How to Cook Japanese Curry | Mikiko Koike | Skillshare

Playback Speed


  • 0.5x
  • 1x (Normal)
  • 1.25x
  • 1.5x
  • 2x

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

7 Lessons (15m)
    • 1. Introduction

      2:07
    • 2. You'll need

      2:28
    • 3. Sauteing and Stewing

      2:06
    • 4. Adding the Roux

      2:07
    • 5. Let's Serve

      1:45
    • 6. Leftover Curry Recipe

      2:49
    • 7. Thank You

      1:39
  • --
  • Beginner level
  • Intermediate level
  • Advanced level
  • All levels
  • Beg/Int level
  • Int/Adv level

Community Generated

The level is determined by a majority opinion of students who have reviewed this class. The teacher's recommendation is shown until at least 5 student responses are collected.

308

Students

--

Projects

About This Class

*********************************************************************************************************************************

Did you know that Japanese curry is always chosen as a favorite Japanese Food by foreign visitors?

********************************************************************************************************************************

ef3f1925

Japanese curry is one of the soul food for Japanese people.

It's eaten everywhere: Japanese business men eat it at lunch, school lunch serves it for kids and people cook it at home.

Everyone loves Japanese curry.

It is a plate of sticky rice covered with rich and creamy curry sauce.

In this class, we'll show you how to prepare this very easy and delicious dish.

This class is perfect for professionals, students or families - anyone who is curious to taste an authentic Japanese home recipe. Little to no cooking experience is required.

Meet Your Teacher

Teacher Profile Image

Mikiko Koike

Japanese/English Teacher and Translator

Teacher

Hello, I'm Mikiko.

My passion is inspiring language learners through fun study materials. I love learning a new language through something I’m inspired or really interested in. (Traveling is one of them, of course.)

Since 2017, I have been teaching both Japanese and English and started creating online learning materials. Through my online learning business, erika’s L, I create fun and practical courses that teach you to actively communicate with the people without worrying about mastering the whole language.

I was born and raised in Japan. When I was a junior high school student, a Canadian English teacher came to my class and changed my life.

I became obsessed with learning English, and years later, I found myself working, traveling and t... See full profile

Class Ratings

Expectations Met?
  • Exceeded!
    0%
  • Yes
    0%
  • Somewhat
    0%
  • Not really
    0%
Reviews Archive

In October 2018, we updated our review system to improve the way we collect feedback. Below are the reviews written before that update.

Why Join Skillshare?

Take award-winning Skillshare Original Classes

Each class has short lessons, hands-on projects

Your membership supports Skillshare teachers

Learn From Anywhere

Take classes on the go with the Skillshare app. Stream or download to watch on the plane, the subway, or wherever you learn best.

