BEST Japanese Curry Recipe From Scratch (カレーライス)

Japanese Curry Rice (カレーライス) may sound a bit odd, but it is one of the most popular homemade meals in Japan. Although most people use a boxed instant roux to make curry these days, in this authentic recipe, I’m gonna show you how to make the best Japanese Curry from scratch. It’s a bit of a long video but the techniques I’m going to show you will help you to make homemade Japanese curry without using curry roux by harnessing the umami of caramelized vegetables and fruits. Because there's no roux, it's also easy to convert this to a gluten-free curry(sub Tamari for the soy sauce) or even a plant-based Japanese curry (you'll need to sub in a protein such as chickpeas or tofu as well as something to provide more umami like mushrooms, miso, etc). By the time your done watching this you should be able to make this authentic homemade Japanese curry rice
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FULL JAPANESE CURRY RECIPE ▶ norecipes.com/japanese-curry-...
HOW TO DICE ONIONS ▶ • BEST Way to Chop an Onion
JAPANESE CURRY POWDER RECIPE ▶ • Japanese Curry Powder ...
EASY JAPANESE CURRY ▶ • Quick Japanese Curry R...
INGREDIENTS (makes 6 servings)
1 tablespoon vegetable oil
800 grams skin-on boneless chicken thighs (cut into large bite-size pieces)
30 grams ginger (grated)
20 grams garlic (grated)
1/4 cup water
1 teaspoon salt
1/8 teaspoon baking soda
600 grams onions (2 large minced)
70 grams carrot (grated)
3 tablespoons Japanese curry powder (this is a blend of spices and should not contain salt, sugar, thickeners, or any other flavor additives)
4 cups vegetable stock
1 banana
400 grams potatoes
300 grams carrots
1 bay leaf
1 star anise
2 tablespoons soy sauce
1 tablespoon chunou sauce
1 tablespoon tomato paste
2 teaspoons cocoa powder
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INDEX:
0:00 Intro
1:37 Ingredients for Japanese Curry
2:25 Preparation
4:40 Browning the Chicken
5:22 Caramelizing Aromatics
6:02 How to Cut Veggies for Curry
6:57 How to Make Curry Base
9:31 How to Make Japanese Curry Sauce
10:50 My Secret Ingredient
11:35 Finished Japanese Curry
#japanesecurry #Curry #kareiraisu

[@NoRecipes]

PLEASE READ BEFORE COMMENTING: Japanese curry powder is not the same as instant roux. The former is a blend of spices like Garam Masala or Chili Powder, and the latter includes seasonings, flavorings, thickeners, etc. If you want to make the curry powder from scratch, here's the recipe: kzbin.info/www/bejne/bnuzlYt3bMSFkJo As for the bananas, 2 of the 3 major curry producers in Japan add banana paste to their roux and it is not an unusual ingredient in Japanese curry. If you want a faster version, try my 30-Minute Japanese Curry From Scratch: kzbin.info/www/bejne/joHKZn2wo7-WmsU, I also have an easy delicious Curry Udon Recipe: kzbin.info/www/bejne/jIrToZ9jitCdb7s

[@brianhollister219]

I read online that you can replace chunou sauce with a combination of Worcestershire and ketchup. They don’t sell chunou sauce in my area. Do you think that would work as a replacement?

[@NoRecipes]

@@brianhollister219 Yep, that'll work!

[@aishaexo-l611]

Does the cocoa powder have to be Dutch? I mean, how does it taste? Is it bitter or semy sweet cocoa powder, and can I substitute the Dutch cocoa powder for another brand?

[@NoRecipes]

@@aishaexo-l611 Hi Aisha, "dutch processed" simply means it's been processed using a the Dutch method (alkalized to raise the pH). This gives the cocoa a darker color and more chocolatey flavor. "natural" cocoa tends to be a more reddish tan and doesn't taste very chocolatey. The regular Hersheys brand of unsweetened cocoa powder sold in ordinary supermarkets in the US is an example of dutch processed cocoa powder.

[@aishaexo-l611]

@@NoRecipes Ok thank you very much, I just learn something new today, and I love cocoa a lot lol! 😂

[@aetherstarry4966]

You don't understand how many times I've been cooking curry with this recipe. Everyone kept complimenting my curry. I kept coming back to refresh my memory but at this point I already memorized it by heart. Still going to revisit this video in the future to keep supporting you though, thank you so much!

[@NoRecipes]

Thank you for the kind words! I'm so happy to hear you've been enjoying this so much. Also I really appreciate you coming back to rewatch the video! I hope you had a great weekend😃

[@ingutusiziya1959]

I'm Learning biochemistry while cooking...somebody give this man an award

[@NoRecipes]

😆 I always find it helps to make a recipes when you understand the underlying processes.

[@daoyang223]

When I look at Japanese food recipes. I feel like a lot of their foods were based on science. I mean look at MSG.

