PLEASE READ BEFORE COMMENTING: Japanese curry powder is not the same as instant roux. The former is a blend of spices like Garam Masala or Chili Powder, and the latter includes seasonings, flavorings, thickeners, etc. If you want to make the curry powder from scratch, here's the recipe: ruclips.net/video/8JPdXA7_RZ8/видео.html As for the bananas, 2 of the 3 major curry producers in Japan add banana paste to their roux and it is not an unusual ingredient in Japanese curry. If you want a faster version, try my 30-Minute Japanese Curry From Scratch: ruclips.net/video/XPg5JznZcdc/видео.html, I also have an easy delicious Curry Udon Recipe: ruclips.net/video/VYppl-Ukj9Y/видео.html
I read online that you can replace chunou sauce with a combination of Worcestershire and ketchup. They don’t sell chunou sauce in my area. Do you think that would work as a replacement?
Does the cocoa powder have to be Dutch? I mean, how does it taste? Is it bitter or semy sweet cocoa powder, and can I substitute the Dutch cocoa powder for another brand?
@@aishaexo-l611 Hi Aisha, "dutch processed" simply means it's been processed using a the Dutch method (alkalized to raise the pH). This gives the cocoa a darker color and more chocolatey flavor. "natural" cocoa tends to be a more reddish tan and doesn't taste very chocolatey. The regular Hersheys brand of unsweetened cocoa powder sold in ordinary supermarkets in the US is an example of dutch processed cocoa powder.
You don't understand how many times I've been cooking curry with this recipe. Everyone kept complimenting my curry. I kept coming back to refresh my memory but at this point I already memorized it by heart. Still going to revisit this video in the future to keep supporting you though, thank you so much!
Thank you for the kind words! I'm so happy to hear you've been enjoying this so much. Also I really appreciate you coming back to rewatch the video! I hope you had a great weekend😃
I love that too! I think understanding exactly why we do things in any process can make us better cooks overall. If I know why a step works, I can also know what won't and why.
I'm Egyptian and I followed your old version and it was a hit. I didn't even know what Japanese curry actually tasted like until I went to a Japanese restaurant in Malaysia. I can safely say that your old recipe was better than the one I had there. I'll try this version today. Can't wait. 🌹
I learned more from this guy than I did in (expensive) chef's school.Your Egyptian food is amazing as well.Besides,anyone whose ancestors worshipped cats is ok with me,lol.
Best curry recipe I have tried, by a longshot! I love the subtle fragrant notes that you get from the banana and cocoa, as you chew. And the technique used for chopping the veggies ensures you have a hearty bite, along with the meat, in every spoonful you take. A wonderful recipe complimented by excellent technique. Thank you for sharing it with the rest of us!
Hi Thomas I'm so happy to hear you enjoyed this! Thank you for taking the time to stop by and let me know! I have a lot of other curry recipes on here (most of them are geared to take less time to make) and I also have a lot of Japanese recipes so I hope you have a chance to try some of them out.
Your channel is an absolute goldmine for anyone who is interested in picking up principles, techniques and knowledge behind developing some seriously good flavours!
Made this a second time, as I allergic to bananas I used almond flour and agave syrup instead and it made all the difference. Added 4 chillis to get heat where I like it. Tested it on my Japanese friend and she said it was exactly the same from her childhood. One of the best things I have made for a long time. Tastes even better reheated after a day. Also used regular and new potatoes so got two different textures and tastes.
I'm glad to hear you enjoyed it Peter! Great idea on the subs, and I love the idea of using two styles of potatoes. I usually use waxier new potatoes for this, but I can imagine the more fluffy texture of a regular potato would be awesome too! Thanks for taking the time to report back on how it turned out.
Tried your technique of caramelising the onions (which I've never seen before) for an Indian curry. I used red onions instead of brown, heads up to anyone that's going to try the baking soda trick with red onions; they will turn green due to the alkaline baking soda reacting with the anthocyanins in the red onion. Don't worry though it'll cookout and they'll turn brown eventually
The pigments are pH sensitive, so they'll shift more blue (which makes them look greenish grey) when the pH is above 7, and they'll shift red when below 7. As you said, it doesn't really matter in this dish as there are acidic components that get added later to lower the pH, but if it's ever a problem you can always add something acidic and the color should return to normal.
I have to be honest, I passed these videos a few times, when I finally started watching I had my doubts at the beginning but the more I watched the more I was getting addicted to those videos. First of all I loved when containers are clean and shiny, not to mention everything is so nicely organised. That enthusiastic voice with step by step instruction absolutely took a cake. You're very good tutor. Beautiful presentation and lots of explanation along the way. I can't have enough of those recipes. By far this is the one of the best cooking channels on YT.
Wow, thanks VanClaaude! I try and explain things in a way that would satisfy me, which is why I make these so detailed. It's not everyone's cup of tea, but I'm glad to hear you've been enjoying them! Thanks for taking the time to let me know😄
@@NoRecipes Yes! This is exactly the video content I've been looking for that focuses on the fundamentals and techniques! This is exactly why I liked watching Gordon Ramsay from the get go. You've found an excellent niche in your content. Keep at it! 💪
The first time I had Japanese curry was in Tokyo. We got lost and went into a tiny restaurant in this small neighborhood. We liked the food so much they started bringing us out treats from the kitchen!
I made this last night, and I gotta say it's a delicious recipe. Reheating some leftovers the next day is even better! I love your instructions, it really made it clear
I thought of myself as a curry aficionado, but I never heard of a banana being used as one of the ingredients! Just goes to show that there's a lot more I need to learn. Thanks to channels like yours I'm slowly increasing my culinary knowledge. Another great vid!
Hi Jay, apple is a more common fruit to add, but I find it makes the curry too acidic when you add enough to give the curry the right sweetness. I think most people get around this by adding less apple and adding sugar, but I'd rather not add any more refined sugar than needed. I hope you give this one a try sometime!
Thanks, but I can't take credit for that one. This technique is based off some scientific research around pH and caramelization/Maillard browning done about 20 years ago: www.researchgate.net/publication/227505587_Effects_of_pH_on_Caramelization_and_Maillard_Reaction_Kinetics_in_Fructose-Lysine_Model_Systems
I maid it for today's dinner and everybody loved it 💘 knowing that asian food is exotic for us... Thank you for making it possible for me to finally taste the famous rice curry 😋 🍛
You're welcome Norel, I'm glad to hear you enjoyed it! You took on a rather involved recipe, but I have a lot of simpler ones on here, if you want to try some others out 😉
Hi Dill Pill, thanks! I hope you enjoy it. As for subbing in extra carrot for the banana, carrots don't contain any starch and they're not as sweet, so you may need to add some honey for sweetness and if it seems too loose, you can add a bit of starch dissolved in water.
Great idea! I’ve seen people adding coffee crystals to their curry before but I like the idea of adding cold brew coffee a lot better! I’ll try it out the next time I’ve got a batch in the fridge.
I made this and it was amazing! The caramelized onions and carrots added a really luxurious deep flavour. I'll definitely use it for other dishes. I made some changes since I didn't have a banana to thicken the stock. I made a roux with lard and flour and added the spices to that. I added apple sauce and a bit of honey. I also blended my own spices since we don't have S&B powder here. This is what I mixed in case someone needs a base recipe: Turmeric: 20g Cumin: 14g Coriander: 12g Cinnamon: 4g Cayenne Pepper: 3g Garlic powder: 3g Ginger powder: 3g Dill: 3g Thyme: 2g Sage: 2g Cardamom: 1g Cloves: 1g Anise: 1g Nutmeg: 2g Black pepper: 2g Bay leaf : 2g Ground coffee: 1gr This mix I found in a forum and turned out really tasty. It also called for fenugreek (5gr) and dried tangerine peel (10gr) but I didn't have that. I blended all of them in a mortar and then measured the 25gr for this recipe but ended up using less. The flavour of this recipe is stuning. It took a long time to cook but it's absolutely worth it! Thank you for sharing!!
