How does 100 Hours Curry develop its deep, rich curry flavour?

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100 Hours Curry Develops Its Deep, Rich Flavour Through a Unique Maturation Process

100 Hours Curry achieves its distinctive deep and rich flavour profile through a meticulous recipe that involves a special blend of 20 medicinal spices, a carefully prepared roux, and a significant maturation period. This extended simmering and chilling process, which gives the establishment its name, is key to developing the complex taste that has earned them accolades. The unique mahogany brown colour of their Japanese curry is a direct result of this elaborate preparation method.
A Blend of 20 Medicinal Spices and Roux

The foundation of 100 Hours Curry's flavour lies in its unique recipe, which incorporates 20 distinct spices chosen for their medicinal properties. This spice blend is combined with a roux, made from oil or butter and flour, and then enriched with beef stock. A variety of sautéed vegetables and fruits, including onions, carrots, garlic, ginger, tomatoes, apples, bananas, and mangoes, are also added, contributing layers of sweetness and depth to the curry base.
The Significance of the "100 Hours" Maturation

Following the initial simmering until thickened, the curry undergoes a crucial maturation phase. It is kept chilled for several days, allowing the flavours to meld and deepen considerably. This deliberate and lengthy process is the namesake of the "100 Hours" moniker and is directly responsible for the curry's signature rich and profound taste, setting it apart from conventional Japanese curries.
Award-Winning Recognition for Culinary Excellence

This dedication to flavour development has not gone unnoticed, as evidenced by the establishment's success at the annual Kanda Curry Grand Prix. 100 Hours Curry has secured the Grand Champion title on two separate occasions, a testament to the exceptional quality and taste of their curry, as judged by event attendees. This recognition has propelled their expansion into Asia, with new outlets now operating in Indonesia and Malaysia.

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How does 100 Hours Curry develop its deep, rich curry flavour?

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