🖨 PRINT FULL RECIPE: sudachirecipes.com/japanese-curry-roux-cubes/ 🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na 📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba 📌 RECIPE DETAILS: ⏰ Time: 1 hour 30 mins 👥 Servings: 6 🥕 Ingredients: - Caramelized Onions (optional) - 300 g yellow onion - 1 tbsp olive oil - 1 pinch salt - 1 tbsp water Curry - 300 g beef - or protein of your choice, diced - 1 tbsp unsalted butter - 2 cloves garlic - 150 g carrot - 200 g potato - ½ a box of Japanese curry roux - approx 100g - 700 - 900 ml water - or other liquid (see the post), this is an average, check the box for exact measurements - 6 portions cooked Japanese short-grain rice - your choice of secret ingredients - I used red wine, coffee, dark chocolate, soy sauce - all optional! 📖 FULL RECIPE & INSTRUCTIONS Website: sudachirecipes.com/japanese-curry-roux-cubes/
Hey man I just finished making dinner with your cooking tips. Best curry I’ve ever had. Usually don’t bother logging in but I had to say thanks for taking time to make and share this video!
This recipe is so bang on I am simply amazed. Incredible job my friend. I added 1 tbsp each of soy sauce, Worcestershire Sauce, tomato sauce and raw sugar as well as 2 squares of dark chocolate. Will keep experimenting, but it is absolutely perfect already. Subscribed!
I was stationed in Japan a couple years back and I love Japanese curry 🍛 I'm definitely gonna make some within the coming weeks thanks to these videos.
This is incredibly similar to how I make curry, almost the same step by step. I add grated ginger at the same time as the garlic and butter. Haven't used Red Wine, but I really like that and will definitely try it next time.
Just made this and it was amazing. Reminded me of the curry I ate at a Japanese restaurant in China. I'll definitely try adding coffee & chocolate next time.
Thank you thank you thank you!!! You teached me everything I wanted to know. I live in Japan and wanted to cook curry for a long time but I didn't know what to buy and how to cook. I'll definitely try your recipe!!
You can just use more water, wine is an optional ingredient. I also mention some options you can use instead of water on my blog: sudachirecipes.com/japanese-curry-roux-cubes/#Water_Substitutions_to_Maximize_Flavor Hope you enjoy the recipe!
FINALLY SOMEONE ADDRESSING THE CARAMELIZED ONIONS! It gives sweetness and additional umami to the curry, regardless of roux cubes used. Other ways are adding skinned sweet gala apple slices to balance out with sweetness and thickening. Well done!
This recipe is absolutely amazing! I saw someone in the comments suggest using caramelised apples, and it really works if you don't like or are short on onions. I also added Worcestershire sauce and instant coffee powder, though I might add honey next time since the curry roux I used was in the middle range of spice level; it also might pair well with the minced pork meatballs I added in my particular batch. Overall, I absolutely adore this recipe and look forward to experimenting with different ingredients and roux blocks. Thank you so much for sharing these amazing tips!
Thank you so much for your kind words, it means a lot and I'm glad you enjoyed the tips! I haven't tried caramelised apple myself but it sounds delicious and definitely at the top of my list for next time. Apple and pork meatballs sounds like a golden combination too, I don't think you can go wrong there! Thanks again :)
Thank you for your videos! I sear the beef in a separate pan and add at the same time as the roux so it’s still a little pink when served. I also add a dab of vegetable shortening for richness. Am very interested to try add red wine/coffee.
Great idea, I agree that higher quality beef is definitely best rare. Thanks for sharing. Red wine is especially good with beef so I hope you can try it. Thanks again for stopping by!
@@SudachiRecipes update. I made curry for dinner tonight and added (Milk) chocolate and coffee. NGL, it was pretty intimidating and I was hesitant but wow, best one I've made so far haha. Everyone loved it and went back for seconds. Thanks for your feedback re the beef. I only use porterhouse due to the fat content.
Thanks so much for this video. I've made Curry a lot of times in my life, and have attempted to get it to restaurant style for a long time but this recipe got the depth of taste and consistency I've been striving to find in homemade japanese curry for years. That thick consistency that keeps it on top of the rice. So many recipes never mention the long caramelizing of the onions (or onions at all) and that really seems to be the key to it all not just in taste but the contribution to the consistency it has since the super caramelized onions just "melt" into it. Its never felt right when the Curry had so many obvious onions in it, its never quite like that in restaurants so its always irked me but this long caramelizing method completely takes care of that. I'd even say its the most important step. I've heard of instant coffee being used as an additional ingredient before but never tried it until now. I ended up dialing the amount back a bit and counterbalancing it with a bit of honey since it was a bit too strong for my partner, but even a little really does add such a distinctly rich flavor to it, far more than ketchup. I definitely intend to use this recipe and these suggestions as a foundation for this dish going forward.
