Japanese Curry Powder Recipe (カレー粉)

Make an authentic Japanese curry from scratch with this homemade Japanese Curry Powder recipe. With a fragrant blend of spices, herbs, and aromatics, this curry powder is perfect for making curry rice, curry udon, curry fried rice, and curry bread.
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CURRY RICE VIDEO ▶ • BEST Japanese Curry Re...
CURRY UDON VIDEO ▶ • Curry Udon (カレーうどん) Ja...
CURRY FRIED RICE VIDEO ▶ • Japanese Curry Fried R...
GABAN CURRY POWDER SET ▶ www.amazon.co.jp/-/en/Handmad...
JAPANESE CURRY POWDER POST & RECIPE ▶ norecipes.com/how-to-make-jap...
INDEX:
0:00 Intro
1:00 History of Japanese Curry Powder
1:59 Ingredients
3:07 Blend curry powder
3:39 Toast curry powder
4:26 How to store curry powder
4:35 S&B Curry Powder vs Gaban
6:17 Curry Fried Rice
7:57 Taste Test
8:50 How to use Japanese Curry Powder
INGREDIENTS:
20 grams turmeric powder
14 grams cumin seed powder
12 grams coriander seed powder
10 grams mandarin orange peel powder
5 grams fenugreek seed powder
5 grams fennel seed powder
4 grams cinnamon powder
4 grams cayenne pepper powder
3 grams garlic powder
3 grams ginger powder
3 grams dill seed powder
2 grams allspice powder
2 grams green cardamom powder
2 grams clove powder
2 grams star anise powder
2 grams sage powder
2 grams thyme powder
2 grams nutmeg powder
2 grams black pepper powder
2 grams bay leaf powder
1 tablespoon vegetable oil
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[@MsWatchdog]

People are so stingy when it comes to giving their secret curry powder recipe, this is so good and I absolutely love the mix, this is something I am really going to have in my cupboard, the ingredients are really easy to get.

[@NoRecipes]

It's so true! That's why I was so shocked to see a big company giving it away like this.

[@TheSilverLioness]

I've been trying to find a video that can help me make my own curry powder from scratch for years, I live in the other side of the world and it's extremely hard to get japanese curry powder and now, even if it's still hard, I have a recipe, thank you so much! 💕

[@NoRecipes]

I'm glad this could help! Once you make this once and have it for comparison, you might be able to pick up a locally available curry powder as a base and then add the missing ingredients.

[@uhno6771]

i saw a short about Japanese curry made from scratch by Jeanelle and she made it with curry cubes, so i wanted to know what was in them cubes and so i look at videos on how to make the curry cubes from scratch and i frick you not, each and every video talks about adding curry powder so now i am here continuing my quest in my search on how to make japanese curry in a more over complicated way why you say? simply because i can

[@NoRecipes]

Just clarify, "curry powder" is a blend of spices that's kinda like "chili powder". It is not the same thing as curry blocks, which include curry powder along with seasonings and flavorings (they're basically an instant curry). A curry dish made using curry powder could be considered "from scratch" but a curry made with roux blocks is definitely not from scratch.

[@uhno6771]

@@NoRecipes yeah thanks for the clarification, i needed the curry powder to make my own curry cubes because i dont have access to them haha

[@cliffchan6587]

Great job for the research, another recipe with ingredients as follow:have blended the following spices: Millet flour, Turmeric, Coriander, Chenpi, Cumin, Fenugreek, Red Pepper, Cinnamon, Fennel, Nutmeg, Ginger, Cardamom, Star Anise, Cloves, Black Pepper, Liquorice. plus puree of tomatoes, apricots, stir-fried onions, garlic and ginger.

[@isabelma.kientz2234]

Thank you for this Mark. I don’t have to dig in your website to look for this curry powder recipe. I truly appreciate your help. God bless you and your whole family.

[@NoRecipes]

You're welcome! Have a great weekend!

[@kathcares]

The post on your blog is a great read, Marc! I always enjoy reading about the history of dishes; thanks for doing the research!💖

[@NoRecipes]

Thanks Kathy! This post/video was a long time in the making 😄

[@sabrinawanderer7560]

Me too. 😃

[@Centigonos]

Marc, you are churning out recipes faster than I can cook them! I'll have to go on a No-Recipes-recipes cooking marathon (poor old me!). Thanks again for your brilliant work!

[@NoRecipes]

Thanks! Good luck 😆

[@isabelma.kientz2234]

Same here…LOL…. Mark keeps me busy in the kitchen.

[@tuxedoneko9837]

Ty! I was thinking of making my own Japanese curry spices but did not know how. Looking forward to trying this out soon. 🇨🇦

[@NoRecipes]

You're welcome!

[@derekmizak]

This recipe is awesome. The best curry powder I have seen. Thank you for sharing.

[@NoRecipes]

Thanks Derek!

[@Jane-ms9ky]

Thank you for sharing . This is an amazing recipe. Love it 🙏🙏🙏💕🙂

[@NoRecipes]

Thank you Jane! 😊

[@kathcares]

Congratulations on cracking the code!😁🎉 We just had this conversation about Japanese Curry, so I was really surprised that you posted this. I am so encouraged! Strangely, I have all 20 spices in my pantry. I'm going to give this a try this week; guess I'll have to make some udon, too!

[@NoRecipes]

Thanks, but it feels like I cheated. I had most of the spices, but it was the herbs that hadn't even crossed my mind. Particularly dill (Japanese people usually hate it). I was also way off on the amount of citrus zest I was adding to mine. Wow, you have a very well stocked pantry! Have a great week!

