PLEASE READ BEFORE COMMENTING: Japanese curry powder is not the same as instant roux. The former is a blend of spices like Garam Masala or Chili Powder, and the latter includes seasonings, flavorings, thickeners, etc. If you want to make the curry powder from scratch, here's the recipe: kzitem.info/news/bejne/mYCGyox3cJGDjW0 As for the bananas, 2 of the 3 major curry producers in Japan add banana paste to their roux and it is not an unusual ingredient in Japanese curry. If you want a faster version, try my 30-Minute Japanese Curry From Scratch: kzitem.info/news/bejne/uYadm36wp4yUl5g, I also have an easy delicious Curry Udon Recipe: kzitem.info/news/bejne/t4-m1qBjjp2bbI4
@brianhollister219
3 жыл бұрын
I read online that you can replace chunou sauce with a combination of Worcestershire and ketchup. They don’t sell chunou sauce in my area. Do you think that would work as a replacement?
@NoRecipes
3 жыл бұрын
@@brianhollister219 Yep, that'll work!
@aishaexo-l611
3 жыл бұрын
Does the cocoa powder have to be Dutch? I mean, how does it taste? Is it bitter or semy sweet cocoa powder, and can I substitute the Dutch cocoa powder for another brand?
@NoRecipes
3 жыл бұрын
@@aishaexo-l611 Hi Aisha, "dutch processed" simply means it's been processed using a the Dutch method (alkalized to raise the pH). This gives the cocoa a darker color and more chocolatey flavor. "natural" cocoa tends to be a more reddish tan and doesn't taste very chocolatey. The regular Hersheys brand of unsweetened cocoa powder sold in ordinary supermarkets in the US is an example of dutch processed cocoa powder.
@aishaexo-l611
3 жыл бұрын
@@NoRecipes Ok thank you very much, I just learn something new today, and I love cocoa a lot lol! 😂
@s.ekin.
3 жыл бұрын
This was the best explenation of a cooking proccess i've ever heard.
@NoRecipes
3 жыл бұрын
Thanks! I'm glad to hear it was helpful!
@redc0ffee734
3 жыл бұрын
IKR 😼 new sub for this great content
@wilsonkowira383
3 жыл бұрын
"watch"
@marichrisdacay9388
3 жыл бұрын
My
@mm46393
3 жыл бұрын
I totally agree! it feels like I am watching a scientific show with food pictures and the shows make me hungry 🤤
@aetherstarry4966
10 ай бұрын
You don't understand how many times I've been cooking curry with this recipe. Everyone kept complimenting my curry. I kept coming back to refresh my memory but at this point I already memorized it by heart. Still going to revisit this video in the future to keep supporting you though, thank you so much!
@NoRecipes
10 ай бұрын
Thank you for the kind words! I'm so happy to hear you've been enjoying this so much. Also I really appreciate you coming back to rewatch the video! I hope you had a great weekend😃
@ingutusiziya1959
3 жыл бұрын
I'm Learning biochemistry while cooking...somebody give this man an award
@NoRecipes
3 жыл бұрын
😆 I always find it helps to make a recipes when you understand the underlying processes.
@daoyang223
3 жыл бұрын
When I look at Japanese food recipes. I feel like a lot of their foods were based on science. I mean look at MSG.
@aleixpizasureda8067
3 жыл бұрын
I love that too! I think understanding exactly why we do things in any process can make us better cooks overall. If I know why a step works, I can also know what won't and why.
@NoRecipes
3 жыл бұрын
@@daoyang223 A lot of it wasn't codified until relatively recently, but I think these techniques were developed through a process of trial and error.
@NoRecipes
3 жыл бұрын
@@aleixpizasureda8067 My thoughts exactly!
@raymond3235
4 жыл бұрын
I love how you explain the processes going on!
@NoRecipes
4 жыл бұрын
Thanks Raymond, it always helps me to know the reasons why you do things a certain way, so I figured it might be useful for others as well.
@Itsant33
4 жыл бұрын
Yeah it's almost like it's meant to be educational.
@alaaallahkhaled2014
4 жыл бұрын
I'm Egyptian and I followed your old version and it was a hit. I didn't even know what Japanese curry actually tasted like until I went to a Japanese restaurant in Malaysia. I can safely say that your old recipe was better than the one I had there. I'll try this version today. Can't wait. 🌹
@NoRecipes
4 жыл бұрын
Hi Alaa, I'm glad you've been enjoying my old version of the curry. Thanks for dropping by to let me know! I hope you enjoy this new one!
@kevincarlson7148
3 жыл бұрын
I learned more from this guy than I did in (expensive) chef's school.Your Egyptian food is amazing as well.Besides,anyone whose ancestors worshipped cats is ok with me,lol.
@Carrasperasound
3 жыл бұрын
Didn't expect a chemistry lesson, but that was amazing
@NoRecipes
3 жыл бұрын
😆Glad to hear it was helpful!
@MovieChannels
3 жыл бұрын
no he's talking bullshit out his mouth source: I have a bachelors in biochemistry
@hiccups6531
3 жыл бұрын
@@MovieChannels still way better than my chemistry teacher
@MovieChannels
3 жыл бұрын
@@hiccups6531 not if what he said isn't true lol
@hiccups6531
3 жыл бұрын
@@MovieChannels at least he didn't force it down my throat
@robertbeisert3315
3 жыл бұрын
The expressiveness of a Japanese game show host, with the teaching skills of Alton Brown.
@NoRecipes
3 жыл бұрын
😆
@andersonfor2012
3 жыл бұрын
Tried your technique of caramelising the onions (which I've never seen before) for an Indian curry. I used red onions instead of brown, heads up to anyone that's going to try the baking soda trick with red onions; they will turn green due to the alkaline baking soda reacting with the anthocyanins in the red onion. Don't worry though it'll cookout and they'll turn brown eventually
@NoRecipes
3 жыл бұрын
The pigments are pH sensitive, so they'll shift more blue (which makes them look greenish grey) when the pH is above 7, and they'll shift red when below 7. As you said, it doesn't really matter in this dish as there are acidic components that get added later to lower the pH, but if it's ever a problem you can always add something acidic and the color should return to normal.
@petersims1550
3 жыл бұрын
Made this a second time, as I allergic to bananas I used almond flour and agave syrup instead and it made all the difference. Added 4 chillis to get heat where I like it. Tested it on my Japanese friend and she said it was exactly the same from her childhood. One of the best things I have made for a long time. Tastes even better reheated after a day. Also used regular and new potatoes so got two different textures and tastes.
