【大食い】スパイスから始まる“キーマカレー”～総重量 5㎏強～

【大食い】スパイスから始まる“キーマカレー”～総重量 5㎏強～

I took this video after the Mentai-mayo bowl
and before the salmon roe bowl.
The shooting date for the salmon roe bowl video
is newer.
Please keep that in mind.
*I just wanted to put
the salmon roe bowl video first for no reason. Dear City Hall. Could you extend the open hour for weekdays? Or open on weekends, at least during the morning? It’s Taniyan. Anyway, I’m going to make curry today. I’ve made curry with the curry blocks,
but it’s the first time to make curry without it. I had a dream to make curry with spices from scratch. My dream will come true today. And I’m going to make Keema curry today. Usually, Keema curry is made with chicken. I’m going to make it with ground pork & beef. Unlike using ground chicken, it’ll have a distinctive smell. I’ll add some spices to remove the odor. Let’s get started. Cooking Starts Now. Ginger root Done Garlic Done Onions Roughly chop Done Tomatoes Done Canned tomatoes Crush with your hands while removing the hard cores. Done Sorry, I’ve already made this. Cashew nuts paste. I put the recipe in the description box below.
Please check that out. These are the whole spices I’m using today. Cinnamon sticks Actually, I wanted to use Indian bay leaves,
but I couldn’t find one. Cardamon & Cumin seeds & Cloves I’m going to use these 4 spices. These are powder spices I’m using today. Turmeric, cumin powder, coriander, chili powder These 4 spices are the basic spices for the curry. And I’m going to use fennel to cleaning away the distinctive smell of meat. The ratio is 1: 2: 2: 1: 1. Let’s start cooking. Generous amount of vegetable oil. *This wasn’t enough, so I added the same amount of oil one more time. Add whole spices turn on the heat. Keep on low heat and cook until the oil is fragrant. Add chopped ginger, garlic, and onion. Cook until onions are brown. Add powder spices. Mix
*Powder spices soak all oil at this point. Wow, it smells like curry. Because I’m making a curry. Add ground meat(pork & beef). Cook until the color of meat changes. Add fresh tomatoes & canned tomatoes. Season with salt. Simmer for 20 mins
until you don’t see tomatoes anymore. Cashew nuts paste Galam Masar Butter Stir to mix Check the taste. Add more salt & chili powder if needed. Remove cinnamon sticks. 〇 Taste check ✖ Nibbling This is so delicious. I have a question. Can I eat wholes spices I put in the curry? I think this is a clove. Wow, it has such a strong aroma. I guess I can eat it. If you like clove, you’ll love it. Next, where is cardamon seed. I can’t eat it. Well, I can’t swallow it. I’ll try one more time. I can’t eat this. Let’s plate a dish. I’m using long grain rice today. I got it. Julienned ginger root. (soaked in water) Soft cooked egg(Onsen tamago) Chili threads Keema curry made from scratch is done! Here’s the complete dish along with the music. It’s finally done. Keema curry. I’m so sad that you can’t smell this. It smells amazing now. I’ve never been to India,
but I’ve been to Thailand. There is a street of food stands. It smells like this. The fantastic aroma of all spices. This brings back a memory. It looks delicious. And this is some leftover Keema curry.
I’m going to eat this as the dipping sauce. This is going to be great. I can’t wait. Let’s eat before the food gets cold. Itadakimasu. I’ll try this first. Giving a sneak peek. This will be delicious. Great. Awesome. This is just great. I can’t stop eating. “You already knew the taste, right?” I can’t stop eating it. Delicious. This is so delicious. This is the most delicious food
that I made on this channel. I love Keema curry. This is so delicious. This is totally different
from the curry made with curry blocks. It doesn’t have flour in it,
so it doesn’t have a weird sweetness. The sweetness comes
from cashew nuts paste & onions. It’s not too sweet. The aroma and taste are powerful & rich,
but it’s not overpowering. I put a lot of chili powder, but it’s not spicy at all. I didn’t add water at all. The tomatoes added a little tart taste. This is SUPPAISU(sour). Just ignore what I said. This is so great. I made something really tasty. Delicious. I can’t believe that I’m in Japan now. It was a great idea to add fennel.
It smells fresh. Fennel did a great job,
and there is no distinctive smell of meat. I made 10 servings today. The ingredients for curry and rice
cost about 5000~6000 yen today. I’m totally okay with that because it tastes amazing. Let’s try it with some rice. I know how it’s going to taste. And I know what I’m going to say.
I know that I’m going to say delicious. I can’t stop smiling. Delicious. I love Thai rice. Of course, I love Japanese rice too. Thai rice has a nice aroma. The aroma runs through my nose is just so complicated. I’m so excited today. I’m having so much fun today. I can keep eating this forever. I should’ve cooked more rice.
This is so delicious. I’m so happy. This is something new. I used to think that beer doesn’t go well with curry. This one goes well with beer. It’s so interesting.
Why is that? I can’t stop eating. When the big eater says this, it sounds scary. Did I just put the fist-size food in my mouth? I googled that people usually don’t eat cardamon seeds. I couldn’t swallow it. The aroma is so strong. And it was really tough to chew. I can’t eat. People also don’t eat cloves. I ate it, though. It smelled like Chinese medicine. I don’t hate it. I probably don’t notice even
if I eat cloves because I put a lot in my mouth. I ate about a half. Only 10 mins past since I started eating. It’s so quick. This is too delicious. I don’t want to finish eating. This is not too rich. The taste is pretty light. I think even you guys can eat 2 kg. I forgot to bring something. The curry needs pickled Rakkyo shallots. My favorite pickled vegetable. Let’s eat the remaining half. It looks like modern art. Now I have one-fourth curry left on the plate. It was really quick. But it fills my stomach. I can eat more. I think I can eat it endlessly. * It’s impossible! Now I know the reason it filled my stomach. It looks like I put not a lot of rice. But I squeezed rice to a bowl when I put it on the plate. I can’t fluff. I’m so sad, but let’s finish it. Let’s go! The last bite. Done Gochisosamadeshita It was so delicious. This is the best dish I’ve made on this channel. Of course, I love curry. I’m pretty full. I think I became more full
than when I had the Mentai Mayo bowl. I think it’s because I had a lot of rice. I had to put some effort into getting all the spices. But it was worth cooking. It was so delicious. It’s so different from the one made with curry block. My favorite… The truck? My favorite curry is Thai green curry. I want to make that too. Thank you for watching my channel. Let’s call it a day. See you in the next video. Bye-bye

