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.
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
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.
Chocolate in curry? Like putting in cocoa powder?
But where's the fun in that?
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.
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.
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.
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.