No.758056
I finally got to try some real Japanese curry i.e. this package. To be honest, I was not impressed. The gravy had a generic chicken stock flavour. I spiced it up with salt, chilli, onion powder and curry powder. I was expecting more of a "wow-experience" than this. I made it with chicken, onions, garlic, carrots and potatoes.
/jp/ content is allowed, right?
No.758061
>no ginger
>wonders why his curry turned out shit
No.758062
>>758056
>mild
What did you expect? Of course it would be bland. Try the hot stuff before you complain.
No.758063
>>758056
Japanese curry is famously mild and sweet compared to other types of curry. Their tradition comes from British Navy curry rations.
No.758064
>I spiced it up with salt, chilli, onion powder and curry powder.
If it was the first time you've ever had it, why didn't you just have it without any extra seasonings? If you wanted it spicy, you should have gotten the hot package.
Also, I have to wonder how you cut up your ingredients. Chicken should be bite size, not strips, Onion should be the same. Garlic should be crushed and mixed. Carrots should be chopped as depicted in the image, and potatoes should be halved, then quartered at minimum.
Cook your chicken first, let the chicken turn white, but not browned. Overcooking will lead to dry chicken. The chicken will continue to cook in the curry "soup". after a few minuets of chicken cooking, toss in your onions and crushed garlic. let the onions and chicken cook together to flavor the chicken. Once your chicken is looking white, add in your carrots and potatoes.
At this point we're going off the instructions, but I find that this works for when I make it.
Pour water into your cooking pot and fill it up to the point where the majority of the content inside is submerged. Now open your curry box and put it into the pot. The instructions say to do this separately, but I find this way works just fine. Part of this method is to allow your potatoes to release their starch into the mix, as a sort of natural thickener. Now, if you want your curry to be thick like the box art, you'll want to add corn starch and try to up the thickness.
At this point, put your heat on medium and let it cook for about 20mins with the lid on top of the pot. After 20mins are up, check the potatoes to see if they're to your liking. If so, you can remove the lid and continue to let it simmer if you want it to thicken. If the consistency is to your liking, serve it up on a bed on fresh hot rice, and mix your curry into the rice. when your rice absorbs the curry juices, then your ready to eat.
If you'd like to add other ingredients, I would recommend sliced mushrooms, chopped celery, sliced baby corn and sliced water chestnuts.
No.758066
>>758064
I tasted it first and I thought it was bland, that's why I added the extra spices.
No.758069
Curry doesn't feel like something you'd try prepackaged for an "authentic" taste. Why not try following a recipe for Japanese curry?
No.758070
YouTube embed. Click thumbnail to play.
>>758066
You fucked up.
>get hot curry from two brands
>learn how to cut your carrots right (embed related)
>sautee onion till translucent
>add ginger, garlic and more ginger
>cook chicken (salt pepper) in same thing
>add broth and carrots
>cook
>add potato
>cook
>add roux
Then and only then add a bit of ketchup and soy sauce (optional).
Alternatively with pressure cooker
>cook onion
>add ginger, garlic and ginger and cook a bit
>add salt+peppered chicken and big it around
>add carrot and mix it around
>add potato and mix it around
>add broth and mix it around
>add roux on top and do not mix, keep it on top
>cook for whatever chicken needs in your cooker
>stir
>add extra stuff
Oh and make damn sure you have the right amount of broth for your roux. 3 cups for one package/both bricks of roux is about right.
No.758078
Stupid nigger, you need to use tomato paste, ginger, and coconut milk. No wonder it turned out like shit.
No.758081
Didn't we just have this thread like a couple of days ago? Anyway the packaged stuff isn't amazing, why the fuck did you think it would be? It is however pretty satisfying to tasty to eat, much like how any prepackaged food is (such as soup) but it will never beat out a handmade curry for flavor or nuance you tard.
No.758084
>tfw live right next to a ridiculously good authentic Japanese restaurant.
>It has the best curry rice I've ever had
>Take Japs there all the time, they say the same thing
Don't make curry from a roux anon, just go to a restaurant.
No.758086
>Buying some prepackaged garbage instead of making it yourself
No.758112
>>758084
It's really not that hard to make your own roux.
