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Japanese Curry Roux Recipe

Last updated on 

November 20, 2022

Japanese style curry is a warm winter meal. Most ingredients for Japanese curry are common place in any kitchen. Curry roux is the specialty ingredient for Japanese curry that can be made from scratch. When complete the curry roux can be added to a pot of boiled meat and vegetables to make Japanese curry.

WARNING:

Preparing Curry Roux involves cooking with a stovetop. Be sure to have oven mitts and fire safety equipment in the case of a fire. Turn off all heat sources when finished cooking.

INGREDIENTS

  • ½ cup (115 g) unsalted butter
  • ¾ cup (90 g) of all-purpose flour
  • 4 Tbsp. curry powder (Any)
  • 1 Tbsp. Garam Masala (Tip: If you do not have Garam Masala make a 1 Tbsp. mix of other available spices such as: cardamom, cinnamon, clove, cumin, red chili flakes and black pepper)
  • 2-4 tsp. table salt
  • ½ tsp, or to taste, cayenne pepper (Caution: more cayenne pepper will result in a spicier end product)

UTENSILS

  • 1 Digital Kitchen Scale
  • 1 Cutting Board
  • 1 Butter Knife
  • 6 Pinch Bowls (1.5-2 cups in size)
  • Common Soup Spoon
  • 1 Measuring cup (1 cup or larger)
  • Paper Towels
  • Measuring Spoons (1 Tbsp., 1 tsp. and ½ tsp.)
  • 1 Small Sauce Pan (1-2.75 quart)
  • 1 Basic Long Handle Wooden Spoon
  • Timer
  • 1 Pair of Oven Mitts
  • 1 Trivet
  • Parchment Paper (30cm x 30cm)
  • 1 Glass Storage Container (3-4 cups)
  • 1 Silicone Spatula


INSTRUCTIONS

1)      Gather ingredients:

Activate the kitchen scale. Place a pinch bowl on the kitchen scale. Press the ‘tare,’ or ‘zero,’ button to zero-out the weight of the pinch bowl. Place the block of butter on the cutting board. Use the butter knife to carefully cut off 1 cm slices of butter. Add the butter to the pinch bowl until the scale reads 115g. Set aside the pinch bowl that contains the butter.

Gently scoop flour with the common soup spoon into the measuring cup until the flour level reaches the ¾ cup indicator. Carefully pour the flour into an empty pinch bowl and set aside.

Wipe clean the butter knife with a paper towel.

Scoop 1 heaving Tbsp. of curry powder. While holding the heaving tablespoon above the spice container slide the flat edge of the butter knife across the top edge of the tablespoon bowl to brush excess powder back into the spice container. Gently pour the flattened tablespoon of curry powder into a new pinch bowl. Repeat 3 more times to a total of 4 Tbsp. of curry power. Set aside the pinch bowl filled with curry powder.

Scoop 1 heaving Tbsp. of Garam Masala powder. While holding the heaving tablespoon above the spice container slide the flat edge of the butter knife across the top edge of the tablespoon bowl to brush excess powder back into the spice container. Gently pour the flattened tablespoon of Garam Masala into a new pinch bowl and set aside.

Fill the teaspoon with table salt. Gently pour the table salt into a new pinch bowl and set aside.

Scoop 1 heaving ½ tsp. of cayenne pepper. While holding the heaving teaspoon above the spice container slide the flat edge of the butter knife across the top edge of the teaspoon bowl to brush excess powder back into the spice container. Gently pour the flattened teaspoon of cayenne pepper into a new pinch bowl and set aside.

2)      Melt the butter:

CAUTION:

Roux is easily overcooked. Once the cooking process has begun the roux will need to be stirred every 30 seconds. Stay close to the oven for the entire cooking process of 20-25 minutes.

Place the sauce pan on a stovetop element. Activate the element to medium-low heat. Immediately place the butter in the sauce plan.

Stir the butter with the wooden spoon every 30 seconds until it is completely melted.

3)      Add the flour:

Once the butter is melted, carefully pour the flour into the saucepan.

Use the wooden spoon to stir the butter and flour mixture until they are combined.

4)      Turn down the heat and stir constantly for 20-25 minutes:

Lower the stovetop setting to ‘low.’

Set a timer to 25 minutes.

Use the wooden spoon to stir the mixture every 30 seconds for 20-25 minutes. When the mixture becomes a light brown colour it is finished cooking.

5)      Add spices:

Gently pour the curry powder, garam masala, salt and cayenne pepper into the flour and butter mixture.

With the wooden spoon, mix everything in the sauce pan for an additional 30-60 seconds.

WARNING: Turn off the stove top.

While wearing the oven mitts, place the saucepan on the trivet.

TIP: The curry roux can be used immediately to make Japanese curry or stored for later use. If being stored it must be packaged before the mixture cools and solidifies.

6)      Cooling and storage:

Fold the parchment paper and place it along the bottom and side of the glass storage container.

Using the silicone spatula, carefully transfer all of the roux mixture from the saucepan to the storage container.

Seal the storage container and let cool on the counter top or in the fridge.

ENJOY!