@NoRecipes
3 жыл бұрын
I'm glad to hear you enjoyed it Peter! Great idea on the subs, and I love the idea of using two styles of potatoes. I usually use waxier new potatoes for this, but I can imagine the more fluffy texture of a regular potato would be awesome too! Thanks for taking the time to report back on how it turned out.
@selfintuition2
3 жыл бұрын
Your channel is an absolute goldmine for anyone who is interested in picking up principles, techniques and knowledge behind developing some seriously good flavours!
@NoRecipes
3 жыл бұрын
Thank you! That's exactly what I'm trying to do😃
@TheMiig1513
2 жыл бұрын
@@NoRecipes I've been looking for years for this, thank you!
@NoRecipes
2 жыл бұрын
@@TheMiig1513 You're welcome! I hope you enjoy it😀
@thomasthalberg92
Жыл бұрын
Best curry recipe I have tried, by a longshot! I love the subtle fragrant notes that you get from the banana and cocoa, as you chew. And the technique used for chopping the veggies ensures you have a hearty bite, along with the meat, in every spoonful you take. A wonderful recipe complimented by excellent technique. Thank you for sharing it with the rest of us!
@NoRecipes
Жыл бұрын
Hi Thomas I'm so happy to hear you enjoyed this! Thank you for taking the time to stop by and let me know! I have a lot of other curry recipes on here (most of them are geared to take less time to make) and I also have a lot of Japanese recipes so I hope you have a chance to try some of them out.
@genny9354
4 жыл бұрын
This video is absolutely underrated and is one of the better Japanese curry recipes on this platform. The way you explained the process made so much sense. I've heard of putting chocolate in curry before(Because of Black Butler) but after hearing your explanation, it makes me wanna try it. Once again, great video. ;)
@NoRecipes
4 жыл бұрын
Hi Genny, it’s good to hear found this video helpful! I hope you give it a try sometime👍🏽
@thegrandcricket
4 жыл бұрын
Hi Marc! Your curry looks so delicious! I've made curry several times before...The first couple times using a recipe from the site just bento/hungry, which was good but somewhat time consuming for me. Then my local stores started to carry those roux blocks you mentioned, and although they taste alright, I find them kind of pricey for the amount I get in the package. I occasionally find myself really wanting some curry and I cave in and buy some. It always seems like a cooking event for me because the aroma permeates the entire house, lol! This looks like it's not too time consuming AND not difficult to make. I definitely want to make this soon! It's been quite some time since the last time I had curry, so it's good timing. I think the chunou sauce may be a challenge to find though. If I can't find any, is there a good substitute, or can it be left out? I know it's not traditional or standard, but the past few times I've made curry I've swapped out the potatoes for green (unripe) plantains. They cook similar to potatoes, boil until tender. Not that I don't like potatoes, I simply prefer boiled plantains so much more in stews and soups. I suppose it's the SoFla in me coming through! Are there any other veggies you've tried that you could suggest? Thanks so much for sharing, Marc!
@NoRecipes
4 жыл бұрын
Thanks Thegrandcricket! Using plantains is a great idea! Curry itself isn't exactly traditional Japanese, so I'm always up for mixing up the ingredients. As for Chunou sauce, you could substitute Tokatsu Sauce if that's easier to find, or if that's not available 1/2 tablespoon of Worcestershire sauce would work as well. As for other veggies, I think any good veggie for a stew would work. Yuca, Parsnips, Celery Root, and colored bell peppers are a few that come to mind.
@kelseywhite5102
11 сағат бұрын
I am excited to try this recipe! But the only curry-size pot I have is an instant pot. What modifications would you suggest for making this in a pressure cooker?
@dillpill1818
4 жыл бұрын
This is the best video/recipe I’ve seen for J curry. Thank you. I’m making it tmrw. But i would skip the banana and add more grated carrot.
@NoRecipes
4 жыл бұрын
Hi Dill Pill, thanks! I hope you enjoy it. As for subbing in extra carrot for the banana, carrots don't contain any starch and they're not as sweet, so you may need to add some honey for sweetness and if it seems too loose, you can add a bit of starch dissolved in water.
@italiansinjapan.a
4 жыл бұрын
So I just made this and OMG I LOVE YOU SO MUCH THIS IS LEGIT. I can make my own IBD-friendly curry now that I know how this is made and I'm shook. I can eat Japanese curry again. Do you have any idea how painful it is to live in Japan not being able to eat curry out because I probably can't eat much of the stuff they put in there?! :( Took me a day for everything including making the vegetable stock and my own curry powder mix but it was WORTH IT. Added some coconut milk too, glorious.
@NoRecipes
4 жыл бұрын
Hi Alesia, I’m so glad to hear you enjoyed it! Japan unfortunately isn’t very friendly for people with eating restrictions. I’m glad this was able to help! Great idea adding coconut milk!
@Gr95dc
4 жыл бұрын
you made your own curry powder? 😱 can I ask how?
@italiansinjapan.a
4 жыл бұрын
GraceDcastle I did it’s really easy! You just need to mix all the spices you like in the ratios you prefer! This is my mix, which I find it’s closest to the flavour of the classic Japanese curry, but I always tweak it a little (also note that it is not spicy since I can’t eat eat spicy food, but if you want to you can just add cayenne pepper and decrease the turmeric accordingly): 2 Tbsp cumin 1 Tbsp turmeric 1 Tbsp coriander 1 Tbsp cardamom 1/2 tsp nutmeg 1/2 tsp cinnamon 1/2 tsp allspice 1/4 tsp cloves 1/2 tsp black pepper
@Gr95dc
4 жыл бұрын
@@italiansinjapan.a thank you so much for sharing it with me ❤️❤️❤️
@italiansinjapan.a
4 жыл бұрын
GraceDcastle my pleasure 💕
@rightbackich213
4 жыл бұрын
criminally underrated channel. subscribed
@NoRecipes
4 жыл бұрын
Thanks Rightbackich! Welcome to the channel!
@Sushi.2402
Жыл бұрын
Hey, quick question. Did you use an Asian style vegetable stock with things like shiitake and kelp or a European one?
@NoRecipes
Жыл бұрын
It's kind of a hybrid. It's a Western-style stock with onions, carrots, cabbage, celery, etc, but I always add konbu to my stocks (even for chicken stock) because it boosts umami.