Thank you so much for your comment! I have to agree, properly caramelising the onions takes the curry to a new level and it was definitely a game changer for me too. I'm so happy that you enjoyed the recipe. I think curry is such a personal thing which is why I just suggest additional ingredients as optional (I have a list on my blog that categorises the ingredients depending on whether you want to increase richness, sweetness, sourness or spiciness if you're interested!). The possibilities are endless! Thanks again for using my recipe and best of luck with your future curry creations!
Is there a reason you wait 20 minutes before adding the cubes? Also I'm trying this recipe now and it smells amazing! I really appreciate the flavor profile you aimed for here! I don't like the sweeter apple curry recipes and wanted something more along these lines! Thank you!!
Hi! The first 20 minutes of cooking is to soften the vegetables, if you add the cubes too early the curry will become too thick before all of the vegetables are cooked. Thank you so much, hope it tasted as good as it smelled!
I liked the way y0u cooked.. the way U cut ur ingredients is same as mine...I loved the appearance it is really looks yUmmy..I think it is ... Thank u f0r sharing ur skills..."GOD" bless..🙏🕊️♥️😇
Wine is an optional ingredient, you can leave it out and just add water instead. If you want to add some fruit flavour or acidity, you could swap the wine for grape juice or apple juice. Hope this helps!
Every brand has a slightly different cube size, so ultimately, I recommend checking the packaging. Some come in 4x2, others may come in 6x2 or 8x2. But if you curry cubes come in 4x2, 4 cubes serves 5-6 portions, so if you divide it exactly, it would be between 0.67-0.8 of a cube per person. In other words, 1 cube serves between 1.25-1.5 people. I know it's an inconvenient way to divide it if you are only making it for one person, but I think curry always tastes better when it's made in a big batch. I guess for a small batch, the best method is to use two cubes (around 3 portions) and then divide them into portions and freeze or refrigerate them for later rather than make 1.5 portions with 1 cube and not have enough for another meal. Hope that makes sense!
@@SudachiRecipes Thankyou for sharing. and absolutely! Curry is one of those few things that is delicious as is, and gets slightly better the next day!
It depends on the cut of beef but if you want to make it extra tender you can cook it for longer and then add the curry roux 5-10 minutes before serving. If you slow cook it then you'll probably lose liquid along the way, so you'll probably need to top up the water before adding the roux. Personally I haven't had a problem with it being chewy using the original method though, maybe because the pieces of beef are not that big. Hope that helps!
His sir . Thank you , first of all, for sharing ! great to have access to original japanese recipes. I just bought for the fort time S&B Golden Curry. They come into 4X2 cubes : 8 cubes in total. Even if it is mentioned onto the package, it is not really clear for me. Could you give a rough guide about how much cubes you would use ? 1 cube per person ? or how do you decide ? do your calculation ? thank you from Belgium 🇧🇪🙏🙏
Hi! No problem! 4 cubes serves 5-6 portions, so if you divide it exactly, it would be between 0.67-0.8 of a cube per person. In other words, 1 cube serves between 1.25-1.5 people. I know it's an inconvenient way to divide it if you are only making it for one person, but I think curry always tastes better when it's made in a big batch. I guess for a small batch, the best method is to use two cubes (around 3 portions) and then divide them into portions and freeze or refrigerate them for later rather than make 1.5 portions with 1 cube and not have enough for another meal. Hope that makes sense!
Make a big pot of curry with the whole roux box and then let any leftovers age in the fridge. Aged curries actually taste really good. The flavors settle down, they end up enriching and complementing each other. Curry gravies are perfect for dipping fried chicken fingers or any tempuras, you could pour some over udons, have some with naans, chapatis, pittas or even just plain toasted bread! The choices are limited only by your imagination
Hey im sure you wont see this but i was planning on using chuck roast should i wait to put the potatoes in and cook it longer to ensure tenderness? Also i was planning to use ginger, garlic, garamasala with a mix of beef and vegetable stock is that a good combo? 😂😂
Thank you for your question! Yes, you can certainly cook your beef longer depending on the cut. The combination of ingredients you've chosen sounds great! Just be careful not to add too much ginger, as it can overpower the whole curry.
