This one a little runny. I was actually going for this consistency originally but in the end I decided to add a bit more cook time. My daughter who stayed in Japan for a while saif this was supposed to be not runny so I did that after this one.
by alphamale_011
21 Comments
what poor screaming creature did you cut that meat from? and does your google home speaker understand its shrieks of pain?
I do mine in a slow cooker. I pan fry all the veggies everything to give it some brown bits. Put it in the crock pot with the broken up blocks and stock. I let it cook from like 10am-4pm then leave it on warm and it’s ready to go whenever it’s time to eat
I like mine thick. Like, turns-into-a-solid-brown-brick-in-the-fridge thick. But curry is a home meal and home cooks will do things differently in every household. So as long as you like it, you did it the correct way.
The worst lighting
nice one! I add a splash of Worcestershire sauce in the curry. The extra hit of tang reminds us of of Coco’s 🥲 We don’t add veggies to ours if we are doing katsu curry.
The cheese is nice…adds a bit of body to the curry!
Been thinking of buying it but 10 servings as it said on package is a lot. I mean I want to buy it but I can’t split the package can I?
Probably just needs to cool down for it to thicken up
I always like thick curries so it coats the rice really well.
とても美味しそうなカレーですね！ トッピングも良い！
水っぽいカレーに、とろみを増す方法があります。
小麦粉と片栗粉を水に溶き、それを少しずつ入れて煮込むのです。
入れるのをほんの少しずつにしないと、今度は逆に硬くなりすぎてしまいます。
入れる量は少しずつ体験して覚えていきましょう！
ただ、片栗粉が入手できるかわからないので不安ですが……
Welcome to home. But only mix in what you have on hand.
I like my curry thick, but this still looks really good! Katsu curry at home is a real treat 😋
I’m sorry, but the video is very unappetizing. It starts with dirty/greasy looking pan on a worn wooden trivet(?) accented by a plastic tablecloth, features multiple shots of hairy arms, hands and even less appealing, bare fingers used instead of a spatula or hashi for transfer of pre-sliced tonkatsu, the curry is lovelessly and unceremoniously ladled onto a plate of rice already containing a sideways and half-buried Chinese plastic soup spoon, and then covered with a dubious but highly processed cheese food product…
Looks excellent!! What kind of cheese is that? Nice touch with the cheese and green onions at the end
oh man i love that curry imo yours is a bit runny use a bit less water next time itll coat the rice better
Edo period Lighting to set the mood, huh? I feel ya.
I have never seen cheese placed on top of curry rice.
nice カツカレー 🍛
This looks delicious. Good job.
Do you always eat curry with a renge?
I have never seen that before.
Curry looks great!
Some people add cornstarch to thicken but I personally dislike what it does to the taste. I boil it down but it’s possible to overboil and mess with the overall texture, especially when you get to the point where the potatoes start melting lol… I won’t say I’m a great cook.
In the end curry thickness is a preference. At restaurants they’ll be that “classic” thickness, but at home people are making it however they want. Yours looks pretty good.
what is the fucking screeching?