Homemade Japanese Curry Roux Recipe

Introduction

Homemade Japanese curry roux is a flavorful base that adds depth and warmth to your curry dishes. Making it from scratch allows you to control the spices and create a customized blend that suits your taste perfectly.

Ingredients

• 1 tsp turmeric
• 1 tsp cardamom
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp cloves
• 1 tsp garlic powder
• 1 tsp nutmeg
• 1 tsp garam masala
• 1 tsp black pepper
• 1 tsp ginger powder
• 1 tsp onion powder
• 1 tsp chilli powder
• 1 tsp curry powder
• 150 g butter
• 150 g plain (all purpose) flour
• 3 tbsp honey

Instructions

1. Step 1: Roast all selected spices in a non-stick frying pan over low heat for about 5 minutes until fragrant. Then set aside.
2. Step 2: Melt butter in a frying pan over low heat and add honey, stirring to combine.
3. Step 3: Add flour into the frying pan and stir to combine with the butter and honey mixture.
4. Step 4: Keep stirring the mixture for about 15 minutes. It will be lumpy at the beginning but will become smooth as it cooks.
5. Step 5: Add the roasted spices into the frying pan and mix thoroughly to combine all ingredients.
6. Step 6: When well combined, turn the heat off.
7. Step 7: Line containers with cling wrap and transfer the roux into the containers.
8. Step 8: Cover and wrap the curry roux tightly with cling wrap and make scores on the surface to allow easy breaking into pieces later.
9. Step 9: Place the containers in the fridge overnight to allow the roux to set.
10. Step 10: Use the roux as needed. It can be stored in the fridge for a couple of weeks or frozen in a ziplock bag for up to a couple of months.

Tips & Variations

• For a richer flavor, try using browned butter instead of regular melted butter.
• You can adjust the amount of chilli powder based on your preferred spice level.
• Add a pinch of nutmeg or cinnamon to enhance warmth and complexity.
• If you prefer a vegetarian version, ensure the butter used is plant-based.

Storage

Store the curry roux in an airtight container lined with cling wrap in the fridge for up to two weeks. For longer storage, freeze the roux in a ziplock bag for up to two months. When ready to use, break off the desired amount and melt it into your curry sauce. Reheat gently on low heat to preserve the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spices instead of powdered ones?

Fresh whole spices can be used, but they will need to be ground finely before roasting to ensure even flavor distribution in the roux.

How much curry roux should I use when making Japanese curry?

Typically, use about 30-50 grams of curry roux per 500 ml of liquid, adjusting to taste and desired consistency.

Homemade Japanese Curry Roux Recipe

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★★★★★

4.7 from 55 reviews

This homemade Japanese curry roux recipe combines a blend of aromatic spices with butter, flour, and honey to create a rich and flavorful base for classic Japanese curry dishes. Perfect for those seeking a natural alternative to store-bought curry blocks, this recipe yields a smooth roux that can be stored for weeks, enhancing your curry with authentic warmth and depth.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes + chilling overnight
• Yield: Approximately 300 g of curry roux 1x
• Category: Sauce Base
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Spices

• 1 tsp turmeric
• 1 tsp cardamom
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp cloves
• 1 tsp garlic powder
• 1 tsp nutmeg
• 1 tsp garam masala
• 1 tsp black pepper
• 1 tsp ginger powder
• 1 tsp onion powder
• 1 tsp chilli powder
• 1 tsp curry powder

Main Ingredients

• 150 g butter
• 150 g plain (all purpose) flour
• 3 tbsp honey

Instructions

1. Roast Spices: Warm a non-stick frying pan over low heat and roast all the selected spices together for about 5 minutes until they release a fragrant aroma. Remove from heat and set aside.
2. Melt Butter and Add Honey: In the same frying pan, melt the butter over low heat, then stir in the honey to combine.
3. Add Flour: Gradually add the plain flour to the butter and honey mixture, stirring continuously to blend the ingredients.
4. Cook Roux Mixture: Continue stirring the mixture for approximately 15 minutes. At first, the mixture will be lumpy but will gradually become smooth and thick.
5. Incorporate Roasted Spices: Add the roasted spices back into the pan and mix thoroughly to combine all flavors evenly.
6. Turn Off Heat: Once everything is well combined and aromatic, turn off the heat.
7. Prepare Container: Line a container or containers with cling wrap to prevent sticking.
8. Transfer Roux: Spoon the curry roux into the lined container(s), spreading it evenly.
9. Score the Roux: Cover the roux with cling wrap and make shallow scores on the surface. This will allow the roux to be easily broken into pieces later.
10. Chill Roux: Place the container in the fridge overnight to allow the roux to set firmly.
11. Storage: Store the curry roux in the refrigerator for up to a couple of weeks, or freeze in a ziplock bag for up to a couple of months for longer preservation.

Notes

• Roasting the spices helps to release their full flavors and deepens the aroma of the curry roux.
• Stirring the roux continuously while cooking prevents burning and ensures a smooth texture.
• Scoring the roux before chilling makes it easier to portion out for future use.
• Store the roux properly either refrigerated or frozen to maintain freshness and flavor longevity.

Keywords: Japanese curry roux, homemade curry roux, curry base, Japanese cuisine, curry sauce, homemade spices