I hope I can try this recipe soon! I've made curry more times than I can remember so I'm very curious how instant coffee will factor in. But I do have a question: if I wanted to use chicken instead of beef, would you still recommend the red wine, or something else such as chicken stock?
Hi, thanks for your question! If you use homemade chicken stock then it would probably be great, but the store bought ones often have lots of salt and that combined with the salt in the curry roux can make it too salty. I'd personally use white wine if I'm using chicken, but it's up to you! Hope that helps, enjoy the recipe!
@@SudachiRecipes Thank you for your input!! I'll definitely either make my own stock or find one without salt in it. White wine will be on the list of ingredients to try too.
Thank you. I think it's a great idea! As long as it's just a little, I think it will add extra flavour and make the curry thicker. Thanks for your suggestion!
I’m going to make this today!! Looks so good. I’m probably not going to put the coffee in, I’m a bit too scared to use that and I’m going to cook for my family 😅 Next time I will try it with coffee. Update: I made it, and it was delicious!! My family also loved it.
Thank you! I'm glad your family enjoyed it :) You should definitely try adding a little bit of coffee next time, it's one of my favourite secret ingredients!
Thanks for the recipe and secret tips. Is it fine to skip the wine part as it is very difficult to acquire any form of liquor in our locality? Also, can I use chicken as a substitute for beef? Since, only S&B Golden Curry Mild is available at our local supermarket, can I use that only to make delicious curry or it requires blend of various roux?
Hi, thanks for watching! All of the ingredients are suggestions and can be substituted or omitted. It's also not necessary to mix various brands, that's just my personal preference and lots of restaurants in Japan use this technique, but it's really not essential. It's perfectly fine to leave out the wine (although maybe you could try grape juice or something instead?) and swap beef for chicken. You could even use seafood or vegetables only, the beauty of curry is experimenting with your favourite ingredients! Good luck!
@@SudachiRecipes Thanks for replying. Can I use grated apple in my curry ? By adding apple, will it make the curry over sweet? Also, in order to make the curry for a single person and that too only for one time(dinner or lunch), how many roux cubes should I add(S&B have 8 cubes per 220gm packet)?
@@siddhesh2888 No problem. Sure! Make sure to peel the apple so that your curry doesn't have bits of apple skin, it won't be too sweet. I wouldn't really recommend making only 1 portion as it's harder to balance the flavour of extra ingredients, you'd have to add very tiny amounts so the flavours don't become overpowering. You can refrigerate or freeze leftovers, in fact, it often tastes even better the next day! 4 cubes of Japanese S&B Golden curry makes 5-6 portions, so that would mean 1 cube makes 1 and a half portions... you'd need about 3/4 of 1 cube to make 1 portion (and that needs approx 125ml of liquid). Hope it helps!
@@SudachiRecipes Thanks for your valuable response. I am little confused between S&B roux Mild, Med.Hot and Hot varieties and need some info. Is there any noticable difference in taste between the 3 heat levels roux? As only S&B brand's 3 varieties are available near my place, which one should I try first for my curry?
@@siddhesh2888 No problem at all, it's my pleasure! There is a noticeable difference in heat for sure, I usually recommend to start with medium as a safe option, but if you're not good with spicy food then start with mild. You can always add chili powder or things to make it spicy but you can't take spice away if that makes sense.
Great video the accent is really really unique your English teacher must be super British, probably from London and working class, teacher probably not formally educated on pronunciation. Very classy vid but not a "t" pronounced (mel"t"ed). Anyway 1000x better than my Japanese will ever be lol
Haha! I was born and raised in Japan as a kid, but I lived in England for 4-5 years before moving back to Japan. I think that's why my English accent is all mixed up!
There are auto captions generated by RUclips. You can read everything I talked about on my blog post here: sudachirecipes.com/japanese-curry-roux-cubes/ Thanks for stopping by!
I keep it simple. One Onion, 2 Carrots, One Paprika, 3 Potatoes, Red Curry Sauce, Golden Curry (Hot) Salt, Pepper, Italian Olive Oil, Red Wine, Mixed Beef and Pork. Ill do every part in the same pot, starting with Salt and Pepper marinated, Beef Pork Mix. Then adding the Onions smaller cuts, some more Pepper and Curry Powder. To clear it up red wine and after that adding the Carrots and Paprika, after that adding water in it and cook it for 1 Hour, adding potatoes in it and Golden Curry and the Red Curry Sauce, let it cook for some time and its done.