[@aleixpizasureda8067]

I love that too! I think understanding exactly why we do things in any process can make us better cooks overall. If I know why a step works, I can also know what won't and why.

[@NoRecipes]

@@daoyang223 A lot of it wasn't codified until relatively recently, but I think these techniques were developed through a process of trial and error.

[@NoRecipes]

@@aleixpizasureda8067 My thoughts exactly!

[@s.ekin.]

This was the best explenation of a cooking proccess i've ever heard.

[@NoRecipes]

Thanks! I'm glad to hear it was helpful!

[@redc0ffee734]

IKR 😼 new sub for this great content

[@wilsonkowira383]

"watch"

[@marichrisdacay9388]

My

[@mm46393]

I totally agree! it feels like I am watching a scientific show with food pictures and the shows make me hungry 🤤

[@robertbeisert3315]

The expressiveness of a Japanese game show host, with the teaching skills of Alton Brown.

[@NoRecipes]

😆

[@alaaallahkhaled2014]

I'm Egyptian and I followed your old version and it was a hit. I didn't even know what Japanese curry actually tasted like until I went to a Japanese restaurant in Malaysia. I can safely say that your old recipe was better than the one I had there. I'll try this version today. Can't wait. 🌹

[@NoRecipes]

Hi Alaa, I'm glad you've been enjoying my old version of the curry. Thanks for dropping by to let me know! I hope you enjoy this new one!

[@kevincarlson7148]

I learned more from this guy than I did in (expensive) chef's school.Your Egyptian food is amazing as well.Besides,anyone whose ancestors worshipped cats is ok with me,lol.

[@Carrasperasound]

Didn't expect a chemistry lesson, but that was amazing

[@NoRecipes]

😆Glad to hear it was helpful!

[@MovieChannels]

no he's talking bullshit out his mouth source: I have a bachelors in biochemistry

[@hiccups6531]

@@MovieChannels still way better than my chemistry teacher

[@MovieChannels]

@@hiccups6531 not if what he said isn't true lol

[@hiccups6531]

@@MovieChannels at least he didn't force it down my throat

[@raymond3235]

I love how you explain the processes going on!

[@NoRecipes]

Thanks Raymond, it always helps me to know the reasons why you do things a certain way, so I figured it might be useful for others as well.

[@Itsant33]

Yeah it's almost like it's meant to be educational.

[@petersims1550]

Made this a second time, as I allergic to bananas I used almond flour and agave syrup instead and it made all the difference. Added 4 chillis to get heat where I like it. Tested it on my Japanese friend and she said it was exactly the same from her childhood. One of the best things I have made for a long time. Tastes even better reheated after a day. Also used regular and new potatoes so got two different textures and tastes.

[@NoRecipes]

I'm glad to hear you enjoyed it Peter! Great idea on the subs, and I love the idea of using two styles of potatoes. I usually use waxier new potatoes for this, but I can imagine the more fluffy texture of a regular potato would be awesome too! Thanks for taking the time to report back on how it turned out.

[@andersonfor2012]

Tried your technique of caramelising the onions (which I've never seen before) for an Indian curry. I used red onions instead of brown, heads up to anyone that's going to try the baking soda trick with red onions; they will turn green due to the alkaline baking soda reacting with the anthocyanins in the red onion. Don't worry though it'll cookout and they'll turn brown eventually

[@NoRecipes]

The pigments are pH sensitive, so they'll shift more blue (which makes them look greenish grey) when the pH is above 7, and they'll shift red when below 7. As you said, it doesn't really matter in this dish as there are acidic components that get added later to lower the pH, but if it's ever a problem you can always add something acidic and the color should return to normal.

[@rightbackich213]

criminally underrated channel. subscribed

[@NoRecipes]

Thanks Rightbackich! Welcome to the channel!

[@selfintuition2]

Your channel is an absolute goldmine for anyone who is interested in picking up principles, techniques and knowledge behind developing some seriously good flavours!

[@NoRecipes]

Thank you! That's exactly what I'm trying to do😃

[@TheMiig1513]

@@NoRecipes I've been looking for years for this, thank you!

[@NoRecipes]

@@TheMiig1513 You're welcome! I hope you enjoy it😀

[@thomasthalberg92]

Best curry recipe I have tried, by a longshot! I love the subtle fragrant notes that you get from the banana and cocoa, as you chew. And the technique used for chopping the veggies ensures you have a hearty bite, along with the meat, in every spoonful you take. A wonderful recipe complimented by excellent technique. Thank you for sharing it with the rest of us!

[@NoRecipes]

Hi Thomas I'm so happy to hear you enjoyed this! Thank you for taking the time to stop by and let me know! I have a lot of other curry recipes on here (most of them are geared to take less time to make) and I also have a lot of Japanese recipes so I hope you have a chance to try some of them out.

[@abigailvdh-semple9460]

Finally!!! I live in South Africa and I’ve been dying to make Japanese curry. Thank you for explaining the process so beautifully. This recipe is DIVINE!

