|
I made Japanese curry for the first time last night and it turned out insanely good. I used pork spareribs braised in 50/50 chicken stock/dashi, carrots onions and peas, and a box of roux. I added cocoa powder, Kashmiri chili flakes, molasses, Worcestershire, bulldog sauce, fish sauce, dark soy sauce, Secret Aardvark hot sauce, Korean chili flakes, Knorr miso umami liquid seasoning, and some rice vinegar to cut through the richness a bit. I was going to use pork shoulder but the spareribs were on sale and after they were tender I pulled the bones out and cut them into big chunks. Really nice change from shoulder in a braise.
|
#
¿
Dec 16, 2019 04:44
|
|
|
|
| # ¿ Jun 1, 2024 21:20 |
|