>melt butter
>add flour and keep stiring
>add curry powder, garam masala and some chili powder or cayenne pepper
>cook
No.758117
>>758084
>shitty inn/restaurant in town hires jap chef as the head chef for some reason
>they make him make generic western food according to their bland menu
>go for coffee there all the time with friends for free refills
>there's a little alcove in the side of the build that gets sheltered from the wind.
>friends and I smoke there all the time
>apparently so does nip chef
>we end up chatting pretty regularly
>whenever he wants to go for a smoke on a slow night he'll pop his head out of the kitchen and ask us if we want to come
>one night he does that and we head out and start chatting and smoking
>guy says he hates the food he makes and asks us if we want to try something special since we're bros now
>we say sure
>after finishing smoke nip chef says okay wait
>we wait about 40 minutes
>nip chef brings out plates of curry says its Grorious Nipponese curry. Way better than anythinf we've tried
>it looks just like in my japanese animes
>try it, he made its pretty spicy but its really good, he wasn't lying
>nip chef laments that he can't convince management to let him add japanese dishes to menu
>keep going there regularly, every once in a while he makes us some random japanese dish all amazing
>one day he's just gone, waitress said he got hired at some fancy japanese place in the city
>too expensive for us and 2 hours away so we never see him again
No.758171
Why would you expect some shit out of a package to be any good at all? Just fly thousands of miles to try nip curry yourself and find out that yakiniku is a superior experience in every way. Get yourself some takoyaki. Treat yourself.
>mfw 3k moonbux for an hour of all you can eat MEAT
>mfw covers of OPs from 10 years ago play in the restaurant and it's normal
>mfw chopsticks are actually really easy to use
No.758175
>>758171
Chopsticks are easy to use when the entire culinary tradition of the place you live in is tailored exclusively to their use. Food comes in bite sized chunks by default, and the rice is sticky and clumps together easily.
No.758182
>>758175
You're right. I'm worthless. If I was a real hardcore individual I would use chopsticks at home to eat uncooked cinder blocks covered in rubber cement.
No.758183
>>758182
The quality of your home cooking is your own problem.
No.758187
>>758183
I have a confession to make. I can't handle those extra thick ramen noodles very well. I'm not good at using chopsticks. It was all a lie.
No.758188
>>758171
>takoyaki
Someone I knew took me to a restaurant in my country that served them and now I'm curious to see how close to authentic they really were. Is the sauce on top supposed to be almost like a barbeque sauce? The contents of the ball seemed to be right but the sauce made me weary of their claims of authenticity.
No.758189
>>758188
It was similar to barbecue sauce, yes. I hope there was a bunch of green crap on top of the sauce, though. The green crap is an essential ingredient.
No.758191
>>758187
You mean Udon noodles?
No.758211
>>758070
>ketchup
Two towers weren't enought.
No.758236
8ch doesn't have a /jp
This is where threads like this go.
No.758237
>>758236
>8ch doesn't have a /jp
>>>/jp/
No.758238
>>758069
It's not authentic if it doesn't contain Nipponese Curry Roux™.
>>758078
Thai curry is neat.
>>758188
The worst "takoyaki" I ever had was a straight up ball made from surimi/crabmeat imitate. Couldn't even be mad, to be honest.
To this day I wonder what the hamburger-equivalent would be. Maybe a grilled chicken wearing a cowboy hat between to flatbreads.
No.758249
>>758237
Yes and television and movies is a /tv/ board.
You and I both know that mess of circlejerking, blogposting, and shitposting Isn't /jp/.
No.758357
I have been wanting to try mapo tofu for a long time, however it seems like doubanjiang is completely impossible to find in my country. However, I have been able to find gochujang, which, from what I have read, I can make a bastardized, Korean version of it.
No.758371
Has anyone ever made karaage? I used a recipe that I saw an old japanese woman make in a cooking video and it turned out pretty nice.
No.758373
>>758357
Look for something called Chili bean sauce if you haven't looked for that yet.
>>758371
If you fuck your oil temperature up it'll go wrong quick.
No.758374
YouTube embed. Click thumbnail to play.