前々から作ってみたかった
“カレールーを使わないカレー”を作ってみました！(｀･ω･´)ゞ

スパイスを集めるのは苦労しましたが
調理工程的には全然難しくなかったです(#^^#)
市販のルーを使って作るものとは
香りも味も全くの別物でエスニックさも抜群です！(`・ω・´)

ただ、
恐らくターメリックの影響だと思いますが
調理器具(僕の場合は鍋と木べら)が黄色く変色しました(;・∀・)
お気に入りの調理器具を使って作るのはちょっとリスクを伴うかと思います(;・∀・)

⇩詳しいレシピ⇩
【下準備】
・たまねぎを粗目のみじん切りに
・ニンニクをみじん切りに
・生姜をみじん切りに
※盛り付け用の生姜を千切りにしたあと水にさらして辛味を抜いておく
・トマトは少し小さめに刻む
・ホールトマトの筋や皮を取り除く
・カシューナッツを水に一晩つけて柔らかくし、ミキサーでペースト状に
※今回は手軽に手に入る「ローストされたカシューナッツ(塩分不使用)」を使用しましたが何の問題もなく作れました(#^^#)
【本調理】
・フライパンに多めのサラダ油を入れ弱火で熱しホールスパイスを入れる
※クミンシードが非常に焦げやすいので注意しながら
・ニンニク、生姜、玉ねぎを入れて炒める
※玉ねぎが色づくまで20分程
・パウダースパイスを入れて更に炒めてベースの完成
・合いびき肉を入れてひき肉の色が変わったら
フレッシュトマトとホールトマト、塩を加え形がなくなるまで煮詰める
※水分が足りないようなら水を加えて調整
・カシューナッツペーストとバター、ガラムマサラを加えて軽く煮込みチリパウダーと塩で辛味と塩分を調整すれば完成！
※シナモンはこの段階で取り除いておく

※個人的に、カルダモンを食べた時のあの痛烈な香りと中の黒い種(？)の食感がどうしても苦手でどう頑張っても食べきらんかったです(´-ω-`)
なので完成したあとに全て鍋から取り除きました^^;

最後までご視聴いただきありがとうございました(#^^#)

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