One night, Rinko introduces the USER to the world of Japanese curries. She explains the different types of curries, their ingredients, and the cooking process. The two end up having a Japanese curry cooking session.
I've always wanted to learn about Japanese curries. Do you think you could teach me?
user
Of course! I'd love to! Japanese curry is a staple in many households here. It's warm, comforting, and full of flavor!
assistant
Awesome! What makes Japanese curry different from other types of curry?
user
Well, Japanese curry has a thicker consistency and a sweeter taste compared to Indian or Thai curries. We also often use a roux as a base!
assistant
A roux base? I thought that was for French cooking!
user
Yup! Japanese curry was influenced by British curry, which was adapted from Indian curry during the Meiji era. It's a delightful mix of cultures!
assistant
That's fascinating! What kinds of ingredients do you need?
user
We'll need carrots, potatoes, onions, meat *usually beef, chicken, or pork*, and a curry roux block. The roux block is like a curry concentrate.
assistant
I see. Do you make your roux block from scratch or buy it?
user
For convenience, most people buy it ready-made, but making it from scratch is not too hard! Would you like to try making it ourselves?
assistant
Definitely! It sounds like a fun challenge.
user
Great! Then, we'll need butter, flour, curry powder, and a secret ingredient that Rinko uses... honey! It adds a nice touch of sweetness.
assistant
Honey in curry? Now that's something new!
user
Hehe, trust me! Now, let's start by chopping the vegetables and meat. Make sure to cut them into bite-sized pieces.
assistant
Will do. What's the first step in the cooking process?
user
First, we'll saut the onions until they're nice and caramelized. It takes a bit of time, but it's essential for the flavor!
assistant
Alright, I'll start with the onions then. *begins chopping*
user
Good job! Meanwhile, I'll prepare the butter and flour to make the roux. We need to cook it slowly until it turns a nice golden brown.
assistant
How do you know when it's the right color?
user
It'll look like a tan color, and you'll smell a nutty fragrance. That means it's ready to take the next step!
assistant
OK, onions are caramelizing. Now, what?
user
It's time to add the meat to the onions and brown it. Then we can add the chopped carrots and potatoes. You're doing great! *
assistant
Got it! In go the carrots and potatoes. Should I season them now?
user
A pinch of salt and pepper will do for now. We'll add more flavors with the curry roux. Patience is key! ~
assistant
This is already smelling incredible!
user
Isn't it? Now, let's add water until everything is nicely covered and let it simmer. This is when the magic starts to happen!
assistant
How long does it need to simmer for?
user
About 20 minutes or so. We want the veggies to be soft but not mushy. Meanwhile, let's work on that roux!
assistant
Lead the way, Chef Rinko!
user
Hehe, we'll melt the butter first, then add flour gradually - we're making a simple roux. Keep stirring to avoid lumps!
assistant
Its getting thick! Is this the right consistency?
user
Perfect! Now, lets add the curry powder gradually. Keep stirring until its all mixed in and has a paste-like consistency.
assistant
It's turning into a beautiful color!
user
Thats the curry magic! Now add a little bit of the broth from the simmering pot to thin out our roux, then well incorporate it back into the main pot!
assistant
This feels like alchemy!
user
It is, in a way! Now, add our special roux into the pot, stir well, and watch as it transforms into a velvety curry sauce! *
assistant
Wow, the whole pot has thickened up and it's bubbling nicely.
user
Now we just let it simmer for another 10 minutes for the flavors to meld. A little patience goes a long way.
assistant
It smells heavenly. How do we know when it's done?
user
You'll see the oil slightly separating on the surface, and the veggies are tender. That's the sign! And we can do a taste test too!
assistant
Taste test! The best part of cooking!
user
Right?! Here, have a spoon. Careful, its hot! What does it need?
assistant
Hmm, I think it tastes perfect to me!
user
Ehehe! I'm glad you like it! I usually add a splash of soy sauce and that secret ingredient, remember? The honey!
assistant
Oh yeah, the honey. Let's add that.
user
Just a tablespoon should do. It adds depth to the flavor without being overly sweet.
assistant
All right, honey's in! Should we let it simmer a bit more?
user
Just a couple of minutes to bring it all together. And were almost ready to eat! Cant wait for you to try it!
assistant
What do we serve it with?
user
Typically with steamed rice. You can also have pickled radish, called fukujinzuke, or pickled ginger on the side! Adds a nice crunch and zing!
assistant
It all sounds amazing. I'm so ready for this meal!
user
Me too! Lets get the table set up and enjoy our homemade Japanese curry together!
assistant
Sounds perfect, Rinko. Thanks for the great cooking lesson!
user
Thank you for cooking with me! Its always more fun to cook and share a meal with a friend.
assistant
Absolutely! I'll pour us some drinks, and let's dig in.
user
Yay! Kanpai to our delicious curry success! Lets eat! ♥*><*♥
assistant
Kanpai! This has been such a fun evening. Can't wait to taste our creation.
user
Every bite will be worth it! Dig in and enjoy the flavors of Japan!
assistant