Tried making this today. It turned out absolutely AMAZING!! Couldn’t believe how good it tasted - much better than any Japanese curry I’ve tried making using the roux blocks. If you’re reading this comment please give this a try, I’ve had excellent curry in Japan a few years back and this tasted just as good! Marc thank you for sharing recipes that are so easy to follow. Great fan of all your work ☺️
You didn't just read my mind, you PRE-read it! Now that takes talent! We were just talking about wanting some curry yesterday, and you uploaded this five days ago. Nice job!
I tried the Veg Stock w/ Chocolate Powder & the other stuff to Upgrade my Curry Game. It definitely worked, and I'm pleasantly surprised that the taste of my curry is now Restaurant-Like, which is a good thing! Arigatou 4 this recipe!
こんにちはマークさん! Just wanted to say, I stumbled upon the No Recipes site years ago for tamagoyaki and have been a fan ever since. I've always been daunted at making curry from scratch because of the roux aspect (and my laziness), but man, this recipe is incredible! I decided to give it a shot and my family and I have never had curry this good before!! My kids couldn't stop singing praises! The technique of grating the vegetables and using baking soda is genius! I'm just blown away at how simple this is yet so, so delicious. We're never going back to the box roux again. 本当にありがとう！ P.S. I made sure to buy the S&B curry powder from your Amazon store!
Hi Casey, I'm glad I could make it a little more accessible and that your family enjoyed it! If you ever feel up for the challenge, I also have a 3 hour version of this that uses some of the same techniques: ruclips.net/video/_0yTwf3eJAA/видео.html
Just coming as you recommended and this really is amazing for how short time it takes and yes, I'm drooled already! I'll try this but not giving up yet about finding time to cook from the other clip as well 😁
Thanks! The 3 hour version is definitely better in the taste department, but this uses some of the same techniques, and it has a better overall taste to effort ratio, so it's a good place to start. I hope you enjoy it!
Wow thank you Karl, I'm glad to hear you hold my 3-hour curry in such high regard. I think this is 90% as good, but it only takes 16% of the time, so it's a pretty good trade off. Hope you enjoy it!
Do you have a list of spices sauces stock etc we can use to set up our kitchen to be able to make a majority of the recipes? Itll make it easier than buying separate ingredients per recipe! It would be cool to have a "How to stock your kitchen for japanese cooking" haha
Love this idea! Here's a quick summary of staple ingredients: 1) Japanese soy sauce (like Kikkoman) 2) Sake (doesn't have to be expensive) 3) Mirin (make sure the ingredients don't include sugar, salt, MSG or corn syrup, as these are added to fake mirin) 4) Dashi (either the base ingredients of konbu and katsuobushi, or a good dashi pack) 5) Chunou/tonkatsu sauce - a fruit-based condiment that's also used as an ingredient Along with ordinary pantry staples like sugar, salt, oil, etc this should be the basic set of ingredient you need to make a bulk of my Japanese recipes. Also, I'm going to be offering a box of some of my favorite Japanese ingredients (shipped from Japan), in a few weeks that's going to include some really good soy sauce, nori, dashi packs, Yuzu kosho, and salted konbu, so look for the announcement for that.
Can I use chicken/beef stock instead of vegetable stock? What would be the reason behind the vegetable stock for curry recipe? Your videos are SO helpful & educational! Thanks!
Hi Jennifer, yes, chicken/beef stock will work fine. My thinking behind the veggie stock is that you get a lot of beef flavor out of the ground meat very quickly, but the vegetables don't have as much time to stew in the curry. By using a good veggie stock you get a better balance of flavors.
