Curry Rice.

[Jason Pitzer]

What is everyone's favorite recipes and can you make curry rice with anything? I would be making me some if only I could find some dang Curry Roux but I can't find it for the love of me!.

[bezz]

What is everyone's favorite recipes and can you make curry rice with anything?http://www.komenet.or.jp/recipe/recipeimg/ss-065.jpg
related thread (http://www.jref.com/forum/showthread.php?t=11057)

[leonmarino]

A recipe secret I am usually reluctant to give away just because it is so good is to melt one little block of chocolate along with the curry blocks. (One piece of chocolate per 6 servings should do.. Don't overdo it!) Makes the whole thing a bit more.. Rounded? まろやか is the word I'm word looking for..

[jlifeintl]

My favorite Curry Roux is here: http://www.jlifeinternational.com/Catalog/Food/vermontcurry.html
Even though it says "Hot", it's really Japanese hot, which is actually quite mild. Also, melting a block of chocolate will tone it down and offset what little heat there is and if you allow it to cook long enough and thicken, it will be like liquid heaven!!!

[Ewok85]

I like to use a hot curry roux and then add a tablespoon or two of yoghurt or sour cream, makes things pretty tasty. Mmmm, I might make some tonight infact...

[Jason Pitzer]

Is there anything I can Sub for curry roux sence I cant find it around here?

[misa.j]

Hey Jason!
I really wanted to eat curry when I just moved to the states but couldn't get the roux, so I started to make my own. I've posted it in a different thread a long time ago. Maybe you can try this.
http://www.jref.com/forum/showthread.php?t=9959&highlight=easy+recipes+for+everyone

[kamuizero]

I've had looots of japanese curry in my life =) it's reaaaally nice, my favorite one is of course the Coco ichi's ramen ^__^, I found out that the best combination is Pork Ramen with Level 2 spice, with shrimp cutlings and extra of cheese =) just like heaven n_n. Another one is the shabu shabu curry, great flavour =)!! Curry's just one of the best japanese foods :D

[Cue]

wow, another tasty thread! xD

I like my curry to be made with grounded meat, onions, eggplants, green peppers and muchrooms!
and I like to add a raw egg or some cheese on my curry right before eating, too... o_o;

Curry also goes good with Udon, Soba, Ramen and even Spaghetti!
I sometimes pour curry over boiled pasta... hehe.
(for noodles and pasta, it is advised to add more water to make it thinner, tho)

Oh yes, leonmarino. I've heard of that too. Also heard that other Kakushi-aji thing in curry would be a tea spoon of an instant coffee. xD

Jason Pitzer, too bad that roux is not available at your place...
um, can you get curry powder(not the roux, just powder) maybe?
If so, you can make your own...
If not, err, you might want to put curry aside and try Hayashi Rice instead... ^^;
http://en.wikipedia.org/wiki/Hayashi_rice
http://www5.ocn.ne.jp/~hiromi-o/recipes/hayashirice.htm

[bezz]

If not, err, you might want to put curry aside and try Hayashi Rice instead...There are a couple of theories about the origin of hayashi rice, or beef stroganoff over rice. Some people think that it was a former Imperial household chief chef Tokzo Akiyama at Seiyoken in Ueno (since 1876.)
Others think that the founder of Maruzen bookstore (since 1870) Yuteki Hayashi invented it, now served at a cafeteria in the store.

Le Landaulet
Ueno Seiyoken (http://www.seiyoken.co.jp/) 1st flr., 4-58 Ueno Koen, Taito-ku, Tokyo 110-8715 Japan
phone: +81(3)3821-2181

MC Cafe (http://www.oazo.jp/03_shop/shop/rc401.html)
c/o Maruzen (http://www.maruzen.co.jp/home/tenpo/maruhon.html)
Oazo 4th flr., 1-6-4 Marunouchi, Chiyoda-ku, Tokyo 100-0005 Japan
phone: 81(3)3214-1013

http://www.gohanmuseum.com/recipe/imgs/img002109.jpg

[khashimoto]

Hard to imitate that Japanese curry flavor without the Japanese curry roux. I live in Sioux Falls South Dakota and even my local HyVee supermarket carries it in the Oriental section. Bar that Oriental foodstores in your area? --I saw the piece of chocolate in the curry that mellows out the flavor blurb. Here's another - I use a little brown sugar and goshforbid a little decadence: dollop(s) of double whipping cream (which has a mellow sweetness). Use can also use coconut milk.
But yup, you have to look for the S&B curry roux in the box. And supplement it with the S&B powder curry in the distinctive yellow and red can, if you can. Good luck!
--K.

[yamada]

I've had looots of japanese curry in my life =) it's reaaaally nice, my favorite one is of course the Coco ichi's ramen ^__^, I found out that the best combination is Pork Ramen with Level 2 spice, with shrimp cutlings and extra of cheese =) just like heaven n_n. Another one is the shabu shabu curry, great flavour =)!! Curry's just one of the best japanese foods :D

Coco ichi is my favorite as well. I always order one of 10-kara(10 times hotter). Seafood curry is good.

[cacawate]

Had Thai Curry tonight and gonna make カツカレー (Pork cutlet curry) tomorrow night.