Thank you so much for reporting back, and for sharing the recipe for curry powder you found. That sounds pretty close to my recipe, but I don't use dill or sage, and include star anise in mine. Also Fenugreek is a little hard to find, but it's one of the more important flavors in Japanese curry powder, so if you can find it, try adding it next time. Caramelized aromatics will make almost any dish taste better so I hope you find lots of ways of using it!
I'm so glad to hear you enjoyed it Dimitri! Thanks for taking the time to let me know. Also welcome to the Channel! I have a bunch of variations on this including curry udon and curry bread, so I hope you get a chance to try those out as well!
Hi, Mark! I'm making your recipe right now. My kitchen smells amazing! I've used a Japanese curry powder that was already a bit sweet, so I skipped the banana... hope it turns out almost as good as yours 🥰 also added a table spoon of sake for intensity and roundness in the flavor. Much love, thanks for the video!
Hi drywme, if the curry powder you used was sweet it was likely powdered curry roux, not curry powder. You can confirm by checking the ingredients. Curry powder should only have spices, if there are ingredients like salt, sugar, meat-stock, etc in it, you have a powdered roux. The extra salt and thickeners may make your curry too thick and salty. If that's the case you should be able to add some extra water to thin it out a bit.
Thanks Marc, excellent video as always. Such a delicious curry and thank you also for giving the ingredients in weight, rather than quantity. It makes a big difference.
Making this for the second time. Then watched the original recipe - your production skills has evolved in the last 5 years! Also it is absolutely delicious!
Day 7 and the final recipe of my Marc Matsumoto Marathon! I particularly love this recipe because you present the history, culture, science, and techniques that make this a very memorable dish. I have learned so much from you about Japanese ingredients and cooking techniques! About science and culture! You present this information with so much passion and enthusiasm that I am left eager to know more. It was a fantastic week! Looking forward to the next great recipe and video!
I'm so happy to hear you enjoyed your week of try out my recipes! I just try and put the stuff in my videos that I would want to know if I were looking for a recipe for xxx. 😄
@@NoRecipes Your recipes and techniques have become a cornerstone of my kitchen, so giving them an entire week wasn't even a stretch!😍 I just wanted to express my gratitude by viewing your content and commenting. I haven't been doing it enough these past years. If my comments give you a laugh, a smile, or something to think about, it was worth taking a few moments to write them! Every time I watch one of your videos or read your website I learn something new. The learning is so big a part of the enjoyment for me! We seem to think alike in that way.
@@kathcares Thanks Kathy, your comments always put a smile on my face, not just because of your kind words, but because it's good to hear that you're finding utility in my content 😄
@@NoRecipes Marc, it's like getting to go to the best Culinary School for free!😁 Probably even better: you're smarter and more patient than most teachers. And funnier!☺
I've tried this and it's great! I'm about to make it again for my sister and mom tonight. (I tweaked this recipe by adding honey and apples, as well as a little bit of cinnamon to add spice and sweetness)
@@NoRecipes I was running too many errands today. So tomorrow I am going to buy these ingredients. Where can you buy that Japanese grater? I went to the Asian store in my town believing there would be one. But there wasn't any. There is only 2 Asian store in my town. I doubt the 2nd one won't have it because it is the smaller one out of the two. Also where can you buy those fancy Japanese style plates? I want real authentic Japanese plate wear. Since I can't go to Japan, mind as well bring Japan to me lol. ありがとうございます！！！
@@NoRecipes To add what if I can't find Japanese curry powder? What can I used instead? Or what is the ingredients to make Japanese curry powder? again ありがとうございます！！！ ：）
@@luangoudomgeorge I'm not sure where you live so I can't make any specific recommendations, but if you're in the US, you can use the link in the description to go to my Amazon store where I have a similar one listed. As for plates here's where I've been getting most of my tableware lately: musubikiln.com/?ref=cuy6iqfm8s you can use coupon code "NORECIPES" to get 5% off your order.
@@luangoudomgeorge As for the curry powder, if you live in a country with Amazon, that's probably the best place to look (search for "S&B Oriental Curry Powder"). Otherwise you can try making it at home, but there's about 20 spices that go into it. There's a link to my recipe in the video description as well as the pinned comment.
Thanks Trevor, I'm glad to hear this was helpful. My goal with this channel isn't just to show recipes, but to show you the background, science and techniques to make the best version of a dish, so I hope you're able to find some other useful videos here😉
Your old version curry recipe was one of my inspiration to cook from scratch while i was studying abroad far away from home. And will be replace by this newest version on my cook book. Thanks for always being so inspiring.
I'm glad I could inspire you to cook from scratch, it's one of the best things you can do for yourself and those around you😉 Thanks for taking the time to share your story!
I watched you original recipe when I first started making Japanese curry. I am going to try your new process. Great job in explaining why you use certain ingredients. Thank you.
Hi Colleen, hard to believe it's been 11 years! I also have a quicker version of this now: ruclips.net/video/XPg5JznZcdc/видео.html It expands on some of the techniques I used here to speed it up to about 30 minutes (though if you have the time this 3 hour version is still my favorite). Thanks for the kind words, and I hope you enjoy this!
Hi Hoodooray, I hope you enjoy it! I have a book about bento in the pipeline. It will will be available for preorder on Amazon in March and should be released in fall of 2020.
As Mexican as soon as I saw the cocoa powder I knew this gonna be a bomb of flavor it's a secret ingredient here for some strews and a not-so-secret for others like Mole, that looks amazing and made one myself today for the first time I made it spicier because that's how I liked it most but this is a go-to recipe. Thank you so so much for sharing.
This recipe is the best. Its so addictive that all my familly like it. Thank you for your amzing curry recipe. Its tottally better than the store brought
I’ve played persona 5 where the player lives in a coffee and curry shop in japan, and I have always wanted to try homemade Japanese curry. Thank you for the tutorial 🙏
This is the best looking Japanese curry on RUclips and thank you for the very detailed explanations on flavor development! I'll be sure to adapt these into the curries I make from now on.
I made this for my girlfriend a couple of times already, and she and I both absolutely love it! I used to buy the S&B blocks, but they're both really expensive, and, well, while not bad, also not particularly good either. I love this recipe! However, I usually use a tough cut of beef for the meat, and let it cook for a couple of hours instead of just one. (Obviously without the veggies, I add those later). For some reason I always still had a very strong banana taste without the extended cooktime, so I adapted it like this. Still though, 10/10 recipe!
I'm so happy to hear you've been enjoying this! I'm working on a slow cooked beef shank curry recipe that I'm hoping to put up this winter. As for the banana flavor, how ripe are the bananas you're using? They should be all yellow, but before they start to get brown spots. If they're overripe they contain a lot more isoamyl acetate which is what gives bananas their flavor.
@@NoRecipes I'm looking forward to that one! And well, that answers it. I usually freeze my overripe bananas shortly before they go bad to minimize waste, and I usually use them for things like this. So they're usually more brown than yellow, really. Not a problem though, as the banana flavour vanishes after a while of cooking, so it's no big deal. Thanks for the answer though! I didn't expect you to reply to a 2 year old video
Just coming back to this awesome video to let you know that you have earned a place in our family cookbook. We serve this curry on a regular rotation in our home, and we call it "Matsumoto Curry." Thank you!
This video is absolutely underrated and is one of the better Japanese curry recipes on this platform. The way you explained the process made so much sense. I've heard of putting chocolate in curry before(Because of Black Butler) but after hearing your explanation, it makes me wanna try it. Once again, great video. ;)
Never seen a vid from you before - loved your explanations and just wanted to say that using banana in a curry is such a cool idea! Never thought of that before, and it could do amazing things for a tamil fish curry, or a tangy shrimp curry with tamarind, etc. Channel name notwithstanding, you provide a great recipe. Nothing but respect from me mate!
Thanks Colin, and welcome to the channel! Great ideas for other applications of banana in curry, thanks for sharing. To be fair, I didn't come up with this idea, many of the instant curry roux makers include banana paste in their roux blocks.
Just made this! Skipped the curry blocks. We added cayenne for some heat. Followed all other steps. We initially thought it was to much banana but after it cooked down it was amazing! This was so great!!!!
