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Making Japanese-style curry rice using boxed roux cubes (https://www.youtube.com/watch?v=u5U-FH7o7v8)is easy, but have you ever wondered how to make it from scratch? Well, look no further! In this recipe, I will show you how to make your Japanese-style curry roux to make rich and flavorful beef curry rice from scratch!
INGREDIENTS:
Roux
- 3½ tsp S&B curry powder
- 2½ tsp cumin powder
- 1 tbsp beef fat - or lard
- 3 cloves garlic - finely minced
- 15 g fresh ginger - finely minced
- 200 g yellow onion - thinly sliced
- 50 ml water
- 3 tbsp all-purpose flour
- 900 ml beef stock - liquid
- 2 tsp coriander powder
- 3 tbsp marmalade
- ½ tsp ground cloves
- 1 tsp cardamom powder
- 2 tsp ginger powder
- 1 bay leaf
Curry
- 1 tbsp unsalted butter
- 250 g beef shoulder - bitesize pieces
- 150 g carrot - peeled and roughly cut
- 200 g potato - peeled and roughly cut
- 600 ml black tea
- 1 tbsp soy sauce
- ½ tbsp honey
- ½ tbsp apple jam - apple sauce or apple juice is also okay
- ½ tbsp Worcestershire sauc