@norelnorel4450
4 жыл бұрын
I maid it for today's dinner and everybody loved it 💘 knowing that asian food is exotic for us... Thank you for making it possible for me to finally taste the famous rice curry 😋 🍛
@NoRecipes
4 жыл бұрын
You're welcome Norel, I'm glad to hear you enjoyed it! You took on a rather involved recipe, but I have a lot of simpler ones on here, if you want to try some others out 😉
@stuband4159
Жыл бұрын
made not maid
@hellooogamers7696
2 жыл бұрын
I am here after watching one piece japnese curry intrest me
@NoRecipes
2 жыл бұрын
Welcome to the channel!
@nickstoli
4 жыл бұрын
I thought of myself as a curry aficionado, but I never heard of a banana being used as one of the ingredients! Just goes to show that there's a lot more I need to learn. Thanks to channels like yours I'm slowly increasing my culinary knowledge. Another great vid!
@NoRecipes
4 жыл бұрын
Hi Jay, apple is a more common fruit to add, but I find it makes the curry too acidic when you add enough to give the curry the right sweetness. I think most people get around this by adding less apple and adding sugar, but I'd rather not add any more refined sugar than needed. I hope you give this one a try sometime!
@NesquickCoffee
3 жыл бұрын
I made this last night, and I gotta say it's a delicious recipe. Reheating some leftovers the next day is even better! I love your instructions, it really made it clear
@NoRecipes
3 жыл бұрын
I'm so glad to hear you enjoyed it! Curry is definitely better the next day and you can also repurpose it for curry udon and katsucurry. 😀
@syedanoorulain8646
2 ай бұрын
Wait was I watching a curry recipe or taking a chemistry lesson , I am confused 😂😅
@NoRecipes
2 ай бұрын
😆 Cooking is 1 part chemistery + 1 part physics + 1 part art
@4seasonsbbq
2 жыл бұрын
Another fantastic recipe Marc! This looked absolutely delicious. I notice really stupid stuff once in awhile, there is a face on one of your potatoes at 11:58 thru 12:01 right at the upper middle. Sorry but I had to point that out. Great video my friend. 👍
@NoRecipes
2 жыл бұрын
😆 Wow you're observant. I would have never noticed that but now that you mention it's all I can see. Anyway thanks for dropping by!
@Ray-fg2hj
3 жыл бұрын
I've tried this and it's great! I'm about to make it again for my sister and mom tonight. (I tweaked this recipe by adding honey and apples, as well as a little bit of cinnamon to add spice and sweetness)
@NoRecipes
3 жыл бұрын
Hi Ray, I'm glad to hear you enjoyed it! Thanks for taking the time to let me know. Great additions BTW!
@mellowwind1731
4 жыл бұрын
I made this and it tasted amazing. Thank you for the great recipe!
@NoRecipes
4 жыл бұрын
Hi Mellow Wind, I'm glad to hear it! Thanks so much for stopping by to let me know!
@rimurutempest8389
3 жыл бұрын
And here is your Rumiru Tempest. Watching and learning how to cook Japanese foods.
@frankhorrigan8175
3 жыл бұрын
this looks FANTASTIC can't wait to try it, do you think the S&B Oriental Curry powder mix would work well enough? The ingredients label list only seasonings and no additives
@NoRecipes
3 жыл бұрын
Thanks Frank! Yes, S&B Oriental Curry powder will work great for this.
@sylasalonso2304
9 ай бұрын
Muitos detalhes bem interessantes ❤
@juliannk7391
4 жыл бұрын
Is Japanese curry powder different than curry powder you get in other countries?
@NoRecipes
4 жыл бұрын
Hi Juliann, you can click the link in the description for a long explanation about the differences in the full blog post, but yes, it's different from other curry powders.
@juliannk7391
4 жыл бұрын
Thanks!
@patriciaw2715
4 жыл бұрын
Japanese curry is one of my comfort food. I really want to try to make this version but I feel like it's intimidating. One day, I'll try to make it.
@NoRecipes
4 жыл бұрын
Hi Patricia, this is more time consuming(as most stews are) than difficult. I hope you're able to give it a try sometime. 😉
@drywme
3 жыл бұрын
Hi, Mark! I'm making your recipe right now. My kitchen smells amazing! I've used a Japanese curry powder that was already a bit sweet, so I skipped the banana... hope it turns out almost as good as yours 🥰 also added a table spoon of sake for intensity and roundness in the flavor. Much love, thanks for the video!
@NoRecipes
3 жыл бұрын
Hi drywme, if the curry powder you used was sweet it was likely powdered curry roux, not curry powder. You can confirm by checking the ingredients. Curry powder should only have spices, if there are ingredients like salt, sugar, meat-stock, etc in it, you have a powdered roux. The extra salt and thickeners may make your curry too thick and salty. If that's the case you should be able to add some extra water to thin it out a bit.
@drywme
3 жыл бұрын
@@NoRecipes You are absolutely right, it was roux powder. Next time I'll be using the right curry. Thanks!
@chnge1626
3 жыл бұрын
I like your cooking style cuz u knw what u doing, the science behind the steps u perform i mean
@NoRecipes
3 жыл бұрын
Thanks! Understanding why things work is the best way to learn anything IMHO, including cooking😉
@vex123
Жыл бұрын
Hey great job! I liked how you explained not only the how but why you cooked it a certain way, which makes a lot of sense.
@NoRecipes
Жыл бұрын
Thanks! I try and explain the techniques behind my recipes so your able to add them to your tool chest of techniques and use them in other dishes.
@vex123
Жыл бұрын
@@NoRecipes Yes! This is exactly the video content I've been looking for that focuses on the fundamentals and techniques! This is exactly why I liked watching Gordon Ramsay from the get go. You've found an excellent niche in your content. Keep at it! 💪
@MiauMichigan
4 жыл бұрын
I made this and it was amazing! The caramelized onions and carrots added a really luxurious deep flavour. I'll definitely use it for other dishes. I made some changes since I didn't have a banana to thicken the stock. I made a roux with lard and flour and added the spices to that. I added apple sauce and a bit of honey. I also blended my own spices since we don't have S&B powder here. This is what I mixed in case someone needs a base recipe: Turmeric: 20g Cumin: 14g Coriander: 12g Cinnamon: 4g Cayenne Pepper: 3g Garlic powder: 3g Ginger powder: 3g Dill: 3g Thyme: 2g Sage: 2g Cardamom: 1g Cloves: 1g Anise: 1g Nutmeg: 2g Black pepper: 2g Bay leaf : 2g Ground coffee: 1gr This mix I found in a forum and turned out really tasty. It also called for fenugreek (5gr) and dried tangerine peel (10gr) but I didn't have that. I blended all of them in a mortar and then measured the 25gr for this recipe but ended up using less. The flavour of this recipe is stuning. It took a long time to cook but it's absolutely worth it! Thank you for sharing!!
