It's the first time I'll make Japanese curry! Of course I'll follow instructions on the box, but I wanted to see if anyone has a good tip to make it super tasty! I will not use meat, I'm vegetarian.
I usually add a bit of chopped apple and a dash of Ketchup. Also cooked it in Dashi and not only water.
WinSome_DimSum
Don’t add as much water as the box suggests.
(But I suppose that’s personal preference…)
Metallis666
Caramelize many onions.
log1234
Eat it
mrbadger2000
I add grated apple and ginger but it’s all down to personal taste
Lonely_Ebb_5764
Stick to the instructions for the first time.
Cfutly
I usually mix medium & hot for the best combo – Flip carrots & potatoes ratio. Unless you like more potatoes. – Add 1/2 skinless grated apple – 1-2 Tbsp of Worcestershire sauce (gives it extra depth) I’m guessing there is a vegetarian version. Maybe apple cider vinegar?
I recommend making zucchini katsu to go with it. Delicious combo 🙂
When mixing it in, I cut the blocks to small slices, turn OFF the heat on the curry, take a small bowl, scoop some liquid from the curry and mix a small portion of the cut blocks in, pour it back to the pot and repeat until finished.
Not sure where I heard it first, but it prevents the curry from becoming lumpy and makes it smooth.
Also like another comment mentioned, a LOT of onions (I cook them covered on low heat for like 20min+ until they become very, very soft and lose most of their size).
totalfanfreak2012
Add all of it in there or the consistency doesn’t thicken up enough without it.
LiquidDreamtime
I prefer to get the mild and add togarashi to make it spicier. The hotter versions have an odd spicy flavor imo.
Rocklobster1325
You all ate so kind. This is helping me make this this evening. Thank you to the OP and to all of you who were so kind to answer.
Notallowedhe
I bought this but why does the box say it causes cancer? I looked it up and everyone says “that’s just California warning they say everything causes cancer” but I’ve never seen that label on any other food product in my life.
knightriderin
Grind an apple into the sauce and add some Worcestershire sauce. Also look for the garlic recipe I posted a couple of weeks ago. It’s a game changer.
kapeandme
Grate apple and carrots..
FinancialBullfrog974
Don’t add water as instructed. Use a a good low-salt or no-salt beef or chicken stock instead (or vege stock if vegetarian). Ups the umami.
Belwyn4
I use coconut milk instead of water
spicynoodsinmuhmouf
Use honey AND apple in the curry. I like the combo.
Direct_Prize469
Alight , I tell you this from Japan.
Make sure you wear clothes that is comfortable to wear and toss them into laundry after cooking. Coz, the scents of curry stays with your clothes all day .so make sure good ventilations and wear comfortable clothes and aprons.
First , cut potatoes, carrots into dice. Not finely chopped dice. Just cut it in blocks. Potatoes into quarters, about same size pieces on carrots as well. Beef or chicken, pork meat should be cut same size. Uniform size is the key .
Chop Onions very very fine. Chop garlic whatever the amount you like but it’s nice to add it.
Heat up the pot empty. Flick the splash of water from your wet fingers and if its start to sliding around and dancing around on a surface it’s ready .
Add adequate butter or vegetable oil into the pot.
Then meat in .
Cook it thoroughly sheer all sides of meat to seal the meat but half way cooked is just fine because you gonna boil it with curry sauce anyway. For …at least an hour so all the kind of meat will be cooked perfectly including pork meat if you prefer.
Put meat on a side but leave the meat juices in a pot. It’s Umami. The flavor ! Leave it !
Then Start caramelizing Both garlic & chopped onions into using the same pot. Use more butter or vegetable oil if you want.
Regular vegetable oil is fine but I prefer butter . Salted butter but unsalted is fine. Ghee is fine, too.
You can cut onion into quarters too if you want it .but I like very fine chopped onions & chopped garlic for the taste. Caramelize onions & garlic . Garlic tends to cook faster and gets burned so it’s better to toss it into it a bit later on .
Then put adequate amounts of cubes from package . Follow the directions.
Then, after This is the secret…. The Key .
Start to stir with caramelized onions & garlic with cubes of curry power . Break it with spatula, melt it with remaining meat juices , oils or butter.
