using a different roux is a start… golden curry sold in US is way worse for some reason? i like to add worcestershire sauce and cream or coconut milk to the boxed kind at the end… simmering longer before adding the roux, properly browning the meat and onions will also lend a lot of flavor. a bit of grated fruit is also a popular choice. just altering your method can lend a lot of flavor, a lot of people just chuck everything into the pot without thought
Mmeroo
use dashi, fresh vegtables, and get your meat tender
slapyak5318008
caramelize onion to start, then add a cup of crushed tomato.
cloudshaper
Shredded sharp cheddar and a small amount of dark chocolate melted in gives a noticeable umami bump.
KaizokuShojo
Grate an apple and onion and saute OR caramelize (depends on free time). Use dashi or less water overall. Slowcook the beef and use all the juice.
unbelievablefidelity
Cheddar cheese, green onion, and furikake garnish.
Dark chocolate, honey or grated apple. But i prefer the black one.
piches
use java curry
astercalendula
My aunt used to add tiny splash of soy sauce. Like no more than a couple tsp. It adds umami.
Different veg will impart different flavors. Sometimes I add a chopped tomato. I’ve had ones with celery (not my favorite, but still good). Sweet potato instead of starchy potatoes.
obancha
Sear meat and remove. Caramelize onions. Blend up an apple and use that to deglaze the pot. Add water, carrots, celery, a little curry powder and simmer until carrots are soft. Put all the solids in a blender and blend into a puree, then add back into the pot with meat and half the curry cubes, slow cook until meat is tender if using stew meat. Add rest of the curry cubes, sliced raw onion, and mushroom (I like shimeji). Simmer until onions are just cooked. Season to taste with salt if needed and add a little butter just before serving.
If I use thinly sliced beef, caramelizing the onions is the longest part and I get a big batch of curry for the week in under an hour. Blending up the veg adds a lot of sweetness and really thickens the roux. The second addition of onions add another layer of savoriness, and the mushrooms add umami. You can also sear the mushrooms in the beginning with the meat, but I like the bouncy bite they have when tossed in raw.
I also eat this the day after as curry udon by adding some water, dashi powder, and a bit of mentsuyu.
RePeteCoyote
I find using more onion than directed really adds to it. Like 50% more or even double.
n0_sh1t_thank_y0u
Use more onions than the meat. I don’t use beef broth but rather dashi broth. Use saikoro cubes.
AcornWholio
Golden curry is one of the few curry brands I can eat due to allergies. We always use the hot variety, but this should work for mild too.
– add curry spices to it. We use a madras blend or favour Indian curry powders, but you can certainly use Singaporean or Chinese if you prefer. – season the items before you add the cubes. We sear our protein and season generously, we season the veggies separately, and we add the cubes. – a touch of Maggi sauce goes a long way! Very compatible with curry and it has great umami. – As others have said, you can experiment with adding flavours high in umami – dashi, miso, konbu, mushroom powder, and even good old fashioned MSG.
Ryukotaicho
I use apple juice to add the sweetness that Japanese curry tends to have. Like two parts broth to one part Simply Apple juice
bob-loblaw-esq
My Japanese friend told me the secret was using 2x the amount called for.
BNRTONER
Duck stock
KimCheeHoo
If available try a different curry . I like to mix Vermont and Java curry . These taste different than s&b
kfmfe04
Add a tiny bit of ground coffee.
yeezusboiz
Grew up eating S&B Golden curry and have learned a thing or two!! A tbsp or two of grated apple/pear and honey, a few shakes of Worcestershire sauce make a big difference. Coconut milk instead of water if you want it creamy, and a little butter or cream at the end if you’re feeling it. Serve with fukujinzuke pickles. If you’re using beef, brown it first, then cook it down until it’s falling apart to fully release the flavor.
Mystery-Ess
Gochugaru or togarashi for spice.
PoisonClan24
Mix and match different brands. My Japanese wife showed me a page that says which mixes are the best.
Sea-Personality1244
Grated apple and Worcestershire sauce
Yuksmclabls
Add a splash of apple cider vinegar at the end. Really helps to round out all the flavours and adds brightness. Adding a little vinegar at the end works with most dishes and is a technique that’s used a lot in professional kitchens.
Strange_plastic
simply saute/brown everything in a good oil prior to adding the curry.
TurduckenEverest
IMHO this type of Japanese curry is perfect as it is. Its role isn’t to knock your socks off culinarily…it’s the food equivalent of a cozy blanket.
If I were going to take it to any other level, I’d do what they do in Japan and serve it with some pork katsu.
