Japanese Curry is easier than you think! ????
Tonkatsu Curry (Pork Cutlet) is one of my favorite comfort foods. It's one of the dishes my friend and I became a bit obsessed with after our first trip to Japan years back. Unfortunately in North America, it can be tricky to find a high quality version, but luckily it's not too hard to make one yourself! ???? Happy eating!
Recipe (3-4 servings):
1 large yellow onion
1 russet potato
2-3 large carrots
1 box of japanese curry mix (Golden Curry 3.2 oz)
1 to 1.5lb boneless pork loin chops (enough for 2 cuts ½ - ⅔ inch thick)
1 ¼ cup all purpose flour
1 ½ cup panko breadcrumbs
1 large egg
1 tsp pepper
1 tsp salt
Vegetable oil (for frying)
Dutch oven used in this video:
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We put Curry Base Gravy to the test!
We're testing to see if a curry tastes better using the base gravy method.
Using a curry base sauce (or gravy) is a method used by many British Indian restaurants to speed up the process of making curry. This curry base gravy can be used for many different types of curry to give a luscious sauce and an instant hit of flavour.
Store this curry base in portions and if you use ready-cooked chicken, you can have any number of curries on the table in 10 minutes!
Free printable recipe is available on our site:
Ingredients:
120ml (1/2 cup) sunflower oil
1 kg onions (about 6 medium onions), peeled and roughly chopped
8 cloves garlic, peeled and minced
2 tbsp minced ginger
2 tbsp garam masala
2 tbsp ground coriander
1 tbsp cumin
1 tbsp paprika
1 ½ tsp turmeric
1 tsp ground cinnamon
1 tsp salt
1 tsp black pepper
¼ tsp ground cardamom
2 tbsp tomato puree
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
1 medium carrot, peeled and chopped
400g (14 oz) tinned tomatoes
2 litres (8 cups + 1/3 cup) chicken or vegetable stock (water plus 3 stock cubes is fine)
Method:
1. Heat the 120ml (1/2 cup) oil in a large casserole pan over a medium heat.
2. Add the onions and cook, stirring occasionally for 20 minutes, until they start to brown and caramelise slightly.
3. Add the 8 cloves of garlic, 2 tbsp minced ginger, 2 tbsp garam masala, 2 tbsp coriander, 1 tbsp cumin, 1 tbsp paprika, 1 ½ tsp turmeric, 1 tsp cinnamon, 2 tsp salt, 1 tsp black pepper, ¼ tsp ground cardamom and 2 tbsp tomato puree.
4. Stir to coat the onion and cook for a further 5 minutes, stirring often.
5. Add the red pepper, green pepper, carrot, tinned tomatoes and stock.
6. Bring to the boil, then simmer for 1 hour.
7. Turn off the heat, allow to cool, then blitz to a smooth liquid using a stick blender.
This base makes approx. 2 1/2 litres (approx. 10 cups).
Using the Curry Base Gravy:
I use about 120ml (1/2 cup) per person when making a curry. So if you often make curries for two people, freeze in portions of 240ml (1 cup). If you often make curries for four people, freeze in portions of 480ml (2 cups).
Since this recipe makes approx. 2 ½ litres (approx. 10 cups), this should be enough for approx. 20 portions of curry (1 portion per person).
Heat up the sauce before using it, then ladle it in as an when you need it.
See my Jalfrezi recipe for how exactly I adapted my Chicken Jalfrezi to make a super speedy curry with this curry base gravy.
#Curry #Recipe #BIR
Japanese Curry from scratch in 3 minuets! #Topchef
Learn how to make Japanese curry from scratch with Shota Nakajima
This is a chicken version from the finale menu from top chef season 18 finale menu #Topchef #Curry
Japanese Curry is SO easy to make
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Easy JAPANESE CURRY RICE » Made with Golden Curry
Made with simple ingredients, Japanese Curry Rice (Kare Raisu) is a delicious and hearty stew that is perfect for a warm, cozy meal any day of the week. In this video, I'll show you an easy way to make this dish with S&B Golden Curry (or any curry roux brand) that'll taste delicious and authentic, as well as a few extra special ingredients that I like to add to really amp up the flavour into a deep, delicious curry.
