Make Better Boxed Japanese Curry with Ivan Orkin - How To
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Date: 2020-05-17
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Comments and reviews: 10
Sam
I learned how to make curry like this from my Kendo Sensei! Last time I made it I used my instant pot and it turned out really good. I like everything about the instant pot except how it sautes, it just doesn't brown stuff right. I also have the same red pot this guy does, and I browned everything in it in small batches. I put everything in the instant pot as I finished sauteing, and then made the broth and roux in the red pot (after deglazing with half a beer) to save all those good flavors. Then after melting the curry bricks in the broth and flavoring it to my liking I poured that over all the goodies in the instant pot, gave it a good mix, and ran it for 18 minutes. The veggies were perfect and still had some crunch, but the meat tasted like it had simmered for hours. I always add tons of garlic and any extra veg into my curry. I normally add some tomato paste, but I was out so I diced some sun-dried tomatoes and threw them in when I was sauteing the garlic. It was primo! This is a great dish to experiment with!
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I learned how to make curry like this from my Kendo Sensei! Last time I made it I used my instant pot and it turned out really good. I like everything about the instant pot except how it sautes, it just doesn't brown stuff right. I also have the same red pot this guy does, and I browned everything in it in small batches. I put everything in the instant pot as I finished sauteing, and then made the broth and roux in the red pot (after deglazing with half a beer) to save all those good flavors. Then after melting the curry bricks in the broth and flavoring it to my liking I poured that over all the goodies in the instant pot, gave it a good mix, and ran it for 18 minutes. The veggies were perfect and still had some crunch, but the meat tasted like it had simmered for hours. I always add tons of garlic and any extra veg into my curry. I normally add some tomato paste, but I was out so I diced some sun-dried tomatoes and threw them in when I was sauteing the garlic. It was primo! This is a great dish to experiment with!
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sweedaal
Ivan: cooks pork for 2 hours in the oven-also Ivan: goes looking for a microwave instead of putting the tough veggies with the meat--I get that he's promoting the microwave as a time saver to prep veggies but there's no reason he couldn't have cooked these on the side or with the meat in a dish that braises pork shoulder as a part of it. ironically he even says to throw in carrots if you don't have access to proper stock
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Ivan: cooks pork for 2 hours in the oven-also Ivan: goes looking for a microwave instead of putting the tough veggies with the meat--I get that he's promoting the microwave as a time saver to prep veggies but there's no reason he couldn't have cooked these on the side or with the meat in a dish that braises pork shoulder as a part of it. ironically he even says to throw in carrots if you don't have access to proper stock
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mesahusa
Wait, he's literally just following the directions on the back of the box lol. To all of you at home, if you've never had Japanese boxed curry before, GOlden Curry is a good baseline to start with. After that, try the other brands if they are available, as they are much better than GC. Kokumaro, Vermont Curry, and Java Curry make GC taste bland by comparison and are worth the extra dollar or two per box.
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Wait, he's literally just following the directions on the back of the box lol. To all of you at home, if you've never had Japanese boxed curry before, GOlden Curry is a good baseline to start with. After that, try the other brands if they are available, as they are much better than GC. Kokumaro, Vermont Curry, and Java Curry make GC taste bland by comparison and are worth the extra dollar or two per box.
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Zadius895
i really like the practicality. i come home, it's 6: 30, i definitely don't want to be prepping dinner until 8pm, even if i'm not in the kitchen until 8pm. the time you have after school and work is precious, it's a lot less time than we think and we should treat it carefully. i like good food but i can't make excessively long food preps all the time
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i really like the practicality. i come home, it's 6: 30, i definitely don't want to be prepping dinner until 8pm, even if i'm not in the kitchen until 8pm. the time you have after school and work is precious, it's a lot less time than we think and we should treat it carefully. i like good food but i can't make excessively long food preps all the time
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R0gue0ne
This is a friggen great dish. Some families jazz this up with a 1/2 cup of tomato ketchup or even a tablespoon of instant coffee! I go with cream myself. But keep it real with carrot, onion and potato. Great with lots of hot rice and finely shredded raw white cabbage on the side with kewpie mayo!
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This is a friggen great dish. Some families jazz this up with a 1/2 cup of tomato ketchup or even a tablespoon of instant coffee! I go with cream myself. But keep it real with carrot, onion and potato. Great with lots of hot rice and finely shredded raw white cabbage on the side with kewpie mayo!
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ElSchneids
For all those wondering, any -battleship curry- recipe would be more authentic, but even then it contains lots of -junk food/not from scratch- ingredients. You-re making this because it-s delicious and the boxed curry cubes make delicious curry. Plain and simple. This guy knows what-s up.
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For all those wondering, any -battleship curry- recipe would be more authentic, but even then it contains lots of -junk food/not from scratch- ingredients. You-re making this because it-s delicious and the boxed curry cubes make delicious curry. Plain and simple. This guy knows what-s up.
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Requiem
I made this recipe, but 2 things. 1) With the chicken stock and the curry it-s too salty, the pork gives off a lot of flavor to the stock it-s kinda overkill. 2) The pork shoulder was kinda overkill in general. He is not joking when he says 2 hours. On stovetop it took me 2 1/2 hours.
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I made this recipe, but 2 things. 1) With the chicken stock and the curry it-s too salty, the pork gives off a lot of flavor to the stock it-s kinda overkill. 2) The pork shoulder was kinda overkill in general. He is not joking when he says 2 hours. On stovetop it took me 2 1/2 hours.
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Shaun
I-ve been culinary school and pastry school. Worked at several fine dining restaurants and I cook just like this. Sure it-s great to make everything from scratch, but sometimes you just don-t have the time. Nothing wrong with starting from a box and then jazzing it up.
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I-ve been culinary school and pastry school. Worked at several fine dining restaurants and I cook just like this. Sure it-s great to make everything from scratch, but sometimes you just don-t have the time. Nothing wrong with starting from a box and then jazzing it up.
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Steve
Never had this before. Watched this video with my kids. Bought some. Made some. Now it is a family favourite. I didn-t catch the name of the Japanese pickled vegetables he used, please let me know what it is. I-ve even eating it with kimchi to ad some vinegary spice
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Never had this before. Watched this video with my kids. Bought some. Made some. Now it is a family favourite. I didn-t catch the name of the Japanese pickled vegetables he used, please let me know what it is. I-ve even eating it with kimchi to ad some vinegary spice
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Mike
I-ve tried many of these box Curry-s, gold curry is about the best tasting one. You can actually make it from scratch if you have the time, although you need authentic spices, fresh is better. Coco Ichibanya is by far the best tasting imho, I love that curry -
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I-ve tried many of these box Curry-s, gold curry is about the best tasting one. You can actually make it from scratch if you have the time, although you need authentic spices, fresh is better. Coco Ichibanya is by far the best tasting imho, I love that curry -
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