Seriously. I've never seen this channel before, I've never even eaten a Japanese curry before. But this was so well done and informative that I've already subscribed, checked my cupboard for spices, and I already plan on making this as soon as I get more soy sauce (the only ingredient I'm missing). This is exactly what cooking videos should be. And now I'm hungry.
This is probably the first vid where I've seen this made COMPLETELY from scratch. Every other vid I've seen, they use the premade powder, which is totally fine! Bonus points for being so informative! Definitely gonna try this next time!
Yes, every time I've made a Japanese curry I've used a premixed 'curry powder' or some of those dried blocks of Japanese curry. I'll definitely have a go at making my own blend from scratch now I've watched this video.
This. This is one of those videos I stew over for years. It goes beyond just showcasing a good recipe. It shows good, practical technique, refers to each ingredient by rheir properties, and introduces it all in modular bits that apply even outside the scope of the recipe.
I really wish I could find stuff like this for a lot of different recipes The technique and the properties of the ingredients is the most important part of cooking that no one seems to understand
love the way you slipped fish sauce in there without it being call fish sauce. :) Video was well done and the great thing is this is a starting point for any homemade curry powder someone wants to experiment with.
Algorithm brought me here and so glad it did. I’ve watched many a roux video about making Japanese style curry. This is by far the best and most informative video on the process. Well done
This kinda video is brutally informative which reveals all the secret of the key of manufacturing however many viewers feel it very complicated due to the complexity of the process ... In fact once you got a try it then it turns out piece of cake to make further try
Excellent video. It's hard to find the japanese curry blocks where i live but this is an incredible home made version, i will definitely be trying this.
Very interesting to me to see you use Worcestershire sauce in some of your Asian dishes. In my American mind I've always strictly segregated those two things. Something new to try in my future experiments. 🤗 Also, I like the way you arranged your spices on a white plate. This is how I taught my special needs niece to cook without a recipe: I would show her how to tell what spices went together by aroma and how to arrange them on a white, paper plate using smaller or larger amounts to taste. I compared it to an artist's palette. Her grandmother is an artist, so she loved the analogy.
Japanese cuisine takes influence from all over the world. Historically, Japanese cooks did a great job of taking bits and pieces from other cultures and making them all their own.
a very nicely made video - it's the first of yours i have seen. informative, to the point, and mercifully free of the presenter's ego. 10/10 - liked and subscribed, look forward to more.
I'm from Louisiana and a long time ago when I didn't know any recipes for curry, but did know what kind of spices were used generally, I made almost exactly this trying to figure out Indian food because rouxs are what I know. Interesting coincidence that I apparently got two ingredients (Soy sauce and Worcestershire) away from another cultures take on curry.
I've probably watched a thousand cooking videos by now and this was one of the best, depending on what criteria we depend on. This was well filmed, straight to the point, brought with passion, informative technically and general information about the dish. No nonsense, I love it!
Really appreciate you making the spice mix from scratch. Every curry recipe online seems to use S&B spice mix which is great but doesn't seem to come out much better than the boxed roux. I am chasing that high I got eating from CoCo Curry in Japan. Excited to try your recipe.
Thank you! To get closer to Coco Ichibanya’s flavours, I recommend adding some chilli powder to the spice mix. Also, keep in mind that the cubes contain almost no salt, so you’ll need to adjust the seasoning to taste.
I usually don't compliment videos since its sounds like circle jerking. But finally, so simple and straight to the point. Extra points for putting the recipe in the description!
I loved this video because I have made many roux but didn't know *why* we do fat and flour first. It totally makes sense it covers each starch granule. Thank you for sharing knowledge while you cook!
Came up in my recommended and is getting saved. I've always been curious how to make the base roux from scratch and this is an excellent video. Well done.
I'm familiar with all those spices. I was taught to make a roux with all of those spices except black pepper is switched with chilli powder/crushed chillies. I may also add allspice. I don't have flour in mine though. Thickness is gained using vegetables and or potatoes that gets cooked soft enough to disentigrate when pressed to the side of the pot by a spoon or use a hand blender after that another set of vegetables and or potato can be added that will keep their chunk shapes. Soy sauce and Worcester sauce in it is a new for me.
Just wanted to leave a comments saying how much I enjoyed this video. So many cooking channels that I find are full of so much extra fluff, or are simply making the recipe without teaching or explaining decisions. Nice to see such a high quality video from such a small channel!
