Made it and it was pretty good. I used the substitutes and I also substituted in 3 tablespoons of Hersey Cocoa for the apple. Turned out pretty good. Was spicy but not overbearing and I don't really do spicy foods.
Just found this a little late. While it's a good recipe, the one thing that sticks out early in the video is the huge breach in food safety rules there. I'm seeing the same knife & cutting board there. I'm at least hoping the knife and board were cleaned during the transfer between onion to chicken to carrot. I see the board was cleaned during the carrot cutting, however. Just felt the need to check at least. :)
@BigRedPimp Not necessary if everything is being cooked together (which it is). It's essential to take care that you don't transfer salmonella from raw chicken to food that's eaten raw (like salad). In this case, there was no problem.
It's great! I've been looking for a "real" japanese curry for a while since i cant find any premade curry roux here. But i can't find garam masala as well here. Is there any substitution of garam masaala for this recipe? Please heeelp me :(
I like your job on the instruction. Thank you very much. Japanese curry will be attempted next weekend to surprise the lady of the house. Hopefully a pleasant surprise. Cheers & beers.
Marc you are fabulous so precise on every step of the way I must be one of your favourite viewers, you make everythng so clear. I thank you so much for this video.
hey thanks so much for this video i've been making curry every week since i've seen it, and it's awsome XD, also i saw the episode of chopped you were on on the food network today and i though you did awsome, it saddened me when you got eliminated cause i was syked to see an internal person on tv :D booo to the meanie judjes (they're always eliminating the ones i like XD)
I'm so totally going to try this today. I'm very picky when it comes to food, I always like to make it from scratch, and now I found out your video that gives me great information! :D Thank you so much! I hope you keep making videos :D
now is this the same way to make the curry with if you were using beef what type of beef would actually be the best to use for the curry as in beef if its ok
@dog74586 Even sea salt has a wide range in salinity (grain size, mineral content, etc). You know best how much salt you like in your food, so taste as you go and keep adding salt until it tastes right to you.
I've tried one from this japanese restaurant here in the philippines where the chicken is like cooked separately (breaded,fried and crispy) and the curry sauce was just like poured over. If you don't mind me asking, what adjustments to your recipe do you suggest if I were to immitate that jap curry I've tried. thank you
@itsallmooncake The dish you had is called katsu-curry. It's the curry sauce prepared in this video with chicken katsu served underneath. I don't have a recipe for chicken katsu, but it's essentially the same as tonkatsu (except you replace the pork with chicken). Do a search on my website for "tonkatsu" to find the recipe.
@camilleathome Try adding some fresh green beans or broccoli. The veg is good for you! Also, if you buy frozen peas instead of the peas in a can you'll notice a BIG difference in flavour. Peas in a can are super mushy and salty but frozen peas are essentially "fresh picked" because food like that is flash frozen as soon as it's harvested. They have a much cleaner and slightly sweet taste.
@Jayfoxpox Haha, nice catch, I didn't buy it by choice, it came like that, but I do like that the fridge is higher up as I used it a lot more often and I don't have to bend over. The draws make it easy for stuff to get lost though.
This is so wonderful!! I've prepared curry with the premade roux many times, but stopped after a while because it felt so unfulfilling to eat, and was filled with msg (not to mention had nothing like restaurant style flavor..). Sweet and smoky is perfect; I love mine with just chicken and spinach! Thank you so much for sharing your knowledge with us all! Itadakimasu!
i made this recipe and i failed.. the color and look is good, but it just have a weird taste. is it because of the curry powder that i used? i can't find garam masala :(
@LolitaKuriko I actually use pork frequently to make curry. I'd recommend using a cut with lots of fat in it like pork shoulder (a.k.a. picnic roast or pork butt).
your recipe is so great but there is one thing i didn't quite understand did you put the whole apple in the curry a just a bit? and what kind of apple should i take?
@keldeska Thanks:-) Use a sweet apple like a Fuji or Honeycrisp. As for the amount, it depends on how sweet you want the curry. I'd say anywhere from a quarter to a half. The whole apple might be a little too much.
@soup41 Thanks:-) Yep, I think ginger, garlic and tomatoes would be a great addition. I'd add the ginger and garlic in with the onions, and the tomatoes go in after the onions are caramelized. Hope that helps!
