It's the perfect blend of DIY project and instant gratification.
, one particular recipe intrigued me—how to make DIY curry roux at home. She promises an even more vibrant taste , but the long list of ingredients—over 14 whole and ground spices!—made me hesitate. With a toddler at home, I didn't feel up for a weekend project.newsletter that Sakai had begun packaging her own DIY Japanese curry kits, including all of the spices, from cardamom and cloves to fenugreek and fennel. Suddenly, an intimidating project became an achievable endeavor.
The process of making curry bricks with this kit is as delightful as a home science experiment: You tear open the beautifully designed packet and toast the whole spices you find inside in a skillet until fragrant, then add the morsels of dried shiitake mushroom and kombu seaweed that come with and blitz them to a fine powder in a spice grinder. Then you pour that fragrant, freshly ground blend into a bowl and stir in the packet of pre-measured ground spices , including plenty of Diaspora Co.
Then it was time to make the bricks. I heated 3 sticks of butter in a skillet until melted. Then I added some flour and stirred the roux until it turned light brown—about 15 minutes of meditative, non-frenetic stirring. Then came the best part: Adding the bowl of fresh curry powder and mixing it in. The heat of the roux instantly bloomed the spices, releasing an aroma that was much, much fresher and more vibrant than anything I had tasted in a Japanese curry before.
Finally, I poured that lovely curry roux into molds and chill them to form "bricks." Sakai calls for three mini-loaf pans, but since I rarely bake minis of banana bread, I poured the roux into some silicone broth cube molds I had on hand. It worked like a charm—after letting the roux cool and chilling it in the fridge, the bendy silicone sides made it easy to pop out the blocks of roux. Then all I had to do was cut them into my desired portion size .
Just like store-bought curry roux, these DIY bricks transform into curry in a flash. Sakai includes a handy recipe card for a simple Japanese chicken curry using her roux. Basically, you just saute chopped onion and minced garlic and ginger with bite-size vegetables and chicken chunks. When everything is lightly cooked, you add broth, a touch of soy sauce, sake or white wine, and one of your very own curry bricks.
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