How to make Japanese brown curry from scratch?
 

I'm a huge fan of brown curry. Either alone, or topping tonkatsu, or as a soup with udon... brown curry rules!

There is just one problem: everywhere I try it, it's made from some sort of pre-made mix. If I make it at home, I am forced to use one of those "chocolate bar"-style mix packets, which are made with a ton of palm oil, a substance I abhor. They also contain a lot of corn starch or bleached flour, which I also avoid.

I'm trying to figure out how to make it without these mixes. I'm thinking chicken stock, a Patak's curry paste, and what else?

I want to be able to re-create the flavor of Japanese curry, but so far, I've had no luck. Any ideas, or recipe suggestions?

I love Japanese curry! ^

I haven't found time to make it from scratch though. From my experiences of cooking with mix/paste, I realize I am not into Indian or SE Asia types of curries. Some ingredients/spices are too strong for my taste buds.

See if this would help: Japanese curry powder

Another easy Basic Curry Roux Recipe (Japanese) that got good reviews from About.com.

Isn't Patak's more a Indian curry?

If you want to cook Japanese curry, I would think using powder/paste that are similar to House, S&B and Glico brand may get you better results. Like I say, I think Indian curry is very different from Japanese curry.

Not to mention MSG and/or other glutamic acids for that umami yuminess.

Japanese curry seems more savory to me than generic Indian (yes, I know there are countless "types") curries. Some soy sauce is probably added (MSG or glutamates), is my educated guess.

There are a billion Patak curry pastes-in-a-jar. They're mostly Indian in flavor profile. Make your own curry (which just means a sauce); they sell generic curry powder blends if you are lazy or don't want to spend money buying each separate spice.

Wow thanks for the great finds. Looks like combining lin821's and missydarlin's recipes is the way to go. I'll give it a go and report back. :)

Who needs a recipe when there is カレーハウスココ?

http://www.ichibanya.co.jp/menu_imgs/10111_big.jpg

No no no no can't be runny like that. The crappy curry houses in Honolulu serve it like that, and I can barely eat it. In fact I don't anymore. :td: :td:

When I apprenticed with a Japanese chef in my former life, we made absolutely everything from scratch. Except for the curry. Oh sure, it wasn't just pre-made mix, but it was the main ingredient. I was honestly really surprised, because this guy was in the top 5 of Japanese chefs working in the U.S. at the time. Yet he didn't mind using a crappy mix he ordered from JFC.

I've been seeking to make it all from scratch ever since. Gotta make some stock this week anyway, so I might as well set some aside for curry!

The crappy mix is so full of crap in it that I rarely buy it. These recipes give me inspiration!

[QUOTE=DLSIZE;13313194]Who needs a recipe when there is カレーハウスココ?

Definitely the best curry for my money too. The runiness n that picture is because it is lacking several of the wonderful toppings that one adds. But pund for pound, CoCo kicks all butts for my 1000yen.

[QUOTE=mjm;13313991]It also (used to be) great food after too many drinks.

Soy sauce indeed can be used in lots of Asian food but NEVER with curries.

Though I've seen westerners adding soy sauce to dishes that I can't imagine eating with it. :D

Please do let us know how the recipes work out for you.

[QUOTE=Eastbay1K;13314037]Oh baby, it still is. It still is. Open 24 hours a day in my neighborhood.

Here's the recipe for Japanese curry from my Japanese food guru
http://www.justhungry.com/japanese-beef-curry

If you have problems sourcing the right kind of curry powder, lin821's post should help.

I could never stand the sort of curries available in School canteens and in other kids' homes in the 1970s in England and I can't stand Japanese curry either. I do have absolute faith in the Just Hungry recipes though.

Great recipe!

Calls for an apple. Interesting.

24 hour CoCo - there is a God