So I just made this and OMG I LOVE YOU SO MUCH THIS IS LEGIT. I can make my own IBD-friendly curry now that I know how this is made and I'm shook. I can eat Japanese curry again. Do you have any idea how painful it is to live in Japan not being able to eat curry out because I probably can't eat much of the stuff they put in there?! :( Took me a day for everything including making the vegetable stock and my own curry powder mix but it was WORTH IT. Added some coconut milk too, glorious.
Hi Alesia, I’m so glad to hear you enjoyed it! Japan unfortunately isn’t very friendly for people with eating restrictions. I’m glad this was able to help! Great idea adding coconut milk!
GraceDcastle I did it’s really easy! You just need to mix all the spices you like in the ratios you prefer! This is my mix, which I find it’s closest to the flavour of the classic Japanese curry, but I always tweak it a little (also note that it is not spicy since I can’t eat eat spicy food, but if you want to you can just add cayenne pepper and decrease the turmeric accordingly): 2 Tbsp cumin 1 Tbsp turmeric 1 Tbsp coriander 1 Tbsp cardamom 1/2 tsp nutmeg 1/2 tsp cinnamon 1/2 tsp allspice 1/4 tsp cloves 1/2 tsp black pepper
Thanks Anjali, and welcome to the channel! I decided a while ago that I'd rather go for slow and steady growth of people that actually watch my videos rather than rapid viral growth just for the numbers. I'm counting on people like you to spread the word to others who might be interested😉
Hi Marc! Your curry looks so delicious! I've made curry several times before...The first couple times using a recipe from the site just bento/hungry, which was good but somewhat time consuming for me. Then my local stores started to carry those roux blocks you mentioned, and although they taste alright, I find them kind of pricey for the amount I get in the package. I occasionally find myself really wanting some curry and I cave in and buy some. It always seems like a cooking event for me because the aroma permeates the entire house, lol! This looks like it's not too time consuming AND not difficult to make. I definitely want to make this soon! It's been quite some time since the last time I had curry, so it's good timing. I think the chunou sauce may be a challenge to find though. If I can't find any, is there a good substitute, or can it be left out? I know it's not traditional or standard, but the past few times I've made curry I've swapped out the potatoes for green (unripe) plantains. They cook similar to potatoes, boil until tender. Not that I don't like potatoes, I simply prefer boiled plantains so much more in stews and soups. I suppose it's the SoFla in me coming through! Are there any other veggies you've tried that you could suggest? Thanks so much for sharing, Marc!
Thanks Thegrandcricket! Using plantains is a great idea! Curry itself isn't exactly traditional Japanese, so I'm always up for mixing up the ingredients. As for Chunou sauce, you could substitute Tokatsu Sauce if that's easier to find, or if that's not available 1/2 tablespoon of Worcestershire sauce would work as well. As for other veggies, I think any good veggie for a stew would work. Yuca, Parsnips, Celery Root, and colored bell peppers are a few that come to mind.
This tutorial changed the way I make curry. I made Filipino curry for dinner using your method, and I pulled off what I think was the best curry I've made so far. Thank you.
It's kind of a hybrid. It's a Western-style stock with onions, carrots, cabbage, celery, etc, but I always add konbu to my stocks (even for chicken stock) because it boosts umami.
Hello, Marc! This is a fantastic video and a great lesson! Using a banana as one of the ingredients is so clever, both for sweetening and to add creaminess. I would never have imagined that. I've wondered before...is it possible to use tofu in place of the animal protein in Japanese curry? If so, this would also be a vegan dish, I think, which would be really nice. I would love to try making this. Thanks for sharing this wonderful recipe with us! Happy Holidays to you! :-)
Hi Erin, I'm so glad to hear you enjoyed the video! It's funny that you mention that because plant-based proteins don't have a ton of umami producing amino acids so it makes it hard to make a curry without the MSG in the roux blocks taste good. That being said, I engineered this recipe specifically to make it easily converted to a vegan friendly curry by building layers of umami including the caramelized veggies, veggie stock, soy sauce and tomato paste. It's almost overkill with the chicken, so it still tastes amazing even if you substitute a plant-based protein like tofu.
@No Recipes Yes, it looks like the curry sauce is extremely flavorful - you've done such a good job! I hope I can try it soon. I love tofu, and I think it would be so delicious in this recipe. I hope your weekend has gone well. :-)
Hello No Recipes, My son and his best friend are huge fans of Japanese Curry. I have used one of your earlier recipes that required an apple and Roux, and the guys have always loved it. Now as my son's bestfriend readies for a major surgery, this new recipe will be the comfort food that will helps him and his family get through this current challenge. Thank you for continuing to create recipe that are from Scratch, that bring families together celebrating life with good food!! (This new recipe has no roux (flour and butter) is amazing!! xoxo
Hi Akiko, thanks for taking the time to share your story. Hearing things are my motivation to keep creating. I hope your son's friend's surgery goes well and he has a speedy recovery!
Hi Juliann, you can click the link in the description for a long explanation about the differences in the full blog post, but yes, it's different from other curry powders.
As a chemist I love cooking. Cooking is both a science and art, I can use my chemistry background to learn how to enhance flavors and also tap into the artistic side I gave up on early in my life to make food look at tasty as possible :)
As a chef, I love chemistry. I actually wanted to pursue an education in science, but my math skills were not up to par. That's why I like to dabble in a little science to make my cooking better 😆 Cooking is mostly a science with a small dose of art. Even parts of cooking such as taste preferences can be explained to through biology (such as our proclivity for umami).
By far the best cooking video I have watched. Love the explanation of what’s going on with the chemistry of the foods and why he is doing what he is doing.
There's nothing like the dark, savory-sweet curries I had in restaurants in Japan. Years later I now crave rich beef curry with a refreshing Mitsuya cider on the side, but nowhere to order it! This looks like it'll come the closest in the sauce department, going to try it ASAP, thank you!
You're welcome! I hope you enjoyed this. I'm working on a beef version of this. The process is a little different for beef and I'm including some new tricks I've added to the repertoire since I published this recipe.
I had my first brush with Japanese culture back in 2000. I was between jobs and had a lot of free time in my hands, when I came across a sign offering Nihongo classes, and I said what the hell, let's try. Oh, my. I mean, though I had studied and spoke English and French (besides Spanish, my native language), I had guessed that learning a whole lot of new symbols was going to be tough. But diving into hiragana, katakana and kanji, man, THAT was HARD! In the end, the classes (just our sensei, two girls and I) were more about socializing than hard studying, so in the next year and a half I had just learned most of hiragana, a third of katana and a handful of kanji - shame on me - and developed a taste for tempura, sashimi and sticky rice. Then the 2001 Argentine economic crisis hit and I had to scramble for work and dropped my Japanese studies. Fast forward 20 years. With the country in lockdown for covid-19, a perfect (good) storm hit: lots of time indoors, Netflix just put on all of Studio Ghibli's movies, and I came across Midnight Diner: Tokyo Stories - which reminded me of Samurai Gourmet, which I saw a few years ago, also on Netflix. And suddenly I found myself dusting off my Nihongo No Kiso 1, googling hiragana and katakana tables, doodling characters on paper and in the air, and looking for recipes for ramen and curry. I was watching Season 2, Episode 8, カレーラーメン, and the cook said "I prepared this curry yesterday night" and I was like, hum, maybe I could do that... and wound up here. I loved it at first sight. Your energy is so contagious, and oh how I would love to be able to smell that curry! Most of the Oriental condiments can be only obtained in Chinatown here in Buenos Aires, which is out of bounds because of the lockdown, but I'll try a couple of naturist shops in my neighborhood. They usually have stuff like that on stock. ありがとうございました !
Hi Jorgemt62, welcome to the channel! Thanks for sharing your story. It's funny that you mention Midnight Diner, because after years of getting comments that I need to see it, I finally started watching it the other day! I haven't gotten to the curry ramen yet, but I'll check it out. Also, you're super lucky to get Ghibli's movies on Netflix. Here in Japan the only way I can get them digitally is by buying them on the US iTunes Store. If you want to try and make your own Japanese curry powder, click the link in the description for the "Printable Recipe" which has a full post detailing all the specifics for the ingredients. Be well and stay safe!
