Seriously. I've never seen this channel before, I've never even eaten a Japanese curry before. But this was so well done and informative that I've already subscribed, checked my cupboard for spices, and I already plan on making this as soon as I get more soy sauce (the only ingredient I'm missing). This is exactly what cooking videos should be. And now I'm hungry.
This is probably the first vid where I've seen this made COMPLETELY from scratch. Every other vid I've seen, they use the premade powder, which is totally fine! Bonus points for being so informative! Definitely gonna try this next time!
Yes, every time I've made a Japanese curry I've used a premixed 'curry powder' or some of those dried blocks of Japanese curry. I'll definitely have a go at making my own blend from scratch now I've watched this video.
This. This is one of those videos I stew over for years. It goes beyond just showcasing a good recipe. It shows good, practical technique, refers to each ingredient by rheir properties, and introduces it all in modular bits that apply even outside the scope of the recipe.
I really wish I could find stuff like this for a lot of different recipes The technique and the properties of the ingredients is the most important part of cooking that no one seems to understand
Algorithm brought me here and so glad it did. I’ve watched many a roux video about making Japanese style curry. This is by far the best and most informative video on the process. Well done
a very nicely made video - it's the first of yours i have seen. informative, to the point, and mercifully free of the presenter's ego. 10/10 - liked and subscribed, look forward to more.
I've probably watched a thousand cooking videos by now and this was one of the best, depending on what criteria we depend on. This was well filmed, straight to the point, brought with passion, informative technically and general information about the dish. No nonsense, I love it!
Excellent video. It's hard to find the japanese curry blocks where i live but this is an incredible home made version, i will definitely be trying this.
Just wanted to leave a comments saying how much I enjoyed this video. So many cooking channels that I find are full of so much extra fluff, or are simply making the recipe without teaching or explaining decisions. Nice to see such a high quality video from such a small channel!
I learned a few things! It actually never occurred to me to make a roux with anything other than butter but now that I've seen it, it makes a lot of sense. Once I use up the rest of my ready made roux I will definitely give this a try as I absolutely love japanese curry.
I usually don't compliment videos since its sounds like circle jerking. But finally, so simple and straight to the point. Extra points for putting the recipe in the description!
This kinda video is brutally informative which reveals all the secret of the key of manufacturing however many viewers feel it very complicated due to the complexity of the process ... In fact once you got a try it then it turns out piece of cake to make further try
I loved this video because I have made many roux but didn't know *why* we do fat and flour first. It totally makes sense it covers each starch granule. Thank you for sharing knowledge while you cook!
Damn Brah! Been cooking 20 years and THAT is how you thoroughly prepare and get down to business. I'm all in!! A+/top-grade instruction and history fo sho.
Goated curry sauce. So similar to the British one (for obvious reasons). I'm a big fan of Japanese food always different good flavours and presentation. Glad to see your channel is picking up in views much deserved production always on point.
love the way you slipped fish sauce in there without it being call fish sauce. :) Video was well done and the great thing is this is a starting point for any homemade curry powder someone wants to experiment with.
@@andreferiguetti We all are still learning things so don't feel bad for ignorance. Look in the ingredients for anchovies or fermented anchovies. Worcestershire sauce typically has anchovies as one of the ingredients plus sugar and more, so is a sweetened fish sauce. A high quality fish sauce will contain Anchovies and salt only. Hope this helps and good luck in your cooking adventures!
Immediate subscription, very informative and clear in the explanation. I've made roux's plenty of times but have never thought to build it with soy or water - opens a lot of doors! Thoroughly enjoyed that mate, thanks :))
Came up in my recommended and is getting saved. I've always been curious how to make the base roux from scratch and this is an excellent video. Well done.
Very interesting to me to see you use Worcestershire sauce in some of your Asian dishes. In my American mind I've always strictly segregated those two things. Something new to try in my future experiments. 🤗 Also, I like the way you arranged your spices on a white plate. This is how I taught my special needs niece to cook without a recipe: I would show her how to tell what spices went together by aroma and how to arrange them on a white, paper plate using smaller or larger amounts to taste. I compared it to an artist's palette. Her grandmother is an artist, so she loved the analogy.