@NoRecipes
4 жыл бұрын
Thank you so much for reporting back, and for sharing the recipe for curry powder you found. That sounds pretty close to my recipe, but I don't use dill or sage, and include star anise in mine. Also Fenugreek is a little hard to find, but it's one of the more important flavors in Japanese curry powder, so if you can find it, try adding it next time. Caramelized aromatics will make almost any dish taste better so I hope you find lots of ways of using it!
@bradbenski5752
3 жыл бұрын
Many Indian grocers will have Fenugreek but it's called "Methi"
@dewinurhidayah2910
3 жыл бұрын
Ginger Coriander Cumin Coconut milk Pineaple The taste bold and sour Ginger Turmeric Galangal Chili Coconut milk Lemon grass Bay leaves Turmeric leaves Star anise Cardamon Yellow mangosteen The taste bold and spicy Add soy sauce, white pepper, cayenne pepeer, tomato Taste sweet, sour, spicy
@dewinurhidayah2910
3 жыл бұрын
Sometimes I add nutmeg, cloves and cinnamon.
@trevormoser1096
3 жыл бұрын
I was literally drooling the whole time. This looks amazing, and it's also so informative.
@NoRecipes
3 жыл бұрын
Thanks Trevor, I'm glad to hear this was helpful. My goal with this channel isn't just to show recipes, but to show you the background, science and techniques to make the best version of a dish, so I hope you're able to find some other useful videos here😉
@lips555so
2 жыл бұрын
Recipe saved at lightning speed, This is the must tried curry recipe. Thank you!
@NoRecipes
2 жыл бұрын
You're welcome Sofia, I hope you enjoy it!
@kops888
2 жыл бұрын
Man! This is truly awesome food education in it's best form...love it!
@NoRecipes
2 жыл бұрын
That's my goal! Thanks for taking the time to let me know your thoughts😄
@thomaskwai6990
8 ай бұрын
Very Cool and Innovative!
@oorjaamishra69
4 жыл бұрын
I love it that despite 300 comments you gave each one a heart..
@NoRecipes
4 жыл бұрын
If someone leaves me a thoughtful comment, it’s the least I can do! Thanks for noticing😃
@hellioringos2308
3 жыл бұрын
You're cooking like me. I love how you explain it to those who didn't know. You're really good. I subscribed :)
@NoRecipes
3 жыл бұрын
Thanks, and welcome to the channel 😀
@erinuber2881
4 жыл бұрын
Hello, Marc! This is a fantastic video and a great lesson! Using a banana as one of the ingredients is so clever, both for sweetening and to add creaminess. I would never have imagined that. I've wondered before...is it possible to use tofu in place of the animal protein in Japanese curry? If so, this would also be a vegan dish, I think, which would be really nice. I would love to try making this. Thanks for sharing this wonderful recipe with us! Happy Holidays to you! :-)
@NoRecipes
4 жыл бұрын
Hi Erin, I'm so glad to hear you enjoyed the video! It's funny that you mention that because plant-based proteins don't have a ton of umami producing amino acids so it makes it hard to make a curry without the MSG in the roux blocks taste good. That being said, I engineered this recipe specifically to make it easily converted to a vegan friendly curry by building layers of umami including the caramelized veggies, veggie stock, soy sauce and tomato paste. It's almost overkill with the chicken, so it still tastes amazing even if you substitute a plant-based protein like tofu.
@erinuber2881
4 жыл бұрын
@No Recipes Yes, it looks like the curry sauce is extremely flavorful - you've done such a good job! I hope I can try it soon. I love tofu, and I think it would be so delicious in this recipe. I hope your weekend has gone well. :-)
@NoRecipes
4 жыл бұрын
Thanks! My weekend was great, I hope your week is off to a good start!
@maghfira907
7 ай бұрын
Im so happy that i found your channel 🥹 the explanation was so detailed, recipe is next level.
@NoRecipes
7 ай бұрын
Welcome to the channel! I'm so happy to hear this was helpful😁
@alexhenao7072
2 жыл бұрын
My Hidden Flavor is cold brew coffee! Similar effect as the cocoa powder, I love it!!
@NoRecipes
2 жыл бұрын
Great idea! I’ve seen people adding coffee crystals to their curry before but I like the idea of adding cold brew coffee a lot better! I’ll try it out the next time I’ve got a batch in the fridge.
@colemanhamilton5982
4 жыл бұрын
The first time I had Japanese curry was in Tokyo. We got lost and went into a tiny restaurant in this small neighborhood. We liked the food so much they started bringing us out treats from the kitchen!
@NoRecipes
4 жыл бұрын
What a great story, I love finding small hidden spots like that when I'm traveling. Thanks for sharing!
@colinedgar6742
3 жыл бұрын
Never seen a vid from you before - loved your explanations and just wanted to say that using banana in a curry is such a cool idea! Never thought of that before, and it could do amazing things for a tamil fish curry, or a tangy shrimp curry with tamarind, etc. Channel name notwithstanding, you provide a great recipe. Nothing but respect from me mate!
@NoRecipes
3 жыл бұрын
Thanks Colin, and welcome to the channel! Great ideas for other applications of banana in curry, thanks for sharing. To be fair, I didn't come up with this idea, many of the instant curry roux makers include banana paste in their roux blocks.
@nashmusa7153
2 жыл бұрын
This man needs more subscribers
@NoRecipes
2 жыл бұрын
Thanks for the vote of confidence Nash! Hope you're having a great week 😄
@GamerMasterlink
9 ай бұрын
As Mexican as soon as I saw the cocoa powder I knew this gonna be a bomb of flavor it's a secret ingredient here for some strews and a not-so-secret for others like Mole, that looks amazing and made one myself today for the first time I made it spicier because that's how I liked it most but this is a go-to recipe. Thank you so so much for sharing.
