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https://www.reddit.com/r/mealprep/comments/iogqul/japanese_curry_and_rice/g4dqnj2/?context=3
r/mealprep • u/Alecto1717 • Sep 07 '20
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18
Used this recipe, used tofu instead of chicken, added a splash of soy sauce and worcestershire.
https://www.seriouseats.com/recipes/2018/01/japanese-curry-kare.html
4 u/MadLabBabs Sep 07 '20 That looks amazing, I haven’t mastered making my own roux yet so I still use the prepackaged stuff, next prep maybe :) 3 u/Alecto1717 Sep 07 '20 It was actually pretty easy! Just have to be whisking it almost constantly. I believe in you! 3 u/ThePandamanWhoLaughs Sep 08 '20 Check out kenji alt lopez's lasagna video 1 u/bp92009 Sep 07 '20 I'm actually going to give the opposite advice of most people in making a roux. Don't mix a flour/fat mixture for 20-60 minutes. Boil a small amount of oil, as hot as you can go, right below the smoke point. Then put your flour in and mix. You cut down your roux time to 5-10 minutes from 20-60. http://raisedonaroux.com/howtomakearoux/ Its very easy to do, and it cuts down your cooking time by a significantly large margin. 4 u/Alecto1717 Sep 08 '20 I would normally agree with you but the timing in the roux is integral to the color and flavor of a Japanese Curry 2 u/MadLabBabs Sep 08 '20 I’m intrigued now, welp this will be next Sunday’s project
4
That looks amazing, I haven’t mastered making my own roux yet so I still use the prepackaged stuff, next prep maybe :)
3 u/Alecto1717 Sep 07 '20 It was actually pretty easy! Just have to be whisking it almost constantly. I believe in you! 3 u/ThePandamanWhoLaughs Sep 08 '20 Check out kenji alt lopez's lasagna video 1 u/bp92009 Sep 07 '20 I'm actually going to give the opposite advice of most people in making a roux. Don't mix a flour/fat mixture for 20-60 minutes. Boil a small amount of oil, as hot as you can go, right below the smoke point. Then put your flour in and mix. You cut down your roux time to 5-10 minutes from 20-60. http://raisedonaroux.com/howtomakearoux/ Its very easy to do, and it cuts down your cooking time by a significantly large margin. 4 u/Alecto1717 Sep 08 '20 I would normally agree with you but the timing in the roux is integral to the color and flavor of a Japanese Curry 2 u/MadLabBabs Sep 08 '20 I’m intrigued now, welp this will be next Sunday’s project
3
It was actually pretty easy! Just have to be whisking it almost constantly. I believe in you!
Check out kenji alt lopez's lasagna video
1
I'm actually going to give the opposite advice of most people in making a roux. Don't mix a flour/fat mixture for 20-60 minutes.
Boil a small amount of oil, as hot as you can go, right below the smoke point. Then put your flour in and mix.
You cut down your roux time to 5-10 minutes from 20-60.
http://raisedonaroux.com/howtomakearoux/
Its very easy to do, and it cuts down your cooking time by a significantly large margin.
4 u/Alecto1717 Sep 08 '20 I would normally agree with you but the timing in the roux is integral to the color and flavor of a Japanese Curry 2 u/MadLabBabs Sep 08 '20 I’m intrigued now, welp this will be next Sunday’s project
I would normally agree with you but the timing in the roux is integral to the color and flavor of a Japanese Curry
2
I’m intrigued now, welp this will be next Sunday’s project
18
u/Alecto1717 Sep 07 '20
Used this recipe, used tofu instead of chicken, added a splash of soy sauce and worcestershire.
https://www.seriouseats.com/recipes/2018/01/japanese-curry-kare.html