Lanx
<Prior Amod>
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ok, i think i've got a good handle on making japanese curry roux with cubes
these are the available brands on amazon (and asian grocers)
golden curry is the more known brand to me b/c it is made by S&B, however i've had way more success w/ the other brand (house), particuarly i've come to favor a mix of of 80java curry and 20 golden curry (i just put the left over roux in the ridge in a container for next time)
(i find vermont curry too sweet and theres something i don't like about kokumaro, honestly i'm only mixing in golden curry b/c i have a few boxes in storage, so once i get rid of it i'll just be using java)
these prices are a little bit on the expensive side tbh, you can get them for 4-5$ at an asian grocer, but of course thats only if you have it.
so i found the best and laziest way to do this is with our honorable instapot.
i put 4 thighs skin down and start it (so it starts sizzling the skin), i don't bother cutting it up cuz it'll shred and break down by the end, then i'll just chop up 4 potatoes, 2 carrots and an onion, 6 cloves of garlic and a few pieces of ginger, and i'll put enough water to just cover it.
then i'll chop up the curry roux blocks, many ppl just put it in there, but i find chopping it up is just easier and doesn't lead to the block of roux at the end, no flour or cornstarch needed, the potatoes will provide all that, put it under pressure for 3hours, and then when it's ready just remove the lid and let it keep warm for like a few minutes (this will thicken it up naturally, give it a stir)
pair it up w/ some white rice and panko chicken katsu and it'll give a restaurant a run for it's money.
note, i've also tried this, if you want a really RICH roux instead of using water, use daishi stock instead that would pretty much put you over the top.
these are the available brands on amazon (and asian grocers)
golden curry is the more known brand to me b/c it is made by S&B, however i've had way more success w/ the other brand (house), particuarly i've come to favor a mix of of 80java curry and 20 golden curry (i just put the left over roux in the ridge in a container for next time)
(i find vermont curry too sweet and theres something i don't like about kokumaro, honestly i'm only mixing in golden curry b/c i have a few boxes in storage, so once i get rid of it i'll just be using java)
these prices are a little bit on the expensive side tbh, you can get them for 4-5$ at an asian grocer, but of course thats only if you have it.
so i found the best and laziest way to do this is with our honorable instapot.
i put 4 thighs skin down and start it (so it starts sizzling the skin), i don't bother cutting it up cuz it'll shred and break down by the end, then i'll just chop up 4 potatoes, 2 carrots and an onion, 6 cloves of garlic and a few pieces of ginger, and i'll put enough water to just cover it.
then i'll chop up the curry roux blocks, many ppl just put it in there, but i find chopping it up is just easier and doesn't lead to the block of roux at the end, no flour or cornstarch needed, the potatoes will provide all that, put it under pressure for 3hours, and then when it's ready just remove the lid and let it keep warm for like a few minutes (this will thicken it up naturally, give it a stir)
pair it up w/ some white rice and panko chicken katsu and it'll give a restaurant a run for it's money.
note, i've also tried this, if you want a really RICH roux instead of using water, use daishi stock instead that would pretty much put you over the top.
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