How to Make Japanese Curry Roux скачать в хорошем качестве

How to Make Japanese Curry Roux

We guide you through the process of making authentic Japanese curry roux from scratch, a key component of any great Japanese curry. Learn the history of how curry was introduced to Japan by the British in the 19th century and discover the spices that create its rich, complex flavours. We’ll show you step-by-step how to achieve the perfect balance of taste and texture with tips on using ingredients like turmeric, cumin, soy sauce, and Worcestershire sauce. Whether you’re a curry enthusiast or trying it for the first time, this homemade roux will elevate your dishes! Recommended Starting Point for 4-6 Servings of Curry Spice Blend Turmeric: 1 teaspoon Cumin: 1 teaspoon Coriander seeds (ground): 1 teaspoon Cloves (ground): ¼ teaspoon Cardamom (ground): ¼ teaspoon Fenugreek (ground): ¼ teaspoon Cinnamon (ground): ½ teaspoon Garlic powder: 1 teaspoon Ginger powder: 1 teaspoon Black peppercorns (ground): ½ teaspoon Bay leaves: 2 leaves Roux Ingredients Vegetable oil or butter: 3-4 tablespoons All-purpose flour: 3-4 tablespoons (Use equal parts in weight, not unit, to factor in difference in density.) Flavour Enhancement Soy sauce: 1 tablespoon Worcestershire sauce: 1 teaspoon Honey or sugar: 1 teaspoon Using the Roux Start with 100 grams of curry roux per 800 ml of water. Taste and adjust. ____ Follow us on Instagram:   / w2kitchn   Join us on Patreon for behind-the-scenes & more:   / w2kitchen   #W2Kitchen #japanesecurry #roux