was just wondering if you know of any recipes without premade roux block. I only had soup curry once but the spices were extremely simple and I feel like the roux tends to cover that up a little bit.
Next time make sashimi curry and cockles curry, arigato desu!
Could you make Cinny Scrolls one day please 🤤
God that food looks good thanks reddit
Thanks a bunch :D Much appreciated