Japanese cuisine takes influence from all over the world. Historically, Japanese cooks did a great job of taking bits and pieces from other cultures and making them all their own.
Nicely done, sir! The history of Japanese curry is fascinating. The British developed a taste for Indian spices and created curry powder based on masala, intending to transport those flavors back to England where they would need it to have an extended shelf life. They were heavily involved in designing the modern Japanese Navy, which they modeled after their own and it came complete with recipes for the galley. Japanese Sailors then popularized curry among the populace and the rest is history.
Thats a really well made video! I really like the recipe, i think i rarely see anybody does a japanese roux by hand, i allways tried doing it myself in a real different way, with frying bits of meat covered in flour to later thicken the broth and then once the meat is fried and the flour got bloomed i add spices and maybe add more flour if i find it necessary (very untraditional but thats all i can do sometimes) Happy to see a small channel have such a high quality production :) gread editing, scripting, and no bullshit recipe with great explanation of technique and background to the recipe. Thanks for sharing it with us :) im gonna go binge all ur videos now and hope u get successful, and that the algorithm likes u
Amazing video! Best one on the internet on how to make your own japanese curry roux imo! Love your video style of straight and to the point! Keep up the good work, God bless!
Really appreciate you making the spice mix from scratch. Every curry recipe online seems to use S&B spice mix which is great but doesn't seem to come out much better than the boxed roux. I am chasing that high I got eating from CoCo Curry in Japan. Excited to try your recipe.
Thank you! To get closer to Coco Ichibanya’s flavours, I recommend adding some chilli powder to the spice mix. Also, keep in mind that the cubes contain almost no salt, so you’ll need to adjust the seasoning to taste.
That sounds really interesting! Didn't took into consideration of adding soy sauce or sugar actually into a roux to boost up flavours. Maybe that's what i was missing before. Must try this version next time for sure!
My son likes the store brought Japanese curry mix, it is a bit expensive and also hard to find, thanks so much, now I can try at home, 🎉🙏, nicely explained
If you tried it, would you mind sharing the similarities? I've never tried Japanese curry before and in my country the curry cubes aren't available as well, so I want to follow his recipe but I want to know what the original curry tastes like and by how far the recipe tastes, if you get what I mean :)
made it today and oh my fucking god, it was so fucking good, and as he says in the video, you can adjust it to your taste, i poured more black pepper and turmeric to give a stronger curry taste and spicy, and it tasted much better than the premade cubes that we buy at stores, i could taste the flavour of almost all ingredients, it is certaintly approved!
I've read a lot on making japanese curry roux in the past, because I LOVE a good japanese curry and the premade roux is quite expensive where I live, but this is the first time I leave thinking "I can do this!". Every recipe I found so far seemed extremely convoluted and unnecessarily complicated. Love that you not only went through the steps of what you're doing, but also took the time to explain *why* without the video turning out too long! It's one thing to have a recipe and make it, but a whole other to understand why you're doing what you're doing and what each component does. It really helps with making adjustments to personal preference. I know I'll be trying this at the next chance I get
every video out there on making roux is approached in the same manner and similar presentation. either you don't know how to pay attention, or just hyperbole-ing how the others are "extremely convoluted and unnecessarily complicated". patronizing has its limits, unless this is just an alt from inside the channel itself.
Thank you for this! It is really helpful for people who want to use gluten free flour to make their own curry roux as it explains not just how to do each step but why
You can use it to make a Japanese curry! Simply cook your chosen ingredients in water until they’re done, then dissolve the roux at the end, using about an 8:1 ratio of water to roux.
Wonderful recipe I'll be trying this weekend. I fondly look back on my days in Japan and my adventures including CoCo Ichibanya and I am highly anticipating possibly recreating their unique taste. Even if it's not a CoCo's curry, I'll be incredibly excited to pay homage to Japanese curry (the first curry I've ever tried and fell in love with).
