I'm back in America after a fun 4 weeks in Japan and I really, really want to acquire the recipe for the best dish I had while I was there (or, at the minimum, be able to make a close-enough version of it).
The place is called Yuragi. Located in Tokyo nearby Takadanobaba Station. Their speciality is white curry.
So far, the most info I've been able to gather from reviews/one YouTube video is:
– It's made with coconut milk, white sauce and 9 different spices.
– Ground pork is the main meat in the curry sauce.
– It's definitely a lot creamier compared to other curries I had in Japan. One review said they can taste the butter and flour.
– Not very hot in terms of spiciness.
– Lots of people said the taste reminds them of another Japanese dish, stew.
– Chowder was another food comparison that I heard.
If anyone is able to conceive a close-enough recipe, or better yet, is able to go to the restaurant and ask for the recipe, I'd be willing to compensate for the effort. I can't stop thinking about this dish and I've only been back in America for almost a month.
Thank you so much for any answers, I appreciate it so much.
by Asphoric
3 Comments
It kind of looks like white sauce with just a single brick of the premade curry blocks. Maybe try that and up to two bricks if it isn’t seasoned enough.
Try mixing Japanese cream stew blocks with curry blocks and coconut milk.
So this is just a Cream Stew with curry spices added to it.
So make your roux as you normally would (equal parts oil and flour, the oil in this case being butter), and substitute milk for coconut milk. A lot of recipes I’m seeing are calling for just cream, but coconut milk is very common in another style of White curry.
Then, if you say the sauce had ground pork, I’d just fry some of that up and add the sauce and any vegetables you’d like with the traditional curry spices either ground fresh, out of a tin, or with a block. I’d avoid a block myself because that’s already got thickening agents that you’ve already made with your white roux.
Only you can tell how close it tastes to the original. Only having nine spices sounds…unlikely but if I had to guess what they used from the standard mix
1. only a little turmeric since the color isn’t super bright yellow/orange but it still has some yellow to it in the picture. This is omitted in the Hokkaido recipe I found.
2. Corriander
3. Cumin
4. Ginger
5. Cardamom
6. Fenugreek
7. Garlic
8. Cinnamon (this might have been one of the ones omitted)
9. Ground pepper (I would use WHITE pepper here to avoid black spots, and I suspect they did too)
If Cinnamon is not a strong flavor or even present…not sure what they’d have replaced it with from the general spices.