Hiroko’s Kitchen | Blog

I have checked the Yelp review of the Kare-ken which I helped to give birth. Here are some of many good reviews. When you are in SF area or visiting the city you must try it.

I tried Kare Ken’s vegetable mild curry tonight. I’ve eaten a lot of Japanese curry in my lifetime, but when I say I’ve never tasted curry like this before, it’s true. The curries I’ve tasted were always spicy–as in a lot of spices and herbs–and of course, the added kick.

“Kare Ken’s curry is different. It was smooth and fine, not much substance like other Japanese curries I’ve tried, but in a more fluid way. It didn’t have potatoes, onions, carrots, beef, and over powering spices, it was “plain”, but every bite was savory goodness! ”

“I have to say I was nervous about Kare-Ken. I’m a huge stickler when it comes to authentic Japanese food and I’m quick to the decision that a mockery is being made of it. That’s why Kare-Ken made me nervous.

When I first entered this modern and eclectic Curry-ya I was told to order outside. I did so. Afterwards I came inside, sat down, and had a look around. Spiffy looking place. Run by a very young group of Koreans, related I believe. I was promised that the recipes came from a Japanese family (form Hiroko Shimbo), oh boy here we go.

I ordered regular Katsu Curry (Pork Cutlet) with Medium Curry sauce plus an order of Hot Curry sauce. Finally, I was pleasantly surprised. For those of you who have only had Muraccis & JappaCurry to hold over your Japanese Curry addiction, I have some good news:

* The rice is high quality, not dull, not cheap. My guess is Koshihikari.
* The Curry roux was amazing – deep, savory, spicy, and thick. Amazing. You could tell this did indeed come from an authentic family Japanese recipe.
* The Katsu was even better than I’m used to in authentic Japanese Curry, solid white and juicy, clearly never frozen and of a high quality.
* Home pickled cabbage – hot pink and delicious.

For more review visit http://www.yelp.com/biz/kare-ken-san-francisco

Last Saturday, Sunday and Monday, the 14th, we did much awaiting photo shoots for my third book – still the title of the book has not been finalized ! Our team members were Tim Lynch, Executive Art Director of Andrews McMeel Publishing, Frances Janisch, photographer, Micael Pederson, Food Stylist and his assistant Tracy, Jody Kivort, Digital technician, Tammy Schoenfeld, Prop stylist assistant, Anna Yeung and Jennifer Batts as my kitchen assistants and Hiroko Shimbo. Here are few photos from the shoot. This book is very different from my previous two books. It is all about how to enjoy preparing new dishes using Japanese flavors, Japanese cooking techniques and ingredients which you love. Sake braised short-ribs, rice cooked with chorizo and shrimp (takikomi-gohan), sukiyaki in American kitchen (using not thinly sliced beef but large steak cut of meat), ginger flavored pork burger, miso smeared pork-ribs, kale salad with tofu dressing, beet and potato miso soup, white bean and sausage soup with miso, chicken rice bowl, bacon, tomato and avocado rice bowl…every dishes were beautifully photographed before disappearing to some of our stomach. There is no ridged or mystifying elements in the photos. As the photos show dishes are approachable and easy to prepare with Japanese flavors and Japanese cooking techniques in an American kitchen. You can enjoy the dishes in the book, except ramen and traditional noodle dishes, with fork and knife.