Hi Sierrah, it's a great idea, but sharpening a knife properly takes quite a bit of skill and although I sharpen my own knives, I'm not very good. There are RUclipsrs like @Burrfection that specialize in knives, along with sharpening techniques and he'll be able to do a much better job at teaching you this than me😉
Hi, Ann! You can make this mild by using a mild Japanese curry powder. Reducing the amount of curry powder will work, too, but the flavor will be weaker. If you're adventurous, you could make Marc's Japanese Curry Powder: ruclips.net/video/8JPdXA7_RZ8/видео.html, and you could leave out the chili powder entirely. Then you could adjust the heat by adding back a little if you like. I make this at home and it stays good and lasts about 6 months on the shelf. I've always gone through it before it spoiled. And it tasted so much better than the can! Hope you enjoy the curry!
@@kathcares Hi! Thank you very much for answering me! You gave me the kindest and most complete comment I could receive, I really appreciated it! I didn't know about Marc's video and since I'm adventurous and love doing things from scratch, I'll give it a try! I live in Japan, so I might try to find the Gaban mix and not use the chili powder as you suggested. Thanks! Have a great day!
@@AnnTakahashi That's so awesome, Ann! It's my pleasure to help. I think that Gaban kit is the easiest way, but I live in the US, so I can't easily get it. Good luck!🍀😃
Hi! I lived in oki for 3 years before I came back to the states. I'm trying to figure out how to make the legendary "yaks sauce" that's me and my friends called it anyway. It was the main sauce in the Yakiniku Goen restaurant I loved going too. Do you know the recipe by chance? I've been dying to make beef bowls out of them 🤤 I'm excited to go back one day to eat the real thing again! arigatogozaimasu!!
Hi John I've never been to Yakiniku Goen, but I'm guessing it was a sweet and savory sauce with some ginger and garlic? If so, this is a pretty standard yakiniku sauce and I can work on a recipe.
Yes that will work, but the idea with the microwave is to speed the process up. You could also just cook them together in the curry, but you'll need to add a little more liquid and cook them for longer.
Are there any cooking textbooks you recommend or is this learned mostly from experience? Things like the baking soda increasing the pH speeding up caramelization is a really neat tip
Hi Nick, I don't really own any cookbooks besides reference books I use such as Harold McGee's On Food and Cooking, Maguelonne Toussaint-Samat's A History of Food. Most cookbooks don't explain the "why" behind techniques which I don't find very helpful. That's why I spend a fair bit of time researching the reasons we do things in the kitchen. Often times it's "common wisdom" that's not accurate, and no-one has thought to challenge it. I also try and explain the reason why I'm asking people to do things a certain way as it then becomes a technique you can put in your tool chest and use for other recipes. If you think of most modern recipes as an Ikea instruction manual for assembling a specific desk, my recipes are frameworks that teach you how to create any desk. I've learned to question everything. Sites like Research Gate and Google Scholar are a great source of primary research. As for the relation of pH to browning reactions has been known in Japan for while now and while I've seen a few food publications talk about this recently here's some research that was conducted about 30 years ago showing the link between higher pH and browning reactions: www.jstage.jst.go.jp/article/jsnfs1983/45/5/45_5_441/_pdf/-char/ja
@@NoRecipes Thank you so much! I really appreciate all the time and effort you put into researching and making these videos with such consistent quality. Everything from the gram measurements to the small details about why we do things make your videos so great! I do agree there’s a lot of common wisdom that’s passed down with recipes, and sometimes you wonder things like “why does the recipe say to be sure to put X in first?” Cooking is definitely a chemical science but so much of it is trial and error. When you get to the level when you’ve acquired so much knowledge about how different ingredients react that you can start to combine them in new ways it’s really amazing. I’ll definitely check out the paper. On Food and Cooking and A History of Food, from their Amazon descriptions, also seem like invaluable resources! I’ll be sure to give them a read. I’m very fond of books that accumulate the results of research and present it in a uniform way. Thank you!
@@nickpatella1525 You're welcome Nick! I think most great chefs have a good handle on the applications of chemistry and physics, but they lack the scientific framework to abstract and then convey the techniques to others in a reproducible way. There is a growing body of work around food though if you look for it. 😀
Curry has so many things going on I don’t think the ginger taste is obvious, but if you don’t like ginger you may want to skip it. It won’t taste the same without it, but that may be a good thing for you.
