The pork cutlet curry from Umakara Curry Senmon Ten Hakuyotei https://s.tabelog.com/en/tokyo/A1310/A131001/13277672/
outside of Akihabara station was delightful. Never had japanese curry in the US with this heat. Would love tips on how to recreate, thanks in advance.
by RS_Tnap
5 comments
I don’t think that would be hard. I am planning on making beef curry for dinner. S&B curry powder, Garam masala. Make a butter and flour roux. You can adjust the heat.
I haven’t had that specific curry, so I couldn’t ID their specific spice blend or anything like that. If you just want heat, you can either mince some fresh jalapeno/serrano/habanero peppers depending on your heat preference, or do some fresh ground dried chilis like arbol.
There’s a couple of other different ways to get heat, like with mustard seeds, black pepper, sichuan peppercorns, or sansho, just depends on the kind of heat you want.
No need to go through all the mincing chilis stuff, just do what they do in the restaurants in Japan when you order a level up on the heat scale; add half a teaspoon of chilli powder. That’s all they do.
This curry looks amazing!
The easist way in the US is go to an asian shop and look for S&B #! or Vermont #2 curry boxes. a quick youtube will get you into the details of pork or chicken katsu . Steam some broccoli and carrots to have with it and never look back!
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