It sounds great! When you say "red curry sauce" do you mean Thai style red curry sauce? That's an interesting addition, I've never thought of it. Thanks for sharing!
@@SudachiRecipes Yes its basically Red Thai Curry paste. It has everything what most people put in their curry like Ginger, Tomato paste and many more.
As an Indian my heart raced so hard when u put coffee in the curry, but im sure the taste won’t be offending. I was happy to learn another use of coffee😂
Caramelising the onions seems just so unnecessary for a dish that is already quite sweet. I think if I would spend that extra time i'd rather just make the roux myself rather than spend an hour on onions. I mean who doesnt love caramelised onions but for something that goes into what is essentially a big pot of sauce?
Fair enough if that's what you think. I personally love the added sweetness and depth from the caramelized onions so I find it worth the time, but it's all down to personal preference in the end!
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🖨 PRINT FULL RECIPE: sudachirecipes.com/japanese-curry-roux-cubes/
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
📌 RECIPE DETAILS:
⏰ Time: 1 hour 30 mins
👥 Servings: 6
🥕 Ingredients:
- Caramelized Onions (optional)
- 300 g yellow onion
- 1 tbsp olive oil
- 1 pinch salt
- 1 tbsp water
Curry
- 300 g beef - or protein of your choice, diced
- 1 tbsp unsalted butter
- 2 cloves garlic
- 150 g carrot
- 200 g potato
- ½ a box of Japanese curry roux - approx 100g
- 700 - 900 ml water - or other liquid (see the post), this is an average, check the box for exact measurements
- 6 portions cooked Japanese short-grain rice
- your choice of secret ingredients - I used red wine, coffee, dark chocolate, soy sauce - all optional!
📖 FULL RECIPE & INSTRUCTIONS
Website: sudachirecipes.com/japanese-curry-roux-cubes/
Hey man I just finished making dinner with your cooking tips. Best curry I’ve ever had. Usually don’t bother logging in but I had to say thanks for taking time to make and share this video!
Thanks man! I appreciate it and happy that you found it useful!
This recipe is so bang on I am simply amazed. Incredible job my friend. I added 1 tbsp each of soy sauce, Worcestershire Sauce, tomato sauce and raw sugar as well as 2 squares of dark chocolate. Will keep experimenting, but it is absolutely perfect already. Subscribed!
Hey Brendan, thanks so much! You used a great selection of secret ingredients, some of my favourites! Thanks for the sub too, it means a lot! :)
Did you really add dark chocolate what?
@ashwinipriyaamax lot of things you can add to curry 😂 japanese love to experiment with it.
I repeatedly revisit this video when I want to make this curry. Thanks for sharing!
Thank you for watching! I'm happy it's been useful to you :)
I was stationed in Japan a couple years back and I love Japanese curry 🍛 I'm definitely gonna make some within the coming weeks thanks to these videos.
I'm happy to hear you enjoyed Japanese curry while you were here, hope you enjoy the recipe and thank you for watching!
@@SudachiRecipes no problem
Just used this to make dinner for 3 tonight; turned out great! Everyone enjoyed it.
Glad you liked it, thanks for watching!
good tips about the brands. thank you!
You're welcome, thanks for watching!
That color is so appetizing. Going to the grocer tomorrow to hunt for curry.
Thank you! I hope you enjoy! :)
This is incredibly similar to how I make curry, almost the same step by step. I add grated ginger at the same time as the garlic and butter. Haven't used Red Wine, but I really like that and will definitely try it next time.
Nice! I hope you'll enjoy with red wine too! :)
I made curry tonight with Golden medium-hot roux. Added one grated honeycrisp apple, some honey, and some worcestershire sauce.
Just made this and it was amazing. Reminded me of the curry I ate at a Japanese restaurant in China. I'll definitely try adding coffee & chocolate next time.
Thank you for trying the recipe, glad you enjoyed it!
Thank you for sharing your "secrets" to a better flavor! I am excited to try your method 😊
Thank you! I hope you will enjoy them! :)
Love this! Will try Java and Zeppin!
Thank you! Java is my personal favourite :) Enjoy!
This is the closest taste i have gotten to the curry I want. I feel I just need to change a few steps and I'll be in heaven !! Thank you!
Thank you so much! Let us know when you get there!
Whenever I make a Japanese curry, I luv adding in sum dark chocolate, instant coffee, honey & grated apple as secret ingredients.