I'm from India...It looks really great...we have similar dish here called butter Chicken...If you add Curd/yogurt in the same curry....it will taste very good
Wow, thank you very much!! I'll make sure to try making this one. Thank you for showing how to make the base also, I, actually, can't use a store bought base, so being able to make the base out of available ingredients is very helpful!.
if i follow this recipe of yours, will i end up having a similar curry as they eat in japan? ... i recently bought some japanese curry blocks but in the end it didnt really taste similar to what i had there.... well maybe thats because i didnt add potatoes? anyways, ill gladly try this recipe out.
@Allantir Hard to say as every restaurant in Japan has their own way of making curry. That said, all good curries start by making sure your onions are very well caramelized. They should be brown, shiny and sticky (it may take up to an hour). This add the characteristic sweetness and depth of flavor to the curry.
i wonder if Japanese use their own Japanese curry cubes or Indian curry cubes because aroma and colour of Indian curry is a bit difference from Japanese curry
and how come Japanese curry is more fragrant and sweet than Indian curry
@085953a Most japanese people just use japanese curry cubes. It's quite different from indian curry because it's made with a roux and includes fruit like apples.
@TheRosePeony basically make the curry the same way, except use ground beef (or chicken) instead of chunks of chicken, and leave out the carrots. When the curry is done, just mash up the potatoes and mix them into the curry so it is very thick (should be like soft mashed potatoes). Then just fill the dough and bake or steam.
@localbroadcast lol...what a fag, jeez ...he did make if from scratch..and I would like to see you do better....it is called takinga a short cut but that dnt mean its bad....even great chefs uses pre fround stuff...if u can find high qulity pre ground, spices why not use them? Seriosuly, grow up
@TheRivalConcept he says from scratch.. and he says he does stuff from scratch to avoid weird ingredients that would be found in things like ketchup and that sauce he adds. Great chefs do use prefound stuff, but this dude says from scratch. so stfu.
@localbroadcast 33 yrs old but so little maturity. making things from scratch dont mean you cannot take short cuts and chefs who use preground stuff still make things from scratch. Marc here is building a curry from scratch, he is caramelizing the onions, and adding other ingredients to make the curry and if u look on a japanese curry block they do use ketchup oh and he said to avoid ALOT of the things u cant name NOT all its still a lot healthier than the curry blocks so U STFU...
@localbroadcast 33 yrs old and such a child, who clearly knows NOTHING bout cooking or manners for that matter. you just have a very sour attitude cuz Marc has such wonderful comments and you dont on your videos or channel...All I see is negitive comments bout you on your own channel...So how bout growing and relizing that your way is not the best way and they you are not always right.
Marc is a great cook and jealousy will be the death of you
@localbroadcast Now that's what I call a *real* homemade Japanese curry! It's very difficult to make a good one this way, but when you succeed, it will taste far better than the one using cheap off-the-shelf curry blocks that will always taste only "ok," no more, no less, however you make it and whoever makes it, like instant ramen. The key to making good curry this way is preparing a good soup stock (chicken or beef) beforehand I SEE A COMPLEMENT IN HERE contradivting your so called "FAIL"
thank you so much for this recipe. i just made it. it was the best japanese curry i've ever had. even better than the curry i've had at some of the japanese restaurants around town.
So you just add the roux directly to the other mix? Or is it better to first add maybe 1 cup or so of liquid to curry and whisk it and then incorporate that mixture to the other pan???
@awesome220 As long as your big pot with the liquid isn't boiling too hard, you should be able to add the roux directly to it without having it clump up, if you're worried you can add some liquid from the pot to the roux and dissolve it first before adding it all back in.
@NoRecipies can u make the roux in advance and freeze it for convinese sake...i love japanese curry and its good to see a natural "real" version but its inconvinent as i think of curry as convinence food not a proper eal u know that i mean? When i lived in japan my japanese friends refered to it as the junk food dinner xD
@TheRivalConcept I've never tried freezing the roux, but I don't see why it wouldn't work. If you have 2 burners you can make the roux while the onions are caramelizing so it doesn't really take more time to make it from scratch, but I see the appeal of having some already made. Great idea:-)
Now that's what I call a *real* homemade Japanese curry! It's very difficult to make a good one this way, but when you succeed, it will taste far better than the one using cheap off-the-shelf curry blocks that will always taste only "ok," no more, no less, however you make it and whoever makes it, like instant ramen. The key to making good curry this way is preparing a good soup stock (chicken or beef) beforehand.
