Comments on: Japanese Curry in a Hurry

By: Nor Haslinda

Nor Haslinda — Sun, 15 Feb 2009 02:59:33 +0000

Love curry!!!!

By: tups

tups — Fri, 24 Oct 2008 01:22:04 +0000

After reading your post, I went to the nearest grocery store and picked up a couple of S&B boxes (level 1 – my significant other can’t tolerate spicy stuff but I would have tried 5). Finally had something to pair with the couscous in my cupboard. All I can say is that it looked and nearly tasted (not as spicy) like the curry I usually have (and extremely enjoy) at this small Japanese restaurant in Glorietta. MM, thank you very much for sharing this.

By: marissewalangkaparis

marissewalangkaparis — Thu, 23 Oct 2008 12:29:48 +0000

Let me try that Japanese curry MM.
I always serve Chix curry with the garnishes and my kids love them. Sliced boiled eggs,mango chutney,fried eggplant,raisins and fried white onions.Serve curry in a bowl with the garnishes in small bowls around it . It’s a feast with just one viand. (I’ve tried orange marmalade when there’s no mango chutney).

By: moni

moni — Thu, 23 Oct 2008 05:56:20 +0000

Two top Malaysian food blogs (https://www.rasamalaysia.com/ and https://hojiak.blogspot.com/) say that the secret to the best-tasting chicken curry is Action One A-1 curry paste. So on a trip to Penang, last week, I did a barter with my Malaysian friend — I bought 20 packs of R&M dried mango and she gave me 10 packs Action One A-1 curry paste. Along with the curry paste, you need to add coconut milk to your chicken or meat and voila you will have the best tasting curry chicken.

By: Paul

Paul — Thu, 23 Oct 2008 00:34:33 +0000

If you buy Japanese curry take a look at the backside of the packaging… Usually they put the level of hotness / spiciness from a scale of 1 to 5. When I was in Japan I eat curry 2 times a weekâ€¦ Steaming hot rice or udon topped with curry rouxâ€¦ Yummy!

By: j.

j. — Wed, 22 Oct 2008 23:39:16 +0000

Japanese curry is usually served with fukujinzuke (sweet daikon pickle with lotus root-usually red color in the restaurants ). I loved eating it while I was visiting family in Yoyogi. Luckily I don’t have to speak Japanese, I had my family do all the talking. I don’t know if its just a family quirk, but we often dribble in some tonkatsu sauce (prefferably bulldog brand) on top of the curry…

By: Angela

Angela — Wed, 22 Oct 2008 08:05:39 +0000

I love Japanese curry! I prefer the Vermont brand, though.

While living in Tokyo, I remember getting lost in Bakuro-cho and stopped at the first restaurant I saw. They didn’t have any mock-ups that I could point at and I also didn’t speak (still don’t) Japanese. So, I did the next best thing: I pointed at what the couple at the next table were eating. It was udon noodles in curry sauce topped with caramelized onion slices. Simple, tasty, cheap, and filling.

I’ve since duplicated this dish many, many times. It’s always very satisfying.

By: Jun

Jun — Wed, 22 Oct 2008 07:49:01 +0000

Hi Lex, Got this from Wiki…Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India.

The word “Karhee” or “Kadhi” from which “curry” is derived, comes from Southern India and refers to a sauce of any kind. “Curry powder” was developed by the British, who wished to take the taste of Indian food home, without having to utilize fresh spices. As a result “curry powder” in the Western world has a fairly standardized taste, but there are literally millions of curry flavors in India.

By: Blaise

Blaise — Wed, 22 Oct 2008 07:33:00 +0000

I love curry.

By: MarketFan

MarketFan — Wed, 22 Oct 2008 04:17:03 +0000

Curry is basically stew, says Lex and I think this is also why we have kare-kare (curry-curry). Not spicy, but peanut-ty.