Thank you very much for making a detailed video on how to make your amazing curry - usually my wife isn't keen on the curry I make with the cubes but she loved this one. It took quite a search to find the S&B Oriental Curry powder but it's well worth it. 🍛🍛🍛
I applaud your method of teaching, filming and writing, I'm a Mexican chef and found your channel very easy to understand by explaining why each method and ingredient is used. I was very surprised at seeing you use both bananas and cocoa powder for the curry, as our "curries" have those as base ingredients, what we call moles, which are in turn descendants of Indian curries.
Just made it and it looks like yours. It's not an easy dish but your fantastic video makes it as simple as possible. Thanks for sharing the great tips!
Hi Karl, glad to hear it turned out looking like mine. I don't do anything to my food to "style" it so the recipes should turn out looking like the photos. This is definitely a bit more work than the roux blocks, but once you make it a few times, it gets easier. You can also freeze the base (after pureeing, but before adding potatoes and carrots), so I often make a bunch, divide it up and freeze it.
Honestly, I just made this (mostly?) tonight for my visiting friend from over seas. Cooking delish food is our thing together. But oh my, this was FABULOUS!
I've been cooking curries for while,and this is the best tasting and most detailed recipe I've ever found! Learning about all the cooking techniques was so cool!
Hi Ben, I'm happy to hear this was helpful! I find it always helps me to remember techniques when I know the reasons why I'm doing them so I try and provide as much context in my videos as possible.
I almost decided not to leave a comment since I have yet to attempt this otherwise complex and hard to approach dish, which I always wanted to try. And yet decided to wish you a great day of happiness, the same way you brighten mine up and turned it 180° positive with your sincere smile and energy!
going to cook this for my second time in a couple of hours. first time was almost a year ago and it was really great. i didn't have the japanese curry powder back then and i don't have it now but i'm using an indian one that also does not contain anything improper like salt or sugar, it also works for me. also this time i'll be using a proper vegetable stock instead of one made with a bouillon cube (it still worked back then, i swear). what's also different is that i use beef instead of chicken and the cut i used and going to use again seems pretty lean and not fat like the recipe recommends, but it STILL makes you a great dutch oven full of curry in the end, so my point is don't be afraid of trying to cook following this recipe even if you lack some of the mentioned ingredients, this recipe is very difficult to fail. cheers to the creator of this video and thanks for sharing this with us
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PLEASE READ BEFORE COMMENTING: Japanese curry powder is not the same as instant roux. The former is a blend of spices like Garam Masala or Chili Powder, and the latter includes seasonings, flavorings, thickeners, etc. If you want to make the curry powder from scratch, here's the recipe: ruclips.net/video/8JPdXA7_RZ8/видео.html As for the bananas, 2 of the 3 major curry producers in Japan add banana paste to their roux and it is not an unusual ingredient in Japanese curry. If you want a faster version, try my 30-Minute Japanese Curry From Scratch: ruclips.net/video/XPg5JznZcdc/видео.html, I also have an easy delicious Curry Udon Recipe: ruclips.net/video/VYppl-Ukj9Y/видео.html
I read online that you can replace chunou sauce with a combination of Worcestershire and ketchup. They don’t sell chunou sauce in my area. Do you think that would work as a replacement?
@@brianhollister219 Yep, that'll work!
Does the cocoa powder have to be Dutch? I mean, how does it taste? Is it bitter or semy sweet cocoa powder, and can I substitute the Dutch cocoa powder for another brand?
@@aishaexo-l611 Hi Aisha, "dutch processed" simply means it's been processed using a the Dutch method (alkalized to raise the pH). This gives the cocoa a darker color and more chocolatey flavor. "natural" cocoa tends to be a more reddish tan and doesn't taste very chocolatey. The regular Hersheys brand of unsweetened cocoa powder sold in ordinary supermarkets in the US is an example of dutch processed cocoa powder.
@@NoRecipes Ok thank you very much, I just learn something new today, and I love cocoa a lot lol! 😂
You don't understand how many times I've been cooking curry with this recipe. Everyone kept complimenting my curry. I kept coming back to refresh my memory but at this point I already memorized it by heart. Still going to revisit this video in the future to keep supporting you though, thank you so much!
Thank you for the kind words! I'm so happy to hear you've been enjoying this so much. Also I really appreciate you coming back to rewatch the video! I hope you had a great weekend😃
I'm Learning biochemistry while cooking...somebody give this man an award
😆 I always find it helps to make a recipes when you understand the underlying processes.
When I look at Japanese food recipes. I feel like a lot of their foods were based on science. I mean look at MSG.
I love that too! I think understanding exactly why we do things in any process can make us better cooks overall. If I know why a step works, I can also know what won't and why.
@@daoyang223 A lot of it wasn't codified until relatively recently, but I think these techniques were developed through a process of trial and error.
@@aleixpizasureda8067 My thoughts exactly!
This was the best explenation of a cooking proccess i've ever heard.
Thanks! I'm glad to hear it was helpful!
IKR 😼 new sub for this great content
"watch"
My
I totally agree! it feels like I am watching a scientific show with food pictures and the shows make me hungry 🤤
The expressiveness of a Japanese game show host, with the teaching skills of Alton Brown.
😆
I'm Egyptian and I followed your old version and it was a hit. I didn't even know what Japanese curry actually tasted like until I went to a Japanese restaurant in Malaysia. I can safely say that your old recipe was better than the one I had there.
I'll try this version today. Can't wait. 🌹
Hi Alaa, I'm glad you've been enjoying my old version of the curry. Thanks for dropping by to let me know! I hope you enjoy this new one!
I learned more from this guy than I did in (expensive) chef's school.Your Egyptian food is amazing as well.Besides,anyone whose ancestors worshipped cats is ok with me,lol.
I love how you explain the processes going on!
Thanks Raymond, it always helps me to know the reasons why you do things a certain way, so I figured it might be useful for others as well.
Yeah it's almost like it's meant to be educational.
Best curry recipe I have tried, by a longshot! I love the subtle fragrant notes that you get from the banana and cocoa, as you chew. And the technique used for chopping the veggies ensures you have a hearty bite, along with the meat, in every spoonful you take.
A wonderful recipe complimented by excellent technique. Thank you for sharing it with the rest of us!
Hi Thomas I'm so happy to hear you enjoyed this! Thank you for taking the time to stop by and let me know! I have a lot of other curry recipes on here (most of them are geared to take less time to make) and I also have a lot of Japanese recipes so I hope you have a chance to try some of them out.
Your channel is an absolute goldmine for anyone who is interested in picking up principles, techniques and knowledge behind developing some seriously good flavours!
Thank you! That's exactly what I'm trying to do😃
@@NoRecipes I've been looking for years for this, thank you!
@@TheMiig1513 You're welcome! I hope you enjoy it😀
Made this a second time, as I allergic to bananas I used almond flour and agave syrup instead and it made all the difference. Added 4 chillis to get heat where I like it. Tested it on my Japanese friend and she said it was exactly the same from her childhood. One of the best things I have made for a long time. Tastes even better reheated after a day. Also used regular and new potatoes so got two different textures and tastes.
I'm glad to hear you enjoyed it Peter! Great idea on the subs, and I love the idea of using two styles of potatoes. I usually use waxier new potatoes for this, but I can imagine the more fluffy texture of a regular potato would be awesome too! Thanks for taking the time to report back on how it turned out.
