If Your Kids Like Curry, You're Golden™ | Japanese Curry | Winning Mealtime

[@PhatTrumpet2]

The "Eyes Wide Shut" reference had me rolling. And I love how Chris refers to quart containers as if we all work in restaurants. (I do the same shit.)

[@Joanna_L]

Great video! I really love watching you cook… you are so friendly and easy to follow. I’ll try this. I’ve never had Japanese curry before but I recently bought a package to try. This recipe with pork sounds so good. Thanks! 😊

[@samuelsalinas9607]

I tried it in Japan and became addicted. They'd have it in the breakfast buffet, over some rice.. Good stuff.

[@yogi.nat.]

Definitely going to be trying this! I'm so excited about the dashi boost!

[@juliehillebrand8923]

I'm really excited to try the inclusion of dashi in the curry, I have Golden Curry blocks waiting for me in my spice cabinet. Yes, I have a spice cabinet. I cook Indian about once a week, because my family loves it so much, including my 9 and 10.5 year old daughters. I toast and blend my own masalas, and these girls love the spice.

[@majordomomedia]

That’s great to hear!

[@ragancheseborough4680]

Chris knows what kind of parties I'm down with! Thanks for doing this video. I was also wondering what to do with my golden curry in the pantry.

[@feoragdubh]

YES! I'm here for this recipe! I love pork and anything in a stew so I can't wait to make this. And the freezing idea is super helpful. Chris, you said you have pickled vegetables with it on the side - can I ask what ones you tend to have with it?

[@majordomomedia]

traditionally it’s fukujinzuke but in a pinch I just eat it with pickled ginger!

[@grggr18]

anyone out there thinking about making Japanese curry from scratch? don't. i tried it. tasted EXACTLY like that box version... (sigh)

[@gobleugirl]

ope

[@the-chow-hall]

I do a big cheat with this and use oxtail and beef shank, braising it until tender and then using that liquid to add to the curry blocks. The mouthfeel is insane and everyone who eats it thinks it's better than Japanese restaurant curry but is really just influenced by the mouthfeel and the beefiness from the shank. They laugh when I show them the box of Golden lol.

[@juliehillebrand8923]

Oxtail is wildly delicious. That's what I use for beef barley soup.

[@gobleugirl]

Holy shnikes! You got your reps in. This is a great video.

[@majordomomedia]

Thank you!!

[@cheungzane]

Would this work well with a chuck roast?

[@sannariddarstrom6235]

Curry king

[@cneo]

The equivalent is taking a Prego or Ragu and upgrading it to a better pasta sauce. I think most Asian homes just make the bigger batch and then save it for other nights and deal with the over tenderized veggies etc. The big upgrade beyond the dashi is the other ingredients and how big he goes with the cut - another restaurant move. People want big bites of meat and veggies when they are good quality. Love the video. Makes me want to make some curry and upgrade what I grew up with because I haven’t braised pork for curry. Also what about something more niche like keema curry - another Japanese favorite that’s popular among the people in the know in Japan ^^.

[@WorldsOkayestFisherman]

My kids eat the Golden Curry Extra Hot 😂

[@KennyPham]

Are we not going to acknowledge the water bottle with suspicious yellow liquid in it?

[@majordomomedia]

Ying’s famous Emergen-C to ward off illness!