[@NoRecipes]

You're welcome, I hope you enjoy it!

[@hullofreund469]

This tutorial changed the way I make curry. I made Filipino curry for dinner using your method, and I pulled off what I think was the best curry I've made so far. Thank you.

[@NoRecipes]

I'm so happy to hear this was helpful! Thanks for taking the time to let me know, and have a great week!😄

[@luckyomen]

This has a great balance of detailed explanation and relatively short instructions that are easy to refer back to when cooking without leaving out key details including indicators and cooking times. I look forward to making this dish soon!

[@NoRecipes]

Thank you for noticing! Balancing detail with length is always something I struggle with so it's good to hear that this one hit the spot. If you ever want more details, the accompanying written posts on my website usually dive into more specifics (link in description). I hope you enjoy this!

[@elvengames]

Made this. Amazing. Super good! Thank you!

[@NoRecipes]

Happy to hear you enjoyed it! Thank you for taking the time to let me know 😄

[@MiauMichigan]

I made this and it was amazing! The caramelized onions and carrots added a really luxurious deep flavour. I'll definitely use it for other dishes. I made some changes since I didn't have a banana to thicken the stock. I made a roux with lard and flour and added the spices to that. I added apple sauce and a bit of honey. I also blended my own spices since we don't have S&B powder here. This is what I mixed in case someone needs a base recipe: Turmeric: 20g Cumin: 14g Coriander: 12g Cinnamon: 4g Cayenne Pepper: 3g Garlic powder: 3g Ginger powder: 3g Dill: 3g Thyme: 2g Sage: 2g Cardamom: 1g Cloves: 1g Anise: 1g Nutmeg: 2g Black pepper: 2g Bay leaf : 2g Ground coffee: 1gr This mix I found in a forum and turned out really tasty. It also called for fenugreek (5gr) and dried tangerine peel (10gr) but I didn't have that. I blended all of them in a mortar and then measured the 25gr for this recipe but ended up using less. The flavour of this recipe is stuning. It took a long time to cook but it's absolutely worth it! Thank you for sharing!!

[@NoRecipes]

Thank you so much for reporting back, and for sharing the recipe for curry powder you found. That sounds pretty close to my recipe, but I don't use dill or sage, and include star anise in mine. Also Fenugreek is a little hard to find, but it's one of the more important flavors in Japanese curry powder, so if you can find it, try adding it next time. Caramelized aromatics will make almost any dish taste better so I hope you find lots of ways of using it!

[@bradbenski5752]

Many Indian grocers will have Fenugreek but it's called "Methi"

[@dewinurhidayah2910]

Ginger Coriander Cumin Coconut milk Pineaple The taste bold and sour Ginger Turmeric Galangal Chili Coconut milk Lemon grass Bay leaves Turmeric leaves Star anise Cardamon Yellow mangosteen The taste bold and spicy Add soy sauce, white pepper, cayenne pepeer, tomato Taste sweet, sour, spicy

[@dewinurhidayah2910]

Sometimes I add nutmeg, cloves and cinnamon.

[@satoshiketchump]

This is the best looking Japanese curry on KZbin and thank you for the very detailed explanations on flavor development! I'll be sure to adapt these into the curries I make from now on.

[@NoRecipes]

You're welcome! Thanks for the nice comment!

[@littlesparrowchannel7637]

Look so yummy, many delicious food, thanks for sharing this delicious video. Japan is definitely on my bucket list. Have a good day

[@frankrodriguez7654]

Beautifully done 😊

[@NoRecipes]

Thank you!

[@trevormoser1096]

I was literally drooling the whole time. This looks amazing, and it's also so informative.

[@NoRecipes]

Thanks Trevor, I'm glad to hear this was helpful. My goal with this channel isn't just to show recipes, but to show you the background, science and techniques to make the best version of a dish, so I hope you're able to find some other useful videos here😉

[@kerryf9796]

Wow!!! This looks AMAZING!!!!! I can't wait to try this!

[@NoRecipes]

Thanks Kerry, I hope you enjoy it!

[@ligasortv7314]

Thank you very much for sharing this recipe!!

[@NoRecipes]

You're welcome!

[@pgng321]

Amazing, in every way! Thank you! 🙇🏽‍♂️

[@NoRecipes]

You're welcome@

[@theresarobertson8070]

Yuuuuummmm!!!!!! I can’t wait to try this!! One of my favorite dishes!!

[@NoRecipes]

I hope you enjoy it! I've made it twice since I made this video.

[@yasmine2616]

i love how passionate he seems about cooking! this video did put a smile on my face

[@NoRecipes]

Thanks Yasmine😀

[@analauranaka]

Wow! What an amazing recipe! Thank you so much!

[@NoRecipes]

You're welcome Ana!

[@tylerappell6811]

great video, im trying this recipe for sure!!!!

[@NoRecipes]

Thanks Tyler, I hope you enjoy it!

