Hi everyone
I’m making a recipe and it says to use 1 box of the roux. Using a whole box seems like alot. Does it mean the whole box or 1 square
What other way can I make vegetarian japanese curry? With or without the roux
Hi everyone
I’m making a recipe and it says to use 1 box of the roux. Using a whole box seems like alot. Does it mean the whole box or 1 square
What other way can I make vegetarian japanese curry? With or without the roux
These are so good. But they are never as spicy as I expect them to be
These are good tips. I gotta get some potato starch tomorrow so I might grab some of these for experiments
I recently saw “Extra Hot” at the local Asian market, so I picked it up. Still not that hot. Next time I may throw a couple of dried arbol chilis in.
I find that it stands for spice-level, not heat-level. And that spice-level is how much of the general spices they add, not chili spices.
If it’s chili spice you’re looking for, an Indian curry might work out better than a Japanese curry
The flavours are entirely different though. Just saute your favourite chilis or hot peppers if you want to boost the spice level
Japan doesn’t like spicy food for the most part. In the last 10 or so years they’ve gotten a little better about it, but it used to be that just about any restaurant with a “extremely hot” option (for ramen or whatever) would have a barely detectable level of heat. Just about the hottest thing you could commonly find was tabasco.