I made my own nukazuke (vegetables pickled in a fermented rice-bran bed) a couple of months ago. It was a lot of work. You have to keep everything sterile by disinfecting all the surfaces and washing your hands a million times. And you have to work it by hand at least once every day, depending on ambient temperature. I added a whole bunch of stuff in there like kombu and dried shiitake mushrooms for the umami taste, a piece of iron to keep the vegetables more colourful and dried chillies to keep bugs away. Anyway, after the first week I started getting some primo pickled veggies out of there. The cucumbers (pickles I guess) and red bell-peppers were to die for. Salty, crunchy, unbelievably delicious. And the crazy thing is you'd get a fresh batch of veggies every two days, as a reward for all that daily work you had to put in.
In the end I fucking ruined everything because - due to inexperience - I was pressing the nuka too hard and it spoiled. Despite my best efforts involving crushed eggshells and powdered mustard seeds, as well as working it three times a day (instead of one), it had to be discarded. A painful thing to do, because you actually start getting attached to it.
So anons, if you ever make your own nuka bed, don't press the shit out of it and let it be aired out.
Here's a good video on how to do it.
>>758237
Silly anon. Outside of the few threads we have about this kind of stuff here, you're better off just lurking the Nips instead if you want your dose of Japanese-themed /b/ content.
No.758399
>>758373
Trust me, I've looked.
No.758688
If you are a burger you are supposed to use hot curry nips have weak constitution so their hot is our mild. Also try grating a Fuji apple into the curry next time.
No.758704
I've never tried the brand OP posted but is it powdered? I only ever use glico brand condensed cubes, but the one time I did try a mix from powder it was greatly inferior to glico.
I normally prepare it with chicken/pork/no meat with cubed parsnips, carrots and potatoes. The parsnips impart a welcome pungency and I recommend it.
No.758716
>>758069
Nipponese authentically cook their own curry using prepackaged box, look it up
No.758718
>>758056
>real
OP they sell this shit at most asian imports stores. It's bottom-of-the-barrel Wal-Mart-tier curry. I do happen to like that brand though.
No.758757
No.759564
>>758056
>MILD
Go big or go home boy
No.759588
>>758357
>>758373
Nigga just mix miso with chilli sauce
No.759594
You bought some prepackaged shit what do you expect OP? That's like buying ramen packets and complaining it's not like the real thing.
Anyway I think I know what I'm having for dinner tonight.
No.759635
>>759577
This is the correct way to make nip curry though. Is this thread filled with stinky poo-in-loos who can't contain their curry autism?
OP buy hot next time and make a katsu for on top.
No.759639
>>759635
And after trying it with nice short grained rice, mix things up and try it on top of fresh hot American biscuits for biscuit curry.
No.760330
>>759639
>biscuit
This is why the Brits hate you Yanks. Every other one of our former colonies understand the fucking rules. Don't fuck with our language and don't fuck with scones. WHY DO YOU EAT SCONES WITH GRAVY?! They're meant to have beautifully rich cream and strawberry jam not fucking mashed tatters!
No.760334
>be bonglish
>grow up going to indian restaurants eating proper curries and kari
>eat japanese and chinese curries weebs recommend
>utterly flavourless brown slop
I have had microwave mcrib knock offs with more flavour and depth. japanese cannot deal with spice and only know how to use ginger. beyond being a weeb there is no reason to try japanese curry over indian. Even Tikka Masala has more flavour and thats mostly coconut milk and tomato.
No.760342
>>760330
Scones are an entirely different item than biscuits. Scones are full of sugar and sweets and are dense and heavy and crumbly. Biscuits are full of butter and are light and fluffy and flaky. """""""Biscuits""""""" are cookies.
No.760346
>>760342
Don't make me start making salads that look like burgers you fucker.
No.760347
>>760346
You're bluffing, you wouldn't dare.
No.760359
>>760347
Don't push a half drunk Irishman Yankee
No.760363
>>760359
I'm a clapistani and that looks delicious. Only closet fags whine about shit like that.
No.760373
>>760330
>WHY DO YOU EAT SCONES WITH GRAVY
No one would eat a fucking scone with gravy. Scones are awful failed british attempts at deserts made from a random assortment of grains. No amount of sugar or jam can mask their compacted unappealing texture.