I just made this! And I can't cook! It came out SO well! Best curry I've ever had! I tried it with tofu, carrots, potatoes and brocolli (need to put brocolli in last) and used curry powder. I used organic ingredients and took me forever to find a tonkatsu sauce without corn syrup, hydrogenated oils and msg, and used a low fat butter. So tastey! Thanks for posting this!
Thank you for posting this video! I love Japanese curry and I'm very glad to be able to make the roux from scratch instead of buying it in blocks so I can tweak it to suit my mood.
Love the idea of a roux-thickened curry. Presents lots of opportunities for "fusion." Cajun curry, anyone?! :) Love the way you develop the flavors in the roux, too!
Made it and it was pretty good. I used the substitutes and I also substituted in 3 tablespoons of Hersey Cocoa for the apple. Turned out pretty good. Was spicy but not overbearing and I don't really do spicy foods.
xsilentstevenx 6 days ago
Can you add other fruit to it? Not just apples?
TheFatalRainbow 1 week ago
I made this last night! Soooo good! Im in love with your recipes! Yum yum yum!
BLYoshi 2 weeks ago
This guy is so cute! I love the video, but I think Ill stick to the already done curry cubes for japanese curry.... <3
antiq90 1 month ago
is it ok to add soy sauce or oyster sauce instead Worcestershire sauce?
wirdozjh99 1 month ago
Just found this a little late. While it's a good recipe, the one thing that sticks out early in the video is the huge breach in food safety rules there. I'm seeing the same knife & cutting board there. I'm at least hoping the knife and board were cleaned during the transfer between onion to chicken to carrot. I see the board was cleaned during the carrot cutting, however. Just felt the need to check at least. :)
BigRedPimp 1 month ago
@BigRedPimp Not necessary if everything is being cooked together (which it is). It's essential to take care that you don't transfer salmonella from raw chicken to food that's eaten raw (like salad). In this case, there was no problem.
albedo0point39 3 weeks ago
It's great! I've been looking for a "real" japanese curry for a while since i cant find any premade curry roux here. But i can't find garam masala as well here. Is there any substitution of garam masaala for this recipe? Please heeelp me :(
giprat 1 month ago
I like your job on the instruction. Thank you very much. Japanese curry will be attempted next weekend to surprise the lady of the house. Hopefully a pleasant surprise. Cheers & beers.
BelloBudo007 2 months ago
Good instruction! I love Japanese curry! Now I can cook it at home. Thank you so much!
MonsieurDecent 3 months ago
That music...
Good job BTW.
lotud8 3 months ago
yaay me loves curry n.n
LauArg2 3 months ago
you look so happy while you're making this lol
Opamigaaa 3 months ago
thank you for posting this
CRXluvr 3 months ago
I use this video for the curry paste and tips, every other video just tells me to buy pre-made from store XP
Islandershy 4 months ago
Marc you are fabulous so precise on every step of the way I must be one of your favourite viewers, you make everythng so clear. I thank you so much for this video.
Muriel xxx Thanks for posting NoRecipes
REDLEN308GTB 4 months ago
hey thanks so much for this video i've been making curry every week since i've seen it, and it's awsome XD, also i saw the episode of chopped you were on on the food network today and i though you did awsome, it saddened me when you got eliminated cause i was syked to see an internal person on tv :D booo to the meanie judjes (they're always eliminating the ones i like XD)
hinata1213 4 months ago
Can I use BBQ sauce instead of tonkatsu sauce? It's rather hard to find in my country.
SwingAndSwag 4 months ago
@SwingAndSwag It might be better to use Worchestershire sauce, but I've used BBQ sauce a few times myself and it is quite nice.
DanielKjeldal 4 months ago
All those ingredient added, it's for how many people?
SwingAndSwag 4 months ago
@SwingAndSwag It depends on how hungry you are, but it should feed 4-6 people
NoRecipes 4 months ago
@NoRecipes Oh thanks
SwingAndSwag 4 months ago
dude, you look like noh hong chul, haha
nice recipe by the way, im making curry now
but from packet sauce....sorry T___T!!!!
chopsticks 4 months ago
I just seen you on chopped on food network. You were making Korean style short ribs.
pilot3446 4 months ago
i just saw you in bobby flay's grill it
shylildude 5 months ago
seems abit watery uh.... and btw whats the alternative sauce again?
