CURRY DE ONE PIECE | GoHanCOOK — Transcript

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1. 0:00Have you ever seen One Piece? It's one
2. 0:02of the most-watched animes in the world
3. 0:04, and man, the current animation for
4. 0:05the Wano saga is incredible. That's why
5. 0:07today we're going to make a little
6. 0:09recipe from One Piece. The recipe I'm
7. 0:23making today is from a One Piece filler
8. 0:25episode. What does that mean? It's an
9. 0:27episode that actually has no connection
10. 0:29to the manga's story, which is
11. 0:30Tajio’s curry. In this episode, Sanji
12. 0:32helps this young marine cook a curry.
13. 0:41But it's not really helping, because he
14. 0:43barely even eats the curry. Actually,
15. 0:45Sanji just gives some input and offers
16. 0:47tips on how he can make a better curry.
17. 1:02And what I really like about these
18. 1:03episodes where Sanji cooks or is seen
19. 1:05cooking, helping someone, is that it
20. 1:07reveals much more of the character and
21. 1:09who Sanji really is. This episode has a
22. 1:11much greater focus on Sanji and his
23. 1:13dream of finding the All Blue. Tajio
24. 1:15also has that same dream. And that's
25. 1:17what I think is really cool.
26. 1:34So enough talk, let’s make this curry
27. 1:35, because man, the preparation looks
28. 1:37really interesting, and let's see if
29. 1:39it's actually any good. We’re going
30. 1:44to start this recipe with the bouillon,
31. 1:45which is basically the beef broth. And
32. 1:47you have to start well in advance,
33. 1:49because this broth takes about 8 hours
34. 1:51to be ready. So, yeah, I mean well in
35. 1:53advance. What you’re going to do is
36. 1:55take a peeled carrot and chop it up
37. 1:57coarsely. You'll also take an onion,
38. 2:04cut it in four, you can leave the skin
39. 2:06on. A stalk of celery, you can chop
40. 2:08that too. And a whole head of garlic,
41. 2:10you can use plenty, because the more
42. 2:12garlic, the tastier the broth gets. You
43. 2:14just take it with the skin on, cut it
44. 2:16in half, and you're good. Toss all the
45. 2:18ingredients into a roasting pan, and
46. 2:20then fill the pan with beef bones. And
47. 2:26the good thing is that, at the butcher,
48. 2:28beef bones are usually free. You just
49. 2:30ask them to cut them for you, and
50. 2:32it’s good to get a piece with plenty
51. 2:34of marrow inside, because it has
52. 2:35collagen and makes the broth much
53. 2:37tastier. And now just take some tomato
54. 2:39paste, spread it well over everything
55. 2:41in the pan, because that will help it
56. 2:42brown, as well as add a lot of flavor
57. 2:44to this broth. Then just put it in the
58. 2:47oven to brown for about an hour at
59. 2:49220ºC. It can be as hot as possible,
60. 2:51because you really need to brown this
61. 2:52stuff to make it taste great. Once it
62. 2:54browns, you can take it out of the oven
63. 2:56and move it to a pot. Fill that pot
64. 2:58with plenty of water until everything
65. 3:00is covered, here's a tip. There will be
66. 3:03some bits left on the baking sheet,
67. 3:04sort of like crusts. You can pour hot
68. 3:07water over that, use a spatula or
69. 3:08something similar to scrape up all that
70. 3:10flavor and add it back to the broth,
71. 3:12because there's so much flavor there,
72. 3:14you can't waste it. And then you'll let
73. 3:16that pot simmer for about 6 hours,
74. 3:18adding water every now and then to keep
75. 3:20it topped up. In case you think gas
76. 3:22isn't cheap, right? Then we can do it
77. 3:25another way, which is to take a
78. 3:26pressure cooker, put all that in the
79. 3:30pressure cooker to cook. And then it's
80. 3:31perfect. Once it's done cooking, you
81. 3:33can take that broth, pass it through a
82. 3:35sieve, and strain it all. Skim off some
83. 3:37of the fat that will be on top so it
84. 3:39isn't too greasy, right? Which isn't
85. 3:40very good. And there you have your
86. 3:42delicious bouillon ready. You can trust
87. 3:44me. Now let's go to the meat. I'm using
88. 3:49a cut here called "bananinha" from the
89. 3:52sirloin. It's really good because it
90. 3:54has a great balance of fat and meat. So
91. 3:56, man, use it because it's really tasty
92. 3:58. We're going to take it and cut it
93. 4:00into medium pieces, small enough for a
94. 4:02single bite. Then move it to a baking
95. 4:05sheet and season with salt and black
96. 4:06pepper, the more the better. Grated
97. 4:11garlic, grated ginger, a little
98. 4:12turmeric, and yogurt. Yogurt might
99. 4:17sound like a weird ingredient when you
100. 4:19hear it, like, "Dude, yogurt on meat?"
