$339 vs $14 Japanese Curry: Pro Chef & Home Cook Swap Ingredients | Epicurious

oh this is the weirdest thing i think i've ever done how gnarly is that whoa [Music] hi i'm yuji i'm a professional chef these are my 339 japanese curry ingredients hi i'm daniel i'm a home cook and these are my 14 japanese curry ingredients just like one time let me just do my thing i can work with this what what is this i was planning to make japanese seafood curry with uni and guidok it's alive this thing's alive for broth i was planning to use fresh rhoda island muscle together with premium jumbai ginger sake well at least there's alcohol that should get me through i was planning to make uni curry roux together with bacon apple and many other spices all served on top of a koshikari japanese rice together with other beautiful toppings this curry was going to be my dream curry don't mess it up daniel aye this has got to be a joke this is like an april fools episode with daniel's recipe i have simple ingredients but with special techniques i can make this even better it's going to be nice if i have to guess all these ingredients will cost me about 20 14 even better yeah if i to guess it's all costs one twenty three hundred and thirty nine bucks oh my god you trust me with this [Music] so this is chef yuji's recipe book in typical fashion there's absolutely nothing to go off of here just a list of stuff yeah when it comes to making japanese curry it'll be important to know how to cook rice properly how to make broth and then the last thing is how to make that broth into root hey what's this guido is something that's overlooked in america but it's very popular in japan and asia it'll be important for you to know how to shock it properly and how to separate each part so if i could call rose real quick that would be great is that okay gross daniel how are you i'm doing okay there's these things there are urchins so what you're going to do is you're going to use a kitchen shears flip it over there's going to be like a little siphon hole there stick the shears into the hole and cut to the edge and then cut around the circumference you're going to take that off then you're going to take a spoon and gently rub along the inside of the uni and remove everything that's in there whoa there's a lot going on inside here you're gonna put the organs and the uni that you removed with the spoon into cold water change the water right away until you have pretty clear water and really nice orangey yellowish uni that's left that's gonna be the thickener for your curry believe it or not and it's gonna add so much flavor it's so good that's nuts whoa how am i supposed to use this gooey dough first thing you're gonna do is dunk the whole thing in boiling water not to cook it we're gonna loosen the skin there's like a leathery skin on this siphon 30 seconds should work then immediately put it in the ice bath to cool it down and stop the cooking process okay once it's nice and cold take it out and you're going to take a knife and on one of the sides of the clam shell you're going to cut along the shell you're going to pull that away from the second shell so remove the shell completely bam look at that this is just a this is a lot to look at you know separate the big muscle mass the breast from the rest of the shaft by cutting it and then you're going to snip the siphon the long part and you're going to pull the skin off it's actually going to come off really nicely then we're going to use it to make the muscle broth all righty so now i'm gonna butterfly this down and open it up see how this goes so time to make some broth broth is one of the most important things for making curry so i got everything i need to make an excellent broth so i'm gonna start with my chicken and i'm gonna turn the heat and add a little bit of oil so i'm just gonna wait until you see a little uh smoke come out and then i'm gonna add a drumstick while i'm waiting for the heat to come i'm gonna clean the chicken thigh so just removing the bones and you want to have the same thickness all around cutting where it's thick and then making it as flat as possible doing the same thing i'm not throwing away these bones this is going to be delicious for making a broth that looks not bad i got two two portions here of that massive sea beast so now i'm just going to cut the breast all right my gooey duck is prepped i can guarantee you my day has been weirder than your day so now pan is hot so i'm gonna add the drumstick first i'm gonna saute them until they are golden brown and then while chicken drumsticks and bones are getting cooked i'm going to start cleaning the vegetables i'm gonna put this aside for later i'm gonna make a chicken cuts it all right now time for the mussels i've already cleaned these so they're all ready and good to go and basically i'll be making a mussel broth which will sort of serve as the flavorful base for the curry so i'm gonna throw these all into a pan and i guess the key ingredient here one of the key ingredients is the dashi