[@kathcares]

@@NoRecipes No, not cheating; you found a way to learn what you needed to know. I'm curious how this formula will work with pantry spices. Since I'm not familiar with the taste of Japanese curry I won't be able to judge. But maybe you will try it and let us know how it compares to the magic box. Since I cook everything my family eats, I have a great supply of spices across cuisines. My challenge is to use them up before they go stale. This recipe will help with that.😊 Thanks for sleuthing it out.🕵️‍♂️🔍🥘

[@claudettemaria3061]

Wow, you have one amazing pantry!

[@sabrinawanderer7560]

Hi! 😬

[@kathcares]

Rewatching. Such beautiful camerawork! You really made a seemingly dry subject very enjoyable to watch!😊💖😋 This recipe has totally spiced up my world!😍

[@NoRecipes]

Thanks Kathy, it's been a long day and reading your comments is just what I needed

[@felcyan]

Thank u so much for cracking the code. Love it so much. Arigatou ne!!

[@NoRecipes]

You're welcome!

[@kingjosephjoestar8717]

I live in an area with very little japanese products but i loove japanese curry so thank you

[@NoRecipes]

You're welcome!

[@atikayasmin4733]

my future husband into curry that much, im saving this for him and thanks a lot!

[@NoRecipes]

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

[@dorolyncyo]

両手でフライパンを振るひとを初めてみました！二刀流！🙌

[@NoRecipes]

ありがとうございます！でも、練習すれば誰でもできると思います。😅

[@vymaruyama6960]

You are amazing , thank you 🙏

[@NoRecipes]

Thanks for the kind words 😊

[@crimeandprison]

Thank you Mr. no recipes. I love your enthusiasm. Thank you for the recipe. I plan to make this curry rice spice mix and cook the sauce in one of your videos. Kudos. Arigato gosaimas

[@NoRecipes]

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

[@sierrahhofzon3878]

Thanks for this!!!

[@NoRecipes]

You're welcome Sierrah!

[@kitchenthatreconnects]

Wow!!! Congratulations... was looking forward for this recipe

[@NoRecipes]

Thanks, I hope it helps!

[@kuma9069]

Really nice, chef !!

[@NoRecipes]

Thank you!

[@frankfrank6541]

Thank you for sharing it. Good luck.

[@NoRecipes]

You're welcome! 😄

[@aidankatz6983]

I’m going to try this one out

[@NoRecipes]

Its a lot of spices to hunt down, but if you can't buy pre-blended Japanese curry powder where you are, this will give you the traditional taste of Japanese curry.

[@daniellevarela7461]

Thank you very much for sharing!

[@NoRecipes]

You're welcome Danielle!

[@daniellevarela7461]

@@NoRecipes ❤️

[@vicv9503]

liked! always wholesome. thanks for the info! Gaban.

[@NoRecipes]

Thanks!

[@neveridlelife759]

I’ve been trying explain/describe Japanese Curry to friends who have never had it. I found a blend at a California spice shop I’ll have to try again the standard SB. Mmm...curry is my favorite!! It’s my comfort food!

[@NoRecipes]

It is a tough one to explain to someone that's never had it. I have a recipe for making a quick version of curry coming out in the next week or two that should hopefully make it more accessible for people to try.

[@melaniedezaki-applewaithe1573]

So good! Ari grazie ☺️

[@NoRecipes]

Thanks Melanie!

[@alelau65314]

I love Japanese curry 🍛!!!

[@NoRecipes]

Me too😀

[@sirene7465]

What a beautiful blend I got! I replaced mandarin peels with some dried black omani limes. It will do the trick, although the taste will be slightly different than yours. Thank you for teaching! You are very generous, Sir.

[@NoRecipes]

You're welcome, and great idea! Dried limes definitely have a different taste, but they have so much umami I bet it will taste great!

[@claudettemaria3061]

Thank you for the curry powder recipe! Instant curry roux is expensive in my country but since I live in Southeast Asia, I figured it will be better to make my own curry powder since I can easily found many of the spices for an inexpensive price at the market and I can order the rest online.

[@NoRecipes]

You're welcome! I hope you enjoy it, if you haven't seen it already, I also have a few Japanese Curry recipes that this curry powder will work in.

[@petersims1550]

Great video thanks for sharing, I made this and it is way better than the store bought powder.

[@NoRecipes]

Wow, that was quick, thanks!

[@kathcares]

I found this GABAN curry set on eBay from several sellers shipping from Japan. One even offers free shipping. The amazon link above is showing "out of stock."

[@NoRecipes]

Good call! The link had stock when I posted it but I guess someone is seeing unexpected spike in demand 😆

[@justrelax7053]

Sir pl explain in English titles for ingridianteslist

[@c.brionkidder9232]

genius. and adorable.

[@NoRecipes]

Thanks 😄

[@trancefer9247]

I Love you Marc Matsumoto. You are awesome. Since watching your Channel, i am no langer afraid to Cook Japanese recipes. Greetings from Hamburg/Germany

[@NoRecipes]

I'm glad to hear my videos have been helpful! That is my goal here. To provide useful techniques that demystify cooking.

[@sirene7465]

I have all the spices, except for mandarin peel powder. Will give it a try. I might add some alpinia powder. It gives really good flavor to spice mixes.

[@TheMalibuRose]

you can purchase the mandarin peel in any Asian/Chinese market and pulverize them. I dry my own from my mandarin citrus tree.

