How to Make Japanese Curry Roux

Making the Brown Roux

Notes: I highly encourage you to weigh your flour and butter using a kitchen scale. If you don't have a scale, fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off.

Ingredients

3.5 oz unsalted butter (7 Tbsp)

3.5 oz all-purpose flour (plain flour) (about ¾ cup)

Instructions

In a small saucepan, melt 3.5 oz unsalted butter over medium-low heat.

When the butter is completely melted, add 3.5 oz all-purpose flour (plain flour).

With a blunt-end wooden spatula, stir to combine the butter and flour. Soon, the butter and flour will fuse and swell.

For the next 20–25 minutes, control the stove's heat to around medium-low heat, and stir constantly because the roux burns easily.

If the roux starts separating, switch to a whisk and mix vigorously. The roux will turn golden brown quickly toward the end.

Making the Curry Roux

Notes: Cooking the flour in butter until golden removes its raw, starchy taste and adds a warm, toasty flavor that makes your curry richer and smoother.

Ingredients

4 Tbsp Japanese curry powder

1 Tbsp garam masala

½ tsp cayenne pepper (optional)

Instructions

Add 4 Tbsp Japanese curry powder, 1 Tbsp garam masala, and ½ tsp cayenne pepper (optional) to the roux.

Cook and stir for 30 seconds and remove from the heat.

You can use the roux immediately or mold it into a block.

Molding and Storing the Roux

Instructions

Transfer the roux to a glass or metal container lined with parchment paper.

Let it cool completely on the kitchen counter, then refrigerate to solidify overnight.

The next day, take out the curry block from the container. If the curry block gets stuck, release it with a butter knife or an offset spatula.

With a sharp knife, cut the block into 8 cubes, about 1 x 1 inch (2.5 x 2.5 cm) each.

Transfer the curry roux squares to a glass container and store in the refrigerator for 1 month or in the freezer for 3–4 months.

How to Use the Roux in a Curry Recipe

Notes: Please season your final dish with more salt, as the homemade roux is unsalted. I usually add 2–4 tsp salt per serving (one block) to the broth of my curry sauce recipe.

Instructions

Add the roux cubes or curry roux mixture (before it solidifies) to the broth of your curry recipe.

Roughly 6–7 cubes of this recipe are equivalent to one box of store-bought curry roux (that requires 4 cups or 1L of broth/water).

Simmer over low heat for 5–10 minutes. Heat will thicken the roux.

If the curry flavor is lacking or the curry does not thicken, add more roux.

Adjust the amount of roux you use according to what you’re cooking, as meat and veggies can release more moisture to the broth.