00:12Hey guys, it's Yuto here from stashirecipes.com. Today, I'm going to show you how to make the
00:18ultimate Japanese curry. Whether you're starting from scratch or you're looking for a few ways to
00:24improve your curry, you're in the right place. I've got lots of tips and secret ingredients to
00:31help you make your Japanese curry the best it can be. So before I get started, I want to talk
00:37a bit
00:38about Japanese curry root. So first, choosing a brand. I have four different brands here.
00:45They're more than this, but these are probably the most popular. Let's start with golden curry.
00:53This is a well-loved brand. Many Japanese people say it has the nicest aroma and combination of spices.
01:00It's also richer than other brands. It has great flavour. It's a little spicy, but still not too hot.
01:08I recommend golden curry for first timers who can handle some mild spice. You can't really go wrong
01:15with it. Next, I have Vermont. You recognize that the packaging always has this picture of the apple
01:21with honey on the front. As you probably guessed, this roux creates a sweet curry with a slight fruity
01:28kind of taste. If you want to make Japanese curry for your kids or you don't like spicy food,
01:35this brand is really great. Very mild, but still lots of flavour. Next, we have my personal favourite,
01:43Jawa. I have to warn you, Jawa is a lot spicier than the other brands, but it's also rich and
01:50has a bit
01:51of sourness. It tastes great. I'd recommend this brand for people who love spicy food.
01:59Lastly, I have Zeppin. This brand is known for being premium curry. It's a bit more expensive than
02:07the others. The flavour is very rich and has great depth of flavour. I'd say it's a bit spicier than
02:15other curries, but not as spicy as Jawa. I'd recommend this brand for people who want to make curry
02:22with a rich and complex flavour. Next, let's take a look at spice level. There are three main levels,
02:30and all of the brands show the level on the front of the box.
02:34There's Amakuchi. This level is sweet and mild. It's not really spicy at all.
02:41Next is Chukara. This is in the mildly spicy, but not too much.
02:48And lastly, we have Karakuchi, and this is actually hot. These are even different levels of Karakuchi,
02:57usually from level four to six. Six is the spiciest, so be careful.
03:03There are a couple more things to look out for.
03:08Here, this kanji is Sarabun, and the number tells you how many servings you get in one box.
03:15If you take a look at the back,
03:20you find this character Mizu, which means water. It's the only ingredient that shows milliliters
03:27if you forget. This is how much water you should add to your curry to get the best consistency.
03:33And they're all different, so always check the box.
03:37So now, let's actually start making curry.
03:41My first tip is to caramelise the onions. It takes 40 minutes, but it makes a huge difference to the
03:48curry's flavour and colour. So we're going to start with one and a half onions and cut them into slices.
04:21Heat the pan and add one tablespoon of olive oil.
04:25Go in with the onions and fry for about 10 minutes, stirring occasionally so they don't burn.
04:34Caramelised onions take time and patience, but it's so worth it if you're trying to make a rich curry
04:41with great depth of flavour. And if you want to make the most of your time,
04:48you can make a big batch and then store them in a jar in the fridge.
04:52They can be used for hot dogs or soups and gravy.
04:58So after 10 minutes, lower the heat and add a pinch of salt.
05:02We're going to keep these on the low heat for another 30 minutes.
05:08I know it's long, but just stir it from time to time and add a little bit of water if
05:14it's 13 to stick.
05:18While they're cooking, we can prepare the other ingredients anyway.
05:24But if you don't want to do it, that's fine. You can still use the normal onions.
05:29I'm keeping it simple and using typical ingredients found in Japanese curry.
05:35This is for 6 servings.
05:47I'll start by cutting the meat. We want it to be kind of by size pieces, but not too small.
05:53I'm using beef shank today.
05:56You can also make this curry with chicken, pork or seafood. It's totally up to you.
06:03And next we've got the carrot. Just cut it into rough chunks like this.
06:24And finally the potatoes.
06:25This should be cut into quite big pieces. If they're too small, they cook too quickly and fall apart in
06:33the curry.
06:43So the veg is prepared and 30 minutes have passed.
06:48I'm just going to check my caramelised onions.
06:52Look at the colour and I've got to say, they smell amazing.
06:56We can take them off the heat and start making the curry now.
07:01Take a large pot and heat it up on a medium setting.
07:06Once heated, add a tablespoon of unsalted butter. It's just a small amount but it adds to the richness
07:14of the curry and creates a nice flavour on the meat.
07:20Once it's melted, add two cloves of crushed garlic and fry for a few minutes until it's fragrant.
07:34Add the meat to the pan and sprinkle it with salt.
07:38We're just going to seal it to keep the flavours locked in.
07:42If you're not using caramelised onions, I'd add sliced onion now just to soften them up.
07:50Once the meat is browned on the outside, add the carrot and potatoes.
07:56Mix it up and heat for a few minutes before adding the caramelised onions.
08:18add a little reach for a few minutes until the oil pans.
08:20Add a lot of rice balls.
08:32Add the soy sauce and stir the rice ball.
08:32Add the meat to a small pot.
08:33Add a lot of sticks and heat and heat.
08:41my next secret ingredient is red wine it adds a beautiful depth of flavor and I've seen it often
08:49used in gravy recipes it pairs very nicely with beef and pork in particular it also has a touch
08:58of sourness if you're using wine in your curry I recommend substituting 10% of the water for wine
09:05otherwise it's gonna be too much liquid and too sour so I'm adding the water how much water you add
09:14depends on the roux you're using and you should always check the box I'm gonna use a mixture of
09:21different roux so I'm adding 720 milliliters to the 80 milliliters of wine that's 800 milliliters of
09:30liquid in total let's bring it to the boil
09:56as you can see the color is already great because of the caramelized onions once it's boiling bring
10:04the heat down to a simmer and leave it to cook for 20 minutes with the lid on slightly ajar
10:10check it
10:13from time to time and if there's any foam on top scoop it out
10:47after 20 minutes we're going to add the curry roux I'm mixing up and using a few cubes from different
10:54brands to create a more complex taste I've gotta say most families in Japan do this in fact even
11:02restaurants do this it's a way to make your curry a bit unique and you can make it especially for
11:08your
11:08own tastes for this recipe I mix two cubes of medium golden curry two cubes of level six spicy jawa
11:17and
11:18two cubes of sweet vermont it's fun to play with different ratios you can make the perfect curry for
11:25you mix it up until it's dissolved and simmer without the lid for five to ten minutes
11:44my final and my favorite secret ingredient is instant coffee powder I add about two teaspoons every time
11:54it just makes the flavor even deeper richer and there's a tiny bit of bitterness it's just great even if
12:03you don't like coffee I recommend it your curry won't taste like coffee I promise
12:16after five to ten minutes is up it should be done if it gets too thick you can add a
12:24bit more water just
12:25a little at a time if it's not thick enough then cook it for a bit longer without lid this
12:32will help the
12:33excess liquid evaporate so anyway the curry is complete all that's left is to dish up and enjoy
12:43you can also freeze this curry for up to one month just make sure you take the potatoes out before
12:50freezing and try to use a glass container because plastic ones will get stained thank you very much
12:58for watching I hope you have fun using these secret tips to make the ultimate Japanese curry
13:04I'd love to hear your favorite curry ingredients leave a comment below and for more secret ingredients
13:11check out the blog the link is in the description thanks again happy cooking
13:33thank you
13:35you
13:39you
13:40you
13:41you
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