Aromatic Curry with 1/4 Roux and Curry Powder!
A curry for two that maximizes richness and aroma by adding curry powder to standard Japanese curry roux.
Cook's Notes
See the comments and selections added when this recipe was published.
These are notes from the person who cooked it, including recommendations and impressions.
Cook's Notes
See the comments and selections added when this recipe was published.
These are notes from the person who cooked it, including recommendations and impressions.
Taste satisfaction
Loved it
How easy it was
Easy
Would cook again?
Yes
Did they arrange it?
Yes
What changed?
チーズと目玉焼きを乗せて食べます
Recommended moments
Cooking impression
Original language : Japanese
ルーが足りなかったけど、カレー粉があったのでなんとかなりました！
This review is shown in its original language.
Cooking Steps
- 1
Slice the onion into 1cm wedges. Peel the potato and carrot, then cut them into bite-sized chunks. Cut the pork into easy-to-eat pieces.
Advice : Soaking the cut potatoes in water for about 5 minutes removes excess starch and helps them keep their shape while cooking.
IngredientsOnion 1/2Potato 1Carrot 1/4Pork slices 150g - 2
Heat vegetable oil in a pot. Add pork, onion, carrot, and potato in that order over medium heat. Sauté for about 5 minutes until the onion becomes translucent.
Advice : Sautéing the vegetables thoroughly evaporates excess moisture and brings out their natural sweetness.
⏱ Sautéing 5 minIngredientsVegetable oil 1 tbspPork slices 150gOnion 1/2Potato 1Carrot 1/4 - 3
Add water and carefully skim off any foam once it boils. Place the lid slightly ajar and simmer over low to medium heat for about 15 minutes until the ingredients are tender.
Advice : Regularly skimming the foam ensures a cleaner taste in the final curry. Add a little more water if it boils down too much.
⏱ Simmering 15 minIngredientsWater 400ml - 4
Turn off the heat momentarily, break in the curry roux, and stir until dissolved. Add the curry powder, mix well, then simmer again over low heat for about 5 minutes until thickened.
Advice : Turning off the heat before adding the roux prevents lumps from forming. Avoid over-simmering after adding the curry powder to preserve its aromatic properties.
⏱ Final Simmer 5 minIngredientsJapanese curry roux (S&B Golden Curry) 1/4 box (approx. 50g)Curry powder (S&B Red Can) 1 tsp - 5
Serve rice in a bowl and pour plenty of curry over it to complete.
Advice : If it feels too spicy, adding a small amount of Worcestershire sauce or ketchup can make the flavor milder and more rounded.
IngredientsWarm rice 400g
Aromatic Curry with 1/4 Roux and Curry Powder!
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