![]() And since I like sweet curry, this is a good place to start. This has a sweeter flavor (although it doesn’t exactly taste like honey-drenched apples as the box implies) than the others. You may have to go to an Asian specialty store to get these, but you can also find them on Amazon pretty easily. The best bricks to start with are Vermont Curry. ![]() I can’t make anything as good as the best Japanese stuff, but I can fake it, and so can you. Their combination of flour, fat, and spices is already perfectly proportioned, and it takes out a lot of the need for precision and timing.īut brick curry tastes a lot like, well, brick curry - it can have a bitter aftertaste, it’s a little thin in terms of its flavor profile, and it’s just miles away from the best stuff you can have in Japan. There’s a reason even Iron Chef Morimoto says, in his cookbook, to just use the damn bricks. Look, if you want to make it from scratch, go ahead. The secret to making curry at home is to just use the curry bricks they sell in grocery stores, but to do it the right way, and then to jazz it up at the end with ingredients they’d never put on the directions on the box. ![]() ![]() ![]() In all the times I’ve ever made curry, though, I’ve actually made it from scratch - like, scratch scratch - once. While my preferred method of eating Japanese curry, the world’s most perfect food, is to fly to Japan and have an expert make it for me, sometimes I make it at home. ![]()
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