I've seen some recipes call for grated apple and have been thinking a good substitute as a kakushiaji would be using a beet root instead. Has anyone tried that in a curry?
I'm not a fan of adding apple to Japanese curry because if you add enough to give it the sweetness it needs, the apple becomes too acidic. Beetroot would be a great alternative to give it a natural sweetness, the only thing is going to be the color it adds, it will likely turn your curry purplish(not necessarily a bad thing). Would be curious to hear how it goes if you give it a try.
You could, and it would work, but dashi isn't typically used to make curry in Japan(unless you're making curry udon) as it would give it a Japanese taste. Curry rice is supposed to be "Western" dish so it's usually made with a Western style stock like chicken/beef/vegetable.
When you say/list cocoa powder is actually chocolate powder? Like Hershey's chocolate powder or something similar? Sorry I know this might be a dumb question... I was just thrown that you'd add chocolate to it hahaha I usually eat salty and savory over sweet and sour so I am always surprised how much sugar and sweets go into foods in so many different cultures! It's super cool! If it is actually chocolate chocolate, does it make the Japanese Curry sweet? Is Japanese Curry supposed to be sweet? I've never had it before so I'm just really curious. I hope none of my questions insult you or anyone in anyway! I really am just very curious ☺️
Cocoa powder and chocolate are not the same thing. Cocoa powder is what's leftover after the cocoa butter is extracted from ground cacao beans. Chocolate is made from whole cacao beans and usually has other ingredients like milk and sugar added. Since cocoa powder does not contain any fat or sugar, it does not make the curry any more rich or sweet. The purpose is to add an earthy flavor and umami. That being said, Japanese curry is sweeter than curries from other parts of the world. In this recipe it gets its sweetness from the vegetables and banana. I hope that helps!
@@NoRecipes Earthy flavor and umami, cool! Also I had no idea that's what cocoa powder was! I thought it was added to desserts and stuff to make it sweet but I guess I was wrong (which is not surprising at all hahaha). Thank you so much! Your explanations are always the best. It's really nice to know why we add the ingredients and spieces we do into dishes and what their purposes are truly for, especially for dishes I've never made before. Usually I'm like "I don't why I'm adding this but it says to so here we go!" but you always do a really great job at explaining everything. Seriously, I really appreciate it! :)
@@TenTenJustHere You might be thinking of "hot cocoa mix" or "chocolate milk mix" which are both products that can be mixed with milk to make a sweet chocolate beverage. These include cocoa powder as well as sugar and other additives. As far as I've seen anything labeled "cocoa powder" shouldn't contain sugar, but you can check the ingredient label if you're not sure. I hate doing things when I don't understand why I have to do it that way, so I try and explain things in a way that I would understand 😄
Tried making this today. It turned out absolutely AMAZING!! Couldn’t believe how good it tasted - much better than any Japanese curry I’ve tried making using the roux blocks. If you’re reading this comment please give this a try, I’ve had excellent curry in Japan a few years back and this tasted just as good! Marc thank you for sharing recipes that are so easy to follow. Great fan of all your work ☺️
Thanks for trying this out, I'm so glad to hear you enjoyed it 😄
Hi im your new friend from Ghana like Japanese food I will try this thanks for sharing.
Welcome to the channel! I hope you enjoy this 😄
You didn't just read my mind, you PRE-read it! Now that takes talent! We were just talking about wanting some curry yesterday, and you uploaded this five days ago. Nice job!
😆 I guess I'll have to add that to my resume.
I tried the Veg Stock w/ Chocolate Powder & the other stuff to Upgrade my Curry Game. It definitely worked, and I'm pleasantly surprised that the taste of my curry is now Restaurant-Like, which is a good thing!
Arigatou 4 this recipe!
You're welcome Ferdinand, I'm happy to hear you enjoyed this so much!
your videos are straight to the point, easy to follow and fun to watch ^^
Thanks Jade! I'm glad to hear you're enjoying them 😀
こんにちはマークさん! Just wanted to say, I stumbled upon the No Recipes site years ago for tamagoyaki and have been a fan ever since.
