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
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Go to an Asian grocer and get the House Java curry blocks. It’ll pretty much ruin the golden curry roux cubes for you.
Edit: I usually cut the roux cubes up and mix it with boiling water in a bowl and whisk it to avoid lumps. Here’s a recipe I use as a base (but in a pressure cooker). Isn’t vego but can be modified. Makes heaps of great curry.
Some Japanese people swear by adding some chocolate to curry.
After trying it, they're not wrong.
Actually all three.
Chocolate is one of my seven secret herbs and spices in my chili. It really bams up the bitter flavor in a nice way, without giving an over-weaseled texture to he dish.
Bam!
Some diced apple adds a nice touch too.
Instant coffee works too
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.
https://en.wikipedia.org/wiki/Japanese_curry
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"
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.
Some people recommend mixing Java and Golden.
Thanks for the tip, I'm gonna try this.
Didn't knew about this brand, will look for it next time I go shopping.
Confirm Java is the best roux one can reasonably get outside of Japan
My additions to the box recipe: I cut the veg a bit smaller, I brown the veg a bit (including potatoes, but you have to have a dry starchy potato type like russet for this to work otherwise precooking it will lead to it just becoming mush during the boil and thickening the sauce), add honey and some kind of neutral hot sauce because Japanese “spicy” is like not even a little spicy. I actually now use one of those ultra extreme spicy 10 billion scoville capsicum extract sauces, literally a few drops in a pot makes it decently spicy and otherwise adds no flavor.
Unless you live alone you might as well make the whole box in one recipe imo. It keeps for several days, reheats easily, and it’s one of those “tastes better day 2 and 3” kind of meals. The only thing is that freezing it doesn’t work so well (sort of). Freezing busts up the cell walls in the potatoes so even if you use a dry starchy potato like above it will turn to mush once you thaw and reheat. It’s not bad, but it does change the texture with a thicker sauce and much less potato “chunks” (some bits usually survive).
The only better thing I’ve found is to make a roux from scratch but honestly it’s not that much better (and probably worse until you dial it in) but a lot more work. The roux is like $4 a box at my local market and making it is like an entire Saturday plus way more money in ingredients especially if you don’t have a well stocked spice rack
I prefer Vermont curry
Lol. The box says "Jawa curry". Didn't know Jawa's ate curry.
ahem
I'm not a fan of House Foods curry, outside of Vermont. My favorite are the S&B Kamakuro curry. Much tastier than the S&B Golden, IMO.
Kamakuro tend to have more curry flavor, slightly sweeter, and aren't as aggressively spicy. Super delish. Not like the western beefy gravy flavor of the Golden Curry.
Make a half box of roux with bite-sized ingredients (omit meat or replace with more veg), then super thicken JUST the sauce to make a yummy filling for Curry Pan.