I think it was in Ugly Delicious , that one of the restaurant owners said that a recipe is like sheet music, everyone takes it and interprets it their own way. This started as Marc Matsumoto's second take on from scratch Japanese Curry , he's since come out with a newer version that amuses me by making some of the same changes that I made, but after going through mine in detail, my son Jet pointed out that mine is still significantly different in technique as well as a few key ingredients, and since he wanted to give my recipe out to some of his friends, I'm writing this up. Given these interesting times, I've been making this a few times with the frozen bone-in, skin-on chicken thighs we get in six packs from Costco and throw in the freezer when we get them; but I've also made a variation with on-sale beef chuck that is equally delicious and tender, but has a completely different flavor profile due to the beef. And... since we *do* have the curry roux pucks in...
A Posse Ad Esse