Perfect Japanese Chicken Curry At Home (2 Ways)

Authentic Japanese curry made without the curry blocks, for maximum flavor and love. Also, we did a little somethin somethin at the end for a surprise.

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[PalmelaHanderson]

I don't care what anyone says, Golden Curry will always have a special place in my heart. It got me through many, many, many... many nights in high school/college. Chicken, carrots, potatoes (often times I didn't even have carrots), chicken stock (or sometimes just water if I didn't have that), and rice. No word of a lie, that was my dinner like 3-4 nights out of the week for YEARS of my life. While I'm sure Josh's better, and I even know I can do better now, there's a certain nostalgia hit from S&B Golden Curry that can't be replaced or replecated.

[hamilsakurada]

Hello everyone.
I am a Japanese who likes curry rice.

Please forgive the strange English because it is a translator.

In Japan, when serving curry rice in a bowl, the curry sauce and rice are not divided in half.
If you are serving curry rice on a plate, divide the curry sauce and rice in half like you would do.

I don't think you'll understand the meaning just by that, so I'll tell you about the basic difference, even though it's a bit long.

There is an original reason for using Japanese tableware properly.
There seems to be a cultural misunderstanding if the rice bowl was used to create a “Japanese-ness”.
When Japanese people eat Japanese-style "curry rice, " they mainly use plates similar to soup plates and pasta plates.
Bowl is mainly used when eating "curry bowl".
Of course, there are exceptions, and when eating casually at home, there are times when it doesn't matter whether it's a plate or a bowl.
However, if you enjoy "complete Japanese style", you will see a little regrettable misunderstanding.

What is the difference between "curry rice" and "curry bowl" ?
I will tell you about the basics.
"Curry rice" is served as a "Western food arranged in a Japanese style", so it is served on a Western plate.
The other "curry bowl" was developed in a Japanese soba and udon restaurant.
Using the same dashi stock as Japanese soba and udon, It is a dish with a strong flavor of Japanese bonito and kombu dashi. Because the curry sauce has a lot of juice,
it was served in a bowl with the same depth as soba and udon instead of a flat plate.

When serving curry rice on a plate, it is common to separate the curry sauce and rice.
However, in the case of "curry bowl", rice is served first, and curry sauce is poured over the entire surface. Arrange the rice so that it is hidden from view.

When Japanese people eat curry rice in a bowl, unless they dare to separate it, they generally put the rice on the bottom and pour the sauce on top of it.
That is the basic way to serve rice and other dishes in a bowl.

If you are familiar with Japanese food, you may know that in the case of gyudon, the rice is placed underneath and the ingredients are placed on top, so you can't see the rice. The same is true for "Katsudon" and "Tendon".

When serving ”curry rice” on a plate, separate it, and when serving it on a bowl, do not separate it, the rice is on the bottom and the ingredients and sauce are on top. That is "Perfect Japanese stiyle".

By the way, Japanese-style ”curry rice” has a version made with chicken, but it was developed mainly with beef at restaurants and pork at home.
If you want the image of "complete Japanese curry rice", it's pork or beef.
If anything, I don't think it's chicken.
Of course chicken curry is also delicious.

Have a nice and healthy day everyone.

[ercedwrds]

I love how she just kept digging into the bowl of curry as he was doing his b-roll intro. You can tell that it was delicious af.

[jeffkleist]

I hate to tell you. Every famous Japanese chef uses the mix. They will tell you it's no different, even if you say so. I personally mix Mild and Hot at 2:1, so I can control the flavor.

[mattkuhn]

You can tell Josh was restaurant-trained because of the sheer overwhelming quantity of butter this recipe involves.

[jpjipperwong]

This was one of the comfort foods I grew up having so often and it holds a very special place in my heart. I'm super glad to see Josh doing a piece on it. Fun fact, if you want to make it vegetarian, you can substitute oyster mushrooms and shiitake and it gives such a meaty flavor

[Yali_owo]

Joshua always finds a way to make me hungry

[peacenrhyme]

I usually watch your videos for entertainment, but this recipe looks so good I'm actually going to make this one. Keep up the good work Josh!

[Rose-mlhp]

I just made this yesterday by following your video step by step and OMG! The BEST Japanese curry I’ve ever had!!!! I appreciate your video here so so much as I think it’s healthier to make from scratch. No preservatives like the blocks (though they are very tasty 🤤) I trust the process and your wizardry, thank you good sir 🧙🏻🪄🙏

[robertbauer]

I've found that most of the YouTube cooking channels, as they get big, the qualities that made them good slowly go away. Not Josh. He just keeps on staying true to himself even when expanding. Thanks for the awesome content which actually inspires me to make new things.

[ginismoja]

I sometimes find your 'make your own' a bit extra but thanks for showing us how to make those curry blocks. They're not sold in my area and besides are extremely overpriced.

[hayleythomas]

nah, I stand by the prepackaged blocks. the japanese have absolutely perfected the art of delicious instant food.

[kronksstronkstonks]

I love Japanese curry. My great grandmother loved curry but couldn't handle the heat in her later years so the sweeter, more muted spice of a mild Japanese curry became a staple meal of ours.

[aradigm]

Man oh man, one thing I might know more than Josh about. I nearly agree with almost everything except that don't use Ketchup. Try adding ginger, and if you use beef instead of chicken use 1 parts stock to -hear me out here-1 parts coffee.

[BitArtist]

I made this last night(yes papa, I made the roux too) and it was delicious! Had two bowls of it and wanted a third helping. Great recipe as always!

[nOtakuReview]

A tip I found useful, buy the curry blocks AND also add the spices in for that extra flavour 👌

[AlphaLlama]

i love japanese curry, it's so good! Especially love Katsu curry with a nice crispy chicken cutlet. Also golden curry cubes are totally fine to use... depends on the recipe i know, but i tried making the dish from scratch and you don't really gain that much compared to the cubes. Meaning it will come out just as delicious in both scenarios.

[Yuki-jyeb]

I born and grew up in Japan for most of my life, learnt how to make Kare from my mom and at elementary school. And I never heard of adding shirodashi to the Kare.That is very unique. I should try that.

We put dashi to the Kare when making soup broth for Udon or Soba.

[bensitsdownwithfriends]

As a high schooler growing up in Okinawa, CocoIchiBanya was the ultimate dream example of Japanese curry.

Replete with garlic chips, this warm, rich sauce smothered the finest rice known to man, and it wasn’t complete without garlic butter brushed naan on the side (yes I know but in Okinawa this is how they do it up right) and fresh grated Okinawan dairy cheddar cheese on top.

I’d even get a Kewpie dressed salad with tuna and corn and it was….well, just like a papa kiss 💋

[Ash_Wen-li]

Tip #1: If you're too lazy for the ladle method you can chop up your curry blocks small like you would chop up chocolate for cooking

Tip #2: If you want a slightly more "Japanese" taste. You can sub dashi stock instead of chicken stock or water.
I also use tonkatsu sauce instead of ketchup

Tip #3: For a more Southeast Asian twist, sub in a can of coconut milk instead of liquid