Is it really that great? It looks very "so so." I dont know about the actual Japanese curry, but tonkatsu tastes pretty much like any schnitzel.
fuck that, am not in nyc
it looks like they don't put much sauce on it
in b4 Yoshinoya copypasta
Japanese Curry
lol I'm always at Go!Go!Curry! NYC.
(Whenever I can and whenever I AM in NYC, I'll go outta my way just to go to GGC!)
You love it (^o^)www
Japanese curry is the shit. It has a distinct taste.
Wise man said,
There is no Japanese who does not like Japanese curry.
>>1
The picture of the food in that link looks pretty good. I'd like to try it at least once before I die.
Anyways, >>1, please listen to me. That it's really related to this thread.
I went to Yoshinoya a while ago; you know, Yoshinoya?
Well anyways there was an insane number of people there, and I couldn't get in.
Then, I looked at the banner hanging from the ceiling, and it had "150 yen off" written on it.
Oh, the stupidity. Those idiots.
You, don't come to Yoshinoya just because it's 150 yen off, fool.
It's only 150 yen, 1-5-0 YEN for crying out loud.
There're even entire families here. Family of 4, all out for some Yoshinoya, huh? How fucking nice.
"Alright, daddy's gonna order the extra-large." God I can't bear to watch.
You people, I'll give you 150 yen if you get out of those seats.
Yosinoya should be a bloody place.
That tense atmosphere, where two guys on opposite sides of the U-shaped table can start a fight at any time,
the stab-or-be-stabbed mentality, that's what's great about this place.
Women and children should screw off and stay home.
Anyways, I was about to start eating, and then the bastard beside me goes "extra-large, with extra sauce."
Who in the world orders extra sauce nowadays, you moron?
I want to ask him, "do you REALLY want to eat it with extra sauce?"
I want to interrogate him. I want to interrogate him for roughly an hour.
Are you sure you don't just want to try saying "extra sauce"?
Coming from a Yoshinoya veteran such as myself, the latest trend among us vets is this, extra green onion.
That's right, extra green onion. This is the vet's way of eating.
Extra green onion means more green onion than sauce. But on the other hand the price is a tad higher. This is the key.
And then, it's delicious. This is unbeatable.
However, if you order this then there is danger that you'll be marked by the employees from next time on; it's a double-edged sword.
I can't recommend it to amateurs.
What this all really means, though, is that you, >>1, should just stick with today's special.
Don't like curry. It looks like poo. Might taste great, but it looks like poo.
thats not poo. lol :D
I've never had Japanese curry, but I've seen it in so many animes that I want it. It looks a lot like the thai yellow curry I make, with delicious big pieces of cooked onion, carrot and potato. I want to eat it sitting in a kotatsu with many young girls, but even if i have to have it at an unheated table with my wife, i would still be quite satisfied.
For the roux
3 vegetable oil
1/4 cup flour
2 tablespoons garam masala (or curry powder)
1/2 teaspoon cayenne pepper (add less if you want it mild or more if you want it spicy)
Fresh ground black pepper
1 tablespoons ketchup (or tomato paste)
1 tablespoons tonkatsu sauce (or Worcestershire sauce)
For the curry
2 teaspoon oil
2 large onions sliced thin
2 pounds chicken thighs cleaned and cut into chunks (you could also use beef, shrimp, or tofu)
2 carrots cut into chunks
4 cups water
2 large yukon gold potatoes cut into large chunks
1 small apple peeled cored and pureed (I use a Microplane)
2 teaspoons kosher salt (use less if you use regular salt)
1 teaspoon garam masala
1/2 cup peas
PROCEDURES
1
Heat the oil in a large saucepan over medium low heat and add the onions. Sauté the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken, and brown.
2
Add the carrots and the water, then bring to a boil. Skim off any foam or oil that accumulates at the surface then lower heat to medium and add the potatoes, puréed apple, salt, and garam masala. Simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.
3
For the roux, warm the vegetable oil over medium low heat. Add the flour and garam masala, stirring until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and tonkatsu sauce and combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready.
4
To make the curry, just ladle about 2 cups of liquid into the roux then whisk until it's smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through.
5
Serve over rice or udon.
Has anyone here ever had Shanghai style curry? The sauce is made with Chinese plum wine, and the curry often has bits of fruit in it--pineapple, pear, apple--in addition to meat and vegetables.
It is an acquired taste.
Indonesian curry kicks ass.
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