You have great taste! Those are a few of my top choices too. Thanks for watching :)
Thank you thank you thank you!!! You teached me everything I wanted to know. I live in Japan and wanted to cook curry for a long time but I didn't know what to buy and how to cook. I'll definitely try your recipe!!
You're welcome! I'm glad the video is useful and you have access to so many different curry roux since you live in Japan. Enjoy!
I tried with adding yogurt instead of coffee and it tasted good too!
Thank you for sharing your experience! :)
Yum! Can’t wait to try out these tips 😋
Hope you enjoy!
This looks amazing. Can I substitute something else for the wine? I'm allergic to the tannins.
You can just use more water, wine is an optional ingredient. I also mention some options you can use instead of water on my blog: sudachirecipes.com/japanese-curry-roux-cubes/#Water_Substitutions_to_Maximize_Flavor
Hope you enjoy the recipe!
I reckon you can use apple juice or grate half an apple into the curry. For a sweeter fruity flavor
FINALLY SOMEONE ADDRESSING THE CARAMELIZED ONIONS! It gives sweetness and additional umami to the curry, regardless of roux cubes used. Other ways are adding skinned sweet gala apple slices to balance out with sweetness and thickening. Well done!
Thank you so much! It's true, if you have time then caramelized onions are well worth the effort. Thanks for your tips about the apple!
This recipe is absolutely amazing! I saw someone in the comments suggest using caramelised apples, and it really works if you don't like or are short on onions. I also added Worcestershire sauce and instant coffee powder, though I might add honey next time since the curry roux I used was in the middle range of spice level; it also might pair well with the minced pork meatballs I added in my particular batch. Overall, I absolutely adore this recipe and look forward to experimenting with different ingredients and roux blocks. Thank you so much for sharing these amazing tips!
Thank you so much for your kind words, it means a lot and I'm glad you enjoyed the tips! I haven't tried caramelised apple myself but it sounds delicious and definitely at the top of my list for next time. Apple and pork meatballs sounds like a golden combination too, I don't think you can go wrong there! Thanks again :)
Thank you for this recipe brother. It is a true delight, and something I will always make. Thank you.
My pleasure. Thank you for watching and trying my recipe, it means a lot!
This video is the best! My first time using golden curry and turned out amazing
Thank you so much! I'm happy to hear it came out well :)
The coffee at the end is very interesting, will be trying it out
Thank you!
That looks so delicious thank you for sharing this recipe 👍🏻👍🏻👍🏻🙏🏼😇
Thank you for watching the video! :)
Thank you for your videos!
I sear the beef in a separate pan and add at the same time as the roux so it’s still a little pink when served.
I also add a dab of vegetable shortening for richness.
Am very interested to try add red wine/coffee.
Great idea, I agree that higher quality beef is definitely best rare. Thanks for sharing.
Red wine is especially good with beef so I hope you can try it. Thanks again for stopping by!
@@SudachiRecipes update.
I made curry for dinner tonight and added (Milk) chocolate and coffee.
NGL, it was pretty intimidating and I was hesitant but wow, best one I've made so far haha.
Everyone loved it and went back for seconds.
Thanks for your feedback re the beef. I only use porterhouse due to the fat content.
Thanks so much for this video. I've made Curry a lot of times in my life, and have attempted to get it to restaurant style for a long time but this recipe got the depth of taste and consistency I've been striving to find in homemade japanese curry for years. That thick consistency that keeps it on top of the rice. So many recipes never mention the long caramelizing of the onions (or onions at all) and that really seems to be the key to it all not just in taste but the contribution to the consistency it has since the super caramelized onions just "melt" into it. Its never felt right when the Curry had so many obvious onions in it, its never quite like that in restaurants so its always irked me but this long caramelizing method completely takes care of that. I'd even say its the most important step.
I've heard of instant coffee being used as an additional ingredient before but never tried it until now. I ended up dialing the amount back a bit and counterbalancing it with a bit of honey since it was a bit too strong for my partner, but even a little really does add such a distinctly rich flavor to it, far more than ketchup.
I definitely intend to use this recipe and these suggestions as a foundation for this dish going forward.
Thank you so much for your comment! I have to agree, properly caramelising the onions takes the curry to a new level and it was definitely a game changer for me too.
I'm so happy that you enjoyed the recipe. I think curry is such a personal thing which is why I just suggest additional ingredients as optional (I have a list on my blog that categorises the ingredients depending on whether you want to increase richness, sweetness, sourness or spiciness if you're interested!). The possibilities are endless!
Thanks again for using my recipe and best of luck with your future curry creations!
fantastic video man, so well presented and explained step by step, beautiful results here too ! subscibed! tysm!
