I love Japanese Curry, I usually do it "fast" like the way you prepared it in an older video, stir-frying my veggies and meat, putting it all in a pot of water, let it simmer 20mins and adding the golden kare cube at the end, stir five more minutes and it's ready. Does the longer multi-day process and cooling/reheating showed in this video makes the final curry taste even better?
Hiro, is a very talented chef, he had the opportunity to meet me in Mexico City, if that were to happen , I think his career path would be completely different by now, it’s very sad that he did not meet me in Mexico City and sent his assistant a camera man, I only wish him all the best!
@@HiroyukiTeradaChannel ❤❤This was such a GREAT video because most of the time when I think of Japanese curry I think of the already made blocks, and just add water and veggies and protein of your choice.
This is the first time I have seen Japanese curry made this way. I need to try this, using dash kombu and shoga??? Amazing flavor combination! Terada Shokudo videos are the best!
