Homemade Japanese Curry Roux Recipe

Introduction

Making your own Japanese curry roux at home is a rewarding way to enjoy authentic flavors. This homemade spice blend creates a rich, fragrant base for comforting curry dishes, free from preservatives and customizable to your taste.

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 the spices in a non-stick frying pan over low heat for about 5 minutes until fragrant, then remove from heat and set aside.
2. Step 2: Melt the butter in the frying pan over low heat and add the honey, stirring to combine.
3. Step 3: Add the flour to the pan and stir thoroughly to mix it with the butter and honey.
4. Step 4: Continue stirring over low heat for about 15 minutes. The mixture will start off lumpy but will gradually become smooth.
5. Step 5: Add the roasted spices to the pan and stir well to combine all ingredients.
6. Step 6: Once fully mixed, turn off the heat.
7. Step 7: Line a container or containers with cling wrap and transfer the roux into them.
8. Step 8: Cover the roux with cling wrap and score the surface so it can be easily broken into pieces when ready to use.
9. Step 9: Place the container in the fridge overnight to allow the roux to set firmly.
10. Step 10: Store the roux in the fridge for up to two weeks, or freeze in a ziplock bag for several months.

Tips & Variations

• For a spicier curry roux, increase the chilli powder slightly or add cayenne pepper.
• Use clarified butter (ghee) instead of regular butter for a deeper flavor and longer shelf life.
• Adjust the honey amount to balance sweetness according to your preference.
• Make smaller batches to keep the roux fresher and more vibrant.

Storage

Store the homemade curry roux in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze the roux in ziplock bags for up to a couple of months. To use, simply break off pieces as needed and dissolve them in your curry sauce while cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this roux for other types of curry?

Yes, while this roux is inspired by Japanese curry, its blend of spices works well in various curry dishes and adds a unique, aromatic flavor.

Do I need to roast the spices?

Roasting the spices helps release their oils and enhances their aroma, making your curry roux more flavorful. You can skip this step, but the final taste may be less intense.

Homemade Japanese Curry Roux Recipe

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★★★★★

4.8 from 54 reviews

This homemade Japanese curry roux recipe offers a fragrant and flavorful base made from roasting a blend of traditional spices and combining them with butter, flour, and honey. Perfect for creating authentic Japanese curry at home, this roux adds depth and richness to your curry dishes while allowing you to control the ingredients and customize the spice blend to your liking.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes plus overnight chilling
• Yield: Approximately 300 grams 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

Other Ingredients

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

Instructions

1. Roast the spices: In a non-stick frying pan over low heat, roast all the selected spices for about 5 minutes until they become fragrant. Then remove from heat and set aside.
2. Melt butter and add honey: In the same frying pan, melt the butter over low heat and stir in the honey until well combined.
3. Add flour: Gradually add the plain flour into the frying pan, stirring continuously to mix it with the butter and honey.
4. Cook the roux: Keep stirring the mixture for about 15 minutes on low heat. The mixture will initially be lumpy but will gradually become smooth and thick.
5. Add roasted spices: Incorporate the roasted spices into the roux mixture and mix thoroughly until evenly combined.
6. Finish the roux: Once the spice is well combined into the roux, turn off the heat.
7. Prepare the container: Line a container or containers with cling wrap, then transfer the curry roux into the lined container(s).
8. Shape and score: Cover the top of the roux with cling wrap and score the surface to create grooves. This will allow you to easily break the roux into pieces later.
9. Set the roux: Place the container in the refrigerator overnight to allow the roux to firm up and set properly.
10. Storage: Store the curry roux in the fridge for up to two weeks or freeze it in a freezer-safe bag where it can last for a couple of months.

Notes

• Roasting the spices enhances their aroma and flavor, making the curry roux more fragrant.
• The slow cooking and constant stirring ensure a smooth roux without lumps.
• Scoring the roux after setting makes it easier to portion for cooking later.
• Store the roux properly to extend its shelf life and preserve freshness.
• Adjust the spice amounts if you prefer a milder or spicier roux.

Keywords: Japanese curry roux, homemade curry roux, Japanese curry base, curry powder blend, curry roux recipe