So ive been working on my japanese curry after trying the fantastic curry at Maruken Ramen in Portland Oregon. Ive gotten my curry roux block to be excellent and my consistency is just right but im totally lost how they could achieve this quality with the meat! A link to their curry is here https://www.marukinramen.com/product/curry-rice-regular-size/75 Any suggestions as how you might achieve meat like this in a Japanese curry? Im guessing slow cook and shred ahead of time?
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