As one of Japan's national dishes, Kare Raisu was recently voted the world's #1 Best Traditional Dish by TasteAtlas' prestigious Top 100 award rankings. For TasteAtlas' award rankings of the Top 100 Best Traditional Dishes in the world, visit here:
*NOTE: There were no paid advertisements or brand affiliations in this video. Any opinions of brands are of my own.
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PRODUCT LINKS:
Golden Curry:
Dutch oven:
Mixing bowls:
Measuring spoons:
Measuring cups:
Microplane grater:
Chef's knife:
Rice cooker:
Cutting board:
CAMERA GEAR:
Camera:
Lens #1:
Lens #2:
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TIMESTAMPS:
0:00 - Intro: Voted #1 Best Traditional Dish in the world
0:41 - Ingredients: what you'll need
0:53 - What is Japanese curry roux?
1:35 - Prepping ingredients
2:41 - 4 special ingredients
3:08 - Cooking the curry
5:11 - Plating with rice
INGREDIENTS (for 8-10 servings):
► Large onions (2)
► Medium carrots (2)
► Potatoes (3) - Yukon Gold work great
► Garlic (2 cloves)
► Butter (1 tbsp)
► Water or stock (5 cups)
► Cubed beef or protein alternative (roughly 1 lb)
► Japanese curry roux (1 box, or roughly 8 oz/220g)
(Popular curry brands: Golden Curry, Vermont Curry, Java Curry, Torokeru Curry, Kokumaro Curry)
Optional ingredients:
► Worcestershire sauce (1 tbsp)
► Ketchup (1 tbsp)
► Honey (1 tbsp)
► Red apple (1) - Fuji or Honeycrisp work great
PREP:
► Peel and cut potatoes into big bite-sized chunks
► Soak potato chunks in bowl of water for 15 mins
► Peel and cut carrots into diagonal chunks
► Slice onions into half-inch wide slices
► Mince garlic
► Pat dry and salt beef cubes
► (Optional) Peel and grate apple using a fine grater
COOK:
► Pre-heat pot with cooking oil over medium heat
► Add beef to pot and lightly sear for 2 minutes until sides are browned
► Remove beef from pot into a bowl/plate
► Add onions and saute for 8 minutes until caramelized and translucent
► Add garlic and saute for 30 seconds
► Mix in carrots and potatoes, saute for another minute
► Add cooked beef chunks back to pot, and add 5 cups of water/stock
► (Optional) Add grated apple, ketchup, Worcestershire sauce, and honey
► Stir, cover with a lid, and simmer for 20 minutes, stirring occasionally
► Once pot comes to boil, check potatoes for doneness by piercing with a stick
► Filter out any scum/foam using a strainer
► Turn off heat, and mix in curry roux to pot, ensuring all blocks are fully dissolved
► Bring pot to medium-low heat, simmer for 15 minutes until sauce is thickened
SERVE:
► Serve with a bowl or plate of rice and enjoy!
► Refrigerate any leftovers to re-heat another time (Japanese curry can typically last 2-3 days in fridge)
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#easyrecipes #japanesefood #curry #mealprep
Red Lentil Curry in 30 minutes
⭐️ Get Recipe:
You’ll love this lentil curry because of its rich, velvety texture and bold, fragrant flavors. Also, you can make it with minimal effort for a wholesome, warm, and delicious weeknight dinner.
⭐️ INGREDIENTS
1½ tablespoon (15 grams) olive oil
1 medium (70 grams) onion chopped
2 cloves garlic grated
1 inch (2½ cm) ginger grated
2 teaspoons curry powder
1 teaspoon cumin
⅓ teaspoon red pepper flakes
1 teaspoon turmeric powder, optional
1 teaspoon coriander, optional
2 cups (500 grams) vegetable stock or more if you prefer a more soupy curry
1 small can (15-ounce) (400 grams) crushed tomatoes
1 small can (14-ounce) (400 grams) coconut milk
1 cup (220 grams) of red lentils,best if split red lentils
1 teaspoon salt
⅛ teaspoon black pepper
1 teaspoon garam masala optional
SERVING SUGGESTIONS
4 wedges lemon
1 handful cilantro or flat-leaf parsley
4 tablespoons Greek-style yogurt or unsweetened non-dairy yogurt
2 cups (400 grams) basmati rice
❤️ Nico & Louise
Theplantbasedschool.com