/kitchen/ - tasty morsels & delights

I love curry! I make it all the time, especially lentil curry. I got a pressure cooker almost exclusively for making curry. I've tried making a japanese style curry (without the sauce cube things) with some success but I'm still working out the kinks.

>>757
I don't really understand the appeal of Japanese curry, but then I've usually found Japanese cuisine to be a bit overrated. Japanese curry manages to be weirdly bland and I'm not sure how; I don't even mean lack of pungency, just a lack of…depth of flavor, I guess? Could be an unsophisticatedness to the spice mixes, I guess.

I love and adore curry rice, it's my favourite. I like to take any Japanese curry roux and mix it with miso and gochujangg, typically made with potato and some kind of legume like pigeon peas or chickpeas. I want to try making it with other things maybe shrimp or ground turkey, I don't know. Curry rice is peak comfort food.

>>761
also: always topped with drizzled Kewpie mayonaisse. This step is essential and cannot be skipped! I also like to add an extra dollop of gochu.

probably tomorrow i'll buy ingredients to make some curry for the week

>>758
I eat curry pretty much every day and I like Japanese curry. It seems like it would be intentionally bland and simple, since it's a comfort food associated with childhood within a cuisine that values subtle flavors. I add stuff like soy sauce and katsuboshi and miso rather than the spices I usually cook with. It helps to think of it more as a curry-themed dish within Japanese cuisine than what someone from a traditional curryeating culture would think of as curry.

>>761
What a cute picture

I love curry of all kinds. It's one of my favorite foods and Japanese curry is actually one of the first dishes that I made while learning to cook.

Japanese curry is super easy to make so you won't even really need a recipe. Cook rice. Then Just chop vegs (onions, potatoes, carrots, etc.) and meat of choice, cook them in pan with some oil, add a cube of the curry roux, cook until it is mixed and dissolved, and then serve with the cooked rice.

I use this recipe.

When I was in Japan, Coco's curry had some pretty unusual toppings, but they tasted amazing. Sometimes I look up their menu online for inspiration.

I always make a big batch and it tastes x10 times better the next day because all the flavours have had time to mesh together. I test something different every single time, so that no two curries taste the same. As OP said, coffee or dark chocolate make the sauce really rich and luxurious. I also make my own stock, which can be a bit of a wild card.

A few times I have made curry with Eggplant, Mushroom, Onion, and Daikon Radish, which I was pretty happy with. I am not very skilled at frying the Eggplant yet, so sometimes I cook it mushy by mistake. I am a big fan of Daikon's texture when boiled so I try to include it in every curry I make. Sometimes I also include potato. I use store-bought Golden Curry cubes. I substitute some of the water in the recipe with Coconut Milk and a bit of Red Wine – last time I used Apothic Red. This gives the curry a slightly chocolatey flavor and creamier texture which was a hit with my roommates. I always add plenty of Garlic.

I used to have a vegetarian roommate so I wouldn't cook with any meat, but next time I might like to try cooking with Lamb because it is my favorite meat and I rarely get to have it. Otherwise maybe a soft kind of beef, like Beef Chuck.

>>859
Chocolate in curry? Like putting in cocoa powder?

I cook curry almost every week. It's just so delicious, easy to make and provides nutritious food for several days.

My Curry

ingredients:
- 400g fresh mushrooms
- 400g fresh chicken breast
- 3-4 carrots / alternative: pumpkin (cooks quicker, so add later!)
- 2-3 onions
- 1-2 potatoes
- 1 red bell pepper
- oil / (optional) oil from roasting spring onions (great taste enhancer)
- water

spices:
- soy sauce
- curcuma
- cumin
- chili
- fennel seeds
- (optional) fresh ground garlic
- (optional) sweet paprika powder
- (optional) glutamate

preparation:
Heat up a large pot with oil generously covering the bottom. Chop the mushrooms and add them to the hot oil. Mix occasionally. While they are getting some colour, peel and chop up the carrots, potatoes and onions and add them to the pot. Mix to prevent the ingredients from burning at the bottom. Chop the bell pepper and add it with enough water to the pot. The vegetables should almost be covered with water. Now cut up the chicken breasts and put them on top. Finally add all the spice on top of the meat, close the lid and let simmer for a couple of minutes.

recommendation:
Serve with rice or bread.
Tastes better after reheating.
Provide chili crisp and soy sauce for adjustment of the taste to personal preferences.

My friends, simply acquire this export of glorious nippon state.

>>866
But where's the fun in that?

>>863
Just a square of dark chocolate!

I follow this recipe when cooking curry using golden curry cubes. https://www.justonecookbook.com/japanese-beef-curry/
I deglace the pan that I used to brown the cubes in with red wine and put around 200gram of finely minced beef in, which I seperated into smal pieces/bits when browning it. You won't notice them anymore but whenever I put them in it tastes better.

>>865
Tried your recipe today and it was good. A little bit too much mushrooms for my taste though. Next time I will lower the amount from 400g to 200g and compensate that with an additional bell pepper.
A question though, can you tell me what ground garlic is? I looked it up and the results showed me garlic powder and also minced garlic. This confused me, which led me to not use any garlic.

>>755
I always make ramen with a thing of curry roux dropped in, and some fried bacon. It's so easy and yummy!

I got some fenugreek seeds recently and it makes curry sooo much better. They're a bit bitter but it gives the distinctive curry smell.

>>870
I'm not that sushi, but ground garlic is basically what the name implies: Fresh Garlic, ground. I use a microplane for it personally. If you don't have something to grind it, use a mortar and pestle to create a paste. If you don't have that either, mince as finely as you can.
It's often done with ginger if you want the taste of ginger, but without any distinct pieces of ginger in the dish, though sometimes with ginger people even squeeze this paste and filter it to get "ginger juice" if they want to get rid of all solids in the dish.