broth that chef yuji was so gracious to gift me i made a komadashi for you because you have a lot going on today you can thank me later kombudashi is a stock made from dry kelp you make a really nice base for a broth instead of just adding a plain water and then the rest is going to get topped off with the sake what's nice about this sake is it is super polished so that the flavor is going to be super clear and it's so sweet that's delicious oh yeah i'm gonna do is turn this on like medium-high heat let this simmer for about 10 minutes and then um take the meat out all right see you soon buddy i'm going to add a garlic skin everything you can just toss it in here and onions as i clean the vegetables i'm going to split the skins and scrap them here and then the rest is going to be saved for the roux later so 10 minutes is about up bang and these little babies are nice and open now so that's exciting smells really good that broth makes the sake smells incredible i'm gonna turn the heat off here and basically just take uh all of these and get them into this bowl now some of these are gonna be garnish so i'm gonna probably just take a couple so i've got some that i can just plate when the dish is finished and the rest are going to kind of get like all this little meat cut all that up and it's going to just kind of get added back into the broth now my veggies are preferable root i'm going to add water to this and then start making a broth now broth is looking good i'm going to let this simmer for about an hour reduce a little bit and then strain now i'm going to work on the rest of this broth so it's kind of going to come in steps i'm going to start by straining this broth into a larger bowl straining broth it's my favorite moment just so it catches all the little bits that i might have missed i'm gonna throw a little bit of oil in the pan just to get that started so first is the fennel along with the onion ginger the gooey duck and the mussels that we just cut up i'm gonna let this cook for a little bit and then i'm gonna add the broth and the bay leaves in and let it cook down even more i'm just gonna let this sit for like 10 minutes so i took all these drumsticks out and i'm gonna wait until it cool off and that meat is going to be back into the rule there oh my god it looks good all right so it's been like 10 minutes now all i'm going to do is add the broth back into here and the bay leaves and let that kind of cook down again for i don't know until it's like ready i feel like so the brother is good to go it's been simmering for a little bit now and as you can see up here top everything is kind of cooked down so i'm just going to strain this so i have the broth separated and it's exciting because i feel like there's like another it's like a check mark done in the recipe and just like that broth now i guess i can work on the uh the meat what what so daniel gave me this all-purpose flour which i'll be using for making chicken katsu but i'll also be using this for something else udon and making udon is very simple you're gonna have a lot of flowers and then you're gonna make a little room right here so that you can add it salt water i'm trying to just blend it as even as possible all the flowers mix well as one big giant dough all right so it's time to prep the rice when daniel cooks rice he has to rinse it he has to soak it and then cook it so i'm just gonna wash this first rinsing it will remove excess starch from the rice i'm gonna soak it you soak rice about a half hour before you actually start cooking in this way the rice will stay very moist and then we won't have any hard part after it's cooked and then move on to putting it into the was that thing gold i believe you're going to use a donave to cook it in which is really special it's a clay pot that's designed specifically for making something like this beautiful rice that you have this is a special rice because it's really high in a starch fraction that's called amylose and so it soaks up the water really really nicely i'm going to throw this on high heat let it boil for like 12 minutes and then lower the heat back down to a simmer for another 10. danabe look away because we'll be right back i ate myself so now this is good so i'm gonna vacuum seal it and this will soak up all the excess air out of the dough and make a really nice gluten development i'm gonna just rest this for what about hour all right it's been a few minutes and some things are happening there's a lot of bubbling and steaming going on so i'm just going to lower the heat let it simmer i was also instructed never to peek inside so my udon noodle dough it's been rested and ready to be rolled so i have a pasta roller attachment to the kitchen aid mixer i'm gonna just roll out for three or four times so that i can get this the right texture i think this is ready because when i pull it it bounce back it doesn't tear and i'm gonna just hold it with a flower in between so that when i cut it the noodles won't stick to each other and make sure as soon as i cut it