I've always been daunted at making curry from scratch because of the roux aspect (and my laziness), but man, this recipe is incredible! I decided to give it a shot and my family and I have never had curry this good before!! My kids couldn't stop singing praises! The technique of grating the vegetables and using baking soda is genius! I'm just blown away at how simple this is yet so, so delicious. We're never going back to the box roux again. 本当にありがとう！
P.S. I made sure to buy the S&B curry powder from your Amazon store!
Hi Casey, I'm glad I could make it a little more accessible and that your family enjoyed it! If you ever feel up for the challenge, I also have a 3 hour version of this that uses some of the same techniques: ruclips.net/video/_0yTwf3eJAA/видео.html
this looks so good cant wait to try it
Thanks! I hope you enjoy it😀
Wow!! It's soooo yummy‼️
I like your recipe😋 I wanna try it👍
Thank you for sharing🤩
Thanks! I hope you enjoy it!😄
Just coming as you recommended and this really is amazing for how short time it takes and yes, I'm drooled already! I'll try this but not giving up yet about finding time to cook from the other clip as well 😁
Thanks! The 3 hour version is definitely better in the taste department, but this uses some of the same techniques, and it has a better overall taste to effort ratio, so it's a good place to start. I hope you enjoy it!
Can't wait to try! Your 3-hour curry is still the best food I can make, but it does take a lot of time (more like 4 hours for me).
Wow thank you Karl, I'm glad to hear you hold my 3-hour curry in such high regard. I think this is 90% as good, but it only takes 16% of the time, so it's a pretty good trade off. Hope you enjoy it!
Best Japanese curry on youtube by far
Thanks! I have a bunch of other variations on Japanese curry as well on here, like curry udon, curry pan, katsu curry, etc.
Yipeee, new updated curry!
I hope you enjoy it! Try this first and if it works out (and have time) you can try my full curry recipe sometime.
@@NoRecipes yepp
.......... Making this TOMORROW
Hope you enjoy it!
Do you have a list of spices sauces stock etc we can use to set up our kitchen to be able to make a majority of the recipes? Itll make it easier than buying separate ingredients per recipe! It would be cool to have a "How to stock your kitchen for japanese cooking" haha
Love this idea! Here's a quick summary of staple ingredients:
1) Japanese soy sauce (like Kikkoman)
2) Sake (doesn't have to be expensive)
3) Mirin (make sure the ingredients don't include sugar, salt, MSG or corn syrup, as these are added to fake mirin)
4) Dashi (either the base ingredients of konbu and katsuobushi, or a good dashi pack)
5) Chunou/tonkatsu sauce - a fruit-based condiment that's also used as an ingredient
Along with ordinary pantry staples like sugar, salt, oil, etc this should be the basic set of ingredient you need to make a bulk of my Japanese recipes. Also, I'm going to be offering a box of some of my favorite Japanese ingredients (shipped from Japan), in a few weeks that's going to include some really good soy sauce, nori, dashi packs, Yuzu kosho, and salted konbu, so look for the announcement for that.
Thanks!
Wow thank you Nick! I'm always here to answer any questions you may have.
Can I use chicken/beef stock instead of vegetable stock? What would be the reason behind the vegetable stock for curry recipe? Your videos are SO helpful & educational! Thanks!
Hi Jennifer, yes, chicken/beef stock will work fine. My thinking behind the veggie stock is that you get a lot of beef flavor out of the ground meat very quickly, but the vegetables don't have as much time to stew in the curry. By using a good veggie stock you get a better balance of flavors.