[@Arrugah]

Thanks Marc, excellent video as always. Such a delicious curry and thank you also for giving the ingredients in weight, rather than quantity. It makes a big difference.

[@NoRecipes]

You’re welcome Arrugah, I like to be precise😄

[@mellowwind1731]

I made this and it tasted amazing. Thank you for the great recipe!

[@NoRecipes]

Hi Mellow Wind, I'm glad to hear it! Thanks so much for stopping by to let me know!

[@paulmcmahon4685]

We loved your recipe

[@NoRecipes]

Thanks Paul, I'm glad to hear it!

[@ahmedchuhan1820]

Loved your knowledge.. everything is perfect👌👌

[@NoRecipes]

Thanks Ahmed!

[@colemanhamilton5982]

The first time I had Japanese curry was in Tokyo. We got lost and went into a tiny restaurant in this small neighborhood. We liked the food so much they started bringing us out treats from the kitchen!

[@NoRecipes]

What a great story, I love finding small hidden spots like that when I'm traveling. Thanks for sharing!

[@v.s7760]

Thank you sooo much for making this video!!! I love curry! I have all these boxes in my house, but this has awaken my inner chef

[@NoRecipes]

You're welcome, I hope you enjoy it!

[@wickedtexan]

Looks amazing

[@NoRecipes]

Thanks Scott!

[@the_viper_leo]

love the vibe!!

[@NoRecipes]

Thank you!

[@Bombogor]

Thank you , I made it today and it tastes like heaven .

[@NoRecipes]

So glad to hear it Bombogor, thanks for letting me know!

[@nickstoli]

I thought of myself as a curry aficionado, but I never heard of a banana being used as one of the ingredients! Just goes to show that there's a lot more I need to learn. Thanks to channels like yours I'm slowly increasing my culinary knowledge. Another great vid!

[@NoRecipes]

Hi Jay, apple is a more common fruit to add, but I find it makes the curry too acidic when you add enough to give the curry the right sweetness. I think most people get around this by adding less apple and adding sugar, but I'd rather not add any more refined sugar than needed. I hope you give this one a try sometime!

[@o_o3354]

Thank you! Perfect recipe!

[@NoRecipes]

You're welcome!

[@andrewlim9345]

Thanks will share this video with my family.

[@NoRecipes]

You're welcome Andrew, I hope they enjoy it!

[@dillpill1818]

This is the best video/recipe I’ve seen for J curry. Thank you. I’m making it tmrw. But i would skip the banana and add more grated carrot.

[@NoRecipes]

Hi Dill Pill, thanks! I hope you enjoy it. As for subbing in extra carrot for the banana, carrots don't contain any starch and they're not as sweet, so you may need to add some honey for sweetness and if it seems too loose, you can add a bit of starch dissolved in water.

[@hellioringos2308]

You're cooking like me. I love how you explain it to those who didn't know. You're really good. I subscribed :)

[@NoRecipes]

Thanks, and welcome to the channel 😀

[@KostasYoutube]

The best Japanese curry recipe!! Thanks! ありがとうございます！🙏

[@NoRecipes]

Thanks!

[@davidkunar5096]

Awesome video! Love learning about the chemistry behind the cooking.

[@NoRecipes]

Thanks David! I try to include all the information I'd want to know about a dish that's new to me in my videos.

[@norelnorel4450]

I maid it for today's dinner and everybody loved it 💘 knowing that asian food is exotic for us... Thank you for making it possible for me to finally taste the famous rice curry 😋 🍛

[@NoRecipes]

You're welcome Norel, I'm glad to hear you enjoyed it! You took on a rather involved recipe, but I have a lot of simpler ones on here, if you want to try some others out 😉

[@stuband4159]

made not maid

[@rimurutempest8389]

And here is your Rumiru Tempest. Watching and learning how to cook Japanese foods.

[@jylbek71]

Can’t wait to make this!!! Thank you for perfecting the recipe!

[@NoRecipes]

You're welcome, enjoy!

[@vyadavongphachanh1674]

By far the best cooking video I have watched. Love the explanation of what’s going on with the chemistry of the foods and why he is doing what he is doing.

[@NoRecipes]

I’m happy to hear you found this helpful. Thanks for taking the time to let me know 😀

[@lips555so]

Recipe saved at lightning speed, This is the must tried curry recipe. Thank you!

[@NoRecipes]

You're welcome Sofia, I hope you enjoy it!

[@kathcares]

Day 7 and the final recipe of my Marc Matsumoto Marathon! I particularly love this recipe because you present the history, culture, science, and techniques that make this a very memorable dish. I have learned so much from you about Japanese ingredients and cooking techniques! About science and culture! You present this information with so much passion and enthusiasm that I am left eager to know more. It was a fantastic week! Looking forward to the next great recipe and video!

