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5MinuteButtermilk posted:So what do you nice people think about Japanese-style curry? I haven't seen many posts on it, but it's something I make a lot, especially in winter. I use Yuko Ota's recipe, and I've always found it to be very good. Just checking to see if this is legit or a troll. Because it sounds kinda delicious, and kinda trashy at the same time.
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Sep 15, 2014 19:44
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Mr. Wiggles posted:The instant roux blocks are *the* taste of navy curry. Sure, it's not like a super traditional 200 year old recipe or anything, but it IS traditional while still sort of trashy. Kind of how Heinz Beans are *the* beans you want with a full English breakfast. I can see that. I have made countless Thai curries using the little cans of green or red curry paste. drat those are good.
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Sep 15, 2014 22:52
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Made golden curry, loved it. Thanks, Japanese thread! I'm dead tired right now, and wish I had ingredients to make it again.
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Oct 29, 2014 00:58
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Have some <1in boneless pork chops and I'd like to try making pork katsu. Anyone have a good recipe? Also, I love Silver Spoon (the manga posted above) and how much they really enjoy the delicious foods they eat. It made me try raw egg on hot rice, and it IS delicious.
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Jun 30, 2015 21:16
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Looking at recipes for tonkatsu and seeing that it's generally served with shredded cabbage. All the pictures seem to show a green cabbage, but I have half a red one in my fridge. I very seldom eat cabbage and am not sure of it's purpose with this dish, so checking to see if red would be a fair substitution. Is it really just thinly shredded cabbage? Or is there some sort of dressing normally served on it?
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Aug 18, 2015 15:32
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Arrgytehpirate posted:I bought some furikake last time I was at the Asian store and finally used it tonight. Holy poo poo it is gods gift to man. It's amazing. I like to put it on tamago gohan - which I make for breakfast several times a week every since discovering how delicious it is. I bought a tiny little rice cooker for work just so I could make delicious eggy rice there.
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Jun 24, 2017 06:42
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I've had good results with using the curry roux and just punching it up a little. Some garam masala (made in advance), a bit of curry powder, some fresh garlic and ginger, and it just seems to give it that little push to something special. That, and mixing two different roux flavors seems to make it a bit more interesting too.
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Aug 19, 2017 07:58
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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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ntan1 posted:It's dashi sperg time. Is the Hondashi granulated stock base I can get at my local Asian market okay to use, or just trash? It's all I've used before and it seems okay, if not spectacular.
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Jan 31, 2019 15:35
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Awesome, thanks.
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Feb 7, 2019 01:14
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Finally found Japanese onions at the market and bought it on a whim. What should I make with it?
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Jan 17, 2020 23:59
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Grand Fromage posted:Negi, I assume? Correct, thanks. I’ve also been led to understand they are good with duck... 
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Jan 18, 2020 00:16
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| # ¿ May 5, 2024 10:19 |
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Rotten Red Rod posted:That's a leek... His Japanese name is literally “Negi Duck” (Kamonegi). ¯\_(ツ)_/¯
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Jan 18, 2020 00:22
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