Japanese Curry Using Roux Cubes (Including Lots of Secret Tips)

Name: Japanese Curry Using Roux Cubes (Including Lots of Secret Tips)
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Cuisine: Japanese
Ingredients: 300 g yellow onion; 1 tbsp olive oil; 1 pinch salt; 1 tbsp water; 300 g beef (or protein of your choice, diced); 1 tbsp unsalted butter; 2 cloves garlic; 150 g carrot; 200 g potato; ½ a box of Japanese curry roux (approx 100g per ½ box); 700 - 900 ml water (or other liquid (see the post), this is an average, check the box for exact measurements); 6 portions cooked Japanese short-grain rice (approx 960g, or 3 rice cups (450g) before cooking); your choice of secret ingredients (I used red wine, coffee, dark chocolate, soy sauce - all optional!)

Instructions

Prep:10minCook:1h 20min

I've been making curry with roux for longer than I can remember, and this post is my life's research. I want to share some tips on how to make the ULTIMATE Japanese-style curry using roux. Bring your homemade curry to the restaurant level with these tips!

Updated at: Fri, 22 Nov 2024 08:00:57 GMT