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Pollyanna posted:So exactly how thin is Japanese curry supposed to be? I made some for dinner and uh, I think it's not quite right: Almost certainly not that thin since that looks barely thickened or even colored. I seem to remember S&B Golden Curry to be pretty thick when made at the right strength (Vermont is also pretty thick). It should be the consistency of a pretty hearty stew. kirtar fucked around with this message at 00:11 on Nov 13, 2017 |
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Nov 13, 2017 00:08
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kirtar posted:Almost certainly not that thin since that looks barely thickened or even colored. I seem to remember S&B Golden Curry to be pretty thick when made at the right strength (Vermont is also pretty thick). It should be the consistency of a pretty hearty stew. Hrmmm. How many blocks am I supposed to use per cups of water? I'm beginning to think I didn't put in enough.
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Nov 13, 2017 00:17
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We do about 3.5c of water for half a package (4 to 6 blocks depending on the brand), about a lb of meat, a lb of potatoes/carrots/sweet potatoes, and a couple big onions. I also find that mixing a few different flavors of curry roux make a better flavor, and when I'm feeling specially proactive will toss in extra curry powder, garlic and ginger. Should look more like this  or just see the picture on the box:  
EVG fucked around with this message at 00:26 on Nov 13, 2017 |
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Nov 13, 2017 00:23
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Pollyanna posted:Hrmmm. How many blocks am I supposed to use per cups of water? I'm beginning to think I didn't put in enough. I just checked a package in my pantry and it says 1 box for 6 cups of water, which if you're doing blocks based on the ridges on the bottom of the plastic, that'd be 8 blocks.
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Nov 13, 2017 00:23
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Pollyanna posted:Hrmmm. How many blocks am I supposed to use per cups of water? I'm beginning to think I didn't put in enough. I don't have any Golden Curry on hand since I'm working my way through a bunch of Vermont (which I should probably mix with something else), but most brands are usually somewhere between 5 and 6 cups per box.
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Nov 13, 2017 03:54
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Now ya’ll got me wanting to try a Japanese curry. What brands are good? I have a couple decent grocers with solid Asian sections. Also: my wife is vegetarian. Are the base sauces vegetarian? And would these be good lacking added meat? Any good substitutions? Carrot, potatoes, onions and....?
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Nov 13, 2017 08:09
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Feenix posted:Now ya’ll got me wanting to try a Japanese curry. What brands are good? I have a couple decent grocers with solid Asian sections. IIRC, commercially-prepared roux blocks have a beef base? But I could be wrong, or some brands may be different. Usually, though, it's not vegetarian. Veggies: potatoes, onions, carrots, and basically whatever else you like. Eggplant is good, as are daikon, spinach, okra, squash, cauliflower, rutabaga, and turnips. Heck, I put tomatoes in mine, if I'm running low on veggies.
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Nov 13, 2017 08:18
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Nice. Thanks. Have to eat it alone for lunch if the base isn’t veggie though... I’ve always wanted to try it. Edit, unless misinfo, this blurb for S&B Golden says: “This pack contains enough delicious and completely vegetarian curry sauce for 12 servings.” Feenix fucked around with this message at 08:31 on Nov 13, 2017 |
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Nov 13, 2017 08:28
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Vegetarian or vegan? Anyway, you can make your own roux for Japanese curry really easily. It's just flour, curry powder, garam masala, and butter. You can either start with commercial blends or mix your own, but then you end up needing to buy a lot of different individual spices.
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Nov 13, 2017 13:24
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Vegetarian. Sounds like S.&B will work...
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Nov 13, 2017 16:00
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Feenix posted:Vegetarian. Sounds like S.&B will work... My friend shared her vegetarian curry recipe with me, actually: quote:we generally go w/ Golden Curry(hot) because that's what's available around here, and on its own its generally kinda bland. Adding a Hershey's chocolate bar and extra sharp cheddar sounds bizarre, but apparently it works wonders.
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Nov 13, 2017 19:00
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Thanks for the recipe. She's not a fan of tempeh, but yes, firm tofu is a good way to go. I'm... I'm not sure how I feel about Chocolate and Cheese. I mean, at least not yet. I don't even know what Japanese Curry tastes like so I sort of want to experience it as it is before I trick it out. I assume many of you buy some and eat it, as evidenced by posting here. Do you have to add chocolate and cheese to get it tasty? Or do you like a brand/roux already as is?