If you don't have good honey to deepen the flavour, I suggest to not use sugar and use fruit juice instead to add both sweetness and flavour. Of course if you want to froze the roux, it'll have to wait until you actually make the curry, by mixing the cooking liquide and the juice. As for the type of juice used, you can go pretty wild, I like apple with a bit of mango, but peach, orange, tangerine work well.
@@tt7762 I have zero experience with it, but I suggest you try it. Honey works well because it has an excellent sweetening power and a more complex flavour than raw sugar. If molasse as somewhat similar properties it should work too!
@@sebaschan-uwu I didn't know that, but I'm not surprised considering. You can also finely grate some carrot and cook them in a pan without fat at low-medium temperature for a few minutes. The goal isn't really to cook them but to evaporate some of the water in it, and i don't know exactly what are the process involved in it, but adding them to a curry tend to mellow the whole dish. I usually don't do it for Japanese curry (because I never thought about it, stupid me), but it truly works wonder. It's also the best way I've found to counterbalance the acidity of a tomato sauce if needed (and I've tried so many things). Cherry on top, if you grate them fine enough they will be pretty much invisible on a visual level, and so melty that it's impact on the texture is almost imperceptible.
![Make The BEST Japanese Beef Curry Using Roux Cubes [ULTIMATE GUIDE]](http://i.ytimg.com/vi/u5U-FH7o7v8/mqdefault.jpg)
THIS is what cooking videos should be. I love how this video breaks down what each component does to the dish.
Seriously. I've never seen this channel before, I've never even eaten a Japanese curry before. But this was so well done and informative that I've already subscribed, checked my cupboard for spices, and I already plan on making this as soon as I get more soy sauce (the only ingredient I'm missing).
This is exactly what cooking videos should be. And now I'm hungry.
This is probably the first vid where I've seen this made COMPLETELY from scratch. Every other vid I've seen, they use the premade powder, which is totally fine! Bonus points for being so informative! Definitely gonna try this next time!
Yes, every time I've made a Japanese curry I've used a premixed 'curry powder' or some of those dried blocks of Japanese curry. I'll definitely have a go at making my own blend from scratch now I've watched this video.
❤East Meets Kitchen makes it from scratch & cubes them for use later. Their channel is also vegan.❤
All spices taste better and more intense if you buy them whole and powder them yourself. Powdered spices quickly go stale.
Really well explained.. packed full of knowledge for every step.
Totally agree. This guy understands that the techniques are as important as the ingredients.
This. This is one of those videos I stew over for years. It goes beyond just showcasing a good recipe. It shows good, practical technique, refers to each ingredient by rheir properties, and introduces it all in modular bits that apply even outside the scope of the recipe.
I really wish I could find stuff like this for a lot of different recipes
The technique and the properties of the ingredients is the most important part of cooking that no one seems to understand
I think this man is a teacher and if not professionally.Then he teaches every minute that he walks into the kitchen he runs.
That was f'ing awesome. No fluff, precise condensed information. Love the format. I'll be watching religiously.
Algorithm brought me here and so glad it did. I’ve watched many a roux video about making Japanese style curry. This is by far the best and most informative video on the process.
Well done
Let's take our time to appreciate the elegance of this man
You're a few catchphrases short of becoming my all time favorite cooking channel! Amazing work!
Fantastic video, great explanation as well as technique. Thanks for sharing, going to try it today!
You deserve a billion subscribers. This is very intelligently written and explained. Great work!
BROTHER... brotherrr, you going over what each spice brings to the table is one of the best things I've seen a cooking video do so far
Awesome video
That was awesome, really good descriptions of there, for example the cold water, talking about how the spices were fat soluble etc.
this is the best video the algorithm randomly recommended me. great work
a very nicely made video - it's the first of yours i have seen. informative, to the point, and mercifully free of the presenter's ego. 10/10 - liked and subscribed, look forward to more.
I've probably watched a thousand cooking videos by now and this was one of the best, depending on what criteria we depend on. This was well filmed, straight to the point, brought with passion, informative technically and general information about the dish. No nonsense, I love it!
Excellent video. It's hard to find the japanese curry blocks where i live but this is an incredible home made version, i will definitely be trying this.
