this post was submitted on 22 Mar 2026
121 points (96.9% liked)

Cooking

10367 readers
154 users here now

Lemmy

Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!

Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.

Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.

Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.

TAGS:

FORMAT:

[QUESTION] What are your favorite spices to use in soups?

Other Cooking Communities:

!bbq@lemmy.world - Lemmy.world's home for BBQ.

!foodporn@lemmy.world - Showcasing your best culinary creations.

!sousvide@lemmy.world - All things sous vide precision cooking.

!koreanfood@lemmy.world - Celebrating Korean cuisine!

While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/

  1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
  2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
  3. Spam, self promotion, trolling, and bots are not allowed
  4. Shitposts and memes are allowed until they prove to be a problem.

Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.

founded 2 years ago
MODERATORS
DimFisher@lemmy.world
FauxPseudo@lemmy.world
121
Japanese curry roux question (thelemmy.club)
submitted 6 days ago by philanthropicoctopus@thelemmy.club to c/cooking@lemmy.world
69 comments fedilink hide all child comments
 

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

you are viewing a single comment's thread
view the rest of the comments
[–] ragebutt@lemmy.dbzer0.com 2 points 5 days ago

Confirm Java is the best roux one can reasonably get outside of Japan

My additions to the box recipe: I cut the veg a bit smaller, I brown the veg a bit (including potatoes, but you have to have a dry starchy potato type like russet for this to work otherwise precooking it will lead to it just becoming mush during the boil and thickening the sauce), add honey and some kind of neutral hot sauce because Japanese “spicy” is like not even a little spicy. I actually now use one of those ultra extreme spicy 10 billion scoville capsicum extract sauces, literally a few drops in a pot makes it decently spicy and otherwise adds no flavor.

Unless you live alone you might as well make the whole box in one recipe imo. It keeps for several days, reheats easily, and it’s one of those “tastes better day 2 and 3” kind of meals. The only thing is that freezing it doesn’t work so well (sort of). Freezing busts up the cell walls in the potatoes so even if you use a dry starchy potato like above it will turn to mush once you thaw and reheat. It’s not bad, but it does change the texture with a thicker sauce and much less potato “chunks” (some bits usually survive).

The only better thing I’ve found is to make a roux from scratch but honestly it’s not that much better (and probably worse until you dial it in) but a lot more work. The roux is like $4 a box at my local market and making it is like an entire Saturday plus way more money in ingredients especially if you don’t have a well stocked spice rack