[@MayimHastings]

🥲Thank you! I'm allergic to cinnamon and garlic, so I've not been able to have curry and i miss it so much! Now i can make my own! ❤️🙏❤️🙏

[@NoRecipes]

I'm happy to hear this was helpful!

[@fullfattasty2088]

Wow a lot of ingredients but amazing recipe to make curry at home, thank you :-)

[@NoRecipes]

You're welcome!

[@tristantheafflicted]

This is great, I never can find the spice mix alone here in Aus, only the roux blocks.

[@NoRecipes]

Glad to hear this was helpful Tristan!

[@WolfricLupus]

As a lifelong lover of all things spicy, I was struck at the interesting and large combination of things in the GABAN powder. Sounds like a mish-mash of everything, but I guess they got the balance right, and the mandarin peel powder was an interesting touch!

[@NoRecipes]

It does sound like a kitchen-sink approach, and I was missing a lot of the herbs in my original attempts at recreating it over the years. The mandarin peel is a huge part of the flavor component that seems obvious once you know it's in there, but is pretty hard to pick out when you're eating the curry.

[@espysabrinadcosta9880]

Please show whole soice so we can see and understand pleaae

[@yuvra649]

Thank you soo much for all the measurements! Ive got all of these except sage in whole form. Meanwhile the gaban near me costs 26$ on amazon its too expensive 😅 Im finally going to make this mix!

[@NoRecipes]

You're welcome!

[@Jane-ms9ky]

P.S. the recipe is well written indeed. 👍💕

[@judybraden1553]

WOW!

[@NoRecipes]

😄

[@petouser]

Very nice video! I really appreaciate it! The less accidity in the GABA (House Foods) blend pretty much explains why I prefer the House Foods brand curry roux varieties over S&B curry roux products.

[@NoRecipes]

Thank you! I'm glad to hear this was helpful!

[@kayel4487]

This has the bonus of a great smelling kitchen (when toasting the spices and then cooking with it!)

[@NoRecipes]

Yes! it smells pretty incredible.

[@baddestburrito4718]

I just had to come back and watch this again! haha

[@NoRecipes]

😆 Was so fun shooting with you the other day!

[@meteee73710]

Mark, your recipes absolutely best, all recipes so underrated, thanks, respect and love

[@NoRecipes]

Thanks Metehan!

[@bourbakis]

Thank you for posting this recipe! I collected 20+ Japanese curry mix recipes. This one is definitely a keeper. I wonder have you tried Nakamura's Indo Karii, as opposed to the more common British curry ("navy curry")?

[@NoRecipes]

You're welcome! As for Nakamuraya-style curry, I've tried it, but for me, I'd prefer either a more authentic Indian curry or a Japanese-style curry.

[@michellesazon5950]

@@NoRecipes same indian curry just added herbs and citrus it become japanese curry wow thanks for sharing im a cook before in middle east i cook indian and arabic now i know the difderent of japanese curry

[@NoRecipes]

@@michellesazon5950 You're welcome! Star anise is another big difference from Indian curry powder.

[@DonejMandrakes]

Wow! I had no idea there were so many different spices in there. Very cool

[@NoRecipes]

Yea, it kind of seems like an "everything but the kitchen sink" approach, but when you blend them it's kind of magical.

[@sweetshoez]

This is perfect, and I can pretty much get all this stuff at my local Indian grocery. I’ve been trying to figure this out too

[@NoRecipes]

I hope you enjoy it!

[@sweetshoez]

@@NoRecipes yeah I’ve been trying to figure this out since the S&B mix, at least where I buy it, has a big reproductive harm label on it lmao. So if I can just do it myself I prefer that

[@NoRecipes]

@@sweetshoez Yikes I've never seen that. I wonder if it's the packaging or the contents that's the issue.

[@sweetshoez]

@@NoRecipes yeah man look it up, it seems like imported turmeric can sometimes be contaminated with lead unfortunately. Sucks!

[@NoRecipes]

@@sweetshoez Ugh, yet another thing that's conspiring to kill us. Consumer Reports did some testing last year on herbs and spices and found that many herbs (like basil, thyme and oregano) have a worry some amount of arsenic and lead. www.consumerreports.org/food-safety/your-herbs-and-spices-might-contain-arsenic-cadmium-and-lead/

[@CryoJnik]

Definitely saving this one cause I often have a taste for Curry Udon and there aren't many places nearby to scratch that itch. Though that brings up a question: which would work better? The dried noodles or the vacuum packed refrigerated ones?

[@NoRecipes]

Hi CyroJnik, here's my order of preference 1) Fresh uncooked noodles - these are usually (but not always refrigerated) and they need two be boiled from 10-15 minutes 2) Frozen precooked noodles - These come in blocks and usually have a cook time of 2-3 minutes (to defrost and reheat) 3) Dried noodles - Cooking times vary depending on thickness, but these are usually thinner than the other varieties. 4) Fresh (refrigerated) precooked noodles - Cook time is a few minutes just to reheat these typically have the worst texture The first two options have the best texture. In the case of the precooked noodles, they're flash frozen as soon as they're boiled which retains the chewy texture (the refrigerated ones tend to get a little mushy because the starches continue to absorb water as they sit in the fridge). Dried noodles aren't bad, but they tend to be thinner since they would take forever to cook otherwise. I hope that helps.

[@astropgn]

Making it from scratch is so much cheaper. You can buy the spices at your local farmers market, like 50 to 100g of each, blend it all in bulk, take some for yourself, gift the rest to your friends and family. So nice

[@NoRecipes]

Yea, the up front cost might be a bit more, but it will make a ton more curry powder. Just keep in mind that spices tend to lose their aroma fairly quickly once ground so I wouldn't keep this curry powder for more than 6 months. It will also help to keep it refrigerated.