CreamOfShitz 5 months ago
dosent garhm masala make the curry indian?
CreamOfShitz 5 months ago
Tried and is very good Thanks
ZeroLoneliness 5 months ago
Thank you! I'm going to try this recipe out!
LittleMsPierce 5 months ago
A fork, really? Use a spoon! :P Great demonstration though, I think I'll give this a shot once it cools off this fall.
zyrbts 6 months ago
omg great demonstration. i'm gonna try it sometime :)
rileyjsg 6 months ago
how did you manage to get so much food in ur fridge?
GirlyMuffins 6 months ago
5:13-5:19 looks like poop
Look good at the end!
p1nkUn1c0rn 6 months ago
awesome fridge
NarukamiTenjin 6 months ago
what flour is used?
ElectricFan91 6 months ago
@ElectricFan91 regular all-purpose flour
NoRecipes 6 months ago
This is exactly what I'm looking for! I'm getting bored of curry blocks so I'm gonna try making this from scratch. Thanks Chef :)
Funkyman391 7 months ago
I'm so totally going to try this today. I'm very picky when it comes to food, I always like to make it from scratch, and now I found out your video that gives me great information! :D Thank you so much! I hope you keep making videos :D
Hugs from Portugal <3
raphaellacarinna 7 months ago
This has been flagged as spam show
now is this the same way to make the curry with if you were using beef what type of beef would actually be the best to use for the curry as in beef if its ok
blackmidnitemoon 7 months ago
Comment removed
blackmidnitemoon 7 months ago
I saw you on Chopped! :D I thought you did great!! It would be cool to see you on Food Network again :]
misslilfilipina 7 months ago
i use sea salt...how much should i put in the curry?
dog74586 8 months ago
@dog74586 Even sea salt has a wide range in salinity (grain size, mineral content, etc). You know best how much salt you like in your food, so taste as you go and keep adding salt until it tastes right to you.
NoRecipes 8 months ago
@NoRecipes oh i got the crystal stuff and i grind it into smaller pieces with my salt shaker
dog74586 8 months ago
i love your enthusiasm. =)
pbfourjelly 8 months ago
What brand of gas grill are you using on the counter top as you cook?
ILovesPotato 9 months ago
@ILovesPotato It's a generic brand from Chinatown called "Thunder Range"
NoRecipes 9 months ago
Just made this thanks to your video! was pretty bomb (also omitted peas) =)
chibichichio 9 months ago
tonkatsue sauce - you could use HP sauce I think andit would work the same way!
MackerelCat 9 months ago
I've tried one from this japanese restaurant here in the philippines where the chicken is like cooked separately (breaded,fried and crispy) and the curry sauce was just like poured over. If you don't mind me asking, what adjustments to your recipe do you suggest if I were to immitate that jap curry I've tried. thank you
itsallmooncake 9 months ago
@itsallmooncake The dish you had is called katsu-curry. It's the curry sauce prepared in this video with chicken katsu served underneath. I don't have a recipe for chicken katsu, but it's essentially the same as tonkatsu (except you replace the pork with chicken). Do a search on my website for "tonkatsu" to find the recipe.
NoRecipes 9 months ago
wonderfull recipe. I had japanese curry at the market and it was delicious. cant wait to make my own. Will omit the peas since i hate peas XD
camilleathome 10 months ago
@camilleathome Try adding some fresh green beans or broccoli. The veg is good for you! Also, if you buy frozen peas instead of the peas in a can you'll notice a BIG difference in flavour. Peas in a can are super mushy and salty but frozen peas are essentially "fresh picked" because food like that is flash frozen as soon as it's harvested. They have a much cleaner and slightly sweet taste.
Salinea 8 months ago
Dude, I used your recipe it came out pretty well, thank you! Though, I gotta tell you, I added a teensy bit of chocolate to the roux, LOL.
brokensoul8390 10 months ago
at last.... somebody that doesnt use curry block...
kurokamei 10 months ago
Off topic,
I notice you have a bottom freezer fridge. Is it a drawer? Do you find it more convenient compared to a traditional fridge?
