I have just discovered the amazing wonder that Japanese curry blocks hold. I’ve made curried pork and curried chicken with them, but I’m guessing there are all kinds of things you can do with them besides using them the way the box suggests. What other things do you make with them, fellow cooks?
I don’t have any unusual recipes to share because I use it for the same as you (chicken and pork), but I wanted to ask what brand you’re using? I currently use S&B Golden Curry (Hot).
That’s exactly the one I used. When I go back to the store I’m going to buy a bunch of them and try out different ones.
It goes in my roast sauces and soups. I’ve also used it to make gravy.
Very nice! Now that you have mentioned your uses of them it sounds so obvious to me, now. What a quick and easy gravy to make, now that I’m thinking about all of the possibilities. You can even change the flavor a little depending on the herbs or additional spices you decide to combine with it.
Haven’t thought too far out the box, normally just pair with fried pork or tofu, and use carrots, potatoes, onion, and ginger for the curry itself. A little Applesauce goes a long way as well
My mom used to make this and it’s become somewhat of a quick fix comfort food for me now. But boil up some ramen noodles (save the packets in case I might need them for future bland dishes -_-), slightly undercooked, pour out the water but I’ll leave enough to melt the cubes in (if I’m feeling fancy, I’ll save some of the noodle water in a cup and pour it in later like when you make pasta), and just melt/mix the cubes in (I’ll start off with 1, add more for whatever level of intensity I’m craving that day) on low heat, and usually fry up some spam and throw that in there. Nothing too crazy and always hits the spot.
Edit: oh it’s definitely been a while so I totally fudged a part. I add some of the powder ramen sauce packet for that extra kick too!
