Easy Thai Iced Tea – Cha Yen

Easy Okonomiyaki Recipe - Japanese Savoury Pancakes Wandercooks

Get a taste of Japan with this unbeatable recipe for easy Okonomiyaki. Wandercooks takes you step-by-step through the process, ensuring firm and delicious results every time. Who needs takeout when you can make these savoury pancakes at home?

Yakisoba by Wandercooks

The Process

Does anybody else enjoy doing things from scratch, even if you have absolutely no logical reason to?

Like, I enjoy making curries. Vindaloo, Biryani, Karahi, I've gone out of my way to make them as close to from scratch as I could. This is pretty straightforward, as you generally want to make your own masala to match your preferences and adapt to the different dishes.

Then came Japanese Curry.

Japanese Curry is based off of British Curry, which came in the form of Curry Powder, a pre-made spice blend. The Japanese company S&B made their own variation, which they made into a curry roux to melt into stews, leading to what we know as Japanese Curry, or Kari Raisu (literally just Curry Rice).

Now I've had Golden Curry before. It's pretty good, especially when spiced up. But, for some ungodly reason, I decided I wanted to make my own Japanese Curry Masala.

Now I dunno about y'all, but I typically get my recipes from one of three locations: Youtube, DuckDuckGo (formerly google), and cookbooks. And I need to tell you, there are barely any recipes for making Japanese-style curry powder. And for good reason; the standard stuff is cheaper in the short-term than buying the spices, and way easier than making the roux.

But I wanted to do it anyway.

The first place I found was JustOneCookbook's S&B imitation. It was quite detailed, but was a fair bit complex. I wanted to compare. Fortunately, now I knew S&B sold their curry powder in individual tins, so I googled the ingredients list. This gave me a decent start, but I still wasn't satisfied, so I browsed a few more links before heading to Youtube. Eventually I came across Dia's Culinaria's video on it, which was noticeably different from the other recipes, but it did account for common additives, and it served as a nice baseline for what I would need. A few ingredients stood out to me. First, was fenugreek. This one was a bit of a wild goose chase. First off, when looking up Fenugreek, if you're in the states, you're likely to find a bunch of ads for overprice medicinal fenugreek supplement, which as far as I know, does nothing. Trying to narrow it down doesn't help much, as both the seeds and leaves are used in curries. Eventually, I figured out thanks to Wandercooks' recipe (one I had skipped over earlier) that it was the seeds generally ground and used. This didn't help obtaining it, however. As mentioned before, most fenugreek is sold medicinally for upwards of 40x the cost. I had to find it elsewhere. Eventually, my family made just enough money to head out of town to Winco for groceries. And lo and behold, there they were in the pour section: fenugreek seeds, for more than I'd normally want to spend, but in adjustable quantities, and far cheaper than the med stuff. We picked some up and now all I had to do was measure them out, toast them, and grind what I needed.

The next notable ingredient was Orange Peel. This wasn't on many, but the S&B/imitation style used it. I don't want to deal with dehydrating an orange peel, so I figured I'd zest an orange add that zest to the roux. Simple as.

That was when I remembered that I didn't know how to make the curry in the first place.

That led me to Youtube. Obviously, I could have turned the masala into a roux, and added it like I would a boxed style, but I had just made Gumbo, and was quite confident in my Roux-dimental skills (sorry). I wanted to do this properly (by my own, self-afflicted measure of proper which in no way applies to anybody else). So I looked for recipes. Most were as I remembered from my initial search: using the box and fancying it up. Eventually though, I found this adorable video. It didn't help too much, but y'all should watch it anyway. It's a great idea and the curry looks great.

Anyway, I eventually stumbled upon J.Kenji Lopez-Alt's video on the subject, which really helped. He decided to use H&B's curry powder, which was convenient since I had just made my spice blend all ready to-

I forgot to actually measure and make the masala.

Okay, so back to the spice recipes. Aside from Dia's, most recipes used the standard ratio of 1:1 turmeric:coriander, with fenugreek and cumin close behind. Using that, I loosely measured out the fenugreek and fennel seed, using a bit more than was listed since it would grind down to less, toasted them with a large-ish bay leaf and star anise. Mash them up in a mortar and pestle (please just use a spice grinder. My obstinance is not a roll model), add the other spices, and I'm good to go. That blend is in the pantry now, waiting.

So now I'm nearly there. I've got a carrot, two potatoes, two chicken breasts, an apple, an onion, a large quantity of garlic, the rest of my whole ginger, and some extra-spicy chili powder ready to go. Just need my mom to pick up an orange, and I'm good to make curry.

Well, I also need either my dad or brother to run the dishwasher so I can make rice in the pressure cooker, but that's pretty straightforward.

Anyway, I'll come back tomorrow evening with my results. May my semi-pointless labor bare fruit.

Best Campfire Stew - Sausage and Bean Casserole | Wandercooks

Easy Okonomiyaki Recipe - Japanese Savoury Pancakes Wandercooks

Master the art of making easy Okonomiyaki with this delicious Japanese pancake recipe. Wandercooks has all the tips and tricks you need to perfect this savoury dish.

Wafu Dressing – Japanese Salad Dressing

Wafu Dressing is an easy vinaigrette you can whip up in less than a minute. With the perfect balance of flavour from soy sauce, rice wine vinegar and sugar, this Japanese salad dressing will bring effortless flavour to raw salads, vegetables and grilled meats. 

Get the recipe here 👉🏻 https://www.wandercooks.com/wafu-dressing/

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