Goated curry sauce. So similar to the British one (for obvious reasons). I'm a big fan of Japanese food always different good flavours and presentation. Glad to see your channel is picking up in views much deserved production always on point.
I learned a few things! It actually never occurred to me to make a roux with anything other than butter but now that I've seen it, it makes a lot of sense. Once I use up the rest of my ready made roux I will definitely give this a try as I absolutely love japanese curry.
mannnnnnnnnnnn every time I come back I'm just more and more blown away by just how creative your dish/recipe selection is and just how well you make them Love this channel so much always come back for creative ideas.
Immediate subscription, very informative and clear in the explanation. I've made roux's plenty of times but have never thought to build it with soy or water - opens a lot of doors! Thoroughly enjoyed that mate, thanks :))
If you tried it, would you mind sharing the similarities? I've never tried Japanese curry before and in my country the curry cubes aren't available as well, so I want to follow his recipe but I want to know what the original curry tastes like and by how far the recipe tastes, if you get what I mean :)
made it today and oh my fucking god, it was so fucking good, and as he says in the video, you can adjust it to your taste, i poured more black pepper and turmeric to give a stronger curry taste and spicy, and it tasted much better than the premade cubes that we buy at stores, i could taste the flavour of almost all ingredients, it is certaintly approved!
Damn Brah! Been cooking 20 years and THAT is how you thoroughly prepare and get down to business. I'm all in!! A+/top-grade instruction and history fo sho.
You can use it to make a Japanese curry! Simply cook your chosen ingredients in water until they’re done, then dissolve the roux at the end, using about an 8:1 ratio of water to roux.
That sounds really interesting! Didn't took into consideration of adding soy sauce or sugar actually into a roux to boost up flavours. Maybe that's what i was missing before. Must try this version next time for sure!
This is one of those videos where I can't comment on anything and I don't know whether I like that or not. Is this like those Japanese curry cubes that I keep seeing in videos? I am very curious to how they taste. In all seriousness, this video is a beautiful representation of Japanese style Curry which I was always curious about, I will try it out even though it's hard for me to use oil instead of ghee, seems like blasphemy. Thank you for the detailed recipe, it is one that will stay with me for the rest of my knowing life.
Thank you for the kind words! Yes, you can treat it just like the Japanese curry cubes. Ghee would work wonderfully in this recipe-in fact, Japanese curry is traditionally made with butter. I just opted for vegetable oil for a lighter finish.
Thank you for this! It is really helpful for people who want to use gluten free flour to make their own curry roux as it explains not just how to do each step but why
Thank you. I don't even know what Japanese curry is but I really learned some techniques to master roux based sauces. Do you think you can use the same techniques to make other sauces like a red wine sauce? Obviously you would have to change some of the flavouring up.
A classic red wine sauce typically relies on a veal or beef stock reduction for thickening. Adding a roux to a red wine sauce can somewhat dull or mask the wine’s flavour. While a roux has a rich, slightly nutty taste that complements creamy or thickened sauces, it can mute the bright, acidic, and fruity notes of the wine. In my opinion, the simplest way to make a red wine sauce in a home kitchen is to use some affordable tawny port from the supermarket. Reduce it down to a glaze, then add a dash of red wine and reduce it again to your desired texture. Adjust the seasoning to taste.
Wonderful recipe I'll be trying this weekend. I fondly look back on my days in Japan and my adventures including CoCo Ichibanya and I am highly anticipating possibly recreating their unique taste. Even if it's not a CoCo's curry, I'll be incredibly excited to pay homage to Japanese curry (the first curry I've ever tried and fell in love with).
Phenomenal video Near perfect 👌 Expertly explained, so informative. It really helps to understand the science that's happening, and you delivered. And not just helpful for curries, soups and gravy too!!!
Amazing video! Best one on the internet on how to make your own japanese curry roux imo! Love your video style of straight and to the point! Keep up the good work, God bless!
If you don't have good honey to deepen the flavour, I suggest to not use sugar and use fruit juice instead to add both sweetness and flavour. Of course if you want to froze the roux, it'll have to wait until you actually make the curry, by mixing the cooking liquide and the juice. As for the type of juice used, you can go pretty wild, I like apple with a bit of mango, but peach, orange, tangerine work well.
@@tt7762 I have zero experience with it, but I suggest you try it. Honey works well because it has an excellent sweetening power and a more complex flavour than raw sugar. If molasse as somewhat similar properties it should work too!