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Nov 13, 2017 20:01
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I haven't added either, but chocolate is great in mole poblano so I'll be trying that out next time. My add ins when I'm not super lazy are ginger, garlic, caramelized onion, and grated apple, plus curry powder and garam masala. Worcestershire sauce, tomato paste, and honey or sweetener if some sort l are really important if you make the whole thing from scratch though. A few pages back maybe we were talking about homemade curry roux.
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Nov 13, 2017 20:07
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Feenix posted:Thanks for the recipe. She's not a fan of tempeh, but yes, firm tofu is a good way to go. There's cheese in Vermont curry if I remember correctly.
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Nov 13, 2017 22:17
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kirtar posted:There's cheese in Vermont curry if I remember correctly. Apple and honey I believe.
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Nov 13, 2017 22:27
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Japanese curry is their version of the Royal Navy's 19th century version of curry, iirc, so it's not like you're messing with some sacred pure dish
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Nov 13, 2017 22:52
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hallo spacedog posted:Apple and honey I believe. All of the above
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Nov 14, 2017 00:52
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large hands posted:Japanese curry is their version of the Royal Navy's 19th century version of curry, iirc, so it's not like you're messing with some sacred pure dish No doubt. I've just only ever had a Thai curry. It's ok. I don't love it, I don't hate it. I just really want to try a Japanese one. It looks so hearty and comfort-foody. LIke a more exotic beef stew. Perfect for the cold wet weather.
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Nov 14, 2017 00:56
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Feenix posted:No doubt. I've just only ever had a Thai curry. It's ok. I don't love it, I don't hate it. I just really want to try a Japanese one. It looks so hearty and comfort-foody. LIke a more exotic beef stew. Perfect for the cold wet weather. Make a Japanese beef stew or Hayashi rice. If you don't like curry then maybe something better to try. Japanese stew and curry are very close ingredient-wise but one curry usually served over rice and the stew is served by itself. Not that you have to eat curry with rice. Hayashi-rice is like a fancier cousin of curry. Usually just beef and onions in the ingredients and the roux is a bit sweeter and can be enhanced with some red wine. Make all 3! Then you will learn how Japanese housewives make food to last a few days.
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Nov 14, 2017 19:09
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How do the Japanese do beef stew? I make it by sauteeing the poo poo out of chopped onion and a little garlic, deglazing+cooking off with red wine and stock, dumping in sliced/cubed vegetables (e.g. carrot, celery, onion) and beef shank, then simmer for a long time. Does it deviate significantly from that formula? I actually noticed that シチュー often has some sort of cream in it, so that got me wondering.
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Nov 15, 2017 03:59
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Pollyanna posted:How do the Japanese do beef stew? I make it by sauteeing the poo poo out of chopped onion and a little garlic, deglazing+cooking off with red wine and stock, dumping in sliced/cubed vegetables (e.g. carrot, celery, onion) and beef shank, then simmer for a long time. Beef stew is usually made with the same type of roux blocks as curry. The taste is similar to what you are describing. It's not that easy to find beef stock and beef bones in Japan, so home cooks usually use roux.
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Nov 15, 2017 07:33
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My favorite curry so far is a mix of 1:1 Vermont and Java (extra hot). Combining these two somehow makes the flavor more... rounded? And the Japanese places in the city usually include some red daikon pickles (Fukujinzuke) which really add a nice bright touch. I now always miss them if I forgot to get them for homemade curry.
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Nov 15, 2017 12:37
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plasmoduck posted:My favorite curry so far is a mix of 1:1 Vermont and Java (extra hot). Combining these two somehow makes the flavor more... rounded? And the Japanese places in the city usually include some red daikon pickles (Fukujinzuke) which really add a nice bright touch. I now always miss them if I forgot to get them for homemade curry. I used to eat those out of the bag with a spoon until one of my Japanese girlfriends caught me and gave me such a look of disgust that I felt real and true shame. But I'll still put half the container on my curry every time.
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Nov 15, 2017 13:49
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Those pickles are good, your friend is an rear end in a top hat imo.
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Nov 15, 2017 14:07
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Japanese pickles loving rule.
