I am perfectly happy with the boxed version of Japanese curry but because we're trying to limit trips to the store lately, I decided to try making the roux from scratch! Because of this, I also just made do with a bunch of things I already had than going out to buy everything the recipe asked for.
Notes:
- I made the roux from the Just One Cookbook recipe.
- I sliced my beef really thin and added it right at the end rather than browning it at the beginning.
- I used 1/4 tsp powdered ginger instead of fresh.
- I omitted the mushrooms because I didn't have any and don't like them in this style of curry.
- I didn't have tomato paste and don't like using ketchup in cooking, so I chopped a fresh tomato and cooked it down in the pot instead.
- Instead of beef broth, I used vegetable stock and water, and added a beef bouillon cube (again, because this is what I had in my house at the time).
Verdict: I wish it were a little bit thicker, but I really enjoyed that the spices were more flavorful in this version and feel good that there's no palm oil in my homemade version. I would definitely consider making it again.
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