Didn't expect a chemistry lesson, but that was amazing
😆Glad to hear it was helpful!
no he's talking bullshit out his mouth source: I have a bachelors in biochemistry
@@MovieChannels still way better than my chemistry teacher
@@hiccups6531 not if what he said isn't true lol
@@MovieChannels at least he didn't force it down my throat
Tried your technique of caramelising the onions (which I've never seen before) for an Indian curry. I used red onions instead of brown, heads up to anyone that's going to try the baking soda trick with red onions; they will turn green due to the alkaline baking soda reacting with the anthocyanins in the red onion. Don't worry though it'll cookout and they'll turn brown eventually
The pigments are pH sensitive, so they'll shift more blue (which makes them look greenish grey) when the pH is above 7, and they'll shift red when below 7. As you said, it doesn't really matter in this dish as there are acidic components that get added later to lower the pH, but if it's ever a problem you can always add something acidic and the color should return to normal.
Recipe saved at lightning speed, This is the must tried curry recipe. Thank you!
You're welcome Sofia, I hope you enjoy it!
criminally underrated channel. subscribed
Thanks Rightbackich! Welcome to the channel!
I have to be honest, I passed these videos a few times, when I finally started watching I had my doubts at the beginning but the more I watched the more I was getting addicted to those videos. First of all I loved when containers are clean and shiny, not to mention everything is so nicely organised. That enthusiastic voice with step by step instruction absolutely took a cake. You're very good tutor. Beautiful presentation and lots of explanation along the way. I can't have enough of those recipes. By far this is the one of the best cooking channels on YT.
Wow, thanks VanClaaude! I try and explain things in a way that would satisfy me, which is why I make these so detailed. It's not everyone's cup of tea, but I'm glad to hear you've been enjoying them! Thanks for taking the time to let me know😄
Hey great job! I liked how you explained not only the how but why you cooked it a certain way, which makes a lot of sense.
Thanks! I try and explain the techniques behind my recipes so your able to add them to your tool chest of techniques and use them in other dishes.
@@NoRecipes Yes! This is exactly the video content I've been looking for that focuses on the fundamentals and techniques! This is exactly why I liked watching Gordon Ramsay from the get go. You've found an excellent niche in your content. Keep at it! 💪
The first time I had Japanese curry was in Tokyo. We got lost and went into a tiny restaurant in this small neighborhood. We liked the food so much they started bringing us out treats from the kitchen!
What a great story, I love finding small hidden spots like that when I'm traveling. Thanks for sharing!
I made this last night, and I gotta say it's a delicious recipe. Reheating some leftovers the next day is even better!
I love your instructions, it really made it clear
I'm so glad to hear you enjoyed it! Curry is definitely better the next day and you can also repurpose it for curry udon and katsucurry. 😀
I thought of myself as a curry aficionado, but I never heard of a banana being used as one of the ingredients! Just goes to show that there's a lot more I need to learn. Thanks to channels like yours I'm slowly increasing my culinary knowledge. Another great vid!
Hi Jay, apple is a more common fruit to add, but I find it makes the curry too acidic when you add enough to give the curry the right sweetness. I think most people get around this by adding less apple and adding sugar, but I'd rather not add any more refined sugar than needed. I hope you give this one a try sometime!
The onion caramelizing trick blew my mind. I'll try it one day for French onion soup. You're a genius man.
Thanks, but I can't take credit for that one. This technique is based off some scientific research around pH and caramelization/Maillard browning done about 20 years ago: www.researchgate.net/publication/227505587_Effects_of_pH_on_Caramelization_and_Maillard_Reaction_Kinetics_in_Fructose-Lysine_Model_Systems
@No Recipes that's really cool to know. Thanks for the link.
I’m so happy that you showed an authentic recipe without curry cubes. I live in Kazakhstan and it’s very hard to find them here. Arigato!
You're welcome, I hope you enjoy this!
I maid it for today's dinner and everybody loved it 💘 knowing that asian food is exotic for us... Thank you for making it possible for me to finally taste the famous rice curry 😋 🍛
You're welcome Norel, I'm glad to hear you enjoyed it! You took on a rather involved recipe, but I have a lot of simpler ones on here, if you want to try some others out 😉
made not maid
And here is your Rumiru Tempest. Watching and learning how to cook Japanese foods.
This is the best video/recipe I’ve seen for J curry. Thank you. I’m making it tmrw. But i would skip the banana and add more grated carrot.
Hi Dill Pill, thanks! I hope you enjoy it. As for subbing in extra carrot for the banana, carrots don't contain any starch and they're not as sweet, so you may need to add some honey for sweetness and if it seems too loose, you can add a bit of starch dissolved in water.
Very Cool and Innovative!
My Hidden Flavor is cold brew coffee! Similar effect as the cocoa powder, I love it!!
Great idea! I’ve seen people adding coffee crystals to their curry before but I like the idea of adding cold brew coffee a lot better! I’ll try it out the next time I’ve got a batch in the fridge.
i love how passionate he seems about cooking! this video did put a smile on my face
Thanks Yasmine😀
I made this and it was amazing! The caramelized onions and carrots added a really luxurious deep flavour. I'll definitely use it for other dishes.
I made some changes since I didn't have a banana to thicken the stock. I made a roux with lard and flour and added the spices to that. I added apple sauce and a bit of honey. I also blended my own spices since we don't have S&B powder here. This is what I mixed in case someone needs a base recipe:
Turmeric: 20g
Cumin: 14g
Coriander: 12g
Cinnamon: 4g
Cayenne Pepper: 3g
Garlic powder: 3g
Ginger powder: 3g
Dill: 3g
Thyme: 2g
Sage: 2g
Cardamom: 1g
Cloves: 1g
Anise: 1g
Nutmeg: 2g
Black pepper: 2g
Bay leaf : 2g
Ground coffee: 1gr
This mix I found in a forum and turned out really tasty. It also called for fenugreek (5gr) and dried tangerine peel (10gr) but I didn't have that. I blended all of them in a mortar and then measured the 25gr for this recipe but ended up using less.
The flavour of this recipe is stuning. It took a long time to cook but it's absolutely worth it!
Thank you for sharing!!
Thank you so much for reporting back, and for sharing the recipe for curry powder you found. That sounds pretty close to my recipe, but I don't use dill or sage, and include star anise in mine. Also Fenugreek is a little hard to find, but it's one of the more important flavors in Japanese curry powder, so if you can find it, try adding it next time. Caramelized aromatics will make almost any dish taste better so I hope you find lots of ways of using it!
Many Indian grocers will have Fenugreek but it's called "Methi"
Ginger
Coriander
Cumin
Coconut milk
Pineaple
The taste bold and sour
Ginger
Turmeric
Galangal
Chili
Coconut milk
Lemon grass
Bay leaves
Turmeric leaves
Star anise
Cardamon
Yellow mangosteen
The taste bold and spicy
Add soy sauce, white pepper, cayenne pepeer, tomato
Taste sweet, sour, spicy
Sometimes I add nutmeg, cloves and cinnamon.
Just cooked this yesterday and I was blown away with how well it turned out and how vastly different it is compared to Indian curry 😍
I'm so glad to hear you enjoyed it Dimitri! Thanks for taking the time to let me know. Also welcome to the Channel! I have a bunch of variations on this including curry udon and curry bread, so I hope you get a chance to try those out as well!
Nice curry! the steps you made during the onion browning part was the most significant, THAT is how you develop flavour! thanks!
Thanks David! Caramelized onions are at the core of every good Japanese curry (even if it's made using instant roux).
Everytime I make curry I look for this video... it's perfect ❤
Thanks for the kind words! I'm so happy to hear you've been enjoying this!
Japanese curry is one of my comfort food. I really want to try to make this version but I feel like it's intimidating. One day, I'll try to make it.
Hi Patricia, this is more time consuming(as most stews are) than difficult. I hope you're able to give it a try sometime. 😉
Hi, Mark! I'm making your recipe right now. My kitchen smells amazing! I've used a Japanese curry powder that was already a bit sweet, so I skipped the banana... hope it turns out almost as good as yours 🥰 also added a table spoon of sake for intensity and roundness in the flavor. Much love, thanks for the video!
Hi drywme, if the curry powder you used was sweet it was likely powdered curry roux, not curry powder. You can confirm by checking the ingredients. Curry powder should only have spices, if there are ingredients like salt, sugar, meat-stock, etc in it, you have a powdered roux.
The extra salt and thickeners may make your curry too thick and salty. If that's the case you should be able to add some extra water to thin it out a bit.
