okinawaChris

I'm interested in what makes the fries so good here. It has been stated that they use frozen, crinkle cut fries. So is it only proper cooking or is it possibly the oil. Does anyone expect they might be using an A/V (Animal/Vegetable) oil? Beef lard does add flavor to fries. Or possibly it is the seasoning. Maybe a combination of everything listed...

I recently had an excellent Beef Gyudon at Hokka Hokka Tei that was served with a horseradish mayo packet. It was the perfect match and blew away all other variations of this fast food staple. The mayo packet said something like "Harashi Sauce", but I can't recall exactly. I've searched the local markets and can't find this type of mayo. It wasn't wasabi, but more like a western style creamed horseradish served with prime rib....or actually closest to Arby's infamous Horsey Sauce served back in the states. If anyone has the exact name or possibly a type of Kewpie that might be available please let me know. The mixture of rice, beef,onions, pickled ginger and that sauce really was very satisfying. Unlike most Gyudon that is simmered, this version had a smoky flavor that may have indicated grilling. It was great! Sadly, it was a limited time offering and is now gone.

I have also found that adding stock instead of water to curry roux mixes gives the curry a better depth of flavor. Simply follow the instructions on the package and replace the required amount of water with stock. As for the meat, I use well-marbled cuts such as short-ribs, ribeye, oxtail, chicken thighs or pork butt. For a real different flavor try lamb shanks, they are great in curry and when they break down they add a richness to the curry that can't be beat, except maybe by the oxtails. Browning the meat in "browned" butter is a great idea to add that nutty flavor to the sauce. By the way, House Foods recommended using their Javanese Curry instead of their Vermont Curry for a true commercial "curry house" flavor profile. Has anyone tried their Javanese Curry?

The fat content and MSG is what gives Japanese curry it's "rich" and addictive qualities! To take them out would diminish the taste profile in my opinion. I don't think many people go to curry houses to better their health, but instead to eat a hearty satisfying meal. As for curry roux in the states, House Foods Inc. in California sells bulk curry roux to the restaurant industry. http://www.house-foods.com/index.html I think BattlePanda's idea of opening in a college town is perfect. It is the right target audience for the menu. Teachers/Admin by day, students by night/late-night. The curry houses down here are packed into the wee hours of the morning with people finishing their nights on the town or in the bars with a plate of curry. Most ingredients will be available in the states, but the necessary Fukujin-Zuke may be hard to come by along with the Radkyo (sp?) onions for tabletop condiments.

I too have been playing with the idea of opening a curry house back in the states when I return. I believe it can be successful due to my observations here on Okinawa. Having a very large US presense here, whenever you go into a Curry House Coco Ichibanya, it is filled with Americans! I know there are a few Curry Houses in Southern California, but adding to the sentiments stated prior, they may be leaning too much to the Japanese tourist crowd in So Cal instead of the locals. Also, they seem to serve their curry on spaghetti instead of steamed rice?? As for the roux. I believe the roux is only the base for the sauce. Either at home or in a restaurant setting it will be how you "kick up" the sauce that will make it outstanding. The cooking sytle of the meats and vegetables along with "secret" additions such as carmelized apples, additional spices or golden raisins will truly add to the overall effect. Placement of the proposed restaurant in a major urbanized setting would help. Also, most Americans think "Indian" when they hear curry, so you would have to educate them on the profound differences. But as many Japanese are attracted to American cultural icons, the same is true with Americans in their interest in most things Japanese. This idea was recently boosted with the box office returns of "Lost in Translation" in the US.

Being in Japan limits my chances of having a Shake Shack Burger in person, but after reading the posts I will try to replicate one here. I have all the ingredients down with the exception of their burger sauce. Is it mayo, mayo-based or a style of 1000 Island?? Let me know!

Thanks for the recipe links! Is Babelfish the best Japanese to English web page translator? As for the Fukujin-Zuke style, the only difference I noticed from the ones prepackaged and sold in the local markets is that the color is brown at Coco instead of the more normally seen market sold red. The Fukujin-zuke is crunchy and slightly sweet but with a sour edge that cuts nicely the richness of the curry plates sold at Coco Ichibanya. It looks like the second link is closer to what I was looking for. I'll just have to get it translated. Thanks Again!!

What is the Shake Shack burger sauce? Is it just mayo or are other ingredients thrown in? Maybe 1000 island ala In-n-Out?

What are the types of condiments available? Does anyone have a list? Which was the best or a surprise?

I would like to inquire if anyone has a recipe for Fukujin-zuke recipe used with Curry Rice. The CoCo Ichibanya style would be great! But any recipe would be appreciated. I know it normally contains 7 vegetables such as lotus root but I can't find the brine or method instructions. Thanks for your help!