@NoRecipes
9 ай бұрын
I'm so happy to hear you enjoyed it! I grew up in California but if I want to have good Mexican food here in Japan I have to make it myself 😅
@Shaytan.666
19 күн бұрын
I don’t think cocoa powder is a strange ingredient considering that many people put unsweetened chocolate or bitter chocolate in their chili con carne
@L_Giancarlo
4 жыл бұрын
I’ve played persona 5 where the player lives in a coffee and curry shop in japan, and I have always wanted to try homemade Japanese curry. Thank you for the tutorial 🙏
@NoRecipes
4 жыл бұрын
I hope you enjoy it!
@satoshiketchump
4 жыл бұрын
This is the best looking Japanese curry on KZitem and thank you for the very detailed explanations on flavor development! I'll be sure to adapt these into the curries I make from now on.
@NoRecipes
4 жыл бұрын
You're welcome! Thanks for the nice comment!
@alifatitofinashri3756
4 жыл бұрын
Your old version curry recipe was one of my inspiration to cook from scratch while i was studying abroad far away from home. And will be replace by this newest version on my cook book. Thanks for always being so inspiring.
@NoRecipes
4 жыл бұрын
I'm glad I could inspire you to cook from scratch, it's one of the best things you can do for yourself and those around you😉 Thanks for taking the time to share your story!
@cathl4953
3 жыл бұрын
I remember a chef doing that cutting method and explained it as "pencil sharpening"
@NoRecipes
3 жыл бұрын
Makes sense. Someone mentioned in the comments that the proper English name is "oblique cut".
@rashedsayem
3 жыл бұрын
How come your channel doesn't have one million subscribes?
@NoRecipes
3 жыл бұрын
Good question! I'm working on it😆
@shammaimaijaz9848
3 жыл бұрын
I made it and it was perfect the taste was so unique I also added corn starch for thickness
@NoRecipes
3 жыл бұрын
I'm so glad to hear you enjoyed it Shammaim! Thanks for coming back to let me know😀
@Bombogor
4 жыл бұрын
Thank you , I made it today and it tastes like heaven .
@NoRecipes
4 жыл бұрын
So glad to hear it Bombogor, thanks for letting me know!
@Hoodooray
4 жыл бұрын
can't wait to have a go at this recipe..have you thought of doing a cookbook?
@NoRecipes
4 жыл бұрын
Hi Hoodooray, I hope you enjoy it! I have a book about bento in the pipeline. It will will be available for preorder on Amazon in March and should be released in fall of 2020.
@Hoodooray
4 жыл бұрын
@@NoRecipes nice!
@hirokohill6942
9 күн бұрын
I made it!! It was better than Japanese roué. I highly recommend to make this recipe. It’s GF. Thank you for creating this recipe.
@NoRecipes
9 күн бұрын
Happy to hear you enjoyed it! Thanks for dropping by to let me know!
@Maplecook
Жыл бұрын
Rewatching this, just for the hell of it...even though it's the middle of summer. LOL Dayum, this is just about the best Japanese curry I've ever seen in my life, man. Already thinking of how to pervert it...
@NoRecipes
Жыл бұрын
Yo thanks bro! Having my recipes chopped and screwed is the highest honor😉
@Maplecook
Жыл бұрын
@@NoRecipes Hahahaha! You know, even though I used a curry brick last night -- while we were texting -- I incorporated a fair amount of the technique I found in this vid here of yours. The result was MASSIVELY satisfying, man! It's not yet ready for public display, but someday...after I work on how to make this pretty enough to put on camera. lol
@NoRecipes
Жыл бұрын
@@Maplecook curry's a tough one man!I Always used to add green peas to mine because that's what my mom did, but then I moved to Japan and found out that people here don't add peas🤷🏻♂
@Maplecook
Жыл бұрын
@@NoRecipes Bingo!! You know, after 30 years of teaching both Nihonjin and Nikkeijin -- among others -- it has become REALLY clear to me how much culture is just DATA, and that it's NOT carried in the so-called, "blood." I moved to Japan all those years ago, thinking that I had sh*t figured out, only to find that I knew precious little about Japan and how it works. It really is a place that you have to live for years and years, before you can understand it. You and I, we have a unique perspective on it, and I wouldn't trade that away, for anything.
@GaryCrant
3 жыл бұрын
Just cooked this yesterday and I was blown away with how well it turned out and how vastly different it is compared to Indian curry 😍
@NoRecipes
3 жыл бұрын
I'm so glad to hear you enjoyed it Dimitri! Thanks for taking the time to let me know. Also welcome to the Channel! I have a bunch of variations on this including curry udon and curry bread, so I hope you get a chance to try those out as well!
@Arrugah
4 жыл бұрын
Thanks Marc, excellent video as always. Such a delicious curry and thank you also for giving the ingredients in weight, rather than quantity. It makes a big difference.
@NoRecipes
4 жыл бұрын
You’re welcome Arrugah, I like to be precise😄
@prnzssLuna
2 жыл бұрын
I made this for my girlfriend a couple of times already, and she and I both absolutely love it! I used to buy the S&B blocks, but they're both really expensive, and, well, while not bad, also not particularly good either. I love this recipe! However, I usually use a tough cut of beef for the meat, and let it cook for a couple of hours instead of just one. (Obviously without the veggies, I add those later). For some reason I always still had a very strong banana taste without the extended cooktime, so I adapted it like this. Still though, 10/10 recipe!
@NoRecipes
2 жыл бұрын
I'm so happy to hear you've been enjoying this! I'm working on a slow cooked beef shank curry recipe that I'm hoping to put up this winter. As for the banana flavor, how ripe are the bananas you're using? They should be all yellow, but before they start to get brown spots. If they're overripe they contain a lot more isoamyl acetate which is what gives bananas their flavor.
@prnzssLuna
2 жыл бұрын
@@NoRecipes I'm looking forward to that one! And well, that answers it. I usually freeze my overripe bananas shortly before they go bad to minimize waste, and I usually use them for things like this. So they're usually more brown than yellow, really. Not a problem though, as the banana flavour vanishes after a while of cooking, so it's no big deal. Thanks for the answer though! I didn't expect you to reply to a 2 year old video
@andrewt35
2 жыл бұрын
Making this tonight, actually. Thanks for the recipe. I made it once and absolutely loved it. It should be a staple in everyone’s home. What is your opinion on subbing in fattier cuts of beef for the dish? Or pork? Short ribs? Are there any fish renditions? Japanese curry is my new favorite! Thanks a ton
@NoRecipes
2 жыл бұрын
You're welcome Andrew! Yes, any fatty cut of meat will work great. I often make this with cuts like pork shoulder, pork jowel, beef chuck, beef shortribs, or beef shanks. The only thing is you'll need to cook them much longer than chicken to get them tender so you'll probably need to add more liquid at the beginning to keep things from burning. As for fish it'll work, but I would suggest a fish with a lot of collagen in it like monkfish so it doesn't get dried out while cooking.