Oishi! I need to get one of those Daikon graters lol
You can pick them up on Amazon (there's a "Gear" link in the description which has one in the "tools" section)
항상밝고 기분좋은 체널입니다 한국에서 시청합니다
Thank you for checking out my channel!😄
Marc, I had a video idea suggestion: "how to sharpen your kitchen knife", in case you sharp your knife yourself
Hi Sierrah, it's a great idea, but sharpening a knife properly takes quite a bit of skill and although I sharpen my own knives, I'm not very good. There are RUclipsrs like @Burrfection that specialize in knives, along with sharpening techniques and he'll be able to do a much better job at teaching you this than me😉
@@NoRecipes Got it Marc, I will take a look at their channels too😁
Looks delicious 👍👍
Thanks!
Looks delicious 🤤
I have a question, is it spicy? My sister always order 甘口カレー because she can’t eat even the level 1 at Coco Ichibanya 😅
Hi, Ann! You can make this mild by using a mild Japanese curry powder. Reducing the amount of curry powder will work, too, but the flavor will be weaker. If you're adventurous, you could make Marc's Japanese Curry Powder: ruclips.net/video/8JPdXA7_RZ8/видео.html, and you could leave out the chili powder entirely. Then you could adjust the heat by adding back a little if you like. I make this at home and it stays good and lasts about 6 months on the shelf. I've always gone through it before it spoiled. And it tasted so much better than the can! Hope you enjoy the curry!
@@kathcares Hi! Thank you very much for answering me! You gave me the kindest and most complete comment I could receive, I really appreciated it! I didn't know about Marc's video and since I'm adventurous and love doing things from scratch, I'll give it a try! I live in Japan, so I might try to find the Gaban mix and not use the chili powder as you suggested. Thanks! Have a great day!
@@AnnTakahashi That's so awesome, Ann! It's my pleasure to help. I think that Gaban kit is the easiest way, but I live in the US, so I can't easily get it. Good luck!🍀😃
Sorry for the slow response @kathcares covered it all! You can get the Gaban set on Amazon in Japan.
Hi! I lived in oki for 3 years before I came back to the states. I'm trying to figure out how to make the legendary "yaks sauce" that's me and my friends called it anyway. It was the main sauce in the Yakiniku Goen restaurant I loved going too. Do you know the recipe by chance? I've been dying to make beef bowls out of them 🤤 I'm excited to go back one day to eat the real thing again! arigatogozaimasu!!
Hi John I've never been to Yakiniku Goen, but I'm guessing it was a sweet and savory sauce with some ginger and garlic? If so, this is a pretty standard yakiniku sauce and I can work on a recipe.
@@NoRecipes yep! That's how it tasked! And that would be awesome! 🔥🔥🔥
Instead of pre-cooking the veggies on microwave, can I just cook them in water?
Yes that will work, but the idea with the microwave is to speed the process up. You could also just cook them together in the curry, but you'll need to add a little more liquid and cook them for longer.
Are there any cooking textbooks you recommend or is this learned mostly from experience? Things like the baking soda increasing the pH speeding up caramelization is a really neat tip
Hi Nick, I don't really own any cookbooks besides reference books I use such as Harold McGee's On Food and Cooking, Maguelonne Toussaint-Samat's A History of Food. Most cookbooks don't explain the "why" behind techniques which I don't find very helpful.
That's why I spend a fair bit of time researching the reasons we do things in the kitchen. Often times it's "common wisdom" that's not accurate, and no-one has thought to challenge it. I also try and explain the reason why I'm asking people to do things a certain way as it then becomes a technique you can put in your tool chest and use for other recipes. If you think of most modern recipes as an Ikea instruction manual for assembling a specific desk, my recipes are frameworks that teach you how to create any desk.
I've learned to question everything. Sites like Research Gate and Google Scholar are a great source of primary research. As for the relation of pH to browning reactions has been known in Japan for while now and while I've seen a few food publications talk about this recently here's some research that was conducted about 30 years ago showing the link between higher pH and browning reactions: www.jstage.jst.go.jp/article/jsnfs1983/45/5/45_5_441/_pdf/-char/ja
@@NoRecipes Thank you so much! I really appreciate all the time and effort you put into researching and making these videos with such consistent quality. Everything from the gram measurements to the small details about why we do things make your videos so great!