@@NoRecipes You are absolutely right, it was roux powder. Next time I'll be using the right curry. Thanks!
Thanks Marc, excellent video as always. Such a delicious curry and thank you also for giving the ingredients in weight, rather than quantity. It makes a big difference.
You’re welcome Arrugah, I like to be precise😄
Making this for the second time. Then watched the original recipe - your production skills has evolved in the last 5 years!
Also it is absolutely delicious!
Thanks! My original curry rice video was done 10 years ago and it was one of the first videos I'd ever made. 😅
I like your cooking style cuz u knw what u doing, the science behind the steps u perform i mean
Thanks! Understanding why things work is the best way to learn anything IMHO, including cooking😉
Day 7 and the final recipe of my Marc Matsumoto Marathon! I particularly love this recipe because you present the history, culture, science, and techniques that make this a very memorable dish. I have learned so much from you about Japanese ingredients and cooking techniques! About science and culture! You present this information with so much passion and enthusiasm that I am left eager to know more.
It was a fantastic week! Looking forward to the next great recipe and video!
I'm so happy to hear you enjoyed your week of try out my recipes! I just try and put the stuff in my videos that I would want to know if I were looking for a recipe for xxx. 😄
@@NoRecipes Your recipes and techniques have become a cornerstone of my kitchen, so giving them an entire week wasn't even a stretch!😍
I just wanted to express my gratitude by viewing your content and commenting. I haven't been doing it enough these past years. If my comments give you a laugh, a smile, or something to think about, it was worth taking a few moments to write them!
Every time I watch one of your videos or read your website I learn something new. The learning is so big a part of the enjoyment for me! We seem to think alike in that way.
@@kathcares Thanks Kathy, your comments always put a smile on my face, not just because of your kind words, but because it's good to hear that you're finding utility in my content 😄
@@NoRecipes Marc, it's like getting to go to the best Culinary School for free!😁 Probably even better: you're smarter and more patient than most teachers. And funnier!☺
@@kathcares 😊
I made it and it was perfect the taste was so unique I also added corn starch for thickness
I'm so glad to hear you enjoyed it Shammaim! Thanks for coming back to let me know😀
I've tried this and it's great! I'm about to make it again for my sister and mom tonight.
(I tweaked this recipe by adding honey and apples, as well as a little bit of cinnamon to add spice and sweetness)
Hi Ray, I'm glad to hear you enjoyed it! Thanks for taking the time to let me know. Great additions BTW!
Love it!! Going to make this today!! Thanks for sharing your knowledge. ありがとうございます！！！
Thanks! I hope you enjoy it 😀
@@NoRecipes I was running too many errands today. So tomorrow I am going to buy these ingredients. Where can you buy that Japanese grater? I went to the Asian store in my town believing there would be one. But there wasn't any. There is only 2 Asian store in my town. I doubt the 2nd one won't have it because it is the smaller one out of the two. Also where can you buy those fancy Japanese style plates? I want real authentic Japanese plate wear. Since I can't go to Japan, mind as well bring Japan to me lol. ありがとうございます！！！
@@NoRecipes To add what if I can't find Japanese curry powder? What can I used instead? Or what is the ingredients to make Japanese curry powder? again ありがとうございます！！！ ：）
@@luangoudomgeorge I'm not sure where you live so I can't make any specific recommendations, but if you're in the US, you can use the link in the description to go to my Amazon store where I have a similar one listed. As for plates here's where I've been getting most of my tableware lately: musubikiln.com/?ref=cuy6iqfm8s you can use coupon code "NORECIPES" to get 5% off your order.
@@luangoudomgeorge As for the curry powder, if you live in a country with Amazon, that's probably the best place to look (search for "S&B Oriental Curry Powder"). Otherwise you can try making it at home, but there's about 20 spices that go into it. There's a link to my recipe in the video description as well as the pinned comment.
Im so happy that i found your channel 🥹 the explanation was so detailed, recipe is next level.
Welcome to the channel! I'm so happy to hear this was helpful😁
I made this and it tasted amazing. Thank you for the great recipe!
Hi Mellow Wind, I'm glad to hear it! Thanks so much for stopping by to let me know!
I was literally drooling the whole time. This looks amazing, and it's also so informative.
Thanks Trevor, I'm glad to hear this was helpful. My goal with this channel isn't just to show recipes, but to show you the background, science and techniques to make the best version of a dish, so I hope you're able to find some other useful videos here😉
Your old version curry recipe was one of my inspiration to cook from scratch while i was studying abroad far away from home. And will be replace by this newest version on my cook book.
Thanks for always being so inspiring.
I'm glad I could inspire you to cook from scratch, it's one of the best things you can do for yourself and those around you😉 Thanks for taking the time to share your story!
I watched you original recipe when I first started making Japanese curry. I am going to try your new process. Great job in explaining why you use certain ingredients. Thank you.
Hi Colleen, hard to believe it's been 11 years! I also have a quicker version of this now: ruclips.net/video/XPg5JznZcdc/видео.html It expands on some of the techniques I used here to speed it up to about 30 minutes (though if you have the time this 3 hour version is still my favorite). Thanks for the kind words, and I hope you enjoy this!
this is the best curry recipe i've found, so many great tips that I now use in many other dishes as well!
Thanks! I spent a number of years perfecting this, so I'm happy to hear it was helpful for you!
can't wait to have a go at this recipe..have you thought of doing a cookbook?
Hi Hoodooray, I hope you enjoy it! I have a book about bento in the pipeline. It will will be available for preorder on Amazon in March and should be released in fall of 2020.
@@NoRecipes nice!
I love it that despite 300 comments you gave each one a heart..
If someone leaves me a thoughtful comment, it’s the least I can do! Thanks for noticing😃
Thank you , I made it today and it tastes like heaven .
So glad to hear it Bombogor, thanks for letting me know!
As Mexican as soon as I saw the cocoa powder I knew this gonna be a bomb of flavor it's a secret ingredient here for some strews and a not-so-secret for others like Mole, that looks amazing and made one myself today for the first time I made it spicier because that's how I liked it most but this is a go-to recipe. Thank you so so much for sharing.
I'm so happy to hear you enjoyed it! I grew up in California but if I want to have good Mexican food here in Japan I have to make it myself 😅
This recipe is the best. Its so addictive that all my familly like it. Thank you for your amzing curry recipe. Its tottally better than the store brought
Thank you! It's great to hear that you and your family enjoyed this😀
I’ve played persona 5 where the player lives in a coffee and curry shop in japan, and I have always wanted to try homemade Japanese curry. Thank you for the tutorial 🙏
I hope you enjoy it!
This is the best looking Japanese curry on RUclips and thank you for the very detailed explanations on flavor development! I'll be sure to adapt these into the curries I make from now on.
You're welcome! Thanks for the nice comment!
I made this for my girlfriend a couple of times already, and she and I both absolutely love it! I used to buy the S&B blocks, but they're both really expensive, and, well, while not bad, also not particularly good either. I love this recipe! However, I usually use a tough cut of beef for the meat, and let it cook for a couple of hours instead of just one. (Obviously without the veggies, I add those later). For some reason I always still had a very strong banana taste without the extended cooktime, so I adapted it like this. Still though, 10/10 recipe!
I'm so happy to hear you've been enjoying this! I'm working on a slow cooked beef shank curry recipe that I'm hoping to put up this winter. As for the banana flavor, how ripe are the bananas you're using? They should be all yellow, but before they start to get brown spots. If they're overripe they contain a lot more isoamyl acetate which is what gives bananas their flavor.
@@NoRecipes I'm looking forward to that one!
And well, that answers it. I usually freeze my overripe bananas shortly before they go bad to minimize waste, and I usually use them for things like this. So they're usually more brown than yellow, really. Not a problem though, as the banana flavour vanishes after a while of cooking, so it's no big deal. Thanks for the answer though! I didn't expect you to reply to a 2 year old video
Thank you for share, I am a granddaugther japanese and your recipe remind me my grandma Food, huges from Brazil
You’re welcome! I’m glad this was able to bring back some good food memories !