[nurizeko]

Had some last night, but my girlfriend makes it so mild recovering massive stomach surgery patients could eat it.

Still tasted good.

:cool:

Its one of the few foods I actually like enough to cook myself.

[bezz]

http://www.marugoto.pref.hokkaido.jp/shokubunka/kitanosyokubunka/images/soupcurry.jpg
related post (http://www.jref.com/forum/showpost.php?p=343554)

[bezz]

Seems that there has been another new curry from Hokkaido, "white curry" this time. According to a Web Japan article (http://web-japan.org/trends/lifestyle/lif061110.html),Hokkaido, Japan's northernmost island, is home to "soup curry," which debuted in restaurants there a few years ago and remains popular today. Now Hokkaido has ignited another curry boom, this time in "white curry." White curry contains a large amount of milk but no turmeric - the spice that gives curries their characteristic yellow color. Other spices are used in its place. The result is a dish that looks like cream stew (another Hokkaido specialty) yet tastes like curry, with a pleasantly spicy and hot flavor. White curry is often served with saffron rice, which accentuates its whiteness.

White curry was the brainchild of Kobayashi Kazunori, who supervises the team of chefs at the Sapporo Prince Hotel (http://www.princehotels.co.jp/sapporo-e/) in Hokkaido's largest city. Kobayashi says that the dish was inspired by images of the snow that blankets the island in winter. The curry caught on like wildfire after it was put on sale at the Sapporo Dome (http://www.sapporo-dome.co.jp/) baseball stadium as a way to root for the home team, the Hokkaido Nippon-Ham Fighters (http://www.fighters.co.jp/). ("Victory" can be written in Japanese using the characters for "white" and "star.") A dish of curry costs ･650 ($5.40 at ･120 to the dollar). The company in charge of marketing it says it sells 100 times more white than regular curry and wants to make it a Dome specialty.http://222.146.6.155/upimages/20061031114726_1.jpg

[craftsman]

How about cheese curry? A famous restaurant on Yakushima serves a lot of cheese curry rice and as you lift your spoon up to your mouth, long strings of cheese are still connected to the plate.


http://www.ichibanboshi.com.au/Images/cheesecurry.jpg

[Cue]

Yay! White Curry and Cheese Curry!! :cool:
I've tried both, and I like them both!
(As I prefer not-so-much-hot curry to hot spicy one. ^_^ )

[Jason Pitzer]

I finally found some about a 45 minute drive away but I found some. ^^ PS does anyone have a cheese curry recipe?

[Anohito]

My favorite Curry Roux is here: jlifeinternational.com/Catalog/Food/vermontcurry.html
Even though it says "Hot", it's really Japanese hot, which is actually quite mild. Also, melting a block of chocolate will tone it down and offset what little heat there is and if you allow it to cook long enough and thicken, it will be like liquid heaven!!!
If House brand curries still use the 1-5 hotness rating system, then their #5 curries (Java Curry, Hot is the only one I can think of at the moment) are pretty zippy.

[pipokun]

I finally found some about a 45 minute drive away but I found some. ^^ PS does anyone have a cheese curry recipe?
Curry
Cheese
Panko,　or bread crumb if available
1. Cook curry
2. Place curry and rice in a glass baking dish
3. Sprinkle cheese as much as you want (1 tbsp panko enhances its taste)
4. Just bake it uncovered in an oven or a toaster oven till cheese melt
(ﾟДﾟ)yum
It is ok if you use old hardened bread instead of rice.

[bezz]

Yet another curry-based food from Hokkaido: Muroran (http://www.city.muroran.hokkaido.jp/main/org1200/english/eng_tour_event.html) city recently acknowledged curry ramen as an official specialty to attract tourists.

http://www.iburi.net/tokusan/t_image/Curryramen.gif
Link (http://www.muroran-curryramen.jp/)

[Dogen Z]

Since I had a spare minute or two, I did a search for you and came up with the following site for Japanese curry that doesn't use the prepackaged roux.
www .grouprecipes.com/2942/japanese-curry.html
I thought this would help you and contribute to reducing CO2 emissions at the same time.
(I think I'll go see "An Inconvenient Truth" this weekend)
Globally conscious dude :blush:

[bakaKanadajin]

I personally like the Java brand curry, it's usually pretty decent and has a good blend of spices, it isn't too sweet or bland like some sets can be. One of my favourite recipies is just a basic seafood stew, I like to add a few bags of assorted seafood (clams, squid, mussels, crab, octopus) and a lot of veggies. Vegetables that hold flavour well are potatoes and eggplant, and then I usually add onions, whole cloves of garlic and carrots.

Another recipie that I tried just once but turned out REALLY well is to do the following:

- 1 bottle of red wine (I used an inexpensive Merlot)
- 1/2 a package of curry
- green onions or scallions
- garlic
- 1kg thinly sliced lamb or beef (but I recommend the lamb!)

Basically you use red wine instead of water to curry the lamb. Depending on serving size, you want to reduce the amount of wine you use just a bit compared to how much water you'd normally use. So per 1/2 package of curry I'd go with 600ml, or 1150ml for the whole package. The alcohol thins the stew out a bit so to get a nice viscosity you need to use less. Served over wild long-grain rice this one's a winner.

https://www.asianfoodgrocer.com/aaa/5/javared.jpg