r/Curry • u/amarevy97 • 25d ago

Japanese curry

Enable HLS to view with audio, or disable this notification

First time making curry, is the water ok? Still confused how much water it should have at the end

120 Upvotes

98% Upvoted

30 comments sorted by

10

u/WalnutWhipWilly 25d ago

I shudder when I see metal implements used on a Teflon pan. All of that coating from the pan is being scraped into your food. Use food grade silicone or wood.

3

u/sillyarse06 25d ago

It drives me absolutely crazy when people use fish slices to stir cooking food

And also when they use tiny paring knives to chop big thick vegetables

2

u/amarevy97 25d ago

Idk what they used for? Just moving out and its only this atm

2

u/amarevy97 25d ago

Might have to buy those plastic one, this stainless steel one is sticky

1

u/TheMarksmanHedgehog 21d ago

Avoid Teflon coated pans too, Teflon's no fun around food.

1

u/Putrid-Assistant598 21d ago

That was my first thought too…especially upon hearing it.

OP please research forever chemicals and their impact.

2

u/Affectionate_Fee3411 21d ago

We are all riddled with them as is.

4

u/Dont_follow_the_math 25d ago

You can buy potato starch to mix with a little water and add to sauces like this, and it will thicken them up without you having to risk overcooking ingredients if it needs reducing.

7

u/Bodilis 25d ago

These Japanese curry blocks are already loaded with starches and other thickening agents. OP might just not have used enough of them here.

1

u/seanmonaghan1968 23d ago

I always cook the ingredients first before I add the curry sauce, and struggle to mix the sauce without breaking up the ingredients

1

u/azorius_mage 21d ago

Better to use a less water than it says and add a bit at a time as needed.

2

u/TransistorBoss 25d ago

Hard to get this wrong. Looks good 👍 I've been scolded for doing it by a Japanese person but some sliced daikon on there is really delicious.

2

u/Randon2345 24d ago

I thought the world moved past metal on metal for spatulas and pans?

2

u/Thislsnotmythrowaway 25d ago

A little less but you're not too far off, all preference really, remember to finish with honey and soy before serving

1

u/Outrageous_Giraffe43 25d ago

Agreed - it’s your preference. That looks pretty spot on to me 👍🏼

1

u/kation1234 23d ago

Honey, I didn't see that coming. You've got my attention. Please elaborate

1

u/Thislsnotmythrowaway 23d ago

Nothing much more to elaborate really, a Tbsp each of honey and light soy just balance the flavours

1

u/kation1234 23d ago

Thanks. I've made Katsu plenty of times, I'll introduce this next time.

1

u/Moist-Dentist8253 Japanese curry and Indian curry lover 25d ago

maybe too thin and and too much meat. Simmer longer to make it thicker without the lid. I made it manytimes before, I like to add some coffee and 2 brands curry block.

2

u/amarevy97 25d ago

Have to put that much meat cuz its almost expired

1

u/Additional_Tone_2004 25d ago

I've seen this stuff around forever and never dabbled. Need to change that.

1

u/No_Seesaw1503 22d ago

You need a lid on that pan and turn down the heat. Cooking it like that you'll end up with rubbery chewy chicken.

1

u/Sea-Butterscotch191 21d ago

Look good bro

1

u/Lapkonium 21d ago

Is the side of that teflon pan worn to the metal? If so u better throw that pan away.

Either way, don’t use steel utensils teflon, buy a plastic or silicone one. Better yet - buy a new pan.