Homemade Japanese curry (Golden Curry Mild) made in an Instant Pot.

Sautéed the beef first, pressure cooked on high for about 30 minutes, then switched back to sauté and slowly added the roux blocks piece by piece until fully dissolved. Served with white rice.

For those who cook with Japanese curry roux blocks — do you mostly use Golden, Java, Vermont, or something else? Do you notice real differences in flavor or quality between them?