Jayfoxpox 10 months ago
@Jayfoxpox Haha, nice catch, I didn't buy it by choice, it came like that, but I do like that the fridge is higher up as I used it a lot more often and I don't have to bend over. The draws make it easy for stuff to get lost though.
NoRecipes 10 months ago
This is so wonderful!! I've prepared curry with the premade roux many times, but stopped after a while because it felt so unfulfilling to eat, and was filled with msg (not to mention had nothing like restaurant style flavor..). Sweet and smoky is perfect; I love mine with just chicken and spinach! Thank you so much for sharing your knowledge with us all! Itadakimasu!
nannoninn 10 months ago
your curry looked delicious! :D
Great video btw, you described everything really well so it was easy to understand how to do it! :)
ChavezMelisa 11 months ago
Sorry, but what type of sauce could we use the roux?
CharlesConstantine 11 months ago
@CharlesConstantine I'm not sure what your question is? The roux is used to make the curry sauce.
NoRecipes 11 months ago
@NoRecipes Oh I was referring to the tonkatsu sauce. Are there other types of sauce that I could use as a substitute?
CharlesConstantine 11 months ago
@CharlesConstantine Ahhh, you can use Worcestershire sauce instead.
NoRecipes 11 months ago
nice Bach piece in the background lol
shadowbound13 1 year ago
i made this recipe and i failed.. the color and look is good, but it just have a weird taste. is it because of the curry powder that i used? i can't find garam masala :(
chosano 1 year ago
Comment removed
valkirieskies 1 year ago
wow i made it and it was awsome damn i loved it thanks
giotrapatony 1 year ago
wow i made it and it was awsome damn i loved it thanks
giotrapatony 1 year ago
Thank you soo much for this curry recipe, I like that you gave in-depth information on curry. The beginning was a little too slow for me though.....
This is the best curry recipe I have found and I've been looking for a while.
riverstrange 1 year ago
this is for how many pax??
calilyekc 1 year ago
Comment removed
calilyekc 1 year ago
wow ur caramalized onions look good enuf to eat with rice by itself
jbunn459 1 year ago
oh gosh, thank you so much for this video! I've been searching all over on how to make Curry Roux! thank you thank you thaaank youuuu~
kitsunojo 1 year ago
do you think it would taste good if you grated a korean pear?
numba1sxyazn 1 year ago
@numba1sxyazn Yep, that should work just fine:-)
NoRecipes 1 year ago
@numba1sxyazn korean pear works perfectly
ElnAlter 11 months ago
ohhh! Also! The flour, what kind should I use? All purpose or self-rising?
SorceressKana 1 year ago
@SorceressKana Use all-purpose. Self-rising has baking powder in it and is only useful when baking something that needs to rise.
NoRecipes 1 year ago
you said i may use leeks, yes? how many? 3 as well? i want to try it with my family but my dad's not big on anything onion. suggestions?
SorceressKana 1 year ago
@LolitaKuriko I actually use pork frequently to make curry. I'd recommend using a cut with lots of fat in it like pork shoulder (a.k.a. picnic roast or pork butt).
NoRecipes 1 year ago
your recipe is so great but there is one thing i didn't quite understand did you put the whole apple in the curry a just a bit? and what kind of apple should i take?
thank you
keldeska 1 year ago
@keldeska Thanks:-) Use a sweet apple like a Fuji or Honeycrisp. As for the amount, it depends on how sweet you want the curry. I'd say anywhere from a quarter to a half. The whole apple might be a little too much.
NoRecipes 1 year ago
thank you! i just made it and it is the most delicious curry i have ever ever made. i love your proportions! please, make more videos!!
xNaNoDax 1 year ago
You're amazing!!! This is my favorite food in the world ^_^
Is it okay to add ginger, garlic, and tomatoes? If so, when should I and how does this change the flavor?
soup41 1 year ago
@soup41 Thanks:-) Yep, I think ginger, garlic and tomatoes would be a great addition. I'd add the ginger and garlic in with the onions, and the tomatoes go in after the onions are caramelized. Hope that helps!
