Sautéed the beef first, pressure cooked on high for about 30 minutes, then switched back to sauté and slowly added the roux blocks piece by piece until fully dissolved. Served with white rice.
For those who cook with Japanese curry roux blocks — do you mostly use Golden, Java, Vermont, or something else? Do you notice real differences in flavor or quality between them?
by melv_melv
1 Comment
I like to mix them. Some in their own are too sweet, or have something else going that another one balances out. Some people like to put fruit in. I like a little tomato paste. There are a million ways to make curry, and few of them are wrong.