@Ayush-x7s5c
3 жыл бұрын
Trust me, it looks way Indian and I loved it... Well am Japanese too, but i wouldn't add sweets in that Thanks for recipe
@NoRecipes
3 жыл бұрын
You're welcome!
@Ayush-x7s5c
3 жыл бұрын
@@NoRecipes :)
@yasmine2616
3 жыл бұрын
i love how passionate he seems about cooking! this video did put a smile on my face
@NoRecipes
3 жыл бұрын
Thanks Yasmine😀
@jorgemt62
4 жыл бұрын
I had my first brush with Japanese culture back in 2000. I was between jobs and had a lot of free time in my hands, when I came across a sign offering Nihongo classes, and I said what the hell, let's try. Oh, my. I mean, though I had studied and spoke English and French (besides Spanish, my native language), I had guessed that learning a whole lot of new symbols was going to be tough. But diving into hiragana, katakana and kanji, man, THAT was HARD! In the end, the classes (just our sensei, two girls and I) were more about socializing than hard studying, so in the next year and a half I had just learned most of hiragana, a third of katana and a handful of kanji - shame on me - and developed a taste for tempura, sashimi and sticky rice. Then the 2001 Argentine economic crisis hit and I had to scramble for work and dropped my Japanese studies. Fast forward 20 years. With the country in lockdown for covid-19, a perfect (good) storm hit: lots of time indoors, Netflix just put on all of Studio Ghibli's movies, and I came across Midnight Diner: Tokyo Stories - which reminded me of Samurai Gourmet, which I saw a few years ago, also on Netflix. And suddenly I found myself dusting off my Nihongo No Kiso 1, googling hiragana and katakana tables, doodling characters on paper and in the air, and looking for recipes for ramen and curry. I was watching Season 2, Episode 8, カレーラーメン, and the cook said "I prepared this curry yesterday night" and I was like, hum, maybe I could do that... and wound up here. I loved it at first sight. Your energy is so contagious, and oh how I would love to be able to smell that curry! Most of the Oriental condiments can be only obtained in Chinatown here in Buenos Aires, which is out of bounds because of the lockdown, but I'll try a couple of naturist shops in my neighborhood. They usually have stuff like that on stock. ありがとうございました !
@NoRecipes
4 жыл бұрын
Hi Jorgemt62, welcome to the channel! Thanks for sharing your story. It's funny that you mention Midnight Diner, because after years of getting comments that I need to see it, I finally started watching it the other day! I haven't gotten to the curry ramen yet, but I'll check it out. Also, you're super lucky to get Ghibli's movies on Netflix. Here in Japan the only way I can get them digitally is by buying them on the US iTunes Store. If you want to try and make your own Japanese curry powder, click the link in the description for the "Printable Recipe" which has a full post detailing all the specifics for the ingredients. Be well and stay safe!
@theresarobertson8070
4 жыл бұрын
Yuuuuummmm!!!!!! I can’t wait to try this!! One of my favorite dishes!!
@NoRecipes
4 жыл бұрын
I hope you enjoy it! I've made it twice since I made this video.
@MrFat1337
4 жыл бұрын
A chef/cook knows why he/she does each step. Well done! A wannabe blindly follows recipes.
@NoRecipes
4 жыл бұрын
Thanks Lam Cao! I think people can still cook well without knowing the "why", but knowing the back story definitely makes it easier to apply the techniques in the right situations.
@RabidMortal1
2 жыл бұрын
This looks delicious but it really blurs the line between a "Japanese curry" and and Indian curry (flavored with Japanese curry powder). No roux. Brown frying the onions. Cooking the meat and veg together in the curry sauce. Guess I'm now really confused about what makes a Japanese curry distinct???
@NoRecipes
2 жыл бұрын
Japanese curry evolved from Indian curry (by way of the UK), so it's not surprising that you see the similarities. The most obvious differences are that Japanese curry is much thicker than an Indian curry, and that Japanese curry tends to be much sweeter than Indian curry. Also the flavor in the curry powder is different due to the different blend of spices (more herbs like dill, sage, and thyme, as well as citrus zest and East Asian spices like star anise). Also the stuff that goes into a Japanese curry is closer to a western stew (meat, potatoes, carrots). I hope that helps clear things up.
@RabidMortal1
2 жыл бұрын
@@NoRecipes Thanks for taking the time to reply! I guess my impression of Japanese curry comes from it's origins which seems to derive directly from British curry (stew flavored with the British-invented "curry powder") and then subsequently popularized in Japan through it's adoption by the Japanese Navy. Every account I can find of the early Japanese versions calls for a roux base, and this addition seems to be what differentiated the navy's Yokosuka evolved curry from the British antecedent. So from this, I think the recipe here is a modern dish *inspired* by traditional Japanese curries...and there's absolutely nothing wrong with that! Actually, it's kinda cool how you're quest for a better curry came (almost) full circle back to traditional Indian curry making practices!
@NoRecipes
2 жыл бұрын
@@RabidMortal1 The roux is added to thicken the curry (Indian curries tend to be much less viscous). This method was probably adapted from French cuisine (which was also popular at the time). In this recipe I get the thickness by pureeing the vegetables and fruit themselves (bananas contain some starch). The taste and texture of this curry is still in line with what would be considered a Japanese curry. I'd wager that most people wouldn't be able to figure out that there is no roux in it. As for caramelizing the aromatics, this is an important part of making roux based curry as well. Unfortunately many people have gotten lazy with the instant roux blocks and skip this step, but older folk, as well as restaurants will still caramelize their aromatics.
@v.s7760
4 жыл бұрын
Thank you sooo much for making this video!!! I love curry! I have all these boxes in my house, but this has awaken my inner chef
@NoRecipes
4 жыл бұрын
You're welcome, I hope you enjoy it!
@kathcares
2 жыл бұрын
Day 7 and the final recipe of my Marc Matsumoto Marathon! I particularly love this recipe because you present the history, culture, science, and techniques that make this a very memorable dish. I have learned so much from you about Japanese ingredients and cooking techniques! About science and culture! You present this information with so much passion and enthusiasm that I am left eager to know more. It was a fantastic week! Looking forward to the next great recipe and video!