[@NoRecipes]

I'm so happy to hear you enjoyed your week of try out my recipes! I just try and put the stuff in my videos that I would want to know if I were looking for a recipe for xxx. 😄

[@kathcares]

@@NoRecipes Your recipes and techniques have become a cornerstone of my kitchen, so giving them an entire week wasn't even a stretch!😍 I just wanted to express my gratitude by viewing your content and commenting. I haven't been doing it enough these past years. If my comments give you a laugh, a smile, or something to think about, it was worth taking a few moments to write them! Every time I watch one of your videos or read your website I learn something new. The learning is so big a part of the enjoyment for me! We seem to think alike in that way.

[@NoRecipes]

@@kathcares Thanks Kathy, your comments always put a smile on my face, not just because of your kind words, but because it's good to hear that you're finding utility in my content 😄

[@kathcares]

@@NoRecipes Marc, it's like getting to go to the best Culinary School for free!😁 Probably even better: you're smarter and more patient than most teachers. And funnier!☺

[@NoRecipes]

@@kathcares 😊

[@petertumminaro4528]

Looks Great!

[@NoRecipes]

Thanks Peter!

[@fatimahnurazmi7699]

Thankyoouuu! Looks really good! I'll definitely try this recipee❤️

[@NoRecipes]

You're welcome Fatimah, I hope you enjoy it!

[@oorjaamishra69]

I love it that despite 300 comments you gave each one a heart..

[@NoRecipes]

If someone leaves me a thoughtful comment, it’s the least I can do! Thanks for noticing😃

[@patriciaw2715]

Japanese curry is one of my comfort food. I really want to try to make this version but I feel like it's intimidating. One day, I'll try to make it.

[@NoRecipes]

Hi Patricia, this is more time consuming(as most stews are) than difficult. I hope you're able to give it a try sometime. 😉

[@calebfiero6586]

Can't wait to try this!

[@NoRecipes]

I hope you enjoy it!

[@Nanabeena]

Wow i loved it!

[@NoRecipes]

I'm glad you enjoyed it!

[@L_Giancarlo]

I’ve played persona 5 where the player lives in a coffee and curry shop in japan, and I have always wanted to try homemade Japanese curry. Thank you for the tutorial 🙏

[@NoRecipes]

I hope you enjoy it!

[@drywme]

Hi, Mark! I'm making your recipe right now. My kitchen smells amazing! I've used a Japanese curry powder that was already a bit sweet, so I skipped the banana... hope it turns out almost as good as yours 🥰 also added a table spoon of sake for intensity and roundness in the flavor. Much love, thanks for the video!

[@NoRecipes]

Hi drywme, if the curry powder you used was sweet it was likely powdered curry roux, not curry powder. You can confirm by checking the ingredients. Curry powder should only have spices, if there are ingredients like salt, sugar, meat-stock, etc in it, you have a powdered roux. The extra salt and thickeners may make your curry too thick and salty. If that's the case you should be able to add some extra water to thin it out a bit.

[@drywme]

@@NoRecipes You are absolutely right, it was roux powder. Next time I'll be using the right curry. Thanks!

[@Sheenasalesthriftytreasures]

This looks amazing thank you 🙏🏻

[@NoRecipes]

You're welcome Sheena, thanks for the kind words!

[@vernonireland3327]

Nice explanation. I can taste it now. Thank you.

[@NoRecipes]

You're welcome Vernon!

[@Ray-fg2hj]

I've tried this and it's great! I'm about to make it again for my sister and mom tonight. (I tweaked this recipe by adding honey and apples, as well as a little bit of cinnamon to add spice and sweetness)

[@NoRecipes]

Hi Ray, I'm glad to hear you enjoyed it! Thanks for taking the time to let me know. Great additions BTW!

[@Hoodooray]

can't wait to have a go at this recipe..have you thought of doing a cookbook?

[@NoRecipes]

Hi Hoodooray, I hope you enjoy it! I have a book about bento in the pipeline. It will will be available for preorder on Amazon in March and should be released in fall of 2020.

[@Hoodooray]

@@NoRecipes nice!

[@stevenmqcueen7576]

Definitely going to try this.

[@NoRecipes]

Hope you enjoy it!

[@giselletorres2447]

Hi. I am very much delighted watching you Curry Recipes… thank you so much.

[@NoRecipes]

You're welcome! Thanks for checking checking this out😀

[@GaryCrant]

Just cooked this yesterday and I was blown away with how well it turned out and how vastly different it is compared to Indian curry 😍

[@NoRecipes]

I'm so glad to hear you enjoyed it Dimitri! Thanks for taking the time to let me know. Also welcome to the Channel! I have a bunch of variations on this including curry udon and curry bread, so I hope you get a chance to try those out as well!

[@NesquickCoffee]

I made this last night, and I gotta say it's a delicious recipe. Reheating some leftovers the next day is even better! I love your instructions, it really made it clear

[@NoRecipes]

I'm so glad to hear you enjoyed it! Curry is definitely better the next day and you can also repurpose it for curry udon and katsucurry. 😀

[@RareRiddemz]

Amazing!! I'm so excited to try this tonight!