Just coming back to this awesome video to let you know that you have earned a place in our family cookbook. We serve this curry on a regular rotation in our home, and we call it "Matsumoto Curry." Thank you!
Wow, thank you so much for taking the time to let me know. I'm honored!😁
This video is absolutely underrated and is one of the better Japanese curry recipes on this platform. The way you explained the process made so much sense.
I've heard of putting chocolate in curry before(Because of Black Butler) but after hearing your explanation, it makes me wanna try it. Once again, great video. ;)
Hi Genny, it’s good to hear found this video helpful! I hope you give it a try sometime👍🏽
Never seen a vid from you before - loved your explanations and just wanted to say that using banana in a curry is such a cool idea! Never thought of that before, and it could do amazing things for a tamil fish curry, or a tangy shrimp curry with tamarind, etc. Channel name notwithstanding, you provide a great recipe. Nothing but respect from me mate!
Thanks Colin, and welcome to the channel! Great ideas for other applications of banana in curry, thanks for sharing. To be fair, I didn't come up with this idea, many of the instant curry roux makers include banana paste in their roux blocks.
This man needs more subscribers
Thanks for the vote of confidence Nash! Hope you're having a great week 😄
Im Pakistani and this is a really good version of a good curry I would definitely try this and then come back to comment here.
Thanks Iman-Ali, it might be a little different to the curries you're used to, but I hope you enjoy it!
Just made this! Skipped the curry blocks. We added cayenne for some heat. Followed all other steps. We initially thought it was to much banana but after it cooked down it was amazing! This was so great!!!!
Hi Kris, I'm glad to hear you enjoyed it, but I'm a little confused. This recipe doesn't call for curry blocks.
You're cooking like me. I love how you explain it to those who didn't know. You're really good. I subscribed :)
Thanks, and welcome to the channel 😀
So I just made this and OMG I LOVE YOU SO MUCH THIS IS LEGIT. I can make my own IBD-friendly curry now that I know how this is made and I'm shook. I can eat Japanese curry again. Do you have any idea how painful it is to live in Japan not being able to eat curry out because I probably can't eat much of the stuff they put in there?! :(
Took me a day for everything including making the vegetable stock and my own curry powder mix but it was WORTH IT. Added some coconut milk too, glorious.
Hi Alesia, I’m so glad to hear you enjoyed it! Japan unfortunately isn’t very friendly for people with eating restrictions. I’m glad this was able to help! Great idea adding coconut milk!
you made your own curry powder? 😱 can I ask how?
GraceDcastle I did it’s really easy! You just need to mix all the spices you like in the ratios you prefer! This is my mix, which I find it’s closest to the flavour of the classic Japanese curry, but I always tweak it a little (also note that it is not spicy since I can’t eat eat spicy food, but if you want to you can just add cayenne pepper and decrease the turmeric accordingly): 2 Tbsp cumin
1 Tbsp turmeric
1 Tbsp coriander
1 Tbsp cardamom
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
1/2 tsp black pepper
@@italiansinjapan.a thank you so much for sharing it with me ❤️❤️❤️
GraceDcastle my pleasure 💕
Thank you sooo much for making this video!!! I love curry! I have all these boxes in my house, but this has awaken my inner chef
You're welcome, I hope you enjoy it!
I can not believe it! Curry with banana and cocoa?
Excellent! Thanks Marc.
You’re welcome! Curry itself is an unexpected Japanese dish, so it calls for unexpected ingredients😉
This explanation was so good. Why does this channel not have more suscribers? I subscribed!
Thanks Anjali, and welcome to the channel! I decided a while ago that I'd rather go for slow and steady growth of people that actually watch my videos rather than rapid viral growth just for the numbers. I'm counting on people like you to spread the word to others who might be interested😉
Hi Marc! Your curry looks so delicious! I've made curry several times before...The first couple times using a recipe from the site just bento/hungry, which was good but somewhat time consuming for me. Then my local stores started to carry those roux blocks you mentioned, and although they taste alright, I find them kind of pricey for the amount I get in the package. I occasionally find myself really wanting some curry and I cave in and buy some. It always seems like a cooking event for me because the aroma permeates the entire house, lol! This looks like it's not too time consuming AND not difficult to make. I definitely want to make this soon! It's been quite some time since the last time I had curry, so it's good timing. I think the chunou sauce may be a challenge to find though. If I can't find any, is there a good substitute, or can it be left out?
I know it's not traditional or standard, but the past few times I've made curry I've swapped out the potatoes for green (unripe) plantains. They cook similar to potatoes, boil until tender. Not that I don't like potatoes, I simply prefer boiled plantains so much more in stews and soups. I suppose it's the SoFla in me coming through! Are there any other veggies you've tried that you could suggest? Thanks so much for sharing, Marc!
Thanks Thegrandcricket! Using plantains is a great idea! Curry itself isn't exactly traditional Japanese, so I'm always up for mixing up the ingredients. As for Chunou sauce, you could substitute Tokatsu Sauce if that's easier to find, or if that's not available 1/2 tablespoon of Worcestershire sauce would work as well. As for other veggies, I think any good veggie for a stew would work. Yuca, Parsnips, Celery Root, and colored bell peppers are a few that come to mind.
This tutorial changed the way I make curry. I made Filipino curry for dinner using your method, and I pulled off what I think was the best curry I've made so far. Thank you.
I'm so happy to hear this was helpful! Thanks for taking the time to let me know, and have a great week!😄
Hey, quick question. Did you use an Asian style vegetable stock with things like shiitake and kelp or a European one?
It's kind of a hybrid. It's a Western-style stock with onions, carrots, cabbage, celery, etc, but I always add konbu to my stocks (even for chicken stock) because it boosts umami.
I lived in Okinawa for 4 years and fell in love with Coco Ichibanya. It's so addicting. Thanks for the recipe!
You're welcome!
The richness of that sauce is awesome. I have to make it.
Thanks! I hope you enjoy it!
Hello, Marc! This is a fantastic video and a great lesson! Using a banana as one of the ingredients is so clever, both for sweetening and to add creaminess. I would never have imagined that. I've wondered before...is it possible to use tofu in place of the animal protein in Japanese curry? If so, this would also be a vegan dish, I think, which would be really nice. I would love to try making this. Thanks for sharing this wonderful recipe with us! Happy Holidays to you! :-)
Hi Erin, I'm so glad to hear you enjoyed the video! It's funny that you mention that because plant-based proteins don't have a ton of umami producing amino acids so it makes it hard to make a curry without the MSG in the roux blocks taste good. That being said, I engineered this recipe specifically to make it easily converted to a vegan friendly curry by building layers of umami including the caramelized veggies, veggie stock, soy sauce and tomato paste. It's almost overkill with the chicken, so it still tastes amazing even if you substitute a plant-based protein like tofu.
@No Recipes Yes, it looks like the curry sauce is extremely flavorful - you've done such a good job! I hope I can try it soon. I love tofu, and I think it would be so delicious in this recipe. I hope your weekend has gone well. :-)
Thanks! My weekend was great, I hope your week is off to a good start!
Yuuuuummmm!!!!!! I can’t wait to try this!! One of my favorite dishes!!
I hope you enjoy it! I've made it twice since I made this video.
Wow!!! This looks AMAZING!!!!! I can't wait to try this!
Thanks Kerry, I hope you enjoy it!
Hello No Recipes,
My son and his best friend are huge fans of Japanese Curry. I have used one of your earlier recipes that required an apple and Roux, and the guys have always loved it. Now as my son's bestfriend readies for a major surgery, this new recipe will be the comfort food that will helps him and his family get through this current challenge. Thank you for continuing to create recipe that are from Scratch, that bring families together celebrating life with good food!! (This new recipe has no roux (flour and butter) is amazing!! xoxo
Hi Akiko, thanks for taking the time to share your story. Hearing things are my motivation to keep creating. I hope your son's friend's surgery goes well and he has a speedy recovery!
Yum!!! My mouth is watering now!
Thanks!
