Japanese Curry day

Dimitri said:

If you have not - and you get a chance - try it. It is very very different from
Indian Curry.

Got any recipes?

nb

Dimitri said:

[snip]
Today is such a day and we're going to a local Japanese restaurant
"Curry House" They have a few stores in the LA Area.

It occurred to me some people may not have tasted "Japanese Curry"
sauce- rice- gravy or the pickled condiments served with the curry.

If you have not - and you get a chance - try it. It is very very
different from Indian Curry.

Is it the one in Weller Court? I used to go there years ago and liked
it a lot. The pickled onions were especially good among the
condiments. If I recall correctly, there was a big ground meat patty
on the menu....At any rate, Japanese curry is pretty easy to replicate
at home. There seems to be one standard sauce (yellow-brown) they call
curry, unlike the Indian style where every curry is different. So all
you need is a jar of Japanese curry sauce.... -aem

notbob said:

Dimitri said:

If you have not - and you get a chance - try it. It is very very different from
Indian Curry.

Got any recipes?

nb

The easiest way to make Japanese curry(and the way most Japanese
households would) is to use "Vermont Curry":

http://www.house-foods.com/our_products/imported_products.html

It comes in 3 different heats and it can be found in most Asian markets.
The other common one is made by "S&B". We commonly make it using chicken
thighs. I like the taste of the Vermont curry best.

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dimitri said:

If you have not - and you get a chance - try it. It is very very different
from
Indian Curry.

Got any recipes?

nb

Traditionally the stuff is called a curry roux to make the base sauce:

http://japanesefood.about.com/library/pictures/blcurrymix.htm

Once the sauce is made then any other products such as a hamburger patty or a
Tonkatsu (pork cutlet) or a curry stew is served in a bowl on a separate plate
they serve the rice.

Dimitri

Dimitri said:

I work is a fairly large office - the small (<20) department here has
a
tradition - on a persons birthday or a new employee or the last day of
a person
leaving we all go out to lunch together and the celebrant doesn't pay.

Today is such a day and we're going to a local Japanese restaurant
"Curry House"
They have a few stores in the LA Area.

It occurred to me some people may not have tasted "Japanese Curry"
sauce- rice-
gravy or the pickled condiments served with the curry.

If you have not - and you get a chance - try it. It is very very
different from
Indian Curry.

Dimitri

There is a commercial Japanese brand available called "Golden Curry" in
mild, medium and hot. While i prefer an Indian curry the "elderly
relative" i live with prefers the Japanese. It comes in a paste and
keeps for a long time. Is a just add water type of thing, though i often
sauté onions or other veggies with shrimp or chicken or other meat and
then add the curry and water and about 20 minuet later one has a nice
big pot of curry.

One thing that amazed me is that i can get the same size package for 3 -
4 dollars (U.S.) in most ordinary "safeway" or other large American
grocery stores that i get for about $ 1.75 in my local "Chinatown".

The Thai curries are more like the Japanese than the Indian and hotter,
more distinctly flavoured at least IMO.

If any one is interested i have a recipe that call for 12 large onions
and is called Roosevelt curry.
---
Joseph Littleshoes

"Joseph Littleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

One thing that amazed me is that i can get the same size package for 3 -
4 dollars (U.S.) in most ordinary "safeway" or other large American
grocery stores that i get for about $ 1.75 in my local "Chinatown".

I have found this to be true of most Asian ingredients. While it's not a
full-blown Asian market per se, we have a place called Central Market here
in Seattle that has a huge Asian section, and the same box of noodles that
is two-fitty anywhere else is a buck-twenty there. A four-dollar bottle of
oyster sauce is $1.79.

So basically I shop for Asian stuff seperately from the rest of my
groceries...when I get low, I make a list and make a Central Market run...
🙂
--
Chris Lemon
[email hidden]
http://fredsmythe.com
EFNet: FredSmyth

Quoted message said:

Dimitri said:

I work is a fairly large office - the small (<20) department here has
a
tradition - on a persons birthday or a new employee or the last day of
a person
leaving we all go out to lunch together and the celebrant doesn't pay.

Today is such a day and we're going to a local Japanese restaurant
"Curry House"
They have a few stores in the LA Area.

It occurred to me some people may not have tasted "Japanese Curry"
sauce- rice-
gravy or the pickled condiments served with the curry.

If you have not - and you get a chance - try it. It is very very
different from
Indian Curry.

Dimitri

There is a commercial Japanese brand available called "Golden Curry" in
mild, medium and hot. While i prefer an Indian curry the "elderly
relative" i live with prefers the Japanese. It comes in a paste and
keeps for a long time. Is a just add water type of thing, though i often
sauté onions or other veggies with shrimp or chicken or other meat and
then add the curry and water and about 20 minuet later one has a nice
big pot of curry.

Quoted message said:

The Thai curries are more like the Japanese than the Indian and hotter,
more distinctly flavoured at least IMO.

If any one is interested i have a recipe that call for 12 large onions
and is called Roosevelt curry.
---
Joseph Littleshoes