28 Comments
using a different roux is a start… golden curry sold in US is way worse for some reason? i like to add worcestershire sauce and cream or coconut milk to the boxed kind at the end… simmering longer before adding the roux, properly browning the meat and onions will also lend a lot of flavor. a bit of grated fruit is also a popular choice. just altering your method can lend a lot of flavor, a lot of people just chuck everything into the pot without thought
use dashi, fresh vegtables, and get your meat tender
caramelize onion to start, then add a cup of crushed tomato.
Shredded sharp cheddar and a small amount of dark chocolate melted in gives a noticeable umami bump.
Grate an apple and onion and saute OR caramelize (depends on free time). Use dashi or less water overall. Slowcook the beef and use all the juice.
Cheddar cheese, green onion, and furikake garnish.
MSG
Use this recipe from JOC: [Japanese Chicken Curry チキンカレー • Just One Cookbook](https://www.justonecookbook.com/simple-chicken-curry/)
As others have mentioned, caramelized onions, hondashi, and apples add the extra dimension you need.
Add a tsp or 2 of each in the end.
Ketchup
Worcestershire sauce
Honey
Soy Sauce
Found a site that explains everything:
[https://www.glico.com/jp/customer/qa/2957/](https://www.glico.com/jp/customer/qa/2957/)
Dark chocolate, honey or grated apple. But i prefer the black one.
use java curry
My aunt used to add tiny splash of soy sauce. Like no more than a couple tsp. It adds umami.
Different veg will impart different flavors. Sometimes I add a chopped tomato. I’ve had ones with celery (not my favorite, but still good). Sweet potato instead of starchy potatoes.
Sear meat and remove. Caramelize onions. Blend up an apple and use that to deglaze the pot. Add water, carrots, celery, a little curry powder and simmer until carrots are soft. Put all the solids in a blender and blend into a puree, then add back into the pot with meat and half the curry cubes, slow cook until meat is tender if using stew meat. Add rest of the curry cubes, sliced raw onion, and mushroom (I like shimeji). Simmer until onions are just cooked. Season to taste with salt if needed and add a little butter just before serving.
If I use thinly sliced beef, caramelizing the onions is the longest part and I get a big batch of curry for the week in under an hour. Blending up the veg adds a lot of sweetness and really thickens the roux. The second addition of onions add another layer of savoriness, and the mushrooms add umami. You can also sear the mushrooms in the beginning with the meat, but I like the bouncy bite they have when tossed in raw.
I also eat this the day after as curry udon by adding some water, dashi powder, and a bit of mentsuyu.
I find using more onion than directed really adds to it. Like 50% more or even double.
Use more onions than the meat. I don’t use beef broth but rather dashi broth. Use saikoro cubes.
Golden curry is one of the few curry brands I can eat due to allergies. We always use the hot variety, but this should work for mild too.
– add curry spices to it. We use a madras blend or favour Indian curry powders, but you can certainly use Singaporean or Chinese if you prefer.
– season the items before you add the cubes. We sear our protein and season generously, we season the veggies separately, and we add the cubes.
– a touch of Maggi sauce goes a long way! Very compatible with curry and it has great umami.
– As others have said, you can experiment with adding flavours high in umami – dashi, miso, konbu, mushroom powder, and even good old fashioned MSG.
I use apple juice to add the sweetness that Japanese curry tends to have. Like two parts broth to one part Simply Apple juice
My Japanese friend told me the secret was using 2x the amount called for.
Duck stock
If available try a different curry . I like to mix Vermont and Java curry . These taste different than s&b
Add a tiny bit of ground coffee.
Grew up eating S&B Golden curry and have learned a thing or two!! A tbsp or two of grated apple/pear and honey, a few shakes of Worcestershire sauce make a big difference. Coconut milk instead of water if you want it creamy, and a little butter or cream at the end if you’re feeling it. Serve with fukujinzuke pickles. If you’re using beef, brown it first, then cook it down until it’s falling apart to fully release the flavor.
Gochugaru or togarashi for spice.
Mix and match different brands. My Japanese wife showed me a page that says which mixes are the best.
Grated apple and Worcestershire sauce
Add a splash of apple cider vinegar at the end. Really helps to round out all the flavours and adds brightness. Adding a little vinegar at the end works with most dishes and is a technique that’s used a lot in professional kitchens.
simply saute/brown everything in a good oil prior to adding the curry.
IMHO this type of Japanese curry is perfect as it is. Its role isn’t to knock your socks off culinarily…it’s the food equivalent of a cozy blanket.
If I were going to take it to any other level, I’d do what they do in Japan and serve it with some pork katsu.