Is Japanese curry powder different than curry powder you get in other countries?
Hi Juliann, you can click the link in the description for a long explanation about the differences in the full blog post, but yes, it's different from other curry powders.
Thanks!
As a chemist I love cooking. Cooking is both a science and art, I can use my chemistry background to learn how to enhance flavors and also tap into the artistic side I gave up on early in my life to make food look at tasty as possible :)
As a chef, I love chemistry. I actually wanted to pursue an education in science, but my math skills were not up to par. That's why I like to dabble in a little science to make my cooking better 😆 Cooking is mostly a science with a small dose of art. Even parts of cooking such as taste preferences can be explained to through biology (such as our proclivity for umami).
By far the best cooking video I have watched. Love the explanation of what’s going on with the chemistry of the foods and why he is doing what he is doing.
I’m happy to hear you found this helpful. Thanks for taking the time to let me know 😀
There's nothing like the dark, savory-sweet curries I had in restaurants in Japan. Years later I now crave rich beef curry with a refreshing Mitsuya cider on the side, but nowhere to order it! This looks like it'll come the closest in the sauce department, going to try it ASAP, thank you!
You're welcome! I hope you enjoyed this. I'm working on a beef version of this. The process is a little different for beef and I'm including some new tricks I've added to the repertoire since I published this recipe.
I had my first brush with Japanese culture back in 2000. I was between jobs and had a lot of free time in my hands, when I came across a sign offering Nihongo classes, and I said what the hell, let's try. Oh, my. I mean, though I had studied and spoke English and French (besides Spanish, my native language), I had guessed that learning a whole lot of new symbols was going to be tough. But diving into hiragana, katakana and kanji, man, THAT was HARD!
In the end, the classes (just our sensei, two girls and I) were more about socializing than hard studying, so in the next year and a half I had just learned most of hiragana, a third of katana and a handful of kanji - shame on me - and developed a taste for tempura, sashimi and sticky rice. Then the 2001 Argentine economic crisis hit and I had to scramble for work and dropped my Japanese studies.
Fast forward 20 years. With the country in lockdown for covid-19, a perfect (good) storm hit: lots of time indoors, Netflix just put on all of Studio Ghibli's movies, and I came across Midnight Diner: Tokyo Stories - which reminded me of Samurai Gourmet, which I saw a few years ago, also on Netflix.
And suddenly I found myself dusting off my Nihongo No Kiso 1, googling hiragana and katakana tables, doodling characters on paper and in the air, and looking for recipes for ramen and curry. I was watching Season 2, Episode 8, カレーラーメン, and the cook said "I prepared this curry yesterday night" and I was like, hum, maybe I could do that... and wound up here.
I loved it at first sight. Your energy is so contagious, and oh how I would love to be able to smell that curry! Most of the Oriental condiments can be only obtained in Chinatown here in Buenos Aires, which is out of bounds because of the lockdown, but I'll try a couple of naturist shops in my neighborhood. They usually have stuff like that on stock.
ありがとうございました !
Hi Jorgemt62, welcome to the channel! Thanks for sharing your story. It's funny that you mention Midnight Diner, because after years of getting comments that I need to see it, I finally started watching it the other day! I haven't gotten to the curry ramen yet, but I'll check it out. Also, you're super lucky to get Ghibli's movies on Netflix. Here in Japan the only way I can get them digitally is by buying them on the US iTunes Store. If you want to try and make your own Japanese curry powder, click the link in the description for the "Printable Recipe" which has a full post detailing all the specifics for the ingredients. Be well and stay safe!
I am here after watching one piece japnese curry intrest me
Welcome to the channel!
Wow It looks like I have found a goldmine of a channel, your explanation was literally perfect. Keep up with the good work.
Thanks Lucas, I'm glad to hear this was helpful! I try to explain things in a way that would make sense to me if I were learning a new dish.
Thank you very much for making a detailed video on how to make your amazing curry - usually my wife isn't keen on the curry I make with the cubes but she loved this one. It took quite a search to find the S&B Oriental Curry powder but it's well worth it. 🍛🍛🍛
I'm happy to hear you and your wife enjoyed this! Thank you for taking the time to let me know 😁
I applaud your method of teaching, filming and writing, I'm a Mexican chef and found your channel very easy to understand by explaining why each method and ingredient is used.
I was very surprised at seeing you use both bananas and cocoa powder for the curry, as our "curries" have those as base ingredients, what we call moles, which are in turn descendants of Indian curries.
Thank you, and welcome to the channel! I love a good mole! Chocolate is so rich in amino acids it’s a great way to add umami to any dish.
Your enthusiasm is infectious.
Thank you Elizabeth! I try to keep the vibes positive here😄 Have a great weekend!
So informative, albeit such a long process , many thanks!
Yea, it's one of those dishes that's a little involved, but I'm glad this was helpful for you!
Just made it and it looks like yours. It's not an easy dish but your fantastic video makes it as simple as possible. Thanks for sharing the great tips!
Hi Karl, glad to hear it turned out looking like mine. I don't do anything to my food to "style" it so the recipes should turn out looking like the photos. This is definitely a bit more work than the roux blocks, but once you make it a few times, it gets easier. You can also freeze the base (after pureeing, but before adding potatoes and carrots), so I often make a bunch, divide it up and freeze it.
Wow, thanks for the tip! Will do that.
Done with prefab cubes hundreds of times but now I'm on a small island where its not avaiable. The most credible recipe out there.
Thanks Jens, hope you enjoy this!
i like your way of cooking 😊 so easy to understand and so easy to follow 👍 please show more of your menus Thanks and have always a great day ✌️
Thanks Judy! I have about 100 videos on RUclips you can check out as well as about 1000 recipes on my website norecipes.com
Honestly, I just made this (mostly?) tonight for my visiting friend from over seas. Cooking delish food is our thing together. But oh my, this was FABULOUS!
So happy to hear you enjoyed it Scotty! Thanks for stopping by to let me know😄
I've been cooking curries for while,and this is the best tasting and most detailed recipe I've ever found! Learning about all the cooking techniques was so cool!
Hi Ben, I'm happy to hear this was helpful! I find it always helps me to remember techniques when I know the reasons why I'm doing them so I try and provide as much context in my videos as possible.
I almost decided not to leave a comment since I have yet to attempt this otherwise complex and hard to approach dish, which I always wanted to try. And yet decided to wish you a great day of happiness, the same way you brighten mine up and turned it 180° positive with your sincere smile and energy!
I'm so happy to hear that! Thank you for you taking the time out of your day to let me know😃
omg this channel has the best quality of teaching and educating about cooking
Thank you! Welcome to the channel!
Love the way you broke down the steps and the detailed explanation of the cooking process.... almost laboratory like👍🏻🙏🏻
I'm glad to hear you found my explanation helpful! I often refer to the kitchen as my lab😆
Thank you! I really love Kare and this is the best recipe I've seen so far. I will try it this week because I am already drooling over yours 😅 ❤
You're welcome! I hope you enjoy it!
Definitely worth trying out when all my roux finished out during lockdown.
Hope you enjoy it!
Hi. I am very much delighted watching you Curry Recipes… thank you so much.
You're welcome! Thanks for checking checking this out😀
going to cook this for my second time in a couple of hours. first time was almost a year ago and it was really great. i didn't have the japanese curry powder back then and i don't have it now but i'm using an indian one that also does not contain anything improper like salt or sugar, it also works for me. also this time i'll be using a proper vegetable stock instead of one made with a bouillon cube (it still worked back then, i swear). what's also different is that i use beef instead of chicken and the cut i used and going to use again seems pretty lean and not fat like the recipe recommends, but it STILL makes you a great dutch oven full of curry in the end, so my point is don't be afraid of trying to cook following this recipe even if you lack some of the mentioned ingredients, this recipe is very difficult to fail. cheers to the creator of this video and thanks for sharing this with us
Thanks for sharing your experiences with my recipe! Glad you were able to find substitutes that worked for you!😃
Heard about Japanese curry just today. Will surely give it a try, thanks.
You're welcome! I hope you enjoy it😄