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One the of easiest