@NoRecipes
2 жыл бұрын
I'm so happy to hear you enjoyed your week of try out my recipes! I just try and put the stuff in my videos that I would want to know if I were looking for a recipe for xxx. 😄
@kathcares
2 жыл бұрын
@@NoRecipes Your recipes and techniques have become a cornerstone of my kitchen, so giving them an entire week wasn't even a stretch!😍 I just wanted to express my gratitude by viewing your content and commenting. I haven't been doing it enough these past years. If my comments give you a laugh, a smile, or something to think about, it was worth taking a few moments to write them! Every time I watch one of your videos or read your website I learn something new. The learning is so big a part of the enjoyment for me! We seem to think alike in that way.
@NoRecipes
2 жыл бұрын
@@kathcares Thanks Kathy, your comments always put a smile on my face, not just because of your kind words, but because it's good to hear that you're finding utility in my content 😄
@kathcares
2 жыл бұрын
@@NoRecipes Marc, it's like getting to go to the best Culinary School for free!😁 Probably even better: you're smarter and more patient than most teachers. And funnier!☺
@NoRecipes
2 жыл бұрын
@@kathcares 😊
@kerryf9796
4 жыл бұрын
Wow!!! This looks AMAZING!!!!! I can't wait to try this!
@NoRecipes
4 жыл бұрын
Thanks Kerry, I hope you enjoy it!
@nomoredarts8918
3 ай бұрын
This is closest thing to Persona 5 that you can get
@NoRecipes
3 ай бұрын
😆 I'm an old dude and had to look that one up.
@murasame69420
2 ай бұрын
Thank you very much for making a detailed video on how to make your amazing curry - usually my wife isn't keen on the curry I make with the cubes but she loved this one. It took quite a search to find the S&B Oriental Curry powder but it's well worth it. 🍛🍛🍛
@NoRecipes
Ай бұрын
I'm happy to hear you and your wife enjoyed this! Thank you for taking the time to let me know 😁
@Bludgeoned2DEATH2
3 жыл бұрын
As a chemist I love cooking. Cooking is both a science and art, I can use my chemistry background to learn how to enhance flavors and also tap into the artistic side I gave up on early in my life to make food look at tasty as possible :)
@NoRecipes
3 жыл бұрын
As a chef, I love chemistry. I actually wanted to pursue an education in science, but my math skills were not up to par. That's why I like to dabble in a little science to make my cooking better 😆 Cooking is mostly a science with a small dose of art. Even parts of cooking such as taste preferences can be explained to through biology (such as our proclivity for umami).
@hullofreund469
Жыл бұрын
This tutorial changed the way I make curry. I made Filipino curry for dinner using your method, and I pulled off what I think was the best curry I've made so far. Thank you.
@NoRecipes
Жыл бұрын
I'm so happy to hear this was helpful! Thanks for taking the time to let me know, and have a great week!😄
@saripmarina3700
Ай бұрын
Hello, I tried your recipe which was really different from my traditional 'Kari Ayam'...it the most healthy meal,,but delicious, thank you❤
@NoRecipes
Ай бұрын
I'm happy to hear you enjoyed this. It's fun seeing how different countries make curry!
@رزيئة
3 жыл бұрын
The onion caramelizing trick blew my mind. I'll try it one day for French onion soup. You're a genius man.
@NoRecipes
3 жыл бұрын
Thanks, but I can't take credit for that one. This technique is based off some scientific research around pH and caramelization/Maillard browning done about 20 years ago: www.researchgate.net/publication/227505587_Effects_of_pH_on_Caramelization_and_Maillard_Reaction_Kinetics_in_Fructose-Lysine_Model_Systems
@رزيئة
3 жыл бұрын
@No Recipes that's really cool to know. Thanks for the link.
@kwhatten
7 ай бұрын
LOL, the banana is what I would consider the secret ingredient! Looks delish, will eventually give it a try. I've eaten PLENTY of S&B curry (Katsu Karee). My favorite add is sweet potatoes in place of regular ones.
@NoRecipes
7 ай бұрын
Great call using sweet potatoes! I hope you enjoy this!
@adriannekicinsky6091
3 жыл бұрын
The second he starts chopping the onion "OMG wonder if he has a video on how to..." and then he goes "I have a video on how to chop an onion". Okay, fortuneteller, I see you :D
@NoRecipes
3 жыл бұрын
😆🔮
@additiveartificer9365
4 жыл бұрын
Okay now I will become even more curry then human at this point
@NoRecipes
4 жыл бұрын
🍛😆👍🏽
@nhat4359
3 жыл бұрын
Wait did this madlad actually reply every comments? Oh and super nice recipe, I will definitely try that out(when I get my hands on the ingredients, find those in my place is hard). Thanks for the wonderful explanation
@NoRecipes
3 жыл бұрын
Thanks Nhạt ! I hope you enjoy this, and yes, I do try and respond to anyone who takes the time to leave a thoughtful comment. 😉
@dodonggoldblum2085
3 ай бұрын
we use bottled baby food at home (carrots, applesauce, banana) and supermarket curry powder and tomato ketchup and a bunch of seasonings. that's how my mom cooked it when we were kids and carried that recipe until we're adults.
@NoRecipes
2 ай бұрын
Wow that's a cool shortcut, I'd never thought about that!
@kamarbazarek6460
2 жыл бұрын
Ooooh hell yeah !!!!! ( none of those “blocks” ). I LOVE curry. I have everything except star anise... ( I have anise oil - since I bake) can I use this????? Marc - I’ve watched you on NHK / now I’m a new sunbsriber.....you rock - & love your smile & the way your eyes and face “light up” . You’re a sweet soul
@NoRecipes
2 жыл бұрын
Wow, thank you so much for the kind words! This is the first comment I read today and it literally made my morning😀 As for star anise, it has a someone different taste from anise and it's intended to be a background flavor (i.e. something hard to pick out from the other spices but noticeable if it's missing) and I think anise oil may be overpowering. That being said, it's not the end of the world if you skip it (especially if you are using Japanese curry powder, which includes star anise in the blend kzitem.info/news/bejne/mYCGyox3cJGDjW0). I hope you're having a wonderful weekend!
