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Ultimate Japanese Curry (From-Scratch Roux & Sauce)
A deeply aromatic Japanese curry made entirely from scratch, including homemade curry roux, dashi, and a rich, velvety sauce. This recipe is a labor of love, resulting in a restaurant-quality curry with layers of flavor, perfect for a special occasion or a weekend project.
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Critical Success Points
- • Infuse lard with aromatics without burning.
- • Make and bake roux to the right color and texture.
- • Roast chicken bones thoroughly for deep flavor.
- • Remove kombu before boiling to avoid sliminess.
- • Simmer curry sauce gently and scrape down sides.
- • Strain sauce for a velvety texture.
Safety Warnings
- • Use caution when frying aromatics in hot lard to avoid burns.
- • Take care when handling hot pots and transferring sauce.
- • Straining hot sauce can cause splashes; use a ladle and go slowly.
- • Raw chicken bones and meat should be handled with care to avoid cross-contamination.
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