NoRecipes 1 year ago
I'm from India...It looks really great...we have similar dish here called butter Chicken...If you add Curd/yogurt in the same curry....it will taste very good
lavista4u 1 year ago
おいしそう！
shylildude 1 year ago
Wow, thank you very much!! I'll make sure to try making this one. Thank you for showing how to make the base also, I, actually, can't use a store bought base, so being able to make the base out of available ingredients is very helpful!.
hpyrkh3 1 year ago
Does you speak Nihongo Language?
awesome220 1 year ago
Yay!.. this came out wonderful and was fun to make.. I was a little hesitant of the fruit combo.. but it blended in nicely =) Thanks for sharing
Miko7734 1 year ago
if i'm using leeks instead of onions, it's the same carmelization right? :D thanks in advance! btw great video ^_^
misslilfilipina 1 year ago
@misslilfilipina Yep mostly, though the amount of time required might be less since leeks are thinner than onions.
NoRecipes 1 year ago
i can´t find the tonkatsu sauce where i live :( Could you use another kind of sauce, in the Curry?
lalalalabianca 1 year ago
Worcestershire sauce would work too . Just use a little bit less.
NoRecipes 1 year ago
@NoRecipes
I Will try that. Thank you very much ^.^ It look delicious, and you guide one very well. I will definitely try my best, doing this dish :D
lalalalabianca 1 year ago
This has been flagged as spam show
@NoRecipes
I Will try that. Thank you very much ^.^ It look delicious, and you guide one very well. I will definitely try my best, doing this dish :D
lalalalabianca 1 year ago
if i follow this recipe of yours, will i end up having a similar curry as they eat in japan? ... i recently bought some japanese curry blocks but in the end it didnt really taste similar to what i had there.... well maybe thats because i didnt add potatoes? anyways, ill gladly try this recipe out.
Allantir 1 year ago
@Allantir Hard to say as every restaurant in Japan has their own way of making curry. That said, all good curries start by making sure your onions are very well caramelized. They should be brown, shiny and sticky (it may take up to an hour). This add the characteristic sweetness and depth of flavor to the curry.
NoRecipes 1 year ago
This has been flagged as spam show
i wonder if Japanese are used curry cubes same as Indian curry cube . and how come Japanese curry is more fragrant and sweet than Indian curry.
085953a 1 year ago
i wonder if Japanese use their own Japanese curry cubes or Indian curry cubes because aroma and colour of Indian curry is a bit difference from Japanese curry
and how come Japanese curry is more fragrant and sweet than Indian curry
085953a 1 year ago
@085953a Most japanese people just use japanese curry cubes. It's quite different from indian curry because it's made with a roux and includes fruit like apples.
NoRecipes 1 year ago
@TheRosePeony basically make the curry the same way, except use ground beef (or chicken) instead of chunks of chicken, and leave out the carrots. When the curry is done, just mash up the potatoes and mix them into the curry so it is very thick (should be like soft mashed potatoes). Then just fill the dough and bake or steam.
NoRecipes 1 year ago
this isnt from scratch.. you used ketchup and that special sauce you mixed in... wtf?? and you didn't even mix the garam masala urself. fail.
localbroadcast 1 year ago
@localbroadcast He just didn't use prepackaged curry mix. Way to be a fucking elitist.
CocytusCustom 1 year ago
@localbroadcast lol...what a fag, jeez ...he did make if from scratch..and I would like to see you do better....it is called takinga a short cut but that dnt mean its bad....even great chefs uses pre fround stuff...if u can find high qulity pre ground, spices why not use them? Seriosuly, grow up
TheRivalConcept 1 year ago
@TheRivalConcept he says from scratch.. and he says he does stuff from scratch to avoid weird ingredients that would be found in things like ketchup and that sauce he adds. Great chefs do use prefound stuff, but this dude says from scratch. so stfu.
localbroadcast 1 year ago
@localbroadcast 33 yrs old but so little maturity. making things from scratch dont mean you cannot take short cuts and chefs who use preground stuff still make things from scratch. Marc here is building a curry from scratch, he is caramelizing the onions, and adding other ingredients to make the curry and if u look on a japanese curry block they do use ketchup oh and he said to avoid ALOT of the things u cant name NOT all its still a lot healthier than the curry blocks so U STFU...
TheRivalConcept 1 year ago
@TheRivalConcept no.. you stfu
localbroadcast 1 year ago
@localbroadcast 33 yrs old and such a child, who clearly knows NOTHING bout cooking or manners for that matter. you just have a very sour attitude cuz Marc has such wonderful comments and you dont on your videos or channel...All I see is negitive comments bout you on your own channel...So how bout growing and relizing that your way is not the best way and they you are not always right.
