Japanese-Style Curry?

Question

I am having trouble with this.

My husband (Japanese native) has been mentioning curry for days. Not Indian curry, but Japanese-style. I have ate it once at a friend's house, I really didn't like it.

I don't need a recipe from online. I need tips from Japanese people who make it occasionally.

I want to eat it, too, but I don't want it to be awful tasting. My husband seriously would eat anything. So, I"m not worried he won't like it.

And TU/TD don't help me determine best answer.

Answer 1

If you've only had Japanese curry once and didn't like it, it's not likely you can come up with a version that is good enough.

The best answer is your husband should make his curry himself. The directions on the box are so easy that grade school kids can follow them and make decent curry. Tell me that saying "a 5th grader can do it" are words to entice a man.

Failing that, if you're good at making stew, curry isn't that much different anyway. You want your rice to be on the slightly firmer side to go well with the curry.

Curry preparation starts with onion. You dice your onion, then put a tablespoon or two of cooking oil in the stew pot and saute the onion until brown. This should be at least a 15-minute process. Some people go on for an hour to really draw the sweetness out from the onion. And if you like your onion to retain its texture instead, you'd want to just sweat the onion instead of fully sauteing it. If you like garlic, you can add a teaspoon to a tablespoon of minced garlic when you're almost done sauteing.

You want to start your curry from cold water, because you need to stew potato from cold water or it won't retain its shape. You want to keep your potatoes in big blocks. A regular stew potato can be cut into 8-12 pieces for curry. Peel the skin if you like. Keep it if you like the texture. When you're cutting your carrots, you want to keep your knife at a 45 degree angle to the carrot, and rotate the carrot 120 degrees each cut, so that each cut produces a nice wedge. Cylindrical ring slices are unbecoming of curry.

So you want to throw cold water (usually 3 cups for half a box of curry, 6 cups for the whole box) into the pot where you sauteed your onion and garlic. Throw in your potatoes and carrots, bring the water to a boil, and then let it simmer for 10-15 minutes or until the potatoes are cooked to the center.

Meanwhile, you take your cubed beef and sear the cubes on all sides in a skillet. Toss the cubes into the simmering pot, and you also want to toss in any juicy runoff from the beef. While simmering, the beef will cause yucky foam to bubble up, so you want to scoop that off.

Turn off the heat, mix in your curry bar. In order to avoid lumps, it's best to take a scoop of liquid from the pot, mix it with a small piece of the curry bar until smooth, return the mixture to the pot, and mix. Repeat until all the pieces are mixed in. Turn on the heat again and let simmer for another 5 minutes.

Before you cook your rice, you want to let it soak for at least 30 minutes. Otherwise, you get a grainy core that's unpleasant. So you actually want to get started with your rice before your curry.

This is almost a full recipe for beef curry made with box curry bars from the market, but these are actually just the important tips. It's actually not that much more involved to make it from scratch, but it takes more time.

But the most important tip is to save at least half of your curry for the next day. Like all stews, curry tastes much better on the second day.

Answer 2

I don't like Japanese-Style curry too.

Japan has no historical background, originality's on curry. Just fake.

And that the climate is quite different from India.

I ate curry over thousands times in India.

I just want to eat genuine foods only.