Just wanted to leave a comments saying how much I enjoyed this video. So many cooking channels that I find are full of so much extra fluff, or are simply making the recipe without teaching or explaining decisions. Nice to see such a high quality video from such a small channel!
I learned a few things! It actually never occurred to me to make a roux with anything other than butter but now that I've seen it, it makes a lot of sense. Once I use up the rest of my ready made roux I will definitely give this a try as I absolutely love japanese curry.
I usually don't compliment videos since its sounds like circle jerking. But finally, so simple and straight to the point. Extra points for putting the recipe in the description!
The algorithm sent you to me brother, and i'm a happy subscsriber now. no better explanation on youtube about this roux.
Superb commentary and knowledge of the subject matter. This is what education should always strive to be.
This kinda video is brutally informative which reveals all the secret of the key of manufacturing however many viewers feel it very complicated due to the complexity of the process ...
In fact once you got a try it then it turns out piece of cake to make further try
The instructions and explanation while whisking was delightful 😊❤
Very informative, with a tinge of showmanship and entertainment. Well done!
Can't wait to try this as a substitute for the old S&B blocks. Thanks for the clear, informative, no-nonsense vid - much appreciated.
I loved this video because I have made many roux but didn't know *why* we do fat and flour first. It totally makes sense it covers each starch granule. Thank you for sharing knowledge while you cook!
This is great. I use the blocks every week but this inspires me to try and make it from scratch one time
Great content, straightforward, informative, precise, step by step, no bullshit.
Damn Brah! Been cooking 20 years and THAT is how you thoroughly prepare and get down to business. I'm all in!! A+/top-grade instruction and history fo sho.
Best presentation I've seen in a while. Definitely subscribing.
Amazing.
Straight to the point well paced and very engaging the whole way.
Subscribed & Shared!
Goated curry sauce. So similar to the British one (for obvious reasons). I'm a big fan of Japanese food always different good flavours and presentation. Glad to see your channel is picking up in views much deserved production always on point.
love the way you slipped fish sauce in there without it being call fish sauce. :)
Video was well done and the great thing is this is a starting point for any homemade curry powder someone wants to experiment with.
im sorry, i'm kinda stupid. is fish sauce akin to soy sauce + worcesteshire sauce flavor wise?
@@andreferiguetti We all are still learning things so don't feel bad for ignorance. Look in the ingredients for anchovies or fermented anchovies.
Worcestershire sauce typically has anchovies as one of the ingredients plus sugar and more, so is a sweetened fish sauce.
A high quality fish sauce will contain Anchovies and salt only. Hope this helps and good luck in your cooking adventures!
its nice to see curry from another nation
Great content! We need more videos on the fundamentals of cooking, and less on recipes! Thanks for sharing your techniques!
Immediate subscription, very informative and clear in the explanation. I've made roux's plenty of times but have never thought to build it with soy or water - opens a lot of doors! Thoroughly enjoyed that mate, thanks :))
Very informative, thank you! Can't wait to try this one out!
Best Japanese roux block from scratch ever ❤
Thank you for adding measurements to the description! Amazing video as always.
nice actual knowledge, as opposed to most quick-n-easy video nowadays.
i really appreciate this. thanks.
Great video format and explanation, really well explained. Concise and to the point!
I felt like I was in a culinary course, I learned so much! Thank you! Can't wait to try this and substitute my go-to Golden Curry boxes :)
Straight to the point, tons of info! Perfect!
Came up in my recommended and is getting saved. I've always been curious how to make the base roux from scratch and this is an excellent video. Well done.
who needs culinary school we got this guy!
Very interesting to me to see you use Worcestershire sauce in some of your Asian dishes. In my American mind I've always strictly segregated those two things. Something new to try in my future experiments. 🤗
Also, I like the way you arranged your spices on a white plate. This is how I taught my special needs niece to cook without a recipe: I would show her how to tell what spices went together by aroma and how to arrange them on a white, paper plate using smaller or larger amounts to taste. I compared it to an artist's palette. Her grandmother is an artist, so she loved the analogy.
Japanese cuisine takes influence from all over the world. Historically, Japanese cooks did a great job of taking bits and pieces from other cultures and making them all their own.
