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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.

ExpertJapaneseServes 8

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Source Video
1h 15m
Prep
5h
Cook
45m
Cleanup
7h
Total

Cost Breakdown

Total cost:$32.30
Per serving:$4.04

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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