Curry, a Japanese home-style dish, is often made with curry roux.
The method of making curry with common curry roux is described here.
There are various types of curry in Japan.
Today, we would like to introduce one of them, “Yokohama Imported Curry”.
This curry features…
The best part is that it is not the usual solid curry roux.
Most Japanese curry is solid curry roux in a square shape, but this curry is in powder form.
The ingredients, manufacturing process, and even the shape are carefully selected so that you can easily enjoy the same taste as in a restaurant at home.
There are three types of spiciness.
Full-bodied and sweet
A blend of sauteed onions and other vegetables with fruits and dairy products. Mildly sweet with a deep richness and spice aroma.
Medium spicy with special care
The “Medium spicy with special care” is a perfect balance of aroma and spiciness made with a blend of fresh vegetables and fruits and more than 20 spices.
BLACK Spicy
Spicy spices are added to aromatic vegetables and blended with cocoa and coffee as a secret ingredient. BLACK Spicy” is a slightly bitter and numbing “BLACK Spicy” that is full-bodied with a spiciness that makes you feel hot from the bottom of your body.
Ingredients You’ll Need
Yokohamaha Imported Curry This item – 1 pack
Vegetables such as onions and carrots
Pork
1 tablespoon salad oil
Water – 750ml
Salt and pepper – to taste
Let’s cook Yokohama Imported Curry!
First, fry the meat. Season with salt and pepper.
I use pork, but beef or chicken will do!
Then, throw in the cut vegetables and stir-fry!
As a secret ingredient…
Garlic and ginger can be added to curry as a secret ingredient to add richness and depth to the flavor.
If you don’t like to chop garlic and ginger, a tube of garlic and ginger will do the trick!
Add water and bring to a simmer.
When the ingredients are stir-fried, pour in water and bring to a simmer.
The standard amount of water is 750 ml.
As the water comes to a boil after simmering, the lye from the onions will come out, so remove it.
Add curry flakes.
Once off the heat, add the curry flakes.
Use one bag of this curry roux per 750 ml of water as a guide.
You can add as much as you like because it is not separated one by one like the solid type.
Curry’s ready!
Take a serving bowl and serve!
Looks are important, so let’s add a little green!