[@NoRecipes]

Thanks! I hope you enjoy it!

[@RareRiddemz]

@@NoRecipes My onions were not even close to brown after 20 minutes steaming. Why could that be?

[@NoRecipes]

@@RareRiddemz The goal of steaming the onions isn't to brown them, it's to cook and tenderize them. The browning happens as you sauté them after removing the lid. The reason why mine look brown after opening the lid is because my pot had a lot of fond from browning the chicken that got released from the pot by the steam. If you didn't have this, there are a couple of possibilities 1) you didn't brown the chicken for long enough 2) You used a nonstick pan (which won't hold onto fond as well).

[@RareRiddemz]

@@NoRecipes Thank you so much for your detailed explanation and for clarifying this! I've never steamed onions so I wasn't sure what to expect - it makes sense now. I didn't use chicken with skin so I didn't get as much of a fond as yours. The recipe turned out amazing, it just took a little longer to brown the onions, but it was worth it! Thank you very much!

[@NoRecipes]

@@RareRiddemz Gotcha, that would explain it. I'm glad to hear you enjoyed it!

[@marianah372]

Thank you Mark. I learned something new from you.I deeply appreciate the craft in the Japanese cooking and it’s so nice to have your guidance into it. Arrigato

[@NoRecipes]

You're welcome Mariana! I try and share the tricks I've learned over the past 30 years of cooking, so I'm glad to hear you found it helpful!

[@genny9354]

This video is absolutely underrated and is one of the better Japanese curry recipes on this platform. The way you explained the process made so much sense. I've heard of putting chocolate in curry before(Because of Black Butler) but after hearing your explanation, it makes me wanna try it. Once again, great video. ;)

[@NoRecipes]

Hi Genny, it’s good to hear found this video helpful! I hope you give it a try sometime👍🏽

[@shammaimaijaz9848]

I made it and it was perfect the taste was so unique I also added corn starch for thickness

[@NoRecipes]

I'm so glad to hear you enjoyed it Shammaim! Thanks for coming back to let me know😀

[@vincentcrnich2984]

very instructive will try asap ty

[@NoRecipes]

Glad to hear I could help!

[@sophiageorge4992]

Awesome! Unbelievable tricks!👍

[@NoRecipes]

Thanks! I'm glad to hear they were helpful!

[@colinedgar6742]

Never seen a vid from you before - loved your explanations and just wanted to say that using banana in a curry is such a cool idea! Never thought of that before, and it could do amazing things for a tamil fish curry, or a tangy shrimp curry with tamarind, etc. Channel name notwithstanding, you provide a great recipe. Nothing but respect from me mate!

[@NoRecipes]

Thanks Colin, and welcome to the channel! Great ideas for other applications of banana in curry, thanks for sharing. To be fair, I didn't come up with this idea, many of the instant curry roux makers include banana paste in their roux blocks.

[@nashmusa7153]

This man needs more subscribers

[@NoRecipes]

Thanks for the vote of confidence Nash! Hope you're having a great week 😄

[@RocknRoll13ZH]

Best recipe and recipe explanation ever! I love you!

[@NoRecipes]

Thanks, I'm glad it was helpful 😄

[@yaoi_empress9639]

Lovelyyyy!!!!! Thanks for the detailed explanations

[@NoRecipes]

You’re welcome Dee!

[@prnzssLuna]

I made this for my girlfriend a couple of times already, and she and I both absolutely love it! I used to buy the S&B blocks, but they're both really expensive, and, well, while not bad, also not particularly good either. I love this recipe! However, I usually use a tough cut of beef for the meat, and let it cook for a couple of hours instead of just one. (Obviously without the veggies, I add those later). For some reason I always still had a very strong banana taste without the extended cooktime, so I adapted it like this. Still though, 10/10 recipe!

[@NoRecipes]

I'm so happy to hear you've been enjoying this! I'm working on a slow cooked beef shank curry recipe that I'm hoping to put up this winter. As for the banana flavor, how ripe are the bananas you're using? They should be all yellow, but before they start to get brown spots. If they're overripe they contain a lot more isoamyl acetate which is what gives bananas their flavor.

[@prnzssLuna]

@@NoRecipes I'm looking forward to that one! And well, that answers it. I usually freeze my overripe bananas shortly before they go bad to minimize waste, and I usually use them for things like this. So they're usually more brown than yellow, really. Not a problem though, as the banana flavour vanishes after a while of cooking, so it's no big deal. Thanks for the answer though! I didn't expect you to reply to a 2 year old video

[@thegrandcricket]

Hi Marc! Your curry looks so delicious! I've made curry several times before...The first couple times using a recipe from the site just bento/hungry, which was good but somewhat time consuming for me. Then my local stores started to carry those roux blocks you mentioned, and although they taste alright, I find them kind of pricey for the amount I get in the package. I occasionally find myself really wanting some curry and I cave in and buy some. It always seems like a cooking event for me because the aroma permeates the entire house, lol! This looks like it's not too time consuming AND not difficult to make. I definitely want to make this soon! It's been quite some time since the last time I had curry, so it's good timing. I think the chunou sauce may be a challenge to find though. If I can't find any, is there a good substitute, or can it be left out? I know it's not traditional or standard, but the past few times I've made curry I've swapped out the potatoes for green (unripe) plantains. They cook similar to potatoes, boil until tender. Not that I don't like potatoes, I simply prefer boiled plantains so much more in stews and soups. I suppose it's the SoFla in me coming through! Are there any other veggies you've tried that you could suggest? Thanks so much for sharing, Marc!

