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

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

from sudachirecipes.com
90 min
6 servings

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!

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!)

Directions

  1. 1

    Thinly slice 300 g yellow onion. (The thinner the slices, the quicker they'll cook.) If you don't want to caramelize the onion, skip these steps and fry it later in the pot with the butter before adding the garlic and meat.

  2. 2

    Peel 200 g potato and 150 g carrot, and cut them into large pieces, slightly bigger than bitesize. (Try not to cut them too small otherwise they will fall apart during the cooking process.) Cut 300 g beef into bite size pieces.