@Z4U3398
3 жыл бұрын
And 11 years later, from the ashes of the last global economic recession, unfazed by Covid-19 & all woes that stand in his way, my boy has returned. The Japanese Curry Warrior! His curry, now a seamless marriage of Science & deep Wabi-Sabi philosophy ("how imperfectly perfect they are"); each scoop an embodiment of Kaizen to ignite one's palate & evoke a sense of refinement. Melodramatic? Yes, I am for oh, Senpai! Teach us of your ways! 🍛👈👺 👉 🙇♂️🙇♂️🙇♂️
@NoRecipes
3 жыл бұрын
😆😆👍🏽👍🏽
@rayecast
5 ай бұрын
Just coming back to this awesome video to let you know that you have earned a place in our family cookbook. We serve this curry on a regular rotation in our home, and we call it "Matsumoto Curry." Thank you!
@NoRecipes
5 ай бұрын
Wow, thank you so much for taking the time to let me know. I'm honored!😁
@DaCurse0
Ай бұрын
Thank you for the recipe and for the explanations on the reactions going on. Would using water instead of stock be fine?
@kathcares
Ай бұрын
Hi! I've made this with water before and it's fine. You will have to add a bit more salt or soy sauce to compensate for the salt in the stock. Just taste it and adjust it to your liking. Enjoy! Hope this helps!😊
@AleOfCoffee
2 жыл бұрын
i can't seem to find an answer for this online, but is it possible to substitute the curry powder with red curry paste...? my husband and i accidentally bought a packet of thai red curry paste. if we use it, what changes should we make? or should we make thai curry for now and look for actually curry powder later for this recipe?
@NoRecipes
2 жыл бұрын
Hi Aleq, Thai red curry is quite different from Japanese curry powder. It includes totally different spices and it also includes seasonings which will throw off the balance of salt in the recipe. I would recommend using it for making Thai curry.
@AleOfCoffee
2 жыл бұрын
@@NoRecipes thank you so much! we'll make some thai curry with what we've got then and look for some japanese curry powder when we can. your recipe looks delicious and we really wanted to try it out :D
@NoRecipes
2 жыл бұрын
@@AleOfCoffee You're welcome! If you live in a country with Amazon you should be able to find Japanese curry powder sold under the S&B brand. Make sure you get the can, and not the curry roux blocks that come in boxes (these have all the other seasonings to make curry and are like an instant mix). If you feel daring you can also make your own curry powder with this recipe: kzitem.info/news/bejne/mYCGyox3cJGDjW0
@AleOfCoffee
2 жыл бұрын
@@NoRecipes i'm definitely not daring enough to make my own curry powder yet LOL. i'll look around here to see if i can find that brand or something similar :D shipping from amazon is usually just as expensive as the product because of the country i live in. thank you for letting me know the difference between the roux blocks and the powder!
@Mariemuscle
2 жыл бұрын
Yum!!! My mouth is watering now!
@NoRecipes
2 жыл бұрын
Thanks!
@kennethtomoda1556
Жыл бұрын
This is way more healthier than the roux blocks indeed..
@raulrincon3
9 ай бұрын
Nihon Curry is the best! the first time I had it I could tasted the cocoa powder and the banana so it kinda of reminded me of “MOLE” a traditional Mexican dish. So I will alway say that Japanese curry taste like Indian curry and Mexican mole combined.
@NoRecipes
9 ай бұрын
Hahaha yea, it definitely has similarities with mole.
@Alouette_EXE
2 жыл бұрын
Wow i never thought of using salt, baking soda and water to caramelize onions. Maybe i should use it when making french onion soup too.
@NoRecipes
2 жыл бұрын
The science behind this works for any dish, however curry has a very strong flavor that covers up any hint of the baking soda. French onion soup does not have these spices, so you may taste the baking soda a bit. The salt and steaming steps will work though and won't effect the final taste of the dish.
@rayachan1794
Ай бұрын
Thank you I hope u make more curry recipes thank you 🙏🏼😇👍🏻👍🏻👍🏻
@NoRecipes
Ай бұрын
You're welcome!
@tonydeltablues
3 жыл бұрын
I've always avoided thickening Japanese curry with flour! BTW, the addition of the cocoa power was reminiscent of Mexican mole.....
@NoRecipes
3 жыл бұрын
Sounds like you're ahead of the curve! I think the reason for adding cocoa (or even coffee) to Japanese curry similar to why it's added to mole. It adds depth and an earthy nutty flavor.
@nidakakitchen
2 жыл бұрын
Looks so deliccious recipe
@NoRecipes
2 жыл бұрын
Thank you!
@ЧювачеЧіткий
7 ай бұрын
going to cook this for my second time in a couple of hours. first time was almost a year ago and it was really great. i didn't have the japanese curry powder back then and i don't have it now but i'm using an indian one that also does not contain anything improper like salt or sugar, it also works for me. also this time i'll be using a proper vegetable stock instead of one made with a bouillon cube (it still worked back then, i swear). what's also different is that i use beef instead of chicken and the cut i used and going to use again seems pretty lean and not fat like the recipe recommends, but it STILL makes you a great dutch oven full of curry in the end, so my point is don't be afraid of trying to cook following this recipe even if you lack some of the mentioned ingredients, this recipe is very difficult to fail. cheers to the creator of this video and thanks for sharing this with us
@NoRecipes
5 ай бұрын
Thanks for sharing your experiences with my recipe! Glad you were able to find substitutes that worked for you!😃
@mirrorshield3232
2 жыл бұрын
The Secret Ingredient at the end... this dish felt like a Naruto episode
@redcrafterlppa303
9 ай бұрын
Interesting that you didn't take out the finished "roux" but instead cooked the rest in an already thick sauce. 1 thing I like to do when making Japanese curry, is to add the potatoes half an hour before finishing. This way I can cook the rest longer without the potatoes falling apart. This results in more tender meat, softer carrots and dissolved onions without using a blender.
@NoRecipes
9 ай бұрын
You could do it that way, but the "roux" in this case does need to be pureed because the grated veggies will make the sauce a little chunky otherwise. It works okay for this because chicken cooks through so quickly, but when I do this with a meat (like beef) that requires more time, I use a slightly different process and integrate the "roux" towards the end.
@taradead
Жыл бұрын
The boxed stuff tastes good, but contains palm oil, which is as bad for you as animal lard. Furthermore, the massive amounts of land cleared to farm this oil is wiping out much of earth's tropical wildlife (gibbons, orangutan, etc). Boycott palm oil and thanks for an alternative.
@NoRecipes
Жыл бұрын
The boxed stuff is also loaded with sugar and "flavor enhancers" like MSG and Disodium Guanylate/Inosinate.
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