japanese curry recipe?

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nothing there sadly, but thanks for the tip!

I don't think it's japanese curry without the curry cubes!
That's what's makes it japanese!
i use House Vermont Curry,hot, which has 12 cubes in an 8.8
oz box For 3 servings i use 1-2 pork chops cut up, 2 potatoes, 2 carrots and 2 onions Because we like it HOT, i put at least
1 tbs of curry powder in while i'm browning the meat and onions--then you add the cut up potatoes and carrots and let them brown a little, too, before adding 2 cups of water and letting it cook till everything is done or almost. Then you add 4 cubes of curry mix (1/3 of an 8.8 oz box) and stir to make it nice and thick(that's makes it distinctively japanese). I add some frozen peas at this point to have a green veg. When the peas are done and the curry is nice and thick, serve over SHORT grain rice for the authentic japanese taste! Yummy!

sounds yummy and thanks! i'm certainly gonna try this. but i want to know how to make the curry myself too! (for example with indian cookery, i never use premade curry or even garam masala but always make my own powders and curries. same for thai curry paste too - although after making those i always end up with swollen fingers from cutting tons of chilies!)

Japanese "home cooking" is all about saving time, for the most part. I truly don't think there is a recipie for homemade curry from scratch! The japanese liked curry when they tasted the chinese version of it, and dreamed up the curry cubes so they would have something that was quick, good, and THICK--which is the chief characteristic of japanese curry. When i lived in japan a friend (American) who was a dab hand at cooking prepared an Indian curry for some japanese friends of ours--you should have seen their faces, when they realized it was completely different from what they called curry! I think if you follow a chinese recipe for curry made from scratch, that will be as close as you can get..(i'm sure there are recipes in japan for that)

true these days, sadly. i'm a slow food person though.

as for chinese curry, i think i'm pretty good with chinese cookery and have been to china and hong kong a couple times too, but never tasted or cooked anything i'd call curry ...
another thing to hunt down for me!

why i'm looking for this anyway is that when i was in hong kong, i went to a good japanese restaurant some day at like midnight after work, wasn't in a mood for delicate fragrances but for something healthy and ordered some curry with udon. it kind of blew my mind because it didn't taste like any other curry i knew, and i'm pretty good with curries and asian / south east asian food in general. should have asked the chef for instructions heheh!

i actually managed to make what i imagined :) if anyone wants the (quick and dirty) recipe let me know.

[link to www.otokomaeno.com]
--For 4persons--
gombo 20p
onion M size 1
eggplant 2
tomato M size 1
garam masala
cummin seed teaspoon1
turmeric same
cilantro leaf same
cummin powder same
chilli powder teaspoon 1/2
salt teaspoon 2
pepper teaspoon 1/2
plant-oil-Soybeans,Olive etc -big spoon 2
water 1cup
RICE
-----------------
Curry Udon　

How to make First DASHI=japanese soup　 [link to oisiso.com] Slicer-- [link to oisiso.com]

1.Get Katsuobushi -Dry katsuo slice pack,or Hard Dry katsuo ,To slice yourself with Slicer tool!
2.put Kobu=seaweed 10*10cm*2ps incold water-1hour,To lit gas,water became Hot,take out kobu 90-95C,before boiling,next add 1cup water put 2handful of Dry katsuo slice in hotwater,Keep low heat-1-2 minutes,lit off Gas,stay 5-10 minutes, to strain katsuo slice with cotton cloth.

put steamed udon in First DASHI
You can eat with fried shrimp,beef slice etc　

To cook curry Udon
To mix First DASHI 50-100cc+above curry paste+Hot udon

thanks a lot!!

Japanese curry is usually made with beef bullion (beef flavored broth powder) and curry powder. Don't buy those ready to serve curry pouches. Those are so expensive. Make it from scratch like this:

This is how I make Japanese curry. I eat this everyday actually with white rice.

5 cups water
half cube of the beef bullion. You know. those 1 inch square beef cube you find in the broth section.
2 and 1/2 tablespoon curry powder. (I would buy them bulk online or find them at stores that sells large quantity of them in bags to save money. If you buy curry powder that came in small glass jars its too expensive.)
1/4 teaspoon black pepper
1/2 red pepper powder
1 teaspoon vinigar
1 teaspoon soy sauce
1/3 cup of flour

1carrot
1 cup onion
1 large potatos
and 2 cups of beef cut into bite size.

Then boil in low heat for an hour. Enjoy.