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Nov 15, 2017 17:58
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loving right. I really cannot get good Japanese pickles here; if anyone knows a great Japanese grocery in Barcelona, let me know.
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Nov 15, 2017 18:10
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If you can't find them, not all tsukemono are laborious to make. I'll nth the recommendation of the Quick and Easy Japanese Pickles book. It's my favorite by far. The fukujinzuke recipe is solid. Lately I've been struggling with nukamisozuke. Somehow I've like lost my touch or something this year. Going to restart again soon. 
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Nov 15, 2017 18:28
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Fukujinzuke is good poo poo I always keep some of those around I make sushi rolls full of them, same with takuan.
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Nov 15, 2017 22:25
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I can't get good takuan here and my one attempt at making it the old school way was disastrous. I fuckin love takuan.
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Nov 15, 2017 22:43
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Takuan rolls, fukujinzuke rolls and the inari tofu pocket rice things are a really nice clean meal.
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Nov 16, 2017 00:21
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I have a long time friend who always makes me thoughtful handmade gifts for Christmas and replying with something store bought (usually booze, I'm not a very creative gift giver and also probably have a drinking problem) has gotten really annoying so I've decided to make them a kind of elaborate multicourse meal in lieu of a gift since cooking is the only form of creative self expression I'm not absolutely abysmal at. I've been thinking of putting together an Izakaya themed menu since I have a decent amount of experience making Japanese home cooking and the dishes involved aren't commonly available everywhere so it has a bit of flash, but doesn't seem as pretentious as something like French cuisine. I have some ideas already, but I'd appreciate any suggestions for possible dishes to include as I'm thinking of making a lot of small plates. I have pretty good access to Japanese ingredients, so that probably won't be an issue.
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Nov 22, 2017 09:14
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GhostofJohnMuir posted:I have a long time friend who always makes me thoughtful handmade gifts for Christmas and replying with something store bought (usually booze, I'm not a very creative gift giver and also probably have a drinking problem) has gotten really annoying so I've decided to make them a kind of elaborate multicourse meal in lieu of a gift since cooking is the only form of creative self expression I'm not absolutely abysmal at. Yakitori and/or karaage, some maki, salad with that sesame dressing, maybe some simple braised veggies like kabocha? Yaki onigiri is always nice, too, and more fun than a bowl of rice. Chawanmushi is great if you can do individual ones. Ochazuke if they can hang with umeboshi?
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Nov 22, 2017 11:16
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Yaki onigiri is also a good izakaya classic.
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Nov 22, 2017 15:29
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Skewered negi and shiitake are good additions if you're doing izakaya stuff.
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Nov 22, 2017 16:19
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Something like kinpira or nanbanzuke? Anything they can't eat or like in particular?
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Nov 22, 2017 18:50
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Agedashi tofu is super easy and super good. Also nasu dengaku is mad tasty and you can throw in some variation by using different miso sauces.
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Nov 22, 2017 19:10
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Thanks for all the suggestions, picked up a few recipes I hadn't considered.
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Nov 24, 2017 05:48
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If you want to get into it there's a cookbook called Izakaya which is real cool, has a lot of classics plus a lot of newer experimental stuff. And cool little articles about the different izakaya the recipes are taken from.
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Nov 24, 2017 16:00
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I bought some plain old nori today and the bag has the most  importer's label I have ever seen, suggesting that due to the high iodine content, if you ate more than one gram a day you might as well be sipping straight adrenochrome, and even for that one gram recommending that you boil it for an hour, changing the water twice in that time.How would you even strain one gram of anything without completely losing it in the strainer? Who comes up with this poo poo? The reason I bought them is I want to start making onigiri for lunch again regularly and I'd love to hear some suggestions for fillings. Actually also general tips on getting them right, a good filling/rice ratio and such. I have a mold and in the past I've struggled a bit both with overfilling it and not having enough filling in the onigiri. Now that I think about it that seems like both problems have the same cause 
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Nov 25, 2017 20:12
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Not an onigiri expert, but in the past I've mostly made them to use up leftover Shiozake. I usually cook the salmon the lazy way, just marinating it in a salt/sake mixture overnight and baking them 20-30 minutes. (Usual sides are spinach/broccoli gomaae+rice) I also love adding furikake to onigiri, with ume shiso being my favorite flavor (and it's pretty too!).
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Dec 14, 2017 12:54
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