How to Make Japanese Curry Roux

• порції: 1 serving
• активний час: 5 minutes
• загальний час: 35 minutes

Інгредієнти

3 ½ oz unsalted butter (7 Tbsp) 7

3 ½ oz all-purpose flour (plain flour) (about ¾ cup; weigh your flour or use the “fluff and sprinkle“ method and level it off; use GF flour or rice flour for gluten-free) ¾

4 Tbsp Japanese curry powder (I recommend S&B Curry Powder; available on Amazon)

1 Tbsp garam masala

½ tsp cayenne pepper (optional)

Напрямки

Before You Start: I highly encourage you to weigh your flour and butter using a kitchen scale. If you don‘t have a kitchen scale, please use this “fluff and sprinkle“ method to measure the flour: Fluff your flour with a spoon, sprinkle it into your measuring cup, and level it off. Otherwise, you may end up scooping more flour than you need.

Gather all the ingredients.

To Make a Brown Roux

In a small saucepan, melt 3.5 oz unsalted butter over low to medium-low heat (you can cut the butter into small pieces first).

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. Cook for 20–25 minutes over low heat. 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. You can even go for a bit darker color (watch my video).

To Make the Curry Roux

Add 4 Tbsp Japanese curry powder, 1 Tbsp garam masala, and ½ tsp cayenne pepper (optional) to the roux. Tip: If you can‘t find garam masala, you can add more curry powder in its place or try adding the other spices that I suggest in the blog post.

Cook and stir for 30 seconds and remove from the heat. You can use the roux immediately if you‘d like (see the instructions below).

To Mold into a Block (overnight)

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.

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

With a sharp knife, cut the block into 1- x 1-inch (2.5- x 2.5-cm) squares. I cut my single block into 8 pieces. Transfer the curry roux squares to a glass container.

To Store

Store in the refrigerator for 1 month or in the freezer for 3–4 months. Use them soon before they lose their flavor and aroma.

To Use in a Curry Recipe

Very important! Please season your final dish with more salt, as the homemade roux is unsalted. I usually add 2–4 tsp salt per block to the broth, on the recipe. Store-bought roux is quite salty, so you may want to add more salt to your homemade Japanese Curry Roux to achieve a similar taste.

Add the curry roux mixture (before it solidifies) or the roux cubes to the broth of your curry recipe. Follow the recipe instructions on when to add the roux. Try it in recipes like my Chicken Curry, Instant Pot Curry, Vegetarian Curry, Beef Curry, Keema Curry, and Curry Udon.

How much roux or how many cubes should we use? 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. When you add meat and/or veggies, they release more moisture to the broth; therefore, you will need to adjust the amount of roux you use according to what you’re cooking.

Харчування

• Розмір порції: 1 block (8 cubes)
• Калорії: 1175 kcal
• Загальний жир: 86 g
• Насичений жир: 52 g
• Ненасичений жир: 26 g
• Трансжир: 3 g
• Холестерин: 213 mg
• Натрій: 26 mg
• Загальні вуглеводи: 92 g
• Харчові волокна: 13 g
• Загальна кількість цукру: 1 g
• Білок: 15 g