One of the things I see people do when they make Japanese curry from the roux cubes is that they don’t add extra things to it. Out of the box, it’s a little bland (even if you get the spiciest). You have to add things to it.

Sauté onions, carrots, celery. Add roux cubes (I like 1 large cube per person), sauté with the vegetables until melted down and they cover the vegetables. Add any protein you are using at this point (except seafood, if using that add it at the end).

Then add some water or stock, enough to cover. Add potatoes. Bring to a boil, then simmer. Add soy sauce, white pepper, hot sauce. A few slices of apple (yes!) and a black tea bag (I use Ceylon tea). Remove tea bag after 3 minutes.

I like to add cayenne pepper, more hot sauce, and sambal at this point to really feel something (Japanese curry isn’t spicy at all. Even the cubes that say extra spicy).

#Food #Cooking
Those are the hacky hacks I do to make a restaurant quality Japanese curry at home.