i'm gonna give a little massage i think that is it now my handmade udon noodle's ready all right now i'm gonna start to build my curry and that starts with my meat we got bacon here and the tail end of the gooey duck so i'm going to cut this into like little lardon pieces like third to a half of an inch thick this does look like a brownie kind of doesn't it so i'm going to be making chicken chicken katsu is a fried chicken cutlet i thought that having fried chicken collet on top of curry was a very good idea because it really represents what the japanese curry is about nice so my lardons are lardon get new material i know i'm not hey i think daniel was gonna make chicken katsu as well but i'm gonna make it a little bit differently i'm gonna turn this into flour that's gonna be the coating for the skin cartoon it's usually made with panko but this will make it super crispy and crunchy my meat brownie of bacon is done so now i'm going to cut up the gooey duck i'm actually really curious how it's going to taste will it taste gooey or will it taste ducky i don't know guido is an amazing seafood it looks weird yes but it tastes like oyster it's very sweet has really nice crunchy flavor you can do a lot of things with it so my gooey duck and my slab bacon are ready to go i got my oil heating up so i'm gonna just first salt and pepper set it aside now i'm going to make this into rice flour let's build the curry when you're making a curry roux you need a fat as the base of the root i sent daniel a slav of bacon so that he can use that delicious fat to be the base of his curry and there is so much fat in here now after you render the fat the bacon's crispy don't throw away you're gonna save that for topping later bacon lardons are cooked [Music] rice flour ready to go this is all-purpose flour and then whole egg mix here's my chicken thigh i like to use my hands i can kind of make sure that i'm coating every part don't move it i know it's hard not to touch but you're gonna have to let it cook and then when you're frying important to control the oil temperature otherwise the crust won't be crispy bacon's out i've got all this bacon fat and oil kind of sitting in the bottom of this pan and it's ready for the gooey duck so first thing is i'm going to add butter to this i bet this is going to taste so good just like otherworldly good gooey duck not sure how long uh to cook this for so we're just gonna check it sporadically i'm just gonna keep judging this basically now the first fry is finished i'm gonna do the second fry right now i'm gonna turn the temperature high here this is gonna make it extra crispy inserting a little brown like especially towards the outsides so i'll probably give it like two minutes and then take it off because i really do not want to mess this up the last thing i want to do is just burn it to the ground all right now stick on the fries finished everything's cold golden brown nice very good perfect this is my double flied rice flour chicken katsu all right gooey duck is cooked down so daniel gave me eggs i use it already for chicken katsu recipe but i'm gonna also make it something else onsen egg known as a hot spring egg a low temperature cooked egg for about 40 minutes at 63 fahrenheit and i'm going to chuck it in ice and you're going to crack it and the poached egg will come out straight yes good next i'm going to add the vegetables so it's going to start with the onions the grated carrot and the garlic and i'm going to let this cook down for a bit and this is just going to taste insane i'm sure now it's time to make curry root it's gonna be pretty simple i'm gonna heat up the pot high heat and then wait all right so it's been about 20 30 minutes as you can see everything's cooked down the onions are caramelized so what i'm going to add next is the shredded apple and cook down for like another five minutes the apple is gonna add a really nice sweetness to it it also helps to add a thickness of the root this smells so good they should make this into a candle who wants to invest this is just a neutral oil hot vegetables so there are two kinds of making curry roux one kind is making all the vegetables and everything into very smooth paste but the second one is having these chunky vegetables in a roux as it is that's more like a family style of a curry that i'm familiar with so i'm going to make a chunky vegetable style curry all right so this looks pretty solid the apple is definitely caramelized down so i'm just going to add everything else starting with the tomato paste and now the exciting part is to add all of the spices so i'm going to be adding some turmeric cumin coriander that i actually ground up from the coriander seeds that he gave me cayenne garlic powder ground ginger and ground pepper and i'm going to uh frost as soon as you pour the broth you're going to turn the heat low so i'm going to just let it simmer for about half hour until the vegetables are soft all right this smells so good it's been sitting for a little bit so now i'm going to add the