Comments on: Soup Curry

By: Marc Matsumoto

Marc Matsumoto — Mon, 13 Jul 2020 06:21:34 +0000

In reply to Tim. Hi Tim, the photo that you linked to is a pre-made ready to eat curry and won't work for this recipe. The S&B curry powder comes in a red and yellow can. Hope that helps!

By: Tim

Tim — Sun, 12 Jul 2020 20:33:15 +0000

I've never tried S&B before, but I have definitely seen it on shelves. Good to know that Japanese curry still uses Garam, I guess the palate is special to white meat that seems popular . Plus I love the way the carrots and vegetables are chopped. Really looking forward to trying it out ! ! ! https://www.sbfoods-worldwide.com/products/images/img-15193-01.jpg

By: Marc Matsumoto

Marc Matsumoto — Sat, 18 Apr 2020 23:48:30 +0000

In reply to Alan. Hi Alan, I'm sorry if the directions were confusing, but the tomato stock is what goes on to become the "soup" for the curry. i.e. the liquids go into the caramelized onion mixture in step 4, the chicken and chilies get added to that in step 5, the coconut milk gets added to that in step 10.

By: Alan

Alan — Fri, 17 Apr 2020 22:01:33 +0000

Hey Marc, big fan here. Thanks for the great recipes. I was wondering what you do with the tomato broth you cook the chicken in as it is not specified in the directions. Do you add it to the onions at some point ?

By: Marc Matsumoto

Marc Matsumoto — Thu, 28 Feb 2019 00:53:44 +0000

In reply to Kiersten.

Hi Kiersten, I'm so glad to hear you enjoyed it, and thanks for stopping by to let me know! I have a lot of other Japanese recipes on the site, so I hope you're able to recreate some other favorites from your trip: https://norecipes.com/cuisine/japanese/

By: Kiersten

Kiersten — Wed, 27 Feb 2019 05:21:42 +0000

So delicious! We were in Hokkaido last year and have been missing the comfort of soup curry. This recipe is spot on! Thank you Marc for bringing Hokkaido cooking to our kitchen, amazing recipe!!

By: Marc Matsumoto

Marc Matsumoto — Sat, 14 Jan 2017 23:17:13 +0000

Thanks Lyn, I hope your family enjoys it!

By: Lyn Sato

Lyn Sato — Sat, 14 Jan 2017 00:05:25 +0000

So happy I found this! Will make it tonite for my 2 Japanese sons. Love your ideas, love your writing. Thank you.

By: paizley

paizley — Mon, 01 Dec 2014 16:10:00 +0000

They're Japanese so they make kare-raisu all the time. I grew up on it and make it often. Shoko is from Nagoya, Mineko is from Sado Island, my mother, Osaka, and I was born in Tokyo. I thought this might be something different for them. I think maybe if I steam the the bite-sized vegs, the vegs will be tender enough for them to eat and enjoy the soup. Thanks for responding!

By: Marc Matsumoto

Marc Matsumoto — Mon, 01 Dec 2014 10:50:00 +0000

Hi Paizley, dentures make it hard to take big bites of food and to eat hard foods, so this might not be the best dish to make for them. You could make the curry and instead of frying the veggies whole you could cut them up small and cook them in the curry until tender. Otherwise have you thought about doing my regular Japanese curry? https://norecipes.com/karei-raisu-japanese-curry-rice/ Hope that helps.