Homemade Japanese Curry Roux Recipe
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.
- 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
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
- 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.
- Melt Butter and Add Honey: In the same frying pan, melt the butter over low heat, then stir in the honey to combine.
- Add Flour: Gradually add the plain flour to the butter and honey mixture, stirring continuously to blend the ingredients.
- 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.
- Incorporate Roasted Spices: Add the roasted spices back into the pan and mix thoroughly to combine all flavors evenly.
- Turn Off Heat: Once everything is well combined and aromatic, turn off the heat.
- Prepare Container: Line a container or containers with cling wrap to prevent sticking.
- Transfer Roux: Spoon the curry roux into the lined container(s), spreading it evenly.
- 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.
- Chill Roux: Place the container in the fridge overnight to allow the roux to set firmly.
- 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
Find it online: https://flavorsbymaya.com/homemade-japanese-curry-roux-recipe/