This sizzling stir actions with dried curry powder cubes gives and releases its flavors and powerful fragrance. Kinda close to roasting but not that harsh treatment. When you break it down with a spatula with heat then that’s enough.
Then carrots and potatoes in . Add directed amount of water from the package .
All the curry powder should be dissolved by now . Then put back the meat into the pot which was kepted on a side.
Boiling for at least an hour. During that you should prepare for rice.
Any rice can be used since it is curry but this is “Japanese style curry” so I’d use Koshihikari rice. Imported from Japan Made in Japan . Yes. What about California rice ? Ok but not for me. Sorry to say but taste slightly different. The curry taste overwhelmes everything so who cares ! Well, I care. Just like some dumb people thinks supermarket packaged cold Sushi is Sushi ! Nah, not for me . Not for educated smart foodie people . They all agrees with me .
Make sure to stir the bottom of curry stew pot occasionally so it won’t burn the bottom of inside of the pot . This should be done medium low heat or low heat. Make sure it’s bubbling slightly & occasionally . Not an angry boil . Be kind & gentle to your curry. LoL 😆
After hour or 2 hrs it’s done .but for the best taste I would transfer entire curry into Pyrex container and let it cool for a little bit then store it into refrigerator till next day.
The whole taste becomes milder and rounder than just freshly made curry.
Scoop needed amount of curry from that Pyrex container into the pot, reheat it with low heat .
Put rice over the plate nicely flattened the pour the curry on a side .
Now, you’ve just made truly an authentic Japanese style curry !!
Have a wonderful day 😊
PS. If you want it even more flavorfull use an pressure cooker .it’s faster and meat gets much more tender & juicier. 😜 😋
aznprd
Chop it up before throwing into the pot, makes it easier to dissolve
toriooo
Add a squeeze of lemon on your bowl to finish it off. Soooo good
Conscious_Avocado225
I quickly fry up a bunch of rough-cut vegetables (they can even be frozen if you don’t have fresh veggies), add a can of coconut milk, and add 2-3 squares of the curry. Mix it all together as the curry squares dissolve. I have sometimes added some vegetable stock or water, but if you want decadent, just add another can of coconut milk (make sure it has the semi-solid white fat in the can). Serve over sticky rice. Can be made hours ahead of time or whipped up in 15 minutes.
Willing_Pea_6956
I added honey. Surprisingly it’s 👍
bloodbonesnbutter
mix the pod with boiling hot water before adding it to avoid clumping
25 Comments
I usually add a bit of chopped apple and a dash of Ketchup. Also cooked it in Dashi and not only water.
Don’t add as much water as the box suggests.
(But I suppose that’s personal preference…)
Caramelize many onions.
Eat it
I add grated apple and ginger but it’s all down to personal taste
Stick to the instructions for the first time.
I usually mix medium & hot for the best combo
– Flip carrots & potatoes ratio. Unless you like more potatoes.
– Add 1/2 skinless grated apple
– 1-2 Tbsp of Worcestershire sauce (gives it extra depth) I’m guessing there is a vegetarian version. Maybe apple cider vinegar?
I recommend making zucchini katsu to go with it. Delicious combo 🙂
Make it spicier.
I follow [this method](https://kotaku.com/how-to-make-japanese-curry-bricks-taste-better-1793686115) when I make brick curry, always works well
When mixing it in, I cut the blocks to small slices, turn OFF the heat on the curry, take a small bowl, scoop some liquid from the curry and mix a small portion of the cut blocks in, pour it back to the pot and repeat until finished.
Not sure where I heard it first, but it prevents the curry from becoming lumpy and makes it smooth.
Also like another comment mentioned, a LOT of onions (I cook them covered on low heat for like 20min+ until they become very, very soft and lose most of their size).
Add all of it in there or the consistency doesn’t thicken up enough without it.
I prefer to get the mild and add togarashi to make it spicier. The hotter versions have an odd spicy flavor imo.
You all ate so kind. This is helping me make this this evening. Thank you to the OP and to all of you who were so kind to answer.
I bought this but why does the box say it causes cancer? I looked it up and everyone says “that’s just California warning they say everything causes cancer” but I’ve never seen that label on any other food product in my life.
Grind an apple into the sauce and add some Worcestershire sauce. Also look for the garlic recipe I posted a couple of weeks ago. It’s a game changer.
Grate apple and carrots..
