I liked the added special ingredients in this recipe… minus ketchup since I don’t like it. I substituted the chicken with ground beef. The curry was delicious. Thank you for sharing.

Hello, Amy! Thank you so much for sharing your story and experience with Nami’s recipe! It’s so wonderful to hear that it brings back such special memories from your time in Satsumasendai City. Adding spinach to recreate that nostalgic flavor is such a lovely touch, and the fresh ginger really does make a difference. Your story is so heartwarming. Thank you for sharing it with us!

Hello, Ashley! Thank you for trying Nami’s recipe and for your thoughtful feedback. We’re thrilled to hear that you enjoyed making homemade curry and that you have also tried other recipes and liked them. We hope Nami’s recipes continue to inspire you to explore even more dishes on our site. Happy cooking!

I’ve done a couple of your other recipes and look forward to trying more. Thank you for your time and effort maintaining this blog and for sharing your recipes with us!

Hello Mikey! Thanks so much for reading Nami’s post and sharing your experience. We’re so happy to hear you enjoyed making Japanese curry and that it turned out amazing! We really appreciate you taking the time to share your thoughts. 🫶🏻

Hi Lincoln! Thank you for trying Nami’s recipe and for your kind feedback! We truly appreciate your warm words and the 5 star rating. It means so much to us!

Heck, he ain’t wrong at all – there is something wholesome and warming about them, it has the elements of spice that I like without completely pummeling your tastebuds. I won’t go outrageous, and say “never again” with getting one out, but knowing the ins and outs is a blessing.

I was at my big sister’s house when I cooked this, and she did have the curry roux cubes in her pantry. However, I opted instead to make it from scratch; to quote King of the Hill’s Bill, “short cuts taste like un chien mort”! Plus, in making the roux for yourself, you get to see it slowly transform to the colour that you want – from a blonde, to eventual peanut butter, to toffee, then to something akin to chocolate. And the spice mixture just made it that much better.

Also, another way that it tested me was by the different cutting methods. It might be something that goes unnoticed and not exactly appreciated, but it was still good to get into the mindset of the country when creating this dish. And not to forget, infusing the roux with the broth in the ladel – it was all a process that made cooking a pleasure rather than a duty.

About the only difference was that I used ground ginger instead of grated ginger. The whole thing came together really well, and I was excited. While I like to eat and cook from all around the world, many people close to me are surprised when I mention Japanese in my favourite cuisine. I felt it was time to cook more from it to showcase that.

There was nary a scarap left at the end, and this is between two men – albeit two men with big appetites. For sure, this one is going straight into my rotation.