(01-30-2013, 01:27 PM)Lord_Leperman Wrote: 1) What do you guys see or expect in Japanese Curry? Like what kind of ingredients do you expect, and how much of it is inside?
Half the plate full of curry. The rest of the plate should be filled with rice. Preferably served with a little tsukemono on the side. The curry should have the essential meat (chicken, beef, or pork) ingredient, and maybe one type of vegetable like carrot or potato at least if it's not served as part of a side dish.
Quote:2) Any particular preference for it like should it be sweeter, spicier, sour, etc? And what about the texture, do you prefer it to be thicker or thinner?
Don't make it taste like curry roux. It's easy to tell because the thickening agent is difficult to mask. Instant curry will always taste like instant curry no matter what's added. I immediately get disappointed at the restaurant when this happens.
Quote:3) Appearance, what color or smell would be most appealing for you?
Reddish brown. It should smell a little bit like the spices included. Yes, I'm still talking about Japanese curry.
Quote:4) Describe your ideal curry is as great detail as possible.
Go to Sekitori in Little Tokyo and order katsu curry. Deduct 100 pesos from the price, and improve the overfried, soggy, rubbery fatty katsu. Ideally, replace it with katsu from Yabu. Otherwise, just to go Japan and try any popular curry restaurant. The difference in quality is huge.
Quote:5) Given your preference, how much are you willing to pay for it? Honestly. Also, how often would you be eating it at that price range?
400, but it better taste like the ones in Japan. Probably once a week if it's nearby.