I love the analogy of the spices to an artists palette! Very smart way to teach how spices work together.
Actually in modern Japanese home we use the Worcesrershire sauce a lot. We have it on our table with a small jar of soy sauce all the time.
First time seeing your content. I am very impressed by the depth of your knowledge and the end result of your actions.
Wonderfully explained
This is so well presented. The spice palette was a great idea.
this video is crazy good
I'll be keeping this one in mind to expand beyond S&B Golden Curry.
Great video I love how everything is fully explained
This was absolutely brilliant!! Thanks for sharing.
Great video, i wish your channel to grow fast, you deserve it!
never give vids compliments but the commentary is phenom
Looks so yum! Thanks for sharing!
This was an excellent video. I love eating japanese curry but have yet to make it from scratch. I’m excited to watch more from you :)
Excellent! I may add that using a few drops of wine prevents clamping as well
Very knowledgeable chef! Such an informative video!
Thankyou, Evan-San!
This is fantastic, thanks for sharing 🙏
Nicely done, sir! The history of Japanese curry is fascinating. The British developed a taste for Indian spices and created curry powder based on masala, intending to transport those flavors back to England where they would need it to have an extended shelf life. They were heavily involved in designing the modern Japanese Navy, which they modeled after their own and it came complete with recipes for the galley. Japanese Sailors then popularized curry among the populace and the rest is history.
This is pop out on my recommendations and i'm now learning something new, thank you for the video👍
Thank you so much!!! This video is perfect.
Thats a really well made video! I really like the recipe, i think i rarely see anybody does a japanese roux by hand, i allways tried doing it myself in a real different way, with frying bits of meat covered in flour to later thicken the broth and then once the meat is fried and the flour got bloomed i add spices and maybe add more flour if i find it necessary (very untraditional but thats all i can do sometimes)
Happy to see a small channel have such a high quality production :) gread editing, scripting, and no bullshit recipe with great explanation of technique and background to the recipe. Thanks for sharing it with us :) im gonna go binge all ur videos now and hope u get successful, and that the algorithm likes u
It's simple and straightforward, amazing
Great recipe as I tried it and love it so much
Very informative video. To the point without feeling rushed, and your countenance is very welcoming and friendly. Thank you for the video
Amazing video! Best one on the internet on how to make your own japanese curry roux imo! Love your video style of straight and to the point! Keep up the good work, God bless!
Really appreciate you making the spice mix from scratch. Every curry recipe online seems to use S&B spice mix which is great but doesn't seem to come out much better than the boxed roux. I am chasing that high I got eating from CoCo Curry in Japan. Excited to try your recipe.
Thank you! To get closer to Coco Ichibanya’s flavours, I recommend adding some chilli powder to the spice mix. Also, keep in mind that the cubes contain almost no salt, so you’ll need to adjust the seasoning to taste.
That sounds really interesting! Didn't took into consideration of adding soy sauce or sugar actually into a roux to boost up flavours. Maybe that's what i was missing before. Must try this version next time for sure!
My son likes the store brought Japanese curry mix, it is a bit expensive and also hard to find, thanks so much, now I can try at home, 🎉🙏, nicely explained
Nice video with good presentation,.
I hope it tastes like the little cubes I always get from the store, I'll have to try this sometime, thank you!
If you tried it, would you mind sharing the similarities? I've never tried Japanese curry before and in my country the curry cubes aren't available as well, so I want to follow his recipe but I want to know what the original curry tastes like and by how far the recipe tastes, if you get what I mean :)
It's going to taste about a million times better, nothing like those shitty storebought cubes. No offense, but there's no compariosn
made it today and oh my fucking god, it was so fucking good, and as he says in the video, you can adjust it to your taste, i poured more black pepper and turmeric to give a stronger curry taste and spicy, and it tasted much better than the premade cubes that we buy at stores, i could taste the flavour of almost all ingredients, it is certaintly approved!
@@lucashonorato7625 good for you!! You encouraged me to try it today! Bon appetit!
there are oranges peels in the cubes
Nice one! I did not know curry used some sort of spiced Roux as a base! The more you know.