A modern american biscuit is a savory delicacy that evolved from the standard simple and hard compacted biscuits used as rations. Because such rations fell out of disuse, the modern biscuit fully took on the name unchallenged.
It utilizes soft red winter wheat which has historically grown well in the upper south, which due to it's composition (low gluten, low-medium protein) lends itself to flaky layers rather than the foam texture of higher protein wheats. This is why pies and biscuits are considered southern things. Biscuits require care when creating the layers, or they'll turn out hard and/or lumpy, which is flat out incorrect.
Brits need to start taking their food seriously if they want their food names taken seriously.
>>760359
I'd eat it, after adding bacon.
No.760378
Japanese food is probably the healthiest there is. I don't like anything about it though, probably because I'm used to greasy foods.
No.760391
>>760359
I was expecting more potatoes added, it reminds me a bit of some japanese burgers I've seen.
No.760393
>>758056
Nip curry is the shittest curry in the world. Of all the delicious Japanese you could have chosen, you picked the one thing that is the worst of it's kind. I bet you're the kind of faggot that pretends Pocky tastes good, despite nip chocolate being objectively terrible due to high import costs of cocoa and their inability to digest dairy.
No.760394
>>760359
One potato famine was not enough.
No.760396
>>760394
How many potatoes does it take to kill an Irishman? None
No.760420
>>760334
Gross, you enjoy eating poop.
No.760471
After several attempts, I've finally made some chaliapin steak from that Shokugeki episode.
Steak comes out ok but the real holy shit this is good comes from the sauce + caramelized onions.
>1 teaspoon balsamic vinegar
>2 teaspoon honey
>3 teaspoon sriracha
>2 tablespoon soy sauce
Pack some steaks in diced onions for a day, pick all the onions out and cook the steaks low & slow in butter or shit will burn, then caramelize the onions in the leftover butter. Add the sauce to the onions and cook it a little then dump it all over the steak. Tastes so good you could eat your own foot in the sauce.
No.760473
>>758112
I made roux for gumbo once and it burned.
No.760475
>>758064
I'd also recommend you add some jam. Not much, a tablespoon or so, but it really ups the complexity.
No.760482
>>760475
Any particular kind of Jam?
I've added peanut butter to curry when I've made it from powered instead of OP's curry mix, it gives a nice thickness as well as a scent of peanuts without being overpowering.
No.760706
Restaurant curry always has a deeper brown color, and almost a glossy sheen to the sauce. I've made my own roux before, but even then it didn't really capture the color or texture. I wonder if they use a stock instead of water as the base.
No.760714
>>760706
That's because restaurants use the secret ingredients:
Corn Starch/Potato Starch
Corn Syrup
Crisco
No.760715
I wonder how Nips would react to this sonovabitch. I particularly want to see some delinquent get his ass kicked by one.
No.760718
>>760715
Not bad, but they don't taste very good honestly, even ignoring the spice.
No.760723
I'm completely unable to take any Americans opinion on food seriously, after a long argument I had with one where he claimed that pizza in Italy tastes terrible compared to "American pizza". When your national dish is the happy meal, you don't get a say.
No.760724
>>760714
Starch-thickened sauces are absolutely revolting though.
No.760757
>>760743
Are you implying I'm wrong? If OP is anything to go by then I'm not.
No.760776
No.760777
>>760715
>cross of the ghost pepper and a habanero
What Japanese dishes use hot peppers?
No.760778
>>760777
Hot curry, but not that hot.
No.760781
>>760778
Well if they're not used to hotter foods then most japs will probably just vomit after eating something like that.
No.760788
>>760781
That makes it worse, it gets all in your nose and sinuses that way.
No.760789
>>760788
>>760781
Super hot food has never been a Japanese thing anyways. That's always been the domain of Thai and the other assorted sub-Asians.
No.764188
>>760789
India probably has the spiciest foods of all. Perhaps that's an underlying reason for their toilet situation.
No.764190
>>760789
OP here, that's why I got mild. I knew that Thai like their food hot and I thought the Japs were the same.