Thanks so much, really appreciate it! Glad you enjoyed the recipe and thank you for the sub too!
Hey, I was just wondering which piece of beef you would recommend for this recipe?
I usually use short ribs, shank, or shoulder loin mixed with sinew!
@@SudachiRecipes ok, thank you so much man
V easy to make compared to Indian curry. My family has eaten chicken katsu before but not beef. I look forward to making this tonight. Thank u ❤
Thank you! Hope you enjoy! :)
Heyyy, I’ve tried your recipe several times. It’s really great. I love it. Thank you for sharing the tips!!!
My pleasure, glad it helped! Thank you for stopping by to leave a comment too :)
Going to follow this recipe! And btw, if you're native japanese, your english is really good!
Thank you so much! Hope you enjoy the recipe :)
Is there a reason you wait 20 minutes before adding the cubes? Also I'm trying this recipe now and it smells amazing! I really appreciate the flavor profile you aimed for here! I don't like the sweeter apple curry recipes and wanted something more along these lines! Thank you!!
Hi! The first 20 minutes of cooking is to soften the vegetables, if you add the cubes too early the curry will become too thick before all of the vegetables are cooked. Thank you so much, hope it tasted as good as it smelled!
I wish to thank you and your team for sharing these excellent recipes and all the helpful tips.
Looking forward to seeing more of your posts!
It's my pleasure, I hope you enjoy the recipe. Thank you for watching!
Great Content and Recipe. What Brand of Pots and Pan are those? Im interested to know where can I buy them?
It's a brand called LUONTO by Iris Oyama, but I believe the product line has been discontinued!
I liked the way y0u cooked.. the way U cut ur ingredients is same as mine...I loved the appearance it is really looks yUmmy..I think it is ... Thank u f0r sharing ur skills..."GOD" bless..🙏🕊️♥️😇
Thank you! :)
Thanks for these tips. It’s made diving into different types of curries very fun! 😁
Glad you enjoyed it! Thanks for watching :)
My dad loved it man TYVM
Thank you!
Can’t add wine. Do you have substitute?
Wine is an optional ingredient, you can leave it out and just add water instead. If you want to add some fruit flavour or acidity, you could swap the wine for grape juice or apple juice. Hope this helps!
definitely im gonna try your recipe
Thank you! Hope you enjoy it :)
Thank you for the tips! I can't wait to try it.
You're welcome, hope you like it!
how many curry cubes to use when cooking for 2 people?
Every brand has a slightly different cube size, so ultimately, I recommend checking the packaging. Some come in 4x2, others may come in 6x2 or 8x2.
But if you curry cubes come in 4x2, 4 cubes serves 5-6 portions, so if you divide it exactly, it would be between 0.67-0.8 of a cube per person. In other words, 1 cube serves between 1.25-1.5 people. I know it's an inconvenient way to divide it if you are only making it for one person, but I think curry always tastes better when it's made in a big batch. I guess for a small batch, the best method is to use two cubes (around 3 portions) and then divide them into portions and freeze or refrigerate them for later rather than make 1.5 portions with 1 cube and not have enough for another meal.
Hope that makes sense!
@@SudachiRecipes Thankyou for sharing. and absolutely! Curry is one of those few things that is delicious as is, and gets slightly better the next day!
This recipe is genius ❤️❤️❤️❤️
Thank you!
Love your video brothahh
Thank you!
How do you prevent the beef from going chewy?
It depends on the cut of beef but if you want to make it extra tender you can cook it for longer and then add the curry roux 5-10 minutes before serving. If you slow cook it then you'll probably lose liquid along the way, so you'll probably need to top up the water before adding the roux. Personally I haven't had a problem with it being chewy using the original method though, maybe because the pieces of beef are not that big. Hope that helps!
His sir . Thank you , first of all, for sharing ! great to have access to original japanese recipes. I just bought for the fort time S&B Golden Curry. They come into 4X2 cubes : 8 cubes in total. Even if it is mentioned onto the package, it is not really clear for me. Could you give a rough guide about how much cubes you would use ? 1 cube per person ? or how do you decide ? do your calculation ? thank you from Belgium 🇧🇪🙏🙏
Hi! No problem!
4 cubes serves 5-6 portions, so if you divide it exactly, it would be between 0.67-0.8 of a cube per person. In other words, 1 cube serves between 1.25-1.5 people. I know it's an inconvenient way to divide it if you are only making it for one person, but I think curry always tastes better when it's made in a big batch. I guess for a small batch, the best method is to use two cubes (around 3 portions) and then divide them into portions and freeze or refrigerate them for later rather than make 1.5 portions with 1 cube and not have enough for another meal. Hope that makes sense!
