我が家のカレーがこれになってしまったと何度も言われたほどウマい、市販のルーで作る【至高のカレー】『Ultimate curry rice』

Presenter

• Cooking Guy Ryuji
  • Channel name also appears in subtitles as: “Ryuji’s buzz recipe” / “cooking guy Ryuji”

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Ingredients (with quantities / amounts mentioned)

Main

• Curry roux: Jyawa curry (commercial curry roux)
  • Amount: 1/2 piece
• Pork: scraps of pork (no exact weight given)
  • Season with: salt and black pepper
• Onion: about 250–300 g (target: 300 g)
• Butter: 10 g
• Garlic: shaved/chopped fresh garlic (quantity not specified)
• Water: 600 cc
• Worcestershire sauce: 2 teaspoons
• Sugar: 1 teaspoon
• Vegetable oil: 1 tablespoon

Optional / for serving & customization

• Parsley (parley): sprinkle on top
• Whiskey soda: suggested to drink with curry
• Chili peppers / cayenne: for more heat
• Tabasco: suggested to add sourness / “pickle-like” tang; also used to “change taste”

Variations mentioned

• No carrots/potatoes version: his base method for speed
• Optional additions: carrots and/or potatoes if desired (no method change stated)
• Heat/tang adjustments:
  • Chili/cayenne for spiciness
  • Tabasco for sourness

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Equipment & prep

Equipment

• Frying pan
• Microwave + heatproof bowl
• Cutting board (optional)
• Knife (optional)
• Bowls/serving plate

Pre-prep notes

• Onion
  • Slice onions thin
  • If onion height > width, lean it to slice more easily
  • Microwave shortcut: remove moisture using a microwave-safe heatproof bowl
  • He notes he does not use saran wrap; instead, microwave for moisture removal
• Garlic
  • Peel and shave
  • He says don’t smash garlic
• Pork
  • He prefers tearing pork scraps to avoid extra washing
  • Knife is optional for pork scraps

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Step-by-step method (key timings, heat, and technique cues)

1) Prep onions (for faster “amber/browned” effect)

1. Microwave moisture removal

   • Put sliced onion into a microwave-safe heatproof bowl
   • Microwave ~3 minutes
   • Goal: remove moisture so onion browns faster in the pan

2. Stir-fry to amber/browned state

   • Heat frying pan; add 1 tbsp vegetable oil
   • Add onion to the pan and spread it out for maximum surface contact
   • Don’t move/stir much at first
   • Cook on high heat for about 1–1.5 minutes
   • Flip/turn and repeat

3. Target browning

   • After another 5–10 minutes, reach the desired browning
   • Aim for ~30–40% “burnt” (his “golden ratio”), not fully blackened/bitter
   • He claims “burnt onion” can mimic the bitterness that coffee usually provides in curry

Chef tip / common mistake avoidance (on onions): The microwave shortcut makes browning faster and easier. Don’t over-stir—browning happens faster when surfaces face the pan. If you’re worried about scorching on high heat, you can use medium heat (he prefers high for speed).

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2) Stir-fry pork + season (building flavor)

1. Add pork scraps

   • Put onion to the corner of the pan
   • Add pork scraps (suggested to tear, not cut, to avoid washing)

2. Season

   • Add salt and black pepper
   • Stir-fry until pork and onion are well combined

3. No carrots/potatoes (base method)

   • He does not use carrots/potatoes for speed
   • If you add them, he notes the tasting won’t change much; carrots add sweetness, and he’d use sugar if you want that sweetness

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3) Simmer curry (with “don’t boil too long” approach)

1. Add water

   • Pour in 600 cc water
   • Keep on high heat

2. Add garlic

   • Add shaved fresh garlic at this stage
   • He explains this adds spice without making it “too hot/spicy” like stir-frying roux might

3. Add curry roux

   • Break Jyawa curry roux (1/2 piece) and add to the pot
   • Boil, and when the roux has melted, stop the heat
   • He emphasizes: if it boiled, stop the fire

4. Finish with butter + sauces

   • Add butter (10 g)
   • Add worcestershire sauce (2 tsp)
   • Add sugar (1 tsp)
   • Stir until curry reaches the desired color and taste

Timing/goal

• He targets finishing in about 30 minutes
• He argues traditional curry simmer time (40–50 min) becomes “painful,” and this method avoids over-stewing for “supreme” results.

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4) Plating & serving

1. Plate
   • Pour curry into serving bowl/plate
2. Garnish
   • Sprinkle parsley over the curry/rice
3. Serve pairing (optional)
   • Recommended: whiskey soda

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Chef tips & flavor adjustments

• Burnt onion as “coffee substitute”

  • Coffee is typically for bitterness, but here the burnt onion provides it
  • Use only about ~10% burnt onion to avoid overly strong bitterness

• Tabasco

  • Used to add sourness
  • Described as a substitute for pickles
  • Says it makes curry more enjoyable

• More heat

  • Add chili peppers or cayenne if you want spicier than the mild Jyawa curry

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Common mistakes to avoid

• Overburning onion: too much burnt onion = too much bitterness
• Skipping the onion shortcut: without the microwave step, amber/browning takes longer and is harder to achieve quickly
• Over-stewing: he explicitly says they don’t stew the curry that much

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Serving notes (what to expect)

• The final curry is described as:
  • Thick and flavorful from the roux
  • Balanced onion + pork taste
  • Not harshly hot from seasoning (unless you add optional chili/cayenne)
• He frames it as a “home curry” style—something you can make repeatedly like family does.

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Referenced sources

• No external written sources named.
• “Ryuji” references using the manual vs his way (no formal external source cited).
• He mentions his prior YouTube curry video and general curry technique concepts (e.g., coffee for bitterness), but without formal citations.