let's discuss our love of japanese curry and perhaps share tips on how to improve the dish with special ingredients or brand recommendations
i'm planning on making beef japanese curry tomorrow, what cut of meat would be best? would it be better to replace the water with stock/beef bouillon?
anybody ever make it with bacon? i feel like that would either be a waste of bacon or be really tasty
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I like tendon for my curry, look up cooking with dogs recipe
and broth to water conversion depends if your cubes or recipe are heavily salted or contain it already
I've always been a fan of Just One when it comes to Japanese dishes. justonecookbook.com
However, this recipe seems to go far above and beyond how I normally prepare my curry. Has anyone ever made their Japanese curry with red wine/ginger/tomato paste? Does it taste noticeably better than without those ingredients?
Also I've never needed to skim the scum off my curry before.. What does scum do anyways in a dish?
whats the difference between nip and loo curry?
thanks
interesting ingredients in that recipe. would never have thought to make curry with a wine reduction
nip curry is prepared in a kitchen instead of a loo
beef stew meat is best. stock makes the dish better. but dont add strong flavors to the stock. beef onion is best. buy the curry in the block form.
if you have a korean store nearby theyre into these japan types of mellow yellow curries. "vermont curry" is pretty good. they mix in apple which you can do to any curry truthfully. Adds a nice sweet finish to the heat.
Bacon is already a strong smokey flavor, I would steer away from it truthfully.
poo in loo is tomato based and heavier on spics
jap curry is basically beef stew + curry powder over rice
sweeter and mellower in flavor
>tomato based
not really, usually just water or broth, maybe cream