Make a big pot of curry with the whole roux box and then let any leftovers age in the fridge. Aged curries actually taste really good. The flavors settle down, they end up enriching and complementing each other. Curry gravies are perfect for dipping fried chicken fingers or any tempuras, you could pour some over udons, have some with naans, chapatis, pittas or even just plain toasted bread! The choices are limited only by your imagination
Amazing! I had the most amazing homenade Kare Raisu in decades.
Thank you! I'm so glad you enjoyed it! :)
Hey im sure you wont see this but i was planning on using chuck roast should i wait to put the potatoes in and cook it longer to ensure tenderness? Also i was planning to use ginger, garlic, garamasala with a mix of beef and vegetable stock is that a good combo? 😂😂
Thank you for your question! Yes, you can certainly cook your beef longer depending on the cut. The combination of ingredients you've chosen sounds great! Just be careful not to add too much ginger, as it can overpower the whole curry.
I hope I can try this recipe soon! I've made curry more times than I can remember so I'm very curious how instant coffee will factor in. But I do have a question: if I wanted to use chicken instead of beef, would you still recommend the red wine, or something else such as chicken stock?
Hi, thanks for your question! If you use homemade chicken stock then it would probably be great, but the store bought ones often have lots of salt and that combined with the salt in the curry roux can make it too salty. I'd personally use white wine if I'm using chicken, but it's up to you! Hope that helps, enjoy the recipe!
@@SudachiRecipes Thank you for your input!! I'll definitely either make my own stock or find one without salt in it. White wine will be on the list of ingredients to try too.
Informative recipe! What do you feel about braising the beef with a little corn starch when you’re searing?
Thank you. I think it's a great idea! As long as it's just a little, I think it will add extra flavour and make the curry thicker. Thanks for your suggestion!
Thank you!!!!
Very nice, I'm going to try the coffee. What brand of pot is that (blue one)?
Great choice, thank you! The pot is from the Luonto series by Iris Ohyama, hope that helps!
knowing abt the coffee thing reminds me of my japanese friend , she suggest me put dark chocolate bar instead to get that hint of bitterness too! :D
Haha it's a not-so-secret ingredient in Japan. I like to add chocolate too! Thanks for watching :)
Thank you very much! Great tips and instructions!
Any tips on recreating the flavors found at Coco Ichibanya?
I wish I knew!
This is the cury 🥩 reciiepe I’v looking for thank u so much🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻
I'm happy to hear that 😊 thanks for watching!
Amazing recipe!
Thank you so much!
Thanks
Great Recipe🤤 it looks delicious!
Thank you so much! :)
the onion tip was good, but the butter tip gave it a bit of an odd flavor in my opinion still came out good.
Thank you! Butter adds richness but it's not for everyone. Glad you still enjoyed the recipe!
Looks delicious
Thanks so much!
I’m going to make this today!! Looks so good.
I’m probably not going to put the coffee in, I’m a bit too scared to use that and I’m going to cook for my family 😅
Next time I will try it with coffee.
Update: I made it, and it was delicious!! My family also loved it.
Thank you! I'm glad your family enjoyed it :)
You should definitely try adding a little bit of coffee next time, it's one of my favourite secret ingredients!
Thanks for the recipe and secret tips.
Is it fine to skip the wine part as it is very difficult to acquire any form of liquor in our locality?
Also, can I use chicken as a substitute for beef?
Since, only S&B Golden Curry Mild is available at our local supermarket, can I use that only to make delicious curry or it requires blend of various roux?
Hi, thanks for watching!
All of the ingredients are suggestions and can be substituted or omitted. It's also not necessary to mix various brands, that's just my personal preference and lots of restaurants in Japan use this technique, but it's really not essential.
It's perfectly fine to leave out the wine (although maybe you could try grape juice or something instead?) and swap beef for chicken. You could even use seafood or vegetables only, the beauty of curry is experimenting with your favourite ingredients! Good luck!
@@SudachiRecipes Thanks for replying.
Can I use grated apple in my curry ?
By adding apple, will it make the curry over sweet?
Also, in order to make the curry for a single person and that too only for one time(dinner or lunch), how many roux cubes should I add(S&B have 8 cubes per 220gm packet)?