This is an amazing video. Really well explained at every step!
I love japanese curry (the golden curry specifically), but it's so expensive! I'm very curious to try this. Thank you for your clear explanations!
I've read a lot on making japanese curry roux in the past, because I LOVE a good japanese curry and the premade roux is quite expensive where I live, but this is the first time I leave thinking "I can do this!". Every recipe I found so far seemed extremely convoluted and unnecessarily complicated. Love that you not only went through the steps of what you're doing, but also took the time to explain *why* without the video turning out too long! It's one thing to have a recipe and make it, but a whole other to understand why you're doing what you're doing and what each component does. It really helps with making adjustments to personal preference. I know I'll be trying this at the next chance I get
every video out there on making roux is approached in the same manner and similar presentation. either you don't know how to pay attention, or just hyperbole-ing how the others are "extremely convoluted and unnecessarily complicated". patronizing has its limits, unless this is just an alt from inside the channel itself.
@@animichi4030 Have you seen every video on making the roux?
Very nice indeed, all of it. Thank you for sharing your expertise. ❤
Wow! What a gem of a channel. Well explained recipe and straight to the point, and great production value to boot. Gained a sub!
Thankyou chef. You are really chheff!!!! Well explained. I need coach like youm tysm! Sucribed.❤❤❤❤❤❤🎉🎉🎉🎉
Education received. Fantastic stuff.
Astonishing. Thank you so much
Thank you for this! It is really helpful for people who want to use gluten free flour to make their own curry roux as it explains not just how to do each step but why
Loved everything about this video❤
Thank you.C'est bien expliqué. Net et précis. Let's go 😊
amazing, i cant wait to try this out
Thank you for the lesson.!
Next question:
What, do I do with it?
You can use it to make a Japanese curry! Simply cook your chosen ingredients in water until they’re done, then dissolve the roux at the end, using about an 8:1 ratio of water to roux.
FINALLY! My city has no glutenfree curry cubes so finally i have a good thing to make my own!
I always use golden curry, might try this to see how it compares
Wonderful recipe I'll be trying this weekend. I fondly look back on my days in Japan and my adventures including CoCo Ichibanya and I am highly anticipating possibly recreating their unique taste. Even if it's not a CoCo's curry, I'll be incredibly excited to pay homage to Japanese curry (the first curry I've ever tried and fell in love with).
To get closer to the flavours of CoCo, I suggest adding a bit of dried chilli powder.
Thank you so much 💖
Thx Evan
First time seeing your content. Superb English and technical details. Like, sub and added to a playlist!!
Very useful technique
You have a very nice presence, chef.
If you don't have good honey to deepen the flavour, I suggest to not use sugar and use fruit juice instead to add both sweetness and flavour. Of course if you want to froze the roux, it'll have to wait until you actually make the curry, by mixing the cooking liquide and the juice.
As for the type of juice used, you can go pretty wild, I like apple with a bit of mango, but peach, orange, tangerine work well.
What about cane molasses?
@@tt7762 I have zero experience with it, but I suggest you try it. Honey works well because it has an excellent sweetening power and a more complex flavour than raw sugar. If molasse as somewhat similar properties it should work too!
@@chronic6428 thanks, I'll try it!
I see japanese curry recipes where they just add a whole peeled grated apple
@@sebaschan-uwu I didn't know that, but I'm not surprised considering. You can also finely grate some carrot and cook them in a pan without fat at low-medium temperature for a few minutes. The goal isn't really to cook them but to evaporate some of the water in it, and i don't know exactly what are the process involved in it, but adding them to a curry tend to mellow the whole dish. I usually don't do it for Japanese curry (because I never thought about it, stupid me), but it truly works wonder. It's also the best way I've found to counterbalance the acidity of a tomato sauce if needed (and I've tried so many things). Cherry on top, if you grate them fine enough they will be pretty much invisible on a visual level, and so melty that it's impact on the texture is almost imperceptible.
Thanks for sharing😁👍👍
Brilliant. Been craving curry and can try this instead of going to CoCo Ichibanya.
Very excellent video 👏👏