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Japanese Curry Roux is the key behind the comfortable hen curry rice many people grew up consuming in Japan. With this straightforward selfmade recipe, you can also make the blocks forward of time, skip components, and alter the spice stage to your liking. It’s your shortcut to wealthy, flavorful curry everytime you want a fast, satisfying meal.
If you happen to’re on the lookout for extra methods to make use of curry roux, strive my Japanese Rooster Curry, Curry Udon, and Japanese Beef Curry subsequent!
What’s Japanese Curry Roux?
First bought in block type in 1956, Japanese Curry Roux (カレールー) is a mix of browned butter, flour, and heat spices pressed right into a agency slab, which dissolves into broth and transforms it into curry sauce. Manufacturers like S&B Golden Curry and Vermont Curry turned weeknight curry rice right into a beloved family meal.
Why I Love This Recipe
- Made with all-natural elements – No chemical seasonings, preservatives, or synthetic flavors.
- Straightforward to customise in your most popular style and spice stage, plus it’s unsalted.
- Newbie-friendly! This is without doubt one of the easiest DIY recipes, and I used to be stunned by how straightforward it was the primary time I made it.
Substances for Japanese Curry Roux
Discover the printable recipe with measurements under.
Substitutions
- Unsalted butter: I like so as to add salt later when cooking my curry sauce, so I take advantage of unsalted butter for the roux. If you happen to use salted butter, scale back the quantity of salt you add to the curry.
- S&B Japanese curry powder: This gentle, barely candy curry powder is my favourite model. You will discover it on Amazon or at Japanese markets. If you happen to can’t get it, strive my selfmade Japanese Curry Powder recipe. Different curry powders work too, however they received’t give the identical genuine Japanese taste.
- Garam masala: A warming Indian spice combine with cardamom, cloves, cumin, coriander, turmeric, nutmeg, and black pepper. If you happen to don’t have it, you should utilize the person spices or add extra curry powder as an alternative.
How one can Make Japanese Curry Roux
Cook dinner
- Construct the bottom. Soften butter in a saucepan over medium warmth and stir in flour with a wood spoon to mix.
- Combine and prepare dinner it for 20–25 minutes till golden brown (see the following step to see the golden brown coloration).
- Add the spices, then whisk and prepare dinner for 30 seconds.
Assemble
- Mould the combination in an hermetic glass or steel container lined with parchment paper. Cool, then refrigerate in a single day to solidify.
- Reduce the agency roux into cubes the following day and retailer in a glass container till prepared to make use of.
Nami’s Recipe Suggestions
- Brown it patiently. A deep coloration means richer, nutty, caramel notes in your curry. Hold the warmth reasonable and provides it the total 20–25 minutes.
- Stir continually. Roux can scorch in seconds. Use a wood spoon to begin and swap to a whisk if the butter begins to separate.
- Add cayenne sparingly. The warmth will intensify because the cubes dissolve and simmer, so begin with much less and alter to style.
- Season on the finish. This roux is salt-free. If you prepare dinner your Japanese curry, style the sauce after you combine within the roux and add salt (about 2–4 teaspoons per full block) to style.
Variations and Customizations
- Dairy-free: Swap in vegan butter.
- Gluten-free: Use a cup-for-cup gluten-free flour mix.
- Additional depth: Sauté minced garlic, ginger, or onion earlier than including the flour.
- Thicker sauce: Improve butter and flour in equal quantities for a heartier dice.
How one can Use Japanese Curry Roux in Your Recipe
- How a lot to make use of: I discover that 6–7 cubes per 4 cups (1 liter) of broth/water is about proper. That is equal to at least one field of store-bought curry roux that calls for a similar quantity of liquid.
- Add to your curry pot: Dissolve the roux, 1 or 2 cubes at a time, in a ladleful of sizzling broth earlier than releasing it to the pot. If the selfmade roux hasn’t solidified but, you’ll be able to add it on to the broth.
- Thicken: Simmer over low warmth for 5–10 minutes. If it doesn’t thicken, add extra roux. It’s doable that the veggies in your recipe launched further moisture, so please alter based mostly on the elements you’re cooking.
- Modify the seasoning: Style the curry after the roux is totally dissolved and included, ideally after 3–5 minutes of simmering. Add the salt or spice to your liking. This selfmade roux recipe doesn’t include any salt.