@@siddhesh2888 No problem. Sure! Make sure to peel the apple so that your curry doesn't have bits of apple skin, it won't be too sweet.
I wouldn't really recommend making only 1 portion as it's harder to balance the flavour of extra ingredients, you'd have to add very tiny amounts so the flavours don't become overpowering. You can refrigerate or freeze leftovers, in fact, it often tastes even better the next day! 4 cubes of Japanese S&B Golden curry makes 5-6 portions, so that would mean 1 cube makes 1 and a half portions... you'd need about 3/4 of 1 cube to make 1 portion (and that needs approx 125ml of liquid). Hope it helps!
@@SudachiRecipes Thanks for your valuable response. I am little confused between S&B roux Mild, Med.Hot and Hot varieties and need some info.
Is there any noticable difference in taste between the 3 heat levels roux?
As only S&B brand's 3 varieties are available near my place, which one should I try first for my curry?
@@siddhesh2888 No problem at all, it's my pleasure!
There is a noticeable difference in heat for sure, I usually recommend to start with medium as a safe option, but if you're not good with spicy food then start with mild. You can always add chili powder or things to make it spicy but you can't take spice away if that makes sense.
Where do you find Japanese curry rouges
You should be able to find them in Asian supermarkets or online, they have quite a lot to choose from on Amazon. Good luck!
Add an apple, dark 100% cocoa chocolate bar, it gives a rather complex tasting that completes this dish ☯️
Thank you for sharing your experience! :)
Awesome video. Thank you.
You're welcome, thanks for stopping by!
Interesting 🤔❤
You may also try dark chocolate instead of coffee. It's an old French cooking trick.
Love the idea! :)
Your English is great BTW! Gambatte!
美味しいそう😋
大人も子供も大好きなカレー。
嫌いな人いるんですかね？
ありがとうございます！何歳になってもカレーはやっぱり美味しいです！
I’ve been using the same brand and they are absolutely amazing
Great video the accent is really really unique your English teacher must be super British, probably from London and working class, teacher probably not formally educated on pronunciation. Very classy vid but not a "t" pronounced (mel"t"ed). Anyway 1000x better than my Japanese will ever be lol
Haha! I was born and raised in Japan as a kid, but I lived in England for 4-5 years before moving back to Japan. I think that's why my English accent is all mixed up!
@@SudachiRecipes ah yes that would make sense! Thanks for the amazing recipe :)
@@QuickScopes1001 Thank you for watching the video! :)
please add caption or text for things that you said
There are auto captions generated by RUclips. You can read everything I talked about on my blog post here: sudachirecipes.com/japanese-curry-roux-cubes/
Thanks for stopping by!
Well done , yoku dekita!
Arigato gozaimasu :)
Instant coffee,yes?
That's right!
Adding instant coffee or dark chocolate is very common in Japanese Beef Curry.
Marmite in curry?
Sure, if you're a fan of marmite it's worth a try!
I keep it simple.
One Onion, 2 Carrots, One Paprika, 3 Potatoes, Red Curry Sauce, Golden Curry (Hot) Salt, Pepper, Italian Olive Oil, Red Wine, Mixed Beef and Pork.
Ill do every part in the same pot, starting with Salt and Pepper marinated, Beef Pork Mix. Then adding the Onions smaller cuts, some more Pepper and Curry Powder. To clear it up red wine and after that adding the Carrots and Paprika, after that adding water in it and cook it for 1 Hour, adding potatoes in it and Golden Curry and the Red Curry Sauce, let it cook for some time and its done.
It sounds great! When you say "red curry sauce" do you mean Thai style red curry sauce? That's an interesting addition, I've never thought of it. Thanks for sharing!
@@SudachiRecipes Yes its basically Red Thai Curry paste.
It has everything what most people put in their curry like Ginger, Tomato paste and many more.
Coffee powder! Very surprising.
hell yeah
As an Indian my heart raced so hard when u put coffee in the curry, but im sure the taste won’t be offending. I was happy to learn another use of coffee😂
Bruh speak normally
Caramelising the onions seems just so unnecessary for a dish that is already quite sweet. I think if I would spend that extra time i'd rather just make the roux myself rather than spend an hour on onions. I mean who doesnt love caramelised onions but for something that goes into what is essentially a big pot of sauce?
Fair enough if that's what you think. I personally love the added sweetness and depth from the caramelized onions so I find it worth the time, but it's all down to personal preference in the end!
Indeed it is!@@SudachiRecipes
And I do like the caramelized onions in the curry !
I used a decent malbec for the red wine. Came out delicious!