101. 4:21Relax, man, this ingredient is very
102. 4:23important because it has acidity that
103. 4:24will tenderize the meat. Got it? So,
104. 4:26just trust me on this. Mix it well,
105. 4:28incorporating all the seasonings
106. 4:30thoroughly. Then you can put it in the
107. 4:32fridge to marinate for about two hours.
108. 4:36In the anime, it's made clear that
109. 4:38making your own garam masala is the
110. 4:40secret to a delicious curry. On a
111. 4:43baking sheet, we'll place cardamom,
112. 4:45coriander seeds, cloves, cinnamon,
113. 4:47cumin, and black pepper. Then you'll
114. 4:51take that to the oven at about 180 ° C
115. 4:53and let it toast until it starts to
116. 4:55release its aroma. When it releases its
117. 4:58aroma, it means it's ready, you can
118. 4:59take it out. This step is very
119. 5:01important because when we use dry
120. 5:03ingredients, it's crucial to release
121. 5:05their aroma, man, to get all that
122. 5:06flavor out, it becomes really delicious
123. 5:08. You're going to toast this in the
124. 5:11oven, and man, the aroma will be
125. 5:13incredible. Then we take this mixture,
126. 5:15toss it into a mortar and pestle, and
127. 5:17grind it, man, until it becomes a
128. 5:19powder. If it gets too difficult, you
129. 5:24can use an electric grinder, which
130. 5:25works perfectly too. After that, just
131. 5:28sift it well so it becomes a fine
132. 5:30powder. And whatever is left over, you
133. 5:32can discard it or use it for a marinade
134. 5:34for some meat, which will also be
135. 5:35really good. And it's all ready. You
136. 5:37can earn a salary. Well, now let's get
137. 5:41to the mise en place. First, we'll take
138. 5:44the peeled potatoes and carrots and cut
139. 5:46them all into rangiri. For those who
140. 5:49don't know what rangiri is, it's that
141. 5:51cut that ends up quite pointy, the
142. 5:53famous rotate, cut, rotate, cut style
143. 5:55for the carrot. And for the potato,
144. 5:57just cut it in half and sort of cut it
145. 5:59in a zigzag pattern until it gets that
146. 6:00shape called rankiri. Once you've cut
147. 6:04them, grab a large pot where you'll
148. 6:06make the curry, add 1.5 L of water—
149. 6:08enough to cook everything—then add
150. 6:10the potatoes and carrots and let them
151. 6:12cook until tender. Also, take an onion
152. 6:17and chop it very finely and uniformly.
153. 6:21In a hot pan with oil, toss it in and
154. 6:23let it brown, brown it well, because
155. 6:25this onion needs to be quite sweet, as
156. 6:27it will sweeten our curry. And as soon
157. 6:30as the onion is golden and soft, you
158. 6:31can set it aside. Another thing you'll
159. 6:34need to do is tomato concassé, which
160. 6:36is basically peeled tomato. Take the
161. 6:39tomato, and on its bottom, make an X
162. 6:40with a small knife, and do the same X
163. 6:42on the other side. Then, in a hot pot
164. 6:50full of boiling water, drop the tomato
165. 6:52in, let it sit for about a minute,
166. 6:53making sure to cook it through, then
167. 6:55pour out the water and peel the tomato.