@@sebaschan-uwu I didn't know that, but I'm not surprised considering. You can also finely grate some carrot and cook them in a pan without fat at low-medium temperature for a few minutes. The goal isn't really to cook them but to evaporate some of the water in it, and i don't know exactly what are the process involved in it, but adding them to a curry tend to mellow the whole dish. I usually don't do it for Japanese curry (because I never thought about it, stupid me), but it truly works wonder. It's also the best way I've found to counterbalance the acidity of a tomato sauce if needed (and I've tried so many things). Cherry on top, if you grate them fine enough they will be pretty much invisible on a visual level, and so melty that it's impact on the texture is almost imperceptible.
Thank you! Japanese curry typically consists of boiled ingredients, so you can simply cook your choice of ingredients to the desired doneness and add the roux directly to the cooking liquid.
I recommend portioning it using an ice cube tray. Once frozen, transfer them to a freezer-safe bag or airtight container. Make sure you measure the size of the cubes. When using them, start with 100g of roux per every 800ml of water. Taste, then add more if needed.
Can't wait to try this out!! But I need to make it gluten free, do you know if it makoes a difference which type of flour you use? I've found not all blends are the same
Thats a really well made video! I really like the recipe, i think i rarely see anybody does a japanese roux by hand, i allways tried doing it myself in a real different way, with frying bits of meat covered in flour to later thicken the broth and then once the meat is fried and the flour got bloomed i add spices and maybe add more flour if i find it necessary (very untraditional but thats all i can do sometimes) Happy to see a small channel have such a high quality production :) gread editing, scripting, and no bullshit recipe with great explanation of technique and background to the recipe. Thanks for sharing it with us :) im gonna go binge all ur videos now and hope u get successful, and that the algorithm likes u
THIS is what cooking videos should be. I love how this video breaks down what each component does to the dish.
Seriously. I've never seen this channel before, I've never even eaten a Japanese curry before. But this was so well done and informative that I've already subscribed, checked my cupboard for spices, and I already plan on making this as soon as I get more soy sauce (the only ingredient I'm missing).
This is exactly what cooking videos should be. And now I'm hungry.
Really well explained.. packed full of knowledge for every step.
Totally agree. This guy understands that the techniques are as important as the ingredients.
I think this man is a teacher and if not professionally.Then he teaches every minute that he walks into the kitchen he runs.
This is probably the first vid where I've seen this made COMPLETELY from scratch. Every other vid I've seen, they use the premade powder, which is totally fine! Bonus points for being so informative! Definitely gonna try this next time!
Yes, every time I've made a Japanese curry I've used a premixed 'curry powder' or some of those dried blocks of Japanese curry. I'll definitely have a go at making my own blend from scratch now I've watched this video.
This. This is one of those videos I stew over for years. It goes beyond just showcasing a good recipe. It shows good, practical technique, refers to each ingredient by rheir properties, and introduces it all in modular bits that apply even outside the scope of the recipe.
I really wish I could find stuff like this for a lot of different recipes
The technique and the properties of the ingredients is the most important part of cooking that no one seems to understand
You deserve a billion subscribers. This is very intelligently written and explained. Great work!
this is the best video the algorithm randomly recommended me. great work
love the way you slipped fish sauce in there without it being call fish sauce. :)
Video was well done and the great thing is this is a starting point for any homemade curry powder someone wants to experiment with.
The instructions and explanation while whisking was delightful 😊❤
Algorithm brought me here and so glad it did. I’ve watched many a roux video about making Japanese style curry. This is by far the best and most informative video on the process.
Well done
That was f'ing awesome. No fluff, precise condensed information. Love the format. I'll be watching religiously.
This kinda video is brutally informative which reveals all the secret of the key of manufacturing however many viewers feel it very complicated due to the complexity of the process ...
In fact once you got a try it then it turns out piece of cake to make further try
Excellent video. It's hard to find the japanese curry blocks where i live but this is an incredible home made version, i will definitely be trying this.
Amazing.
Straight to the point well paced and very engaging the whole way.
Subscribed & Shared!
Great video I love how everything is fully explained
I love japanese curry (the golden curry specifically), but it's so expensive! I'm very curious to try this. Thank you for your clear explanations!
Very interesting to me to see you use Worcestershire sauce in some of your Asian dishes. In my American mind I've always strictly segregated those two things. Something new to try in my future experiments. 🤗
Also, I like the way you arranged your spices on a white plate. This is how I taught my special needs niece to cook without a recipe: I would show her how to tell what spices went together by aroma and how to arrange them on a white, paper plate using smaller or larger amounts to taste. I compared it to an artist's palette. Her grandmother is an artist, so she loved the analogy.