orange and rose to the zest the entirety of the orange so that is exactly what i'm going to do so i'm going to let this sit for like another minute or two this is a very laborious process like this is what chef yuji's doing every single time because i i don't you saw what i gave him i gave him a box of pre-made curry so here is a very classic golden curry and i'm gonna add this into the curry vegetables and then also the drumstick meat curry is something that all kids love growing up in japan absolutely one of my favorite meal all right so now all this left is to add the broth to this so i'm going to gently and carefully bring my broth back in mix this up i'm going to turn the heat up a little bit as well and my goal with this is i'm going to reduce this to like half so this is going to take a little bit so sit tight all right let's finish my curry so i have this drumstick saved from a broth making so what i'm going to do is i'm going to pull all the meat and fat out and it's going to blend really well with the curry root no parts being wasted but this looks already good so you can see now the curry has reduced by quite a bit it is a lot thicker the only thing left to do is add the uuni so uni's going to go in i'm basically just going to blend this up for a little bit and then let it cook down a little bit more look at how bright that is you can always over make curry because the leftover will always taste better second day third day taste even gets better so we'll just break it the smells amazing you can always count on golden curry so good if it's too thick you can always add the broth to loosen up i taste it and i think it needs more broth so i'm going to add more don't throw away the broth you never know when you're going to need it i was looking for more loose consistency more like a stew perfect yes i'm done all alrighty so it's been about 20 minutes now only thing left to add is some soy sauce and i want to try this before i add the soy sauce so i know what the baseline taste is um oh that's good just a little bit at a time i gotta taste it as i go yeah all right this looks great i think we are ready to plate the card is ready to go [Music] so i've got my watermelon radish here and the fennel fronds like the tops of the fennel and next is the watermelon radish never in my life have i used a watermelon radish so i'm just gonna peel it and then thinly slice it like i would to garnish anything else whoa so cool look at this thing simple as that onto assembling so now it's time to put everything together so i'm going to start with the udon so this will take about three minutes now noodle started floating looks good almost ready when i plate my curry i'm looking for the perfect balance amount of ingredients versus noodles and then a curry root and then i'm going to add this onsen egg right here and then the last thing i'm going to do is i'm going to cut this chicken cutter this is my take on japanese curry with danielle's ingredient it's gonna be good i've resisted my urge to peek but now i feel like it's time oh that looks like good rice i feel like the proper next step is curry something like that i'm gonna do the mussels and the gooey duck into a little piece right there bacon i'll throw some of these watermelon radishes also on the outside and now last but not least i'm going to add the fennel right yeah so here is my take at chef yuji's curry i can't wait to see what chef yuji thinks i hope i did the japanese curry recipe justice [Music] what's up hey how's it going nice to meet you oh this is crazy yeah i'm very excited your recipe is insane absolutely insane whoa did you make noodles what yeah full curry that's what we do that is insane then you're gonna break the egg okay right and the egg yolk is going to come out so you're going to just mix it up with it everything nice you have like tea noodles and thick noodles this is unreal this is so good it's pretty good yeah it's really like crust on the chicken the crust on the chicken is absolutely insane yeah can you can you try mine tell me what you think yeah so oh my god uni in a curry is like i mean it was your move i don't don't look at me that's yours i tried this gooey duck too i think the best car i ever had actually is so good i'm gonna cry can we just cut i'm gonna cry no cheers to you is there any sake around oh there it is cheers yeah here's to you man thank you for showing me opening my eyes to the beauty of gooey duck

Channel: Epicurious

Views: 451,092

Keywords: authentic japanese curry recipe, best japanese curry recipe, curry japanese recipe, easy japanese curry, easy japanese curry recipe, epicurious, japanese curry, japanese curry from scratch, japanese curry from scratch recipe, japanese curry mix, japanese curry recipe, japanese curry recipe chicken, japanese curry recipe from scratch, japanese curry rice, japanese recipes, japans curry paste, most expensive curry, pro vs novice chef, professional chef vs amateur chef

Id: EcVZVel6nS0

Length: 20min 21sec (1221 seconds)

Published: Tue Mar 08 2022