Katsu Curry カツカレ: The Aimless Cook
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Uploader Comments (MrJingjong)
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All Comments (35)
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@clementeaqiqi I was about to say that...so much FACE FACE FACE FACE
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@MrJingjong oh cooleo :P
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Feels like puching his face! The videos shows more of his fat face than food
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@purpleladydragon of course! That's how we make katsu in the restaurant.
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OnguriFilms 5 months ago
@OnguriFilms ぜひ！
MrJingjong 5 months ago
@MrJingjong i cant read that -.-
OnguriFilms 5 months ago
@OnguriFilms definitely!
MrJingjong 5 months ago
Not to undermine your capacity as a chef, but based on my experience this cannot be considered restaurant-quality katsu curry. In Japan, they would stir-fry partially-pureed carrots + capsicum + onion + garlic + ginger AND some extra curry powder in a lot of butter, then add beef stock, tomato puree, and water. This will then be cooked under low heat for at least 40 minutes, and THEN you should add the curry roux (block), apple puree, dark cocoa powder, and simmer it for another 10 minutes.
eriquerique 7 months ago
@eriquerique I'm not a chef by any stretch. Thanks for the great info!
MrJingjong 7 months ago