Japanese cuisine takes influence from all over the world. Historically, Japanese cooks did a great job of taking bits and pieces from other cultures and making them all their own.
I love the analogy of the spices to an artists palette! Very smart way to teach how spices work together.
Actually in modern Japanese home we use the Worcesrershire sauce a lot. We have it on our table with a small jar of soy sauce all the time.
a very nicely made video - it's the first of yours i have seen. informative, to the point, and mercifully free of the presenter's ego. 10/10 - liked and subscribed, look forward to more.
First time seeing your content. I am very impressed by the depth of your knowledge and the end result of your actions.
Best Japanese roux block from scratch ever ❤
Great video, i wish your channel to grow fast, you deserve it!
I'm from Louisiana and a long time ago when I didn't know any recipes for curry, but did know what kind of spices were used generally, I made almost exactly this trying to figure out Indian food because rouxs are what I know. Interesting coincidence that I apparently got two ingredients (Soy sauce and Worcestershire) away from another cultures take on curry.
I've made something similarish with jarred roux and toasted curry powder. A little fish sauce might be good in this too.
That was awesome, really good descriptions of there, for example the cold water, talking about how the spices were fat soluble etc.
I've probably watched a thousand cooking videos by now and this was one of the best, depending on what criteria we depend on. This was well filmed, straight to the point, brought with passion, informative technically and general information about the dish. No nonsense, I love it!
Great content, straightforward, informative, precise, step by step, no bullshit.
Can't wait to try this as a substitute for the old S&B blocks. Thanks for the clear, informative, no-nonsense vid - much appreciated.
Really appreciate you making the spice mix from scratch. Every curry recipe online seems to use S&B spice mix which is great but doesn't seem to come out much better than the boxed roux. I am chasing that high I got eating from CoCo Curry in Japan. Excited to try your recipe.
Thank you! To get closer to Coco Ichibanya’s flavours, I recommend adding some chilli powder to the spice mix. Also, keep in mind that the cubes contain almost no salt, so you’ll need to adjust the seasoning to taste.
The algorithm sent you to me brother, and i'm a happy subscsriber now. no better explanation on youtube about this roux.
I usually don't compliment videos since its sounds like circle jerking. But finally, so simple and straight to the point. Extra points for putting the recipe in the description!
I loved this video because I have made many roux but didn't know *why* we do fat and flour first. It totally makes sense it covers each starch granule. Thank you for sharing knowledge while you cook!
Came up in my recommended and is getting saved. I've always been curious how to make the base roux from scratch and this is an excellent video. Well done.
Superb commentary and knowledge of the subject matter. This is what education should always strive to be.
Excellent! I may add that using a few drops of wine prevents clamping as well
I'm familiar with all those spices. I was taught to make a roux with all of those spices except black pepper is switched with chilli powder/crushed chillies. I may also add allspice. I don't have flour in mine though. Thickness is gained using vegetables and or potatoes that gets cooked soft enough to disentigrate when pressed to the side of the pot by a spoon or use a hand blender after that another set of vegetables and or potato can be added that will keep their chunk shapes. Soy sauce and Worcester sauce in it is a new for me.
Most curries use both flour and potatoes
Just wanted to leave a comments saying how much I enjoyed this video. So many cooking channels that I find are full of so much extra fluff, or are simply making the recipe without teaching or explaining decisions. Nice to see such a high quality video from such a small channel!
this video is crazy good
Goated curry sauce. So similar to the British one (for obvious reasons). I'm a big fan of Japanese food always different good flavours and presentation. Glad to see your channel is picking up in views much deserved production always on point.
FINALLY! My city has no glutenfree curry cubes so finally i have a good thing to make my own!
I learned a few things! It actually never occurred to me to make a roux with anything other than butter but now that I've seen it, it makes a lot of sense. Once I use up the rest of my ready made roux I will definitely give this a try as I absolutely love japanese curry.
Thanks for sharing😁👍👍
mannnnnnnnnnnn every time I come back I'm just more and more blown away by just how creative your dish/recipe selection is and just how well you make them Love this channel so much always come back for creative ideas.