Don’t add water as instructed. Use a a good low-salt or no-salt beef or chicken stock instead (or vege stock if vegetarian). Ups the umami.
I use coconut milk instead of water
Use honey AND apple in the curry. I like the combo.
Alight , I tell you this from Japan.
Make sure you wear clothes that is comfortable to wear and toss them into laundry after cooking. Coz, the scents of curry stays with your clothes all day .so make sure good ventilations and wear comfortable clothes and aprons.
First , cut potatoes, carrots into dice. Not finely chopped dice. Just cut it in blocks. Potatoes into quarters, about same size pieces on carrots as well.
Beef or chicken, pork meat should be cut same size. Uniform size is the key .
Chop Onions very very fine. Chop garlic whatever the amount you like but it’s nice to add it.
Heat up the pot empty. Flick the splash of water from your wet fingers and if its start to sliding around and dancing around on a surface it’s ready .
Add adequate butter or vegetable oil into the pot.
Then meat in .
Cook it thoroughly sheer all sides of meat to seal the meat but half way cooked is just fine because you gonna boil it with curry sauce anyway. For …at least an hour so all the kind of meat will be cooked perfectly including pork meat if you prefer.
Put meat on a side but leave the meat juices in a pot. It’s Umami. The flavor ! Leave it !
Then Start caramelizing Both garlic & chopped onions into using the same pot. Use more butter or vegetable oil if you want.
Regular vegetable oil is fine but I prefer butter . Salted butter but unsalted is fine.
Ghee is fine, too.
You can cut onion into quarters too if you want it .but I like very fine chopped onions & chopped garlic for the taste.
Caramelize onions & garlic . Garlic tends to cook faster and gets burned so it’s better to toss it into it a bit later on .
Then put adequate amounts of cubes from package . Follow the directions.
Then, after This is the secret…. The Key .
Start to stir with caramelized onions & garlic with cubes of curry power . Break it with spatula, melt it with remaining meat juices , oils or butter.
This sizzling stir actions with dried curry powder cubes gives and releases its flavors and powerful fragrance.
Kinda close to roasting but not that harsh treatment.
When you break it down with a spatula with heat then that’s enough.
Then carrots and potatoes in .
Add directed amount of water from the package .
All the curry powder should be dissolved by now . Then put back the meat into the pot which was kepted on a side.
Boiling for at least an hour. During that you should prepare for rice.
Any rice can be used since it is curry but this is “Japanese style curry” so I’d use Koshihikari rice. Imported from Japan Made in Japan . Yes. What about California rice ? Ok but not for me. Sorry to say but taste slightly different.
The curry taste overwhelmes everything so who cares ! Well, I care. Just like some dumb people thinks supermarket packaged cold Sushi is Sushi !
Nah, not for me . Not for educated smart foodie people . They all agrees with me .
Make sure to stir the bottom of curry stew pot occasionally so it won’t burn the bottom of inside of the pot . This should be done medium low heat or low heat. Make sure it’s bubbling slightly & occasionally . Not an angry boil . Be kind & gentle to your curry. LoL 😆
After hour or 2 hrs it’s done .but for the best taste I would transfer entire curry into Pyrex container and let it cool for a little bit then store it into refrigerator till next day.
The whole taste becomes milder and rounder than just freshly made curry.
Scoop needed amount of curry from that Pyrex container into the pot, reheat it with low heat .
Put rice over the plate nicely flattened the pour the curry on a side .
Now, you’ve just made truly an authentic Japanese style curry !!
Have a wonderful day 😊
PS. If you want it even more flavorfull use an pressure cooker .it’s faster and meat gets much more tender & juicier. 😜 😋
Chop it up before throwing into the pot, makes it easier to dissolve
Add a squeeze of lemon on your bowl to finish it off. Soooo good
I quickly fry up a bunch of rough-cut vegetables (they can even be frozen if you don’t have fresh veggies), add a can of coconut milk, and add 2-3 squares of the curry. Mix it all together as the curry squares dissolve. I have sometimes added some vegetable stock or water, but if you want decadent, just add another can of coconut milk (make sure it has the semi-solid white fat in the can). Serve over sticky rice. Can be made hours ahead of time or whipped up in 15 minutes.
I added honey. Surprisingly it’s 👍
mix the pod with boiling hot water before adding it to avoid clumping