[@DavidS-gx1ok]

You can take this to another level buy adding vetiver root, stone flower, and dried fenugreek leaves!

[@NoRecipes]

That might make it more Indian, but Japanese curry powder is it's own unique blend of spices.

[@kmirjam]

Allspice is also a mixture, but at least we're closer to the decipherment. 👍

[@kathcares]

Allspice is a single spice. I have whole allspice in my pantry. It's a large, round, blackish seed. It's called allspice because it tastes like a combination of nutmeg, cinnamon, and clove.

[@gamershub4708]

Sir can mention the link of the product in your description or comments. And thank you for your efforts on making cooking many recipies in easy way.

[@tvafilms1483]

Yup

[@NoRecipes]

Oops, sorry about that for some reason the updated description didn't save. Should be there now.

[@gamershub4708]

@@NoRecipes no problem

[@Maplecook]

What a freakin' home run this video is! I mean, I love all your vids, but this one was REALLY to my liking! (Various reasons)

[@NoRecipes]

Hahaha thanks! Mixing a bowl of 20 ingredients isn't all that interesting so I tried to spice it up a bit😆

[@Maplecook]

@@NoRecipes Dude -- you may not know this about my personality, but -- I have always, ALWAYS loooooved the challenge of reverse-engineering something. It's like a drug for my mind! When I saw this video, and what you did with the Gaban, my eyes lit up like a christmas tree!

[@Maplecook]

@@kathcares Marc let me experience his handmade version in person. OMG, it's sooooo gooooooood!!

[@Maplecook]

@@kathcares Yoooooooo!! (I am drinking another bottle of that same IPA that you saw in Marc's ramen video, so forgive me for being a little..."unfit to operate heavy machinery.") Marc is a GURU! As a school teacher, I can CONFIDENTLY say that he is a LEGIT GENIUS! I've taught stupid kids, smart kids, genius kids...you name it, for 30 years, and Marc is smack dab in the genius zone! I have NO END of respect for this man! As for your version of Marc's curry: I believe the joy of food is in the perversion of it. I can't follow a recipe to save my life. I always, ALWAYS end up twisting the damned thing into something else. haha Marc doesn't know this yet (or rather, he's finding out while he reads this), but I will soon make MY version of HIS gyoza in a video, and yeah, I'm gonna pervert it! Sorry Marc! Forgive me!! hahahahaha

[@Maplecook]

@@kathcares Lemme tell ya...and I know Marc is seeing this, too...I'm going FULL WEIRDSVILLE on this one! hahaha

[@adorkychristiandad]

LOL so basically what you're saying is gabon curry spice is basically throwing everything in for seasoning including three I never thought of before lol. That's very interesting almost makes me want to just make my own curry spice blend instead

[@kathcares]

Yep, you nailed it. This secret had baffled a professional chef for decades. He had made his own version of Japanese Curry Powder for years, but could never get it quite right. I was one of the people pushing for a recipe for years. When he found the Gaban set, it blew his mind. I make this curry powder several times a year, but I do adjust the cayenne powder, because it's a little too spicy for my family. I also love the tangerine peel, so I add a generous quantity of that. If there's something you hate or have an allergy to, you can leave it out or substitute something else. Have fun and enjoy experimenting with it.

[@dinanshubiswas2026]

FINALLY, Fi fkin FINALLY, u r kami

[@daBigR--]

I haven't made japanese curry powder. But the indian curry powder recipe I normally use calls for toasting all spices EXCEPT turmeric. Maybe this should apply to Gaban mix too.

[@NoRecipes]

Hi Rodrigo, this is probably because it burns easily. As long as you're careful it should be fine though.

[@mournwood]

I love that container you used to place the toasted curry powder into. Who makes those? Where can I get a set?

[@NoRecipes]

It's made by OXO, and they have a bunch of different sizes. I love them because they seal in odors and keep ingredients fresh. amzn.to/3znKun7

[@DavidS-gx1ok]

Fun fact, they were unable to Get green mangompowder or “amchoor” is what we indians call it. So they substituted orange peels. Both are tropical but very different flavors!

[@NoRecipes]

That makes sense, it is definitely a different flavor, but that's one of the ingredients that sets Japanese curry powder apart.

[@DavidS-gx1ok]

you are wrong though. In the original recipe (introduced by the British navy) there was no orange peal. it was later added to S&B powder. you are better off making your own. In India, we have many variations, even green mango powder is not standard or commonly used. what I am trying to say is, make your own don't rely on standardization of one company who has a monopoly in Japan.@@NoRecipes It is almost an insult to some to call it "curry powder", as if you sum an entire culture in one powder. it would be like me taking a mix of soy sauce, mirin, and sake and calling it "Japanese Shinto water" and using it in a recipe. but I understand having only eaten S&B powder your whole life, a pre-mixed stale mix of cheap spices all mixed together, and craving the standardization due to nostalgia :/

[@NoRecipes]

@@DavidS-gx1ok I'm not following. The curry powder introduced by the British Navy is British-style curry powder. It evolved here over the past 140 years to what it is today and citrus is part of most curry powder formulas. BTW this recipe is based on Gaban's (a.k.a. House Food's curry powder, not S&B).

[@omkar2311]

Japanese curry powder taste and smells like indian instant noodles masala mix called Maggie it is the most popular instant noodles in india after all the japanese curry is originated from india

[@NoRecipes]

We have a curry flavored instant noodle here made by Nissin called Cup Noodle. I'm so curious what the Maggie one tastes like.