Immediate subscription, very informative and clear in the explanation. I've made roux's plenty of times but have never thought to build it with soy or water - opens a lot of doors! Thoroughly enjoyed that mate, thanks :))
I hope it tastes like the little cubes I always get from the store, I'll have to try this sometime, thank you!
If you tried it, would you mind sharing the similarities? I've never tried Japanese curry before and in my country the curry cubes aren't available as well, so I want to follow his recipe but I want to know what the original curry tastes like and by how far the recipe tastes, if you get what I mean :)
It's going to taste about a million times better, nothing like those shitty storebought cubes. No offense, but there's no compariosn
made it today and oh my fucking god, it was so fucking good, and as he says in the video, you can adjust it to your taste, i poured more black pepper and turmeric to give a stronger curry taste and spicy, and it tasted much better than the premade cubes that we buy at stores, i could taste the flavour of almost all ingredients, it is certaintly approved!
@@lucashonorato7625 good for you!! You encouraged me to try it today! Bon appetit!
there are oranges peels in the cubes
Very informative, with a tinge of showmanship and entertainment. Well done!
I'll be keeping this one in mind to expand beyond S&B Golden Curry.
Best presentation I've seen in a while. Definitely subscribing.
I felt like I was in a culinary course, I learned so much! Thank you! Can't wait to try this and substitute my go-to Golden Curry boxes :)
Damn Brah! Been cooking 20 years and THAT is how you thoroughly prepare and get down to business. I'm all in!! A+/top-grade instruction and history fo sho.
Excellent. They look to be healthier than the blocks as well, or at least they probably have less sodium.
This is so well presented. The spice palette was a great idea.
Wonderfully explained
its nice to see curry from another nation
It's simple and straightforward, amazing
Thank you for the lesson.!
Next question:
What, do I do with it?
You can use it to make a Japanese curry! Simply cook your chosen ingredients in water until they’re done, then dissolve the roux at the end, using about an 8:1 ratio of water to roux.
That sounds really interesting! Didn't took into consideration of adding soy sauce or sugar actually into a roux to boost up flavours. Maybe that's what i was missing before. Must try this version next time for sure!
Nice one! I did not know curry used some sort of spiced Roux as a base! The more you know.
never give vids compliments but the commentary is phenom
Straight to the point, tons of info! Perfect!
This was absolutely brilliant!! Thanks for sharing.
This was an excellent video. I love eating japanese curry but have yet to make it from scratch. I’m excited to watch more from you :)
This is one of those videos where I can't comment on anything and I don't know whether I like that or not. Is this like those Japanese curry cubes that I keep seeing in videos? I am very curious to how they taste. In all seriousness, this video is a beautiful representation of Japanese style Curry which I was always curious about, I will try it out even though it's hard for me to use oil instead of ghee, seems like blasphemy. Thank you for the detailed recipe, it is one that will stay with me for the rest of my knowing life.
Thank you for the kind words! Yes, you can treat it just like the Japanese curry cubes. Ghee would work wonderfully in this recipe-in fact, Japanese curry is traditionally made with butter. I just opted for vegetable oil for a lighter finish.
Great video format and explanation, really well explained. Concise and to the point!
This is fantastic, thanks for sharing 🙏
This is pop out on my recommendations and i'm now learning something new, thank you for the video👍
Great recipe as I tried it and love it so much
I always use golden curry, might try this to see how it compares
Thank you for adding measurements to the description! Amazing video as always.
This is an amazing video. Really well explained at every step!
Astonishing. Thank you so much
nice actual knowledge, as opposed to most quick-n-easy video nowadays.
i really appreciate this. thanks.
Nice video with good presentation,.
Very knowledgeable chef! Such an informative video!
Education received. Fantastic stuff.
Looks so yum! Thanks for sharing!
Loved everything about this video❤
Hahah wonder where the Brits got introduced to curry 😝 nice to see the Japanese version of it. Amalgamation at its best!
Thanks for sharing this looks great ❤
Very excellent video 👏👏
Very informative video. To the point without feeling rushed, and your countenance is very welcoming and friendly. Thank you for the video
Thank you for this! It is really helpful for people who want to use gluten free flour to make their own curry roux as it explains not just how to do each step but why
Thank you. I don't even know what Japanese curry is but I really learned some techniques to master roux based sauces. Do you think you can use the same techniques to make other sauces like a red wine sauce? Obviously you would have to change some of the flavouring up.
A classic red wine sauce typically relies on a veal or beef stock reduction for thickening. Adding a roux to a red wine sauce can somewhat dull or mask the wine’s flavour. While a roux has a rich, slightly nutty taste that complements creamy or thickened sauces, it can mute the bright, acidic, and fruity notes of the wine.
