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Kevin DuBrow posted:This might be a departure from drying your own katsuobushi or whatever, but nothing hits the spot like some instant curry: al-azad posted:A few weeks ago I had an epiphany while trying to make a meat sauce for Coney dogs. Japanese curry is a roux so why do I cook it like a stew and not a gravy? So I took a pan with some bacon drippings from another meal, added some onions, a skosh of baking soda to turn them super brown, then fried the curry roux until it was almost black before adding the liquid. I've never had Japanese curry with such immense flavor (although admittedly it's not something I seek out). I don't put veggies in a gravy so why would I here? Add some meat and a heaping of rice, that's it. Next time I want to omit water and do a blend of sweet and spicy peppers. The more concentrated the better. The use of roux does not mean that it can't be a stew like preparation (see gumbo). Furthermore, the typical vegetables (onion and carrot) add a pretty good amount of flavor to the mix seeing as it's 2/3 of mirepoix. The onions in particular can help bring a pretty good amount of sweetness.
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Apr 17, 2017 21:37
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al-azad posted:I'll meet you in the middle and just chop my veggies very finely. As a diehard fan of Indian and Thai curries, I just can't get over big stew chunks in Japanese curry. You could try doing it like a demi glace (or specifically Espagnole) where you cook the aromatics while making the sauce base to impart flavor, but strain them out prior to serving. Hell now I want to actually try using curry in demi glace. kirtar fucked around with this message at 06:48 on Apr 18, 2017 |
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Apr 18, 2017 06:46
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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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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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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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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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The catfish kabayaki recipe on justonecookbook was great, though I simmered the sauce down too much this time. For some reason the local asian grocery has katsuobushi, but not kombu, so I'll probably try and find that online. I'm lazy and will probably just use powder 90% of the time, but I figure it's worth having the option to do it the normal way every so often.
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Jun 26, 2018 03:06
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Yeah, I'm planning on just ordering it off amazon or something. The closest store that is more likely to have it is 60 miles away so it will cost less to just order it than to spend a couple hours and a couple gallons of gas.
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Jun 26, 2018 17:37
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Apparently the panko I can get locally is absurdly overpriced since I can get twice as much for half the price on Amazon. Is it more or less panko is panko or are there any brands that are particularly good or bad?
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Feb 19, 2019 02:01
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 Baked chicken katsu (just one cookbook) 
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Feb 26, 2019 02:14
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I somewhat see eggs + ketchup as a processed fanqie chao dan (scrambled eggs stir fried with tomatoes) which I freaking love, but I usually cba to actually make any kind of omelette.
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Mar 5, 2019 01:49
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I've never had any roux thickened sauce freeze particularly well.
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Mar 9, 2019 03:17
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mystes posted:The first two ingredients are flour and oil. I'm not sure you really want to leave them unrefrigerated? Isn't it usually like palm or coconut oil?
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Jul 8, 2019 15:54
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Maybe toss in some gelatin.
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Sep 7, 2019 18:22
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Of the three that I've tried I prefer S&B Tasty (Torokeru) Curry the most as a standalone. I'm probably going to start doing the roux with S&B curry powder or something so I can use a more unsaturated oil rather than like palm or coconut oil.
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Sep 13, 2019 02:23
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vulturesrow posted:So I picked up some pork belly from Costco but did not realize it was pre sliced. Is there a Japanese style preparation anyone can recommend? Stick it on okonomiyaki maybe.
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Dec 9, 2019 00:37
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captkirk posted:Anyone have recommendations for donburi that would freeze well (other than gyuudon)? Trying to meal prep my lunches and defrosting/finishing a donburi topping on the stove and serving over rice would be a lot easier than some other lunches I've been eating. Maybe sauce katsudon since you're pretty much just reheating the katsu by whatever method you prefer and chopping up some cabbage. I don't know how well the ones including egg freeze/reheat since I haven't tried it.
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May 11, 2021 03:24
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Martytoof posted:Do the Zojirushis have actual markings for smaller portions? I’m certain I can cook like one cup of rice in my lovely Cusinart too but the markings start at 3 cups and I’ll be damned if I memorize instructions or maths for smaller portions. I’m at the stage of life where I feel entitled to my appliances humoring my stupidity by just outright having “insert water to here” printed somewhere on the unit. If you get the small ones that cap at 3 cups they should have markings down to a half cup.
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May 15, 2021 23:47
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Martytoof posted:What do you guys do to adjust your curry brick roux? I’ve been making it as is for the past two years, just wondering what flourishes could be possible? I have a very limited imagination when it comes to winging food. Usually a little extra curry powder depending on the brand, katsu sauce or Worcestershire depending on what I have on hand, and a bit of whatever cocoa powder I might have on hand (usually ends up being dutch process)
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May 17, 2021 01:44
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Scythe posted:Looks great. If you don't mind using an electric heating element you could buy an induction burner or regular hot plate and use an appropriately sized pot. If I didn't already have a hand me down hot pot setup that's what I would do since each component can theoretically be put to use in other contexts.
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Dec 16, 2021 00:32
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captkirk posted:Does anyone have any good Japanese dishes that use white fish (halibut or cod most commonly)? Other than tempura! I suspect that preparing them similarly to miso cod would probably work, although that's based on sablefish which has somewhat more oily.
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Aug 24, 2022 05:41
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Macdeo Lurjtux posted:Sort of, for a very long time most Japanese were very austere with their food portions. Sure they could be comfortable now, but who knows what tomorrow would bring and best not get too used to large portions of food. Then WW2 happened and some officials took note of how much slighter the average Japanese man was compared to the people they were fighting and recent studies about how much early age nutrition played a role in that. The government pushed larger portions and higher protein in their post war reformations as a result. Its why eggs play such a large part in modern Japanese cuisine despite religious strictures against eating non-piscine meat and laws against animal-husbandry dominating b the culture for the last millenia. Also helps when there was the additional problem of their soldier and sailors getting beriberi from eating basically nothing but rice.
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Sep 6, 2022 05:51
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My family has generally been using Tatung rice cookers, but that's largely because it's a Taiwanese company. That said, it's functionally a double boiler.
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Jan 13, 2023 00:53
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Even Calrose is closer than jasmine rice.
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Feb 20, 2023 01:57
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Any recommendations on online places (US based) to order ingredients outside of just getting pantry staples from amazon? Right now I'm just limited to whatever Kroger and Albertson have and beyond that I'd have to drive to SLC (3 hours).
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Oct 30, 2023 05:06
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captkirk posted:Is there something in particular you're looking for? Still figuring out a full list, but for now I need to restock dried shiitake, dashi packets, soba and/or udon, and curry stuff. I'd probably go ahead and restock rice and soy sauce if I'm putting in an order anyways even if I can get Calrose and Kikkoman locally.
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Oct 31, 2023 06:21
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