The More You Know
Become an expert at cooking classic Japanese cuisine with these tips and techniques.
How To Cook Japanese Curry
The curry-making process begins by chopping the vegetables and meat, followed by sautéing them in oil and butter. The meat will brown and the onions will soften. As soon as this occurs, add water and bring to a boil. Simmer over low heat for about twenty minutes, or longer if more tender meat is desired. Lastly, the curry mix is added. The mix is stirred for about 5 minutes in order for it to be completely dissolved. After the mix is dissolved and everything is stirred, the curry is then ready to be served and enjoyed.
Why You Should Turn Off the Heat Before Adding a Roux When Preparing a Curry or Stew
Temporarily turning off the heat lowers the temperature in the pot, making it easier to dissolve the roux. When a roux is added to a simmering pot, the flour contained in the roux forms a film, which makes it difficult to dissolve. Turning off the heat immediately lowers the temperature in the pot to about 195°F, which is an ideal temperature for the roux to dissolve easily.
You Added a Roux, but It Just Won't Thicken
The thickness (viscosity) of curry comes about by the action of starch when the flour contained in the roux is heated. Curry will not thicken if there is not enough heat after adding a roux to the pot. Factors which impede thickening include using too little roux, adding too much water, and using vegetables with a high water content.
Condiments and Toppings for Curry
Adding a variety of condiments and toppings to curry enhances food visually and sparks appetite. Not only can they change the flavor of the curry as desired, but also serve as side dishes. A variety of condiments and toppings should be arranged on the table so that guests can choose what they like for an experience to suit their own taste. From vegetables to variety of protein selections, customize your curry and enjoy one of Japan's most popular dishes!
Chinese Mabo Tofu in 3 Easy Steps
Mabo tofu is a popular Chinese dish from Sichuan province. It was introduced and popularized by the Sino-Japanese chef Chen Kenmin. After being adapted to local tastes, it quickly became a popular Chinese dish in all of Japan. Mabo tofu consists of tofu set in a thin and oily spicy sauce made of fermented broadbean, chili paste and black beans, along with minced meat, usually pork or beef.
With our Chinese Mabo Sauce, you can easily enjoy this popular dish in 15 minutes!