168. 6:59That is the tomato concassé. Cut it in
169. 7:03half and remove all the seeds, because
170. 7:05it has some acidity, it's a bit watery,
171. 7:07and it won't be that great for our
172. 7:09curry. Got it? Now you can give this
173. 7:11tomato a quick chop and just set it
174. 7:13aside. And the mise en place for your
175. 7:15vegetables is all ready. Guys, almost
176. 7:19everything is ready. Now to make the
177. 7:21curry, the roux for the curry that will
178. 7:23provide all that flavor and also act as
179. 7:25a thickener for our broth. Here's the
180. 7:27deal: we'll add butter to a skillet and
181. 7:29let it melt until it's completely
182. 7:30liquid. Then add the flour, mix it well
183. 7:33, and let it cook until it turns a bit
184. 7:36golden. This step is very important
185. 7:40because by lightly browning the flour
186. 7:42and butter, you release nutty,
187. 7:43almond-like notes, you know? That will
188. 7:47give a really cool flavor to our curry.
189. 7:49Once it reaches this color, it will
190. 7:50become slightly pasty. You can now
191. 7:52start adding your spices, which are the
192. 7:54curry powder, turmeric, and that
193. 7:56homemade garam masala you made. And now
194. 7:58, just stir until it turns into a paste
195. 8:00, and it's ready. And guys, a very
196. 8:06important tip for this curry to be
197. 8:07super delicious is to subscribe to the
198. 8:09Gohan Gol channel, like this video, and
199. 8:12share it with people who want to learn
200. 8:13how to make Soma's curry recipes or any
201. 8:16other anime or series recipes. Oh, and
202. 8:18take the chance to comment below on
203. 8:20which anime or series recipe we should
204. 8:22make here on the channel next. Comment
205. 8:24below and don't forget to like, alright
206. 8:26? I'll continue. And to assemble your
207. 8:29curry, just do the following: take the
208. 8:31curry roux you made and mix it into the
209. 8:33pot where you cooked the potatoes and
210. 8:35carrots. It will thicken up because of
211. 8:38the roux. Then just toss in the
212. 8:41bouillon, which is the beef stock, the
213. 8:43tomato, and the onion we browned. In
214. 8:46the original recipe, he takes the
215. 8:47marinated meat and throws it in right
216. 8:49away. But man, I thought that was kind
217. 8:51of bad to do. I didn't like it very
218. 8:53much. I think it's a bit of a waste
219. 8:54because in the end, the meat just gets
220. 8:56boiled in the broth. I don't think that
221. 8:57would turn out great. So, something I
222. 8:59found much better to do is to brown the
223. 9:01meat first and then add it to the broth
224. 9:02. It turns out much better. But don't
225. 9:05forget Chef Soma's secret ingredient,
226. 9:07which is grated apple. This is the
227. 9:09secret ingredient that, man, if you
228. 9:11don't add it, it won't be the same and
229. 9:13it won't please anyone in the Navy. And
230. 9:15finally, our curry is ready. Now just
231. 9:17serve it with rice and enjoy. Wow, it's
232. 9:40really good. I liked this curry a lot,
233. 10:21but honestly, I think if it were Soma's
234. 10:23it would be tastier, but Soma's is also
235. 10:25quite good. I just missed a little bit
236. 10:28of sweetness; I don't know if it's
237. 10:30because I'm used to eating more
238. 10:31Japanese-style curry, but man, it's
239. 10:33very good. I really like these episodes
240. 10:35where Soma appears cooking. I think it
241. 10:37shows a lot of passion for cooking and
242. 10:39that really resonates with the viewers.
243. 10:41At least for me, I really feel that. So
244. 10:43if you liked this video, please don't
245. 10:45forget to like it, subscribe to the
246. 10:47channel, and share it with friends who
247. 10:49want to make a killer recipe like this
248. 10:50or want to know more about anime
249. 10:52recipes. So I'll leave it here and see
250. 10:54you next time. Uh! Yeah.