[@oscarpalm4863]

The brown colour of the dill surprised me, since it’s supposed to be green, from dried and crushed dill twigs. “Old powder?” No, it’s milled dill SEEDS! Of course! Same as the coriander powder, which is also from the seeds, not the dried herb.

[@NoRecipes]

Hahaha glad you figured it out. The seeds have a milder and more nutty flavor than the dried leaves.

[@Lemonz1989]

That is some expensive spice mixture! If you are buying all the spices one by one, I mean. But looks delicious; so I will definitely try it. :P

[@NoRecipes]

Yea, it'll add up if you don't live in a place where spices are cheap. If you can find canned Japanese curry powder (by S&B or Gaban) that might be cheaper.

[@salahlfc8229]

Hi Marc, I saw S&B ingredient curry powder in English only 17 spices, no garlic, dill and allspice. and can bay leaves be replaced with curry leaves? Will it interfere with the smell of other spices?

[@NoRecipes]

I think you can get away with skipping the garlic as it will get added in most dishes you make with this anyway. Also allspice has a flavor that's similar to a few of the other spices in the blend so you could probably skip that as well. I did find that dill was an important part of the mixture. As for curry leaves, it's not a typical addition to Japanese-style curry powder which gets its citrusy flavor from the mandarin peel.

[@sillycoin]

Just throw every spices you know briefly 🤣 Jokes aside thanks for the information.❣️

[@NoRecipes]

Crazy, right? I'd been working on my curry blend for quite a while and could never get it quite right..... I was missing almost half the spices.

[@user-rk8yv2pq2e]

I'm definitely sure for going to buy premixed one 😢

[@NoRecipes]

If you can find, it's definitely easier than trying to blend it yourself. 😉

[@YuehAndFriends]

holy cow thats a ton of spice

[@NoRecipes]

😄That's why I recommend just buying the spice blend from S&B or Gaban if you can find it online. This is for people who can't get it in their country.

[@T0tenkampf]

What is the shelf life of the mixture after toasting? Is it best to keep refrigerated?

[@NoRecipes]

Spices degrade over time since they were produced, and the degradation accelerates once they've been ground. Since this recipe uses ground spices, check the expiration date on the spices you use. There is no hard date when it will spoil, but the aroma will fade over time. Assuming you use recently opened spices this should be good for at least 6 months.

[@prvg7851]

How long does it last for before it goes bad? Like, how long can I leave it in the cupboard for?

[@NoRecipes]

It depends on how you store it. The cooler and dryer the place the longer it will last. Also it's not like it will get moldy and spoil all of a sudden. It will gradually lose it's aroma as the aromatic compounds in the spices evaporate. I would recommend using it within 6 months assuming you store it in the fridge.

[@machchar_qing]

Mandarin peel is actually dried mango powder

[@NoRecipes]

That might be in a traditional Indian spice blend but Japanese curry powder uses mandarin peel.

[@raghavagrawal14]

Would Garam masala blended with sage, thyme, dill seeds, mandarin orange, garlic and ginger powder work as well?

[@NoRecipes]

Hi Raghav, that's a good idea and it should work, but it kind of depends on what's in the Garam Masala. Generally I think Japanese curry powder has more turmeric and fenugreek than most Garam Masala.

[@GemaHandaru]

WOW! Love this ingredients! Anw, can we subtitute mandarin orange peel powder to other citrus or maybe lime peel powder? Because its very expensive. 😁

[@NoRecipes]

Hi Gema, lime might be too strong of a flavor, but other citrus like orange or possibly lemon peel should work. If you have no other choice but lime, I would recommend reducing the quantity a little.

[@GemaHandaru]

@@NoRecipes Glad to hear that, planning to prepare it today and will cook it this weekend. Thank's Marc!

[@GemaHandaru]

@@NoRecipes Hi Marc, currently I can't find any Dill Powder or Dried Dill in my country, would you recommend other alternative for Dill? And after I gather all of 19 spices, I found that it can be 2-3 times cheaper than buy S&B Powder. 🎉 It could be cheaper if I can make orange peel powder by myself. 😁 Actually my kitchen scale is not good enough to measure any powder below 5 grams, can I make this curry powder by multiplying 3-4 times spices of your recipe? Thank's a lot Marc!

[@NoRecipes]

@@GemaHandaru Hi Gema! Are you based in Indonesia? I'm just curious because I get asked about the availability of spices a lot and it's helpful to know that dill isn't available. To be honest dill has a pretty unique flavor and I'd say the closest things are tarragon (which might be equally difficult to find), and fennel (which is already included in the mix). I was actually pretty surprised to find out it is included in curry powder since it is not a very popular spice in Japan, but now that I know it's there, I can definitely taste it when I have other curry powders. It obviously won't be exactly the same, but you could probably skip it. Anyhow it's great to hear that it will be cheaper for you to blend the spices yourself. Tripling or quadrupling the recipe should be fine, but you may want to split the toasting up into a few batches (once you evenly blend the tripled batch in a bowl) as putting too much into a pan at one time may result in uneven toasting. Looking forward to hearing how it goes!