Transcripts

1. Introduction: Welcome, everyone. I'm Nicky. Cocoa. Okay. I'm a teacher and a Japanese English translator. I work at the universities and companies beside the love of my work. I have a passion for cooking because of my mother, who is a talented and creative cook. I have studied amazigh, Japanese candy craft artistry and healthy Japanese cooking at school and at restaurants. I'm Japanese, so off course I love Japanese food, and I'd like to share my culture with your Today, we're going to be making one of the most beloved Japanese home cooked dishes. Curry and rice. Everybody loves curry and rice in Japan. Japanese businessman eat it at lunch and Keats learn how to make it at schools. Outdoor cooking events. When I was little, we had curry for lunch every Thursday at my kindergarten. When you hear a word curry, though, the first image that pops into your head maybe an Indian curry. Japanese curry is very different from Indian Oh, a Thai curry. It is a plate of sticky rice covered with rich and creamy Curries. Owes looks delicious, right. Curry and rice are available at various restaurants. There are even chain stores where you can customize your courage by choosing the source and toppings such as cheese tone cuts, pork cutlets on let's and deep fried vegetables. Curry is always chosen as a favorite Japanese food by foreign visitors. Most Japanese people cook the curry at home to, although it's recipe is quite simple, each household has its own special ingredients, a way of making it, so let me share mine. 2. You'll need: you need one character, one onion and two potatoes, half a pound of pork or beef. My mother used to make poke carry for my family, so it naturally became. My recipe means that Golic and Ginger one tablespoon each half a leader off water, some on leave oil to so today, the meat and vegetables and a box of Japanese curry. Now this curry route is the essential ingredients in Japanese curry. As you can see, there are so many varieties of the curry ruin Japanese supermarkets. You can find one or more off these packages in any Asian market, maybe even at regular supermarkets. Each brown of the curry roux usually comes with three levels of spiciness. Mild medium ah ha, but they are made for Japanese taste, so the hot level is not a spicy as Thai or Indian curry. Prior to making by curry, so's I always start cooking the rice. If you have a rice cooker started now so that you're ready to eat. When the curry sauce is done, I cook rice in a wannabe pots or pressure cooker. You can, of course, cook it with a regular pot. Now let's cut the Carol in do bite size pieces, you don't need to worry how they're cut. Just make sure they're about the same size, so they will be evenly cooked. Then have the onion into slices about half a names thick. Cut the potatoes into slightly bigger pieces than the carrots because carrots take longer to cook. Next, cut the pork into queues. That's it for the preparation. 3. Sauteing and Stewing: The first step is to warm up a little bit of olive all in a pot and brown the pork. I've got it over medium heat that pork doesn't need to be well cooked just until they start to brown. When they are done, take them out and in the same pot wome up a level again. And Saturday, the minced garlic and ginger again could get over a medium heat. But please lower it if the pot gets too hot in order to avoid burning the ingredients. Now I'm going to cook my onion and saute it until it is translucent. Well said Aid. Onion gives curry the rich taste. Let's add carrots and potatoes in and set a for another two minutes, then pour in the water and bring it to boil. Once it starts to boil, please skim the layer that forms on the surface with your ladle thistles. Another tip to make a savory curry. When the surface layer is removed, simmered the soup until the veggies are cooked. It will take about 10 to 15 minutes. I'm gonna take one piece of Kara and dictator and check if they're cooked. Japanese people use this thin bamboo sticks called Paktika gussie to see how the visions air, doing without breaking them when you poke them 4. Adding the Roux: when the bridges are cooked, it's time to add the route. Let's open the box and you will find the root in this package. Usually, the route is divided into two packages. We're going to use one off them today. Please know that the thickness of curry roux varies depending on the brand, so we might need the other package. Later. You can break up the route like this into pieces. Now turn off the heat and place the route into the soothe. Using your spatula, gently stared A soup did is off the roof because the potatoes are very soft, you might break them, but don't worry about it too much. It is all going to taste good. It smells like Japanese curry now. Now turn the heat back on and let it simmer for another 10 minutes or so. I always keep the heat low and occasionally Sterritt a curry so that it won't stick to the bottom of the pot. Now is the time to at some secret ingredients too deep in the taste. I always add one tablespoon of soy SOS, one tablespoon of kitchen, one tablespoon of boost, esos and some honey, the's optional and that curry will taste good without them. Just try whatever you want and see how you like it. Now let's take a look at the texture of the curry. It looks great. This is the texture you want. If you're curry, looks too watery at this point. Then just add additional room but one piece at a time and check the consistency. 5. Let's Serve: it's time to eat. Turn off the heat and in your deep plate of all, serve the rice and pour the curry on it. Off course Japanese people eat it with the sticky rice, but you can eat it was, Whatever the rights you have, doesn't it look delicious? The smell off Japanese curry makes everyone hungry. You always know if your mother is cooking curry for dinner. Now who Cushing's get? A Japanese version of chutney is a popular condiment of Japanese curry. Fuku jeans again usually include some daikon, radish, cucumber and lotus root. If you can find it in an Asian market, please try it. Just like the Japanese curry chain stores. You conserve your curry with whatever the toppings you like. A favorite among Japanese people is that's a curry. It's a deep fried pork cutlet. During the summer, I love to eat curry with some roasted a deep fried summer vegetables such as eggplants, green peppers and all crest. Your curry plate looks beautiful and like it will be fun to eat with all the colors of the vegetables. If you are a tease lover, you can have some cheese on it. If you like eggs, Thanou, conserve it, along with a poached or fried egg. 6. Leftover Curry Recipe: Here are some of my favorite ways of eating the leftover curry. The 1st 1 is Curry Rice Gratton. This'll will make a perfect dinner with a side salad. Serve some warm rice on a Gratton plate for the roamed, leftover curry and but some cheese on. Bake it in an oven until the cheese is melted. The 2nd 1 is curry. You don I have two ways off making curry Don. The 1st 1 is quick and easy. I'm going to boil some food, Um, then serve it in a bowl or a deep plate and pour the left over curry over it. You can add your favorite toppings, such as cheese, some roasted veggies or an egg. The 2nd 1 is curry noodle soup. Here are the ingredients you'll need 100 meal. Leader of water two cups of leftover curry spring onion, one tablespoon of starch in one tablespoon of water One potion off 50 male litter off men. For this, you will need a bottle off men to you sauce men so you sauce is Japanese base. Used in soba and udon noodle dishes. It is used your late made from soy sauce, Sackett, kombu and bonito flakes. Some Japanese people make the soup base at home. Men's EU is widely popular because of its convenience men, so you it's solved in bottles like this in any agent supermarket in your area should carry them. Could men to you water and leftover curry in a pot and heat it. Place the cornstarch in a cup at water and mix well when the soup starts to boil. Poor in the mix. Stir and heated to thicken the soup, then put poodle noodles in the pot and heat them. Serve and Sprinkle some chopped spring onions. 7. Thank You: Thank you for watching my videos. I hope you've enjoyed it. Try this recipe out and taste Japanese soul food. I'm looking forward to seeing pictures of your curry as a class project. Now, let me recap the recipe. This is the package of the curry route I used as I mentioned. There are many brands, so try some out and find your favorite packages may be translated into English, but when you're not sure about the spiciness level, please ask for help at the grocery store. If you are a vegetarian, there are some Japanese curry roux made without meat extracts. You can substitute pork with tofu, but make sure to put it after the roux has dissolved so that the tofu won't break into pieces in your curry. The relished Fuku zines again maybe red instead of this color. But it is normal and taste the same. I would love to share more off my Japanese recipes in the future. If you have a regressed, please let me know. Thank you again and enjoy your curry