Marc is a great cook and jealousy will be the death of you
TheRivalConcept 1 year ago
@localbroadcast Now that's what I call a *real* homemade Japanese curry! It's very difficult to make a good one this way, but when you succeed, it will taste far better than the one using cheap off-the-shelf curry blocks that will always taste only "ok," no more, no less, however you make it and whoever makes it, like instant ramen. The key to making good curry this way is preparing a good soup stock (chicken or beef) beforehand I SEE A COMPLEMENT IN HERE contradivting your so called "FAIL"
TheRivalConcept 1 year ago
omg....took me a while to make it, but it was so yummy! It was like there was a party in my mouth and everyone was wearing glowsticks!
KoukiBuri 1 year ago
thank you so much for this recipe. i just made it. it was the best japanese curry i've ever had. even better than the curry i've had at some of the japanese restaurants around town.
BreazyNova 1 year ago
@BreazyNova Glad you liked it:-)
NoRecipes 1 year ago
where did you learn this ^^
streetrat12 1 year ago
@streetrat12 I took some techniques I knew (caramelizing onions, making roux, etc), added ingredients that tasted right and voila:-)
NoRecipes 1 year ago
Thanks for the recipe :-)
ixchelisima 1 year ago
So you just add the roux directly to the other mix? Or is it better to first add maybe 1 cup or so of liquid to curry and whisk it and then incorporate that mixture to the other pan???
awesome220 1 year ago
@awesome220 As long as your big pot with the liquid isn't boiling too hard, you should be able to add the roux directly to it without having it clump up, if you're worried you can add some liquid from the pot to the roux and dissolve it first before adding it all back in.
NoRecipes 1 year ago
@NoRecipes Danke!
awesome220 1 year ago
@NoRecipies can u make the roux in advance and freeze it for convinese sake...i love japanese curry and its good to see a natural "real" version but its inconvinent as i think of curry as convinence food not a proper eal u know that i mean? When i lived in japan my japanese friends refered to it as the junk food dinner xD
TheRivalConcept 1 year ago
@TheRivalConcept I've never tried freezing the roux, but I don't see why it wouldn't work. If you have 2 burners you can make the roux while the onions are caramelizing so it doesn't really take more time to make it from scratch, but I see the appeal of having some already made. Great idea:-)
NoRecipes 1 year ago
Marc Matsumoto, you are adorable! The curry is good too :D
tylerstjames 1 year ago
Yummmmmmmmmmmmmmmmm!
LilAsianGirl01 1 year ago
how about uploading more videos ...??
it looks great ,, really tasty ;p
fa6am6amo6a 1 year ago
Now that's what I call a *real* homemade Japanese curry! It's very difficult to make a good one this way, but when you succeed, it will taste far better than the one using cheap off-the-shelf curry blocks that will always taste only "ok," no more, no less, however you make it and whoever makes it, like instant ramen. The key to making good curry this way is preparing a good soup stock (chicken or beef) beforehand.
longslowdistance 1 year ago
I just made this! And I can't cook! It came out SO well! Best curry I've ever had! I tried it with tofu, carrots, potatoes and brocolli (need to put brocolli in last) and used curry powder. I used organic ingredients and took me forever to find a tonkatsu sauce without corn syrup, hydrogenated oils and msg, and used a low fat butter. So tastey! Thanks for posting this!
lazuliprince 1 year ago
Marc, you are awesome, and I seriously love your curry. 5/5 for this vid.
TheR2D4 1 year ago
Thank you for posting this video! I love Japanese curry and I'm very glad to be able to make the roux from scratch instead of buying it in blocks so I can tweak it to suit my mood.
Please post more videos! :)
electrofuse6 1 year ago
Love the idea of a roux-thickened curry. Presents lots of opportunities for "fusion." Cajun curry, anyone?! :) Love the way you develop the flavors in the roux, too!
jmfield65 2 years ago
Peas = childhood trauma!
Other than that, yummy!
BjornGunn 2 years ago
Hey marc, good video. What did you edit this with?
wwescotty 2 years ago
Thanks, I used iMovie and Garageband.
NoRecipes 2 years ago
Thank you so much for posting this video along with your blog post! I'm planning to make your curry this week--looking forward to it!
TheGrahamMaster 2 years ago