Hi everyone
I’m making a recipe and it says to use 1 box of the roux. Using a whole box seems like alot. Does it mean the whole box or 1 square
What other way can I make vegetarian japanese curry? With or without the roux
Hi everyone
I’m making a recipe and it says to use 1 box of the roux. Using a whole box seems like alot. Does it mean the whole box or 1 square
What other way can I make vegetarian japanese curry? With or without the roux
I’ve never heard of these products. What exactly is Japanese curry, and what does it taste like?
It’s much less spicy than most other curry. Even the “hot” versions are like barely detectable heat. It also often has apple and honey added for sweetness, and I would say it’s saucier than other curries. It’s good if you approach it as its own thing, but very different from like a British-style curry and even more different from anything you would find in India.
The product in the picture is a curry roux block, which looks a bit like a big Hershey chocolate bar with squares that can be broken off. It’s like a sauce concentrate. You start cooking your meat and vegetables in a pot, add just enough water to cover everything, then add cubes of roux. The roux has everything necessary to make a complete sauce, but lots of home cooks have their own blend of things they add to adjust, like the aforementioned grated apple and honey, or ginger, garlic, mirin, tonkatsu sauce, etc.
Imo it taste much better and the texture is better too, more “velvety”. There are variants of the photo that are sweeter/have apple flavour. I like the stock standard Java stuff. I added a link to the recipe I started with initially in the original comment since there’s a few of replies.
I’m not sure how to describe it, but its way different from my expectations and I feel like one day I’ll eat or drink something and say “it tastes kinda like japanese curry”
https://en.wikipedia.org/wiki/Japanese_curry
Japanese curry is peak savory food. Nothing like Indian or Thai curries at all, very much its own thing. Not usually spicy at all, but can be if you want.
Sort of between a sauce and a stew. Sometimes with veggies in it, sometimes just a homogenous thick delicious stuff. Goes great over rice, and especially with breaded things like tofu or, if you eat meat, chicken or pork. The curry sticks to the breading and, fuck, my mouth is watering just typing this up.
If you’re curious, see if any Japanese restaurants near you make Japanese curry, or try the grocery store roux boxes like in the OP. Basically just cook down some onions and add the roux with water, carrots, and potatoes and then simmer for a bit. Can add whatever else you’d like, tho carrots and potatoes go really well with it.