curry udon

[Anonymous No.18689650]

can I use madras curry powder?

[Anonymous No.18689875]

bump, I refuse to buy japanese curry blocks

[Anonymous No.18689899]

You could, but you would need to bloom the powder in oil and build it into a thicker base for the curry. Japanese curry can be watery or thick, but the bricks include thickeners.

[Anonymous No.18689995]

Fuck, now I want curry udon. Just make a roux and add your curry powder to that.

[Anonymous No.18690028]

>>18689899
just say roux you retard

[Anonymous No.18690229]

>>18689995
but how different is madras to jap curry blocks

[Anonymous No.18690258]

>>18690229
Madras and jap curry are basically the same, except the Madras has more heat. Add cayenne to S&B and you basically have the same thing. The weird thing is that in my Chinese cartoons people always turn red and start sweating when they eat Jap curry, but if you buy the bricks even the "extra hot" has barely a hint of heat, so either Japs are extremely sensitive to spice or when they make curry from scratch they're adding a shit ton of togarashi.

[Anonymous No.18690269]

>>18689650
I watched videos of jap restaurants preparing food and some of the curry udon places used curry powder and such to make their own curry sauce/broth so I guess you can go ahead and use curry powder

[Anonymous No.18690273]

Just add some jarred dark roux as well. I live in Acadiana so I can buy this shit literally anywhere.

[Anonymous No.18690282]

>>18690258
makes sense since heat in jap cuisine equals horseradish

[Anonymous No.18690296]

>>18690273
can you not make your own dark roux?

[Anonymous No.18690313]

>>18690296
I can but when I want just a tablespoon to add some earthiness and body to a stew it's nice to not have to go through the whole process. I can make my own stock too but it's much easier to just buy stock paste.

[Anonymous No.18690930]

I've done blasphemous things like make a coconut curry but eaten it with non instant ramen noodles