In my opinion, the simplest way to make a red wine sauce in a home kitchen is to use some affordable tawny port from the supermarket. Reduce it down to a glaze, then add a dash of red wine and reduce it again to your desired texture. Adjust the seasoning to taste.
Very useful technique
Wonderful recipe I'll be trying this weekend. I fondly look back on my days in Japan and my adventures including CoCo Ichibanya and I am highly anticipating possibly recreating their unique taste. Even if it's not a CoCo's curry, I'll be incredibly excited to pay homage to Japanese curry (the first curry I've ever tried and fell in love with).
To get closer to the flavours of CoCo, I suggest adding a bit of dried chilli powder.
Thank you so much 💖
masterpiece.
Thank you.C'est bien expliqué. Net et précis. Let's go 😊
Very nice indeed, all of it. Thank you for sharing your expertise. ❤
Wow! What a gem of a channel. Well explained recipe and straight to the point, and great production value to boot. Gained a sub!
Phenomenal video
Near perfect 👌
Expertly explained, so informative.
It really helps to understand the science that's happening, and you delivered.
And not just helpful for curries, soups and gravy too!!!
Amazing video! Best one on the internet on how to make your own japanese curry roux imo! Love your video style of straight and to the point! Keep up the good work, God bless!
If you don't have good honey to deepen the flavour, I suggest to not use sugar and use fruit juice instead to add both sweetness and flavour. Of course if you want to froze the roux, it'll have to wait until you actually make the curry, by mixing the cooking liquide and the juice.
As for the type of juice used, you can go pretty wild, I like apple with a bit of mango, but peach, orange, tangerine work well.
What about cane molasses?
@@tt7762 I have zero experience with it, but I suggest you try it. Honey works well because it has an excellent sweetening power and a more complex flavour than raw sugar. If molasse as somewhat similar properties it should work too!
@@chronic6428 thanks, I'll try it!
I see japanese curry recipes where they just add a whole peeled grated apple
@@sebaschan-uwu I didn't know that, but I'm not surprised considering. You can also finely grate some carrot and cook them in a pan without fat at low-medium temperature for a few minutes. The goal isn't really to cook them but to evaporate some of the water in it, and i don't know exactly what are the process involved in it, but adding them to a curry tend to mellow the whole dish. I usually don't do it for Japanese curry (because I never thought about it, stupid me), but it truly works wonder. It's also the best way I've found to counterbalance the acidity of a tomato sauce if needed (and I've tried so many things). Cherry on top, if you grate them fine enough they will be pretty much invisible on a visual level, and so melty that it's impact on the texture is almost imperceptible.
Thank you!
Good shit mate thank you!
All the other commenters seem to like this, and yeah…I’m right there with them. Excellent vid!
Brilliant. Been craving curry and can try this instead of going to CoCo Ichibanya.
Lots of indian spice which is surprising. Great Video 👏👏👏
I have a really basic question, what kind of base do you ad this to? Tomato with a bit of cream? Excellent video!
Thank you! Japanese curry typically consists of boiled ingredients, so you can simply cook your choice of ingredients to the desired doneness and add the roux directly to the cooking liquid.
Thank you for this! Any tips on portioning and storing for later use? Just freeze the whole thing an chip off a block as needed?
I recommend portioning it using an ice cube tray. Once frozen, transfer them to a freezer-safe bag or airtight container. Make sure you measure the size of the cubes. When using them, start with 100g of roux per every 800ml of water. Taste, then add more if needed.
Can't wait to try this out!! But I need to make it gluten free, do you know if it makoes a difference which type of flour you use? I've found not all blends are the same
Rice flour or sweet rice flour (glutinous rice flour) will likely give you the closest results to the traditional roux.
Thank you so much!
Thats a really well made video! I really like the recipe, i think i rarely see anybody does a japanese roux by hand, i allways tried doing it myself in a real different way, with frying bits of meat covered in flour to later thicken the broth and then once the meat is fried and the flour got bloomed i add spices and maybe add more flour if i find it necessary (very untraditional but thats all i can do sometimes)
Happy to see a small channel have such a high quality production :) gread editing, scripting, and no bullshit recipe with great explanation of technique and background to the recipe. Thanks for sharing it with us :) im gonna go binge all ur videos now and hope u get successful, and that the algorithm likes u