No.764194
>>764188
Maybe they just make their food so spicy to mask the maybe literally shitty taste.
No.764197
>>764190
One of the defining traits of Japanese curry is that it's supposed to be sweet. People will even grate up apples into their box curry for an extra little tang. Golden Curry is the only one of the big brands that doesn't come with sweetness by default. Vermont and Java and all the other ones have some sweetness to them.
No.764261
>>764197
>Java curry
>out of stock on Amazon
No.765539
I just throw green onions, garlic and pork into my egg noodles with an egg on top. Is this considered ramen?
No.765542
>>765539
Ramen is defined by 3 main components, The thick meat/fish based broth, the flavouring oil and the noodles. The toppings don't count towards the classification.
No.765543
>>764188
India might like their food spicy but their culture lack the chilli appreciation other Asians have. South East Asians will eat their chillis raw or pickled in vinegar alongside their already spicy dish and the one of the most prominent oil-based flavouring in chink cooking is made from pickled chillis.
No.766261
I am rather a fan of Arabic curry's instead, they use the curd and shoulder pieces, a dish called Rogan Josh uses deseeded "Kashmiri" red chillies so it is burning red in colour, but pleasant and mild in taste, the chilli's skin however does has the ability to keep the body warm in winter, this combined with all the shoulder and other cartilageous of beef or lamb just gives a smooth, lightly jellitonous broth, dressed with juvenile Ginger, this is comfort food in winter to me.
Japanese curry is also equally delicious since it is sweeter, as some grate an apple and add some of honey in it, (dressing meat in honey might give us a good result, maybe some dark chocolate would be nice too, I have not really tried putting chocolate in red meat but according to advices, it tenderness the meat, was also mentioned in "All you need is Imouto"
>>760777
How about the Mapo Tofu? But I think it relies on the chilli oil, for the heat, and black pepper to balance the sense of taste and burn, instead of just loading dish with red peppers to be honest, Tofu, Meat, Peppers.
No.766262
>>765543
Indians do have stuffed chilli pickles, and they eat raw chillies too with lots of dishes, however it is true they lack appreciation of chillies, and the knowledge of national vegetation is being lost their, along with knowledge of chillies, their taste, and cuisine.
I would like it if this was ever shown in food wars.
No.766334
>>766261
Mapo tofu uses sichuan peppers, not black pepper.
No.766335
>>766262
Not the modern ones. The most I've ever seen an indian eat chilli is some processed paste they put on everything.
No.769438
>>758056
What's the classical taste of Ramune?
Went for the first time into a new Asia-shop in my town and all the tastes were a little bit weird.
Ended picking up blueberry Ramune, sushi rice, and an black Oishi ice tea.
The Ramune is good. while the Oishi ice tea tastes like a chimera of different types of ice tea.
No.769566
>Americans claim super hot ramen is too hot to try
>Look up brand
>Its the one i buy bulk from the local tescoes import section
>Being raised without real curries has made them unable to deal with spices.
No.769568
>>769438
Ramune is just cheap lemon and lime because its a bad attempt at emulating lemonade from the west. Even the name is a bad engrish attempt at the name. The plain version is lemon lime syrup watered down. Blueberry is western bubblegum flavour and strawberry and orange are the best but generic sodas.
No.769650
>>769568
>Ramune is just cheap lemon and lime because its a bad attempt at emulating lemonade from the west
So it's just like lemonade with different fruit tastes, not special but also not bad.
>The plain version is lemon lime syrup watered down.
Isn't that true for most lemonades sold by supermarkets? San Pellegrino is the only good supermarket lemonade I know.
No.770306
No.770378
>>758056
I only like carribean curry.
No.770381
>>769568
>>769650
Who cares what the original flavor was, melon flavor Ramune is nectar of the gods.
No.770394
>>770381
Melon soda is the best thing, I didn't drink any Japanese melon soda, but we have here in Germany melon soda by Fritz Cola which is amazing.
No.770395
>>770381
I've only had the chance to try the grape flavored one, it was a lot less sugary compared to sodas I have had before.
No.770396
>>765543
But don't americans grow the most varieties of chillies?
