Description
This Japanese Curry Roux recipe is the essential base for making authentic Japanese curry dishes. Rich, flavorful, and incredibly easy to prepare, this roux combines butter, flour, Japanese curry powder, garam masala, and optional cayenne pepper to create a deeply aromatic and thick curry base. Perfect for adding to your favorite meat and vegetable stews, this roux can be made ahead and stored, making it a convenient kitchen staple for quick and delicious Japanese-style curries.
Ingredients
Scale
Japanese Curry Roux Ingredients
- 3.5 oz unsalted butter (7 Tbsp)
- 3.5 oz all-purpose flour (about ¾ cup; for gluten-free, substitute with gluten-free flour or rice flour)
- 4 Tbsp Japanese curry powder (recommend S&B Curry Powder)
- 1 Tbsp garam masala
- ½ tsp cayenne pepper (optional)
Instructions
- Prepare the roux base: In a medium-sized skillet, melt the unsalted butter over medium-low heat until fully melted but not browned to avoid burning.
- Add flour: Gradually sprinkle the all-purpose flour into the melted butter while continuously stirring with a whisk or wooden spoon to combine well and prevent lumps from forming.
- Cook the roux: Stir the flour and butter mixture consistently over medium-low heat for about 10-12 minutes until it turns a light golden tan color. This step is crucial to remove the raw flour taste and develop a subtle nutty flavor.
- Add spices: Lower the heat and add the Japanese curry powder, garam masala, and optional cayenne pepper to the cooked roux. Stir thoroughly to combine the spices evenly and let the mixture cook for an additional 1-2 minutes to release the spices’ fragrance.
- Cool and store: Remove the roux from heat and allow it to cool. Once cooled, the curry roux can be used immediately in your recipe or stored in an airtight container in the refrigerator for up to 2 weeks or frozen for longer storage.
Notes
- Garam masala is optional but highly recommended to add depth and a warm spiced flavor to the roux.
- Use gluten-free flour or rice flour to make a gluten-free curry roux.
- Cayenne pepper is optional and can be adjusted to your preferred spice level.
- Weighing your flour ensures accuracy; using a kitchen scale is best for consistent results.
- This roux is the foundation for Japanese-style curry, typically used with meat, potatoes, carrots, and onions in stews.
Keywords: Japanese curry roux, curry base, Japanese curry sauce, homemade curry roux, curry powder, garam masala