[@NoRecipes]

Thanks Thegrandcricket! Using plantains is a great idea! Curry itself isn't exactly traditional Japanese, so I'm always up for mixing up the ingredients. As for Chunou sauce, you could substitute Tokatsu Sauce if that's easier to find, or if that's not available 1/2 tablespoon of Worcestershire sauce would work as well. As for other veggies, I think any good veggie for a stew would work. Yuca, Parsnips, Celery Root, and colored bell peppers are a few that come to mind.

[@leticiaferreiranetto3996]

Thanks for this recipe! It's just amazing!

[@NoRecipes]

You're welcome Leticia!

[@katajiro8178]

Thank you for the recipe - it turned out delicious.

[@NoRecipes]

I'm glad to hear you enjoyed it! thanks for reporting back!

[@alifatitofinashri3756]

Your old version curry recipe was one of my inspiration to cook from scratch while i was studying abroad far away from home. And will be replace by this newest version on my cook book. Thanks for always being so inspiring.

[@NoRecipes]

I'm glad I could inspire you to cook from scratch, it's one of the best things you can do for yourself and those around you😉 Thanks for taking the time to share your story!

[@erinuber2881]

Hello, Marc! This is a fantastic video and a great lesson! Using a banana as one of the ingredients is so clever, both for sweetening and to add creaminess. I would never have imagined that. I've wondered before...is it possible to use tofu in place of the animal protein in Japanese curry? If so, this would also be a vegan dish, I think, which would be really nice. I would love to try making this. Thanks for sharing this wonderful recipe with us! Happy Holidays to you! :-)

[@NoRecipes]

Hi Erin, I'm so glad to hear you enjoyed the video! It's funny that you mention that because plant-based proteins don't have a ton of umami producing amino acids so it makes it hard to make a curry without the MSG in the roux blocks taste good. That being said, I engineered this recipe specifically to make it easily converted to a vegan friendly curry by building layers of umami including the caramelized veggies, veggie stock, soy sauce and tomato paste. It's almost overkill with the chicken, so it still tastes amazing even if you substitute a plant-based protein like tofu.

[@erinuber2881]

@No Recipes Yes, it looks like the curry sauce is extremely flavorful - you've done such a good job! I hope I can try it soon. I love tofu, and I think it would be so delicious in this recipe. I hope your weekend has gone well. :-)

[@NoRecipes]

Thanks! My weekend was great, I hope your week is off to a good start!

[@thomasholland6334]

Innovative, well done!

[@NoRecipes]

Thanks Thomas!

[@cheezitmoreno7705]

Wow so yummy and well executed can’t wait to make it!!!

[@NoRecipes]

Thank you! I hope you enjoy it!

[@alessiamasola4334]

So I just made this and OMG I LOVE YOU SO MUCH THIS IS LEGIT. I can make my own IBD-friendly curry now that I know how this is made and I'm shook. I can eat Japanese curry again. Do you have any idea how painful it is to live in Japan not being able to eat curry out because I probably can't eat much of the stuff they put in there?! :( Took me a day for everything including making the vegetable stock and my own curry powder mix but it was WORTH IT. Added some coconut milk too, glorious.

[@NoRecipes]

Hi Alesia, I’m so glad to hear you enjoyed it! Japan unfortunately isn’t very friendly for people with eating restrictions. I’m glad this was able to help! Great idea adding coconut milk!

[@Gr95dc]

you made your own curry powder? 😱 can I ask how?

[@alessiamasola4334]

GraceDcastle I did it’s really easy! You just need to mix all the spices you like in the ratios you prefer! This is my mix, which I find it’s closest to the flavour of the classic Japanese curry, but I always tweak it a little (also note that it is not spicy since I can’t eat eat spicy food, but if you want to you can just add cayenne pepper and decrease the turmeric accordingly): 2 Tbsp cumin 1 Tbsp turmeric 1 Tbsp coriander 1 Tbsp cardamom 1/2 tsp nutmeg 1/2 tsp cinnamon 1/2 tsp allspice 1/4 tsp cloves 1/2 tsp black pepper

[@Gr95dc]

@@alessiamasola4334 thank you so much for sharing it with me ❤️❤️❤️

[@alessiamasola4334]

GraceDcastle my pleasure 💕

[@Chaaterer]

It looks really tasty. I'm going to prepare It todas🥰 Thank You!

