I tried the #1 BEST Rated recipe in Japan, I was shocked!

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This recipe is called Japanese Kare, which I wish I knew about before. Not only is it easy to make, it’s tasty, fast and most importantly it hits different!

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* Curry Recipe *
2 tbsp Butter
4 Cups Diced Onions
1 Grated Red Apple Skinless
1 1/2 tsp Garlic Paste
1 1/2 tsp Ginger Paste
1 tsp Curry Powder
2 tbsp A.P. Flour
4 Cups Water
1 tbsp Red Miso

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2 tbsp Japanese Mayo
1 tbsp Apple Cider
2 tsp Sugar
Salt and Pepper to Taste

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37 thoughts on “I tried the #1 BEST Rated recipe in Japan, I was shocked!”

  3. Angel is a child. I get not liking something specific, but not a whole group of foods is extreme and probably an act. To each their own though

    Reply

  7. Leo's reaction when Guga bluffs about this being an experiment makes me wonder about how many failed experiments they do that doesn't make it to the channel. Most of the experiment videos we see turn out okay, and there aren't so many failures that makes me think they should be afraid of the experiments.

    Reply

  15. Sorry – but it is kinda cultural appropriation…. sure Guga can make a Japanese curry – but really (especially combined with the clickbait title) it is inappropriate. First of all – steak katsu (gyu katsudon) is definitely a thing (normally in sandwiches) – but it is never really used for curry (in Japan).
    Second: miso in curry? Only because something is typical Japanese, it belongs in every dish. Miso is as per my knowledge never really a part of curry (but usually soya sauce is).

    Furthermore – curry is usually pretty smooth (like a gravy) – that is very different than some Indian (…) curries. Often there are rather large chunks of potatoes, carrots and protein (…) inside – but it is never really chunky…
    And maybe the worse faux pax has been the comment of Guga – that he breaded it in fresh breadcrumbs _”how the Japanese are doing it”_. Really? Panko is distinctively Japanese. And a lot of Panko brands are Japanese brands which are also used in Japan. Certainly – some top (Katsu) restaurants are using fresh breadcrumbs – but that doesn’t mean, that the use is more Japanese than Panko!

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  16. Hi Guga !

    You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?

    Would you make a video about testing different kind of garlic seasoning to find out the best way ?

    Love you

    Reply

  17. I eat a large salad every single day that consists of 9 fruits and vegetables and gives me around 9 servings of veggies in one sitting. I don’t begin eating any meat until I’ve completely eaten my huge salad(which only has a few seasonings and apple cider vinegar for flavor). There’s no lettuce, but there are 3 cruciferous vegetables. I eat this solely for the health benefits.

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  21. Guga, what if you were to “wrap” a dry aged meat with OTHER meat? Such as scrap meat shavings or lesser quality cuts.

    My thinking behind this is to reduce the pellicles while retaining more of the dry age meat. For instance, when you had to cut the fat off of the Wagyu picanha! What do you guys think?

    Also- I was wondering if you would ever do a “prime rib/standing roast” style picanha- cook it as the entire picanha piece, then slice to serve after?

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  35. Guga, please, you really gotta stop using the same damn "I know what you're thinking it doesn't look good" line in every single video. It didn't even make sense in this one… And even when it makes sense in other videos it just feels extremely lazy and forced most times. Sorry, this is the most negative comment I ever left on your videos, it's just been bothering me for a while.

    Reply

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