In South East Asia they only have the red and green version of standard chilli and small chilli (bird's eye chilli).
No.771061
How does one make proper ramen broth? Are you supposed to boil pork with bones for 24hours?
No.771069
>>771061
There are many different ways. Boiling pork and chicken bones for 24 hours is going to yield a deep broth. Though typically you wouldn't just boil some bones for 24 hours as there would be loads of scum in the soup.
It's better to preboil som bones and afterwards use them. Alternatively you can attempt to wash the bones first and not just under running water, actively seek to remove scum.
The broth will typically also need various spices and ingredients such as miso, ricewine , bonito flakes and other stuff.
Making a good ramen is time consuming and takes a lot of ingredients, so if you do some more research and decide to make some, be sure to make a large pot so that you may save some.
The JewTube channel SortedFood did an episode on Ramen not long ago. It's not entirely traditional but they do a decent job and make it easy to follow.
Alternatively you can search for it, the world is your oyster Anon.
No.771070
>>771069
Why is my post reddit-spaced? I didn't format it like that.
No.771086
I've made とろけるカレー (made by the same company that makes Golden Curry). There was certainly a difference in spices, but I've grown up having Golden Curry with my family, so it wasn't really my thing, but it still tasted pretty gud.
You can make the roux from scratch, although practically nobody in japan does that. It's only convenient when you have to serve someone with a gluten intolerance, as store bought roux comes with wheat flour. There are guides online, just make sure you're using something like S&B spices, or another curry powder for Japanese curry. Curry simply means "mixture of spices", so every brand of curry powder will be different from each other.
>>758056
Don't go with mild. In my opinion medium is what I go for. If you get something too spicy, you can always add something like peanutbutter, to make it less spicy.
For me personally, I must put potatoes in mine. I'll also sometimes add some spinach. If you have Tonkatsu or Worcestershire sauce, I'd also add some of that when you're making your curry. It does improve the flavor. I've known plenty of people that add ketchup to theirs to make it a bit more sweet, but I personally don't do that. Sometimes, I'll grate leftover apples in it for more flavor.
Everyone's tastes are different, and maybe it just isn't for you.
>>764261
I remember seeing a lot that in my local Asian markets. >>764261
No.772202
Put tomatoes and minced pork in your curry for that Umami.
No.772258
>>771086
>Don't go with mild. In my opinion medium is what I go for.
I prefer mixing brands and spicy levels.
No.772363
Brother made Curry from scratch tonight and it was really tasty!
This was the recipe he used. http://www.geniuskitchen.com/recipe/japanese-curry-wafuu-215843?ftab=reviews
We skipped the apple and honey and added more garlic and it came out really well. Next time we are gonna tweak it to give it some more heat though it has a decent amount of spice to it.
No.772418
>>766261
I really like Indian and Middle Eastern curries but I'm wary about eating shit particles so I rarely get them.
No.772541
>>758056
>Japanese 'Curry'
It's not even curry. Protip: Real curry has mixture of raw spices and coconut milk.
t. South Asian
>>772418
You might want to try curries from South East Asia then. Some of them are inspired from South Asian recipes but are also made with higher hygiene standards.
>>758171
>takoyaki
I had one of these, it's weird how some vendors replace the squid fillings with other stuff e.g. cheese blocks and beef sausage.
No.772744
>>772541
Coconut milk isn't essential to curry, but yeah, nip 'curry' is just a sugary flour mixture.
No.772834
>>772541
Nah, most south east asian curries have south asian counterparts. The two truly unique south east asian curries are the heavily spiced curry "rendang" which features nicely marinated beef being cooked in a curry that's more herbs than spices and the dry(ier) acidic and plumy curry recipe "gulai assam" that's suitable for almost any type of red meat, white meat and even fish. Rendang's uniquely South East Asian while modern gulai's more of a ancient SEA chink recipe with ancient indon/malay text referring to gulai as just your normal South Asian curry.
>>770396
Not if those places have chinks living in them and almost everywhere in South East Asia has chinks. Chinks import the peppers from china, which in turn was cultivated based on south asian and middle eastern palate. Naturally this means you wouldn't find stuff you normally find in the US like ghost peppers or jalapeno