I do agree there’s a lot of common wisdom that’s passed down with recipes, and sometimes you wonder things like “why does the recipe say to be sure to put X in first?” Cooking is definitely a chemical science but so much of it is trial and error. When you get to the level when you’ve acquired so much knowledge about how different ingredients react that you can start to combine them in new ways it’s really amazing.
I’ll definitely check out the paper. On Food and Cooking and A History of Food, from their Amazon descriptions, also seem like invaluable resources! I’ll be sure to give them a read. I’m very fond of books that accumulate the results of research and present it in a uniform way. Thank you!
@@nickpatella1525 You're welcome Nick! I think most great chefs have a good handle on the applications of chemistry and physics, but they lack the scientific framework to abstract and then convey the techniques to others in a reproducible way. There is a growing body of work around food though if you look for it. 😀
Does it have the ginger taste in the curry? I dislike ginger....will it affect the taste if I remove the ginger?
Curry has so many things going on I don’t think the ginger taste is obvious, but if you don’t like ginger you may want to skip it. It won’t taste the same without it, but that may be a good thing for you.
I've seen some recipes call for grated apple and have been thinking a good substitute as a kakushiaji would be using a beet root instead. Has anyone tried that in a curry?
I'm not a fan of adding apple to Japanese curry because if you add enough to give it the sweetness it needs, the apple becomes too acidic. Beetroot would be a great alternative to give it a natural sweetness, the only thing is going to be the color it adds, it will likely turn your curry purplish(not necessarily a bad thing). Would be curious to hear how it goes if you give it a try.
curious, can I replace the veggie stock with beef stock?
Hi Elkan, yes that would work well if you have some on hand.
Is it okay to use dashi instead of vegetable stock?
You could, and it would work, but dashi isn't typically used to make curry in Japan(unless you're making curry udon) as it would give it a Japanese taste. Curry rice is supposed to be "Western" dish so it's usually made with a Western style stock like chicken/beef/vegetable.
When you say/list cocoa powder is actually chocolate powder? Like Hershey's chocolate powder or something similar? Sorry I know this might be a dumb question... I was just thrown that you'd add chocolate to it hahaha I usually eat salty and savory over sweet and sour so I am always surprised how much sugar and sweets go into foods in so many different cultures! It's super cool!
If it is actually chocolate chocolate, does it make the Japanese Curry sweet? Is Japanese Curry supposed to be sweet? I've never had it before so I'm just really curious.
I hope none of my questions insult you or anyone in anyway! I really am just very curious ☺️
Cocoa powder and chocolate are not the same thing. Cocoa powder is what's leftover after the cocoa butter is extracted from ground cacao beans. Chocolate is made from whole cacao beans and usually has other ingredients like milk and sugar added. Since cocoa powder does not contain any fat or sugar, it does not make the curry any more rich or sweet. The purpose is to add an earthy flavor and umami. That being said, Japanese curry is sweeter than curries from other parts of the world. In this recipe it gets its sweetness from the vegetables and banana. I hope that helps!
@@NoRecipes Earthy flavor and umami, cool! Also I had no idea that's what cocoa powder was! I thought it was added to desserts and stuff to make it sweet but I guess I was wrong (which is not surprising at all hahaha). Thank you so much! Your explanations are always the best. It's really nice to know why we add the ingredients and spieces we do into dishes and what their purposes are truly for, especially for dishes I've never made before. Usually I'm like "I don't why I'm adding this but it says to so here we go!" but you always do a really great job at explaining everything. Seriously, I really appreciate it! :)
@@TenTenJustHere You might be thinking of "hot cocoa mix" or "chocolate milk mix" which are both products that can be mixed with milk to make a sweet chocolate beverage. These include cocoa powder as well as sugar and other additives. As far as I've seen anything labeled "cocoa powder" shouldn't contain sugar, but you can check the ingredient label if you're not sure. I hate doing things when I don't understand why I have to do it that way, so I try and explain things in a way that I would understand 😄