What to Make with Japanese Curry Roux
With the selfmade curry roux, you’ll be able to prepare dinner a myriad of Japanese curry recipes anytime:
Storage Suggestions
To retailer: Hold cubes within the fridge for as much as 1 month or freeze for 3–4 months.
Incessantly Requested Questions
Too little roux, extra liquid, or watery greens can preserve it runny. Typical veggies embrace carrots, potatoes, and onions. Stir in one other dice and simmer till the sauce coats the again of a spoon
Six to seven selfmade cubes equal one store-bought field designed for 4 cups (1 liter) of broth.
Forestall your display from going darkish
To Make a Brown Roux
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In a small saucepan, soften 3.5 oz unsalted butter over medium-low warmth (it’s also possible to add cubed butter and begin with medium warmth, so it melts sooner).
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When the butter is totally melted, add 3.5 oz all-purpose flour (plain flour). With a blunt-end wood spatula, stir to mix the butter and flour.
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Quickly, the butter and flour will fuse and swell. For the following 20–25 minutes, management the range’s warmth to round medium-low warmth, and stir continually as a result of the roux burns simply. Nami’s Tip: If the roux begins separating, swap to a whisk and blend vigorously.
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The roux will flip golden brown shortly towards the tip. See the “brown roux” coloration within the subsequent step. Nami’s Tip: Cooking the flour in butter till golden removes its uncooked, starchy style and provides a heat, toasty taste that makes your curry richer and smoother.
To Make the Curry Roux
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Add 4 Tbsp Japanese curry powder, 1 Tbsp garam masala, and ½ tsp cayenne pepper (non-compulsory) to the roux. Tip: If you happen to can‘t discover garam masala, you’ll be able to add extra curry powder or particular person garam masala spices as an alternative.
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Cook dinner and stir for 30 seconds and take away from the warmth. You should use the roux instantly (see the directions under) or mildew it right into a block.
To Mould right into a Block (in a single day)
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Switch the roux to a glass or steel container lined with parchment paper. Let it cool fully on the kitchen counter, then refrigerate to solidify in a single day.
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The subsequent day, take out the curry block from the container. If the curry block will get caught to the container, launch it with a butter knife or an offset spatula.
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With a pointy knife, lower the block into 8 cubes, about 1 x 1 inch (2.5 x 2.5 cm) every. Switch the curry roux squares to a glass container.
To Use in a Curry Recipe
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Crucial! Please season your remaining dish with extra salt, because the selfmade roux is unsalted. I normally add 2–4 tsp salt per serving (one block) to the broth of my curry sauce recipe. Retailer-bought curry roux is kind of salty, so you might wish to add extra salt to attain the same style.
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Add the roux cubes or curry roux combination (earlier than it solidifies) to the broth of your curry recipe. Comply with the recipe directions on when so as to add it. Strive it in recipes like my Rooster Curry, Prompt Pot Curry, Vegetarian Curry, Beef Curry, Keema Curry, and Curry Udon.
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How a lot roux ought to we use? Roughly 6–7 cubes of this recipe are equal to at least one field of store-bought curry roux (that requires 4 cups or 1L of broth/water). Simmer over low warmth for five–10 minutes. Warmth will thicken the roux.
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If the curry taste is missing or the curry doesn’t thicken, add extra roux. If you add meat and/or veggies, they launch extra moisture to the broth; subsequently, you will want to regulate the quantity of roux you employ in line with what you’re cooking.
- Completely different garam masala blends can fluctuate considerably in depth and taste profile, so alter the quantity to style!
Serving: 1block (8 cubes), Energy: 1175kcal, Carbohydrates: 92g, Protein: 15g, Fats: 86g, Saturated Fats: 52g, Polyunsaturated Fats: 4g, Monounsaturated Fats: 22g, Trans Fats: 3g, Ldl cholesterol: 213mg, Sodium: 26mg, Potassium: 520mg, Fiber: 13g, Sugar: 1g, Vitamin A: 3132IU, Vitamin C: 4mg, Calcium: 155mg, Iron: 12mg
Did you make this recipe?
Tag @justonecookbook on Instagram so we will see your scrumptious creation!
Editor’s Word: This put up was initially printed on March 18, 2013. A video and new photos have been added in August 2018. The recipe was revised and up to date with recent photos and content material on October 20, 2021. It was republished once more with extra useful content material on August 28, 2025.
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