[@GemaHandaru]

​@@NoRecipes Yes, I'm from Indonesia. I love curry rice. I'm very exciting when I found your latest curry recipe video (I think your recipe is authentic, different from curry that I found in restaurant, I mean it look like the homemade curry that I watch in anime, YES ANIME, dorama or other japanese tv program, haha), because during this covid time, I can't go to restaurant to get curry rice. Coco is my favourite one and I can't order online since it too far away from my home and the delivery cost will be same or higher than the food price. Haha. And just a few days after I watch your curry recipe, you post this curry powder video, so I'm more exciting to make curry by myself. I'm just starting to cook during this pandemic and I need to ask as many as I can to make it clear and get the best result as I can. That's why I asked a lot about the spices, because the recipe has many spices and detail measurement. Oh, I just found fresh dill weed in local online store, I think I can use it (I read online that to get 1 tsp dried dill we need 1 tbsp fresh dill) and mix it while cooking the curry, not in the curry powder. I will tell how it goes in a few days! 🍛🍛🍛 And thanks to answering all of my question, Marc! 😄✨

[@writwikray1239]

😀😁

[@nottobe5597]

Hi! Is it ok if I omit some of these powders? Like the madarin, cayenne pepper, dill, sage and bay leaf ones? It's quite a lot but I don't think they're available at my local supermarkets..

[@NoRecipes]

It's possible to omit them, but these are some of the ingredients that give Japanese curry its unique taste and it will not taste right without them. The cayenne pepper is there for heat so you could add fresh chilies or a hot sauce to whatever you make with this curry powder to make it spicy.

[@nottobe5597]

@@NoRecipes Oh ok, I'll do that, thanks!!

[@foodtrails]

Wow... So many 😅 when you blend them, how does it taste?

[@NoRecipes]

Hahha I don't know any other adjective than to say it tastes like Japanese curry. The cumin, turmeric, fenugreek, and coriander, are pretty obvious, but the rest of the spices create subtle notes that all play together in a symphony, so they're hard to pick out individually, but together they taste more complex than a western curry powder with less spices.

[@foodtrails]

@@NoRecipes I understand, I am myself an Asian. Just for a change you can try chilli powder, cumin and salt.. and then add it to smashed potato.. chopped onion and coriander. See how it tastes. I mean, I really love the taste.. you know you can try sometimes

[@dreaminsomnia8487]

After watching video I decided that i will just buy store Japanese curry powder.

[@NoRecipes]

I have a faster version of this if you'd rather try that: kzbin.info/www/bejne/joHKZn2wo7-WmsU

[@hemadevi1375]

In India it's simply called Garam Masala All in one curry powder 🙏

[@NoRecipes]

It's a similar spice blend, but this has some Western herbs like thyme and dill as well as East Asian spices like star anise and mandarin peel that I don't think usually go into Garam Masala.

[@hemadevi1375]

@@NoRecipes yes true 🙂

[@mimis.5139]

@@NoRecipes star anise goes into garam masala sometimes but not the others like thyme or tangarine powder( i guess it can be easily replace by aamchur powder)

[@NoRecipes]

@@mimis.5139 Interesting! I knew star anise was used in chai, and Desi-Chinese dishes like Jalfrezi, but didn't realize it's also included in garam masala. As for using aamchur powder as a substitute for mandarin peel, it could work in terms of the fragrance. The only thing to be careful with here is that Japanese curry is not supposed to be acidic, and aamchur can be quite sour.

[@saicharan3497]

I think japanese curry powder is similar to indian curry powder which they call garam masala, the spices are much similar or actually the same.

[@NoRecipes]

Hi Sai, Japanese curry powder is based off of British curry powder which was based off of Indian Garam Masala, hence the similarities. The balance of the ingredients is a little different though and there are other ingredients that don't appear in either of the preceding versions such as star anise and mandarin peel as well as thyme, sage and dill. It may not seem like much but these changes give Japanese curry powder a unique flavor that you won't get from Western curry powder or Indian Garam Masala.

[@saicharan3497]

@@NoRecipes Star anise is used in biriyani, dill is used in stir fries and also the sage in some curries. We don't use mandarin peel and that makes your curry special and unique which I love. I didn't expect that I would get reply from you, this means a lot. I watch your videos before cooking japanese dishes.

[@NoRecipes]

@@saicharan3497 That's super interesting, I don't think I've ever seen those ingredients added to a garam masala before but then again I think everyone makes their garam masala a little differently so I'm sure there are some variations that are quite similar to Japanese curry powder. I'm glad to hear you've been finding my videos helpful, I try and respond to every comment when I can.

[@felcyan]

Can you make a video how to make oden and gyu niku udon? ^^… mosi jikan ga areba.... Arigatou.

[@NoRecipes]

It's funny you should mention those. I have them on the list for this winter (too hot right now here in Japan 😅)

[@NoRecipes]

BTW I already have an oden recipe on my website: norecipes.com/sparerib-oden-recipe-japanese-comfort-food/ will be doing a video this fall/winter.

[@felcyan]

@@NoRecipes otanoshimini. Arigatou gozaimashita. よろしくお願い致します。

[@NoRecipes]

@@felcyan 😄 I hope you enjoy it!

[@jamesholcombe435]

Garam Masala has those in it.

[@NoRecipes]

Garam Masala can contain a wide variety of herbs and spices, so if you've found one with all the same ingredients in the same ratios there's no reason to make your own.

[@jamesholcombe435]

@@NoRecipes thank you

[@justrelax7053]

Can any one tell the ingridiantes list in English

[@NoRecipes]

The ingredients are listed in the video description, you can click through to my website (link is also in the description) for more details on each of the ingredients.

[@devin3944]

Legends say he is still listing off the ingredients

[@NoRecipes]

😆 I have over 1000 recipes on my website and this one has the most ingredients of anything I've ever made. Not really something I'd normally post and if it's available I recommend just buying Japanese curry powder. But I I've literally gotten hundreds of requests for this from my various curry recipes so....