[@NoRecipes]

Thanks! I hope you enjoy it!

[@annetaylor4280]

I’m so glad I found you. Thanks for the recipe. I’ll let you know how it turns out ❤

[@NoRecipes]

Welcome to the channel 😄 I'm here if you have any questions!

[@Sushi.2402]

Hey, quick question. Did you use an Asian style vegetable stock with things like shiitake and kelp or a European one?

[@NoRecipes]

It's kind of a hybrid. It's a Western-style stock with onions, carrots, cabbage, celery, etc, but I always add konbu to my stocks (even for chicken stock) because it boosts umami.

[@Bludgeoned2DEATH2]

As a chemist I love cooking. Cooking is both a science and art, I can use my chemistry background to learn how to enhance flavors and also tap into the artistic side I gave up on early in my life to make food look at tasty as possible :)

[@NoRecipes]

As a chef, I love chemistry. I actually wanted to pursue an education in science, but my math skills were not up to par. That's why I like to dabble in a little science to make my cooking better 😆 Cooking is mostly a science with a small dose of art. Even parts of cooking such as taste preferences can be explained to through biology (such as our proclivity for umami).

[@antasiac.3790]

This is awesome and just as easy.

[@NoRecipes]

Thanks Antasia!

[@KrazyTed113]

I'm really excited to try making this! Thanks for the video!

[@NoRecipes]

You're welcome, and welcome to the channel! I hope you enjoy it!

[@jorgemt62]

I had my first brush with Japanese culture back in 2000. I was between jobs and had a lot of free time in my hands, when I came across a sign offering Nihongo classes, and I said what the hell, let's try. Oh, my. I mean, though I had studied and spoke English and French (besides Spanish, my native language), I had guessed that learning a whole lot of new symbols was going to be tough. But diving into hiragana, katakana and kanji, man, THAT was HARD! In the end, the classes (just our sensei, two girls and I) were more about socializing than hard studying, so in the next year and a half I had just learned most of hiragana, a third of katana and a handful of kanji - shame on me - and developed a taste for tempura, sashimi and sticky rice. Then the 2001 Argentine economic crisis hit and I had to scramble for work and dropped my Japanese studies. Fast forward 20 years. With the country in lockdown for covid-19, a perfect (good) storm hit: lots of time indoors, Netflix just put on all of Studio Ghibli's movies, and I came across Midnight Diner: Tokyo Stories - which reminded me of Samurai Gourmet, which I saw a few years ago, also on Netflix. And suddenly I found myself dusting off my Nihongo No Kiso 1, googling hiragana and katakana tables, doodling characters on paper and in the air, and looking for recipes for ramen and curry. I was watching Season 2, Episode 8, カレーラーメン, and the cook said "I prepared this curry yesterday night" and I was like, hum, maybe I could do that... and wound up here. I loved it at first sight. Your energy is so contagious, and oh how I would love to be able to smell that curry! Most of the Oriental condiments can be only obtained in Chinatown here in Buenos Aires, which is out of bounds because of the lockdown, but I'll try a couple of naturist shops in my neighborhood. They usually have stuff like that on stock. ありがとうございました !

[@NoRecipes]

Hi Jorgemt62, welcome to the channel! Thanks for sharing your story. It's funny that you mention Midnight Diner, because after years of getting comments that I need to see it, I finally started watching it the other day! I haven't gotten to the curry ramen yet, but I'll check it out. Also, you're super lucky to get Ghibli's movies on Netflix. Here in Japan the only way I can get them digitally is by buying them on the US iTunes Store. If you want to try and make your own Japanese curry powder, click the link in the description for the "Printable Recipe" which has a full post detailing all the specifics for the ingredients. Be well and stay safe!

[@juliannk7391]

Is Japanese curry powder different than curry powder you get in other countries?

[@NoRecipes]

Hi Juliann, you can click the link in the description for a long explanation about the differences in the full blog post, but yes, it's different from other curry powders.

[@juliannk7391]

Thanks!

[@user-nw9ph6jz3y]

This is the best. I really appreciate for your clip ❤

[@ktnerak1211]

thanks for sharing. I luv Japanese curry so much !

[@NoRecipes]

You're welcome Karen!

[@hellooogamers7696]

I am here after watching one piece japnese curry intrest me

[@NoRecipes]

Welcome to the channel!

[@benmoxon7796]

I've been cooking curries for while,and this is the best tasting and most detailed recipe I've ever found! Learning about all the cooking techniques was so cool!

[@NoRecipes]

Hi Ben, I'm happy to hear this was helpful! I find it always helps me to remember techniques when I know the reasons why I'm doing them so I try and provide as much context in my videos as possible.

[@mrRosen1989]

Gonna give a try this weekend

[@NoRecipes]

I hope you enjoy it!

[@WilliamJulienNkogheOlympio]

thank you for the recipe

[@NoRecipes]

You're welcome!