1. do japanese people even use box curry mix?2. whenever im making box curry mix i use the entire box. what i do is i have all my finished tender vegetables/meat boiling in water and i put 1 cube at a time in a ladel, then submurge it slightly in the hot water and then agitate it with chopsticks until it dissolves fully. this makes sure its all dissolved properly but its kind of time consuming. does anyone have any "hacks" to being able to dissolve the entire box at once and ensure it gets thoroughly dissolved and incorporated to make a proper gravy?
>>216152911. yes2. crumble each cube before adding them to the water
>>21615302oh okay just smash it all up so its small, that makes a lot of sense ty
>>216152911. Yes, most japanese don't make their curry from scratch and boxed curry is what they think of by default when asked about homemade curry. It's a comfort food like macncheese.2. I chop up all the cubes into mince or dust (depends on how much fun I'm having chopping). There's probably a smarter way to do it but it's fun chopping stuff.Do any anons ITT put interesting stuff in their curry? The only unusual thing I've tried is apples but it's literally suggested on the box lol.
>>21615309what i do is in the water with the veggies i do a tiny splash of ketchup, soy sauce, and worchestershire sauce. i also "caramelize" (brown until im bored) onions and add them in towards the end. i always serve it with white rice and hot sauce (sriracha usually)what kind of meat do you like best for it? i think beef cubes are the most traditional (not sure), but i feel like even when i let them stew for a long time they're never super tender like i would envision. i usually just do chicken thighs since theyre tasty and easy to cook but i think most japanese arent huge into chicken in their curry
>>21615316default tonkatsu meat is pork for a very good reason
>>21615319oh yeah fair enough breaded pork cutlet would be the absolute jam with this, and i love it, but when im at home i tend to not dredge/fry up meat, its kinda time consuming, makes my small apartment smell like oil, and i feel like the curry is already so delicious im gonna love it anywaymy favorite part is carrots and potato, i always add 1-2 extra big carrots because i just stewed tender carrots
>>21615316>i also "caramelize" (brown until im bored) onions and add them in towards the end.I will try this next time I make it.I like either pork or chicken. Beef is great but the closest supermarket to me only sells steak cuts so I'd have to make a trip to the butcher for the right meat. I've never tried thighs because I don't enjoy picking out bones.What I love is having tonkatsu like that other anon said and just pouring veg curry over it, but it's no longer a lazy meal.
>>21615321>my favorite part is carrots and potato, i always add 1-2 extra big carrots because i just stewed tender carrotsI'm the same, usually go overboard with the potatoes because they're my favourite part.
>>21615326i cant blame you man, potato is kind of the best food ever. you can prepare it dozens of ways and they are always good. and its such a sturdy vegetable that loves to grow. if you forget about potatoes in your house they'll try to sprout and grow to give you more potatoes, even with no soil.. so cool
>>21615330agreed, I'm always delighted to see new kinds of potato based meals when I travel. Everybody loves them!