[@devin3944]

@@NoRecipes 👍

[@joshuapancuelo1942]

my curry mix smelled earthy and nutty, but when tasting the mix itself, it had hints of citrus, cumin, and a bit bitter. did i burn my curry mix?

[@NoRecipes]

Hi Joshua, did you taste the curry mix in something or just the powder itself? If you had the powder itself it will taste a bit bitter since some of the spices like turmeric and cloves are bitter. If you added it to food it it made the food bitter, you may have burned it.

[@joshuapancuelo1942]

@@NoRecipes the powder was bitter. But i tried it on simple fried rice and it did not taste bitter. Thank you! It was delicious

[@NoRecipes]

@@joshuapancuelo1942 I'm glad to hear it!

[@zorakthelonemantisoftheapo5680]

Is dill necessary or optional for the curry powder?

[@kathcares]

It's part of this Gaban set, but I don't taste it in the finished curry powder. I've never tried making it without, but I can't imagine it would have much impact. Maybe dried parsley could substitute? I just made my fourth batch of this, and it really tastes wonderful! Good Luck!

[@NoRecipes]

I spent quite a few years trying to figure out the formulation of Japanese curry powder and one of the spices I was missing in my blends was dill seed. It adds anise notes to the blend and I think it plays a pretty crucial role in what sets Japanese curry powder apart from similar spice blends from other parts of the world.

[@kathcares]

@@NoRecipes Dill "seed"? I've been using dill weed!😯I don't see where you specified it in the recipe.🤔 It still tastes amazing!😍

[@NoRecipes]

@@kathcares Yikes, sorry about that. I think I updated the recipe in the description after someone asked but I didn't update on the site. It's fixed now.

[@kathcares]

​@@NoRecipesStill tastes amazing with dill weed. With all the different flavors going on I don't think I'd be able to tell the difference. I'll try dill seed next time!😉

[@markpelayo]

Thank you for your recipe. But can you please create a video for blind test with your friends? it will be a great content as well :)

[@NoRecipes]

You're welcome Mark! Unfortunately organizing food events is still difficult in Japan due to the ongoing pandemic. Hopefully things return to normal soon.

[@markpelayo]

@@NoRecipes yeah no rush sir. I am grateful for your channel

[@markpelayo]

Hi chef Marc, will you update this recipe from lesson learn or all good as of now? I am about to do this in the following week. I will use chicken as a main protein. Do you think it will jive well? should I add coconut cream or none?

[@abeerali7834]

Tried to order the spice set. Out of stock 😢

[@NoRecipes]

Sorry to hear that. Have you tried checking other online shops?

[@rinnahsahayam7140]

How much curry powder we need to add for 800ml of water?

[@NoRecipes]

That depends on what you're trying to make. Curry powder and water alone will only make curry flavored water.

[@armandosinger]

You've saved my life, thank you! I love curry but have a garlic allergy. Now I can make the spice mix and exclude the garlic! (I love garlic, but it doesn't love me apparently.) I think I've now watched all of your curry recipes, which I'm eager to try. A couple of questions: 1. I noticed you are comparing the flavor of the Gaban mix toasted in oil to the untoasted S&B powder mix. Is that because the S&B comes pre-toasted, so you are comparing "apples to apples?" 2. Is the toasting in oil step necessary if we are preparing one of your curry recipes? I noticed in the 4 or 5 curry recipes of yours I've seen, that you have a toasting step already. For example, at the end of carmelizing the onions, you have us mix in the curry spice mix to toast--and not too long to burn it! Even the curry fried rice recipe has a toasting step already. 3. For my special needs, I'm able to remove the garlic everywhere, except for the recipes that call for Chunou sauce. It looks like it might have garlic that is listed under "spices." No, I did not break into their headquarters to find their secret recipe like you did with Gaban :) But I did notice the picture on the label has the veggies it uses and includes a head of garlic (same goes for Tonkatsu and Worcestershire sauce). Any ideas on a no-garlic substitute for the Chunou sauce? Thanks again!!

[@NoRecipes]

Hi Armando, I'm glad to hear I could help! I've answered your questions below: 1) I'm not entirely sure but I'm assuming S&B has been toasted at the factory. Toasting the spices together initially helps meld their aromas together. But after curry powder has sat for a while (either on a grocery store shelf) or in your pantry, the fragrance tends evaporate. You can bring some of it back by toasting it again, which is why I usually heat the curry powder as part of my curry recipes. 2) If you only plan on using the curry powder for these types of recipes you could skip the step, but if you want to use it for other things, like making curry salt (which is great on popcorn, French fries, etc), or curry mayo, etc, I would recommend toasting it first. 3) That's a tough call. I don't see garlic listed on the ingredient either, but it's possible there's a small amount in it. My usual suggestion as a sub is a blend of Worcestershire sauce with ketchup. The reason why it's in the recipe is to add the spices and sweetness. You could probably get away with just using ketchup (assuming it doesn't have garlic).

[@armandosinger]

@@NoRecipes thanks for the feedback. I’ll just get the chunou sauce. If it doesn’t have a noticeable garlic note or lingering aftertaste, then it won’t be enough to bother me. 🤛

[@prvg7851]

As a Muslim, I don’t think I can use nutmeg, is there an alternative you would recommend?

[@NoRecipes]

I'm not an expert, but are you sure nutmeg is haram? It's included in Baharat which is a common spice blend in Levantine cuisine. I'm also pretty sure I've used nutmeg in Saudi Arabia before, which is pretty strict about stuff like that.

[@rashadabdullah9769]

Wow $55. Looks like my hair brained scheme to make my own curry powder after prices have skyrocketed wont be so easy (⁠*⁠・⁠～⁠・⁠*⁠). Oh well. I like the Dion Hot Curry Powder, there not too many ingredients in it as apposed to some others i tried such as Malaysian style and a few others. Well its all up to my nose to sniff out the ratios. Thx man.

[@NoRecipes]

You're welcome! It might be cheaper to buy the Gaban set from Amazon Japan and have it shipped to you. Good luck!

[@nancydelu4061]

I'll go buy S&B. We obaasan like simple life.

[@kathcares]

I'm an obasaan and I love making this recipe! Learning and trying new things keeps me young. But feel free to go buy S&B if this is too challenging for you.

[@NoRecipes]

If you live in a place where you can buy it pre-blended, I'm all for getting a can of S&B.

[@jlastre]

Uncle Roger very disappointed in salt and no MSG seasoning

[@NoRecipes]

This is a spice blend, not curry roux.

[@jlastre]

@@NoRecipes I understand that but my comment stands as Uncle Roger will still be disappointed that MSG was not included in the spice blend. My guess he feels MSG would be justified on 🍩 donuts

[@kuzonai8436]

😭 wish i could afford that many spices

[@NoRecipes]

It's definitely an investment if you don't have a lot of them in your pantry already. Try looking for the pre-blended Japanese-style curry powders (they come in cans or bottles) by S&B or Gaban.

[@kuzonai8436]

@@NoRecipes Thank youuu

[@leobetosouza]

Looks like the dill is powdered dill seeds, not dill leaves, right?

[@NoRecipes]

Hi Leonardo, good question. The dill is ground dill seeds.

[@leobetosouza]

@@NoRecipes thanks!

[@cheekibreeki904]

At the risk of sounding very stupid, I still would like to make it clear: by mandarin peel, do you mean the entirety of mandarin peel, or specifically mandarin zest?

[@NoRecipes]

Not a stupid question at all. Mandarins have a very thin peel without much pith (the white stuff) so the skins are usually dried whole.

[@cheekibreeki904]

@@NoRecipes I see. Thank you for answering.

[@leeleesale]

I think 🤔 it's the herbs in gaban that give more earthy-herb-ish, yet more complex taste. According what I read japanese curry more similar to english idea of curry compare to indian or middle-eastern curry which more heavy handed spices....or compare to southeast asia curry which emphasis in herbs, so in a way that's true japanese curry somewhat a class of their own. Which is not surprising as it was the British that introduced curry to Japan. Also I noticed that japanese curry tend to be a bit on sweeter side. ┐⁠(⁠ ⁠∵⁠ ⁠)⁠┌ Edit: being southeast Asian, i usually use the usual southeast curry spices blend, but tinkered by adding a bit of garam masala, ketchup, soy sauce, apple juice to made it "japanese curry"

[@NoRecipes]

The sweetness in Japanese curry isn't in the curry powder, it's in the fruit/honey that's added to the curry as well as the caramelized onions. The Western herbs like dill and sage definitely give Japanese curry a different flavor, but it's also the east asian spices like star anise and mandarin peel.

[@leeleesale]

@@NoRecipes @No Recipes ah...true, and also properly caramelized onions would gave more complex in flavor. I tend use just apple juice or honey, not both because preference. I used to only simply saute the onions when I first tried to cook japanese curry....and I used golden curry roux, vermont curry kinda too sweet for me, and let's just say it was meh taste. Later on I learned to add things to the curry that change how I see japanese curry. Mandarin peel impossible to find in my country so I kinda have to improvise with grated lemon peel. Normally I added basil & sage to my curry. But thank you ❤️ for this video I can make my own japanese curry powder, instead just using store bought curry mix & garam masala mix.

[@NoRecipes]

@@leeleesale Here's my Japanese curry recipe if you wanna give it a try: kzbin.info/www/bejne/lWHchaqcaMp9d6M

[@joshuapancuelo1942]

2:32 is that dill seed or dill weed?

[@NoRecipes]

It's ground dill seed (you can get a full list of ingredients and their quantities in the video description.

[@joshuapancuelo1942]

@@NoRecipes thank you so much! will try this out soon

[@joshuapancuelo1942]

by the way, can i use this curry mix on japanese beef curry and other japanese curry recipes?

[@NoRecipes]

@@joshuapancuelo1942 This is curry powder, a spice blend and does not include any seasonings or thickeners. Most curry recipes on KZbin use instant curry roux which is something different and includes the seasonings and thickeners. All of my recipes are made with curry powder so you can use them with my curry recipes (there are links to some of them in the description and you can search my channel for the other ones).

[@joshuapancuelo1942]

@@NoRecipes thank you so much for being so responsive! subscribed

[@PJHMX]

An impossible amount and variety of spices to do it myself. Prefer to buy ready mixed curry spices.

[@NoRecipes]

Hi PJ, as I mentioned in the video, if you have access to pre-made Japanese curry blends then I recommend just buying it. I'm posting this on request from all the people who can't buy the blend in their area.

[@espysabrinadcosta9880]

Vow

[@misa4294]

My curry powder says it has cornmeal, maybe you missed that?

[@misa4294]

But mine is Indian im pretty sure..

[@NoRecipes]

Hi Misa, I've never heard of cornmeal being used in Japanese curry powder. Cornmeal doesn't really have a flavor on its own and the only reason I can see to add it to a curry powder is as a thickening agent. But since this is a spice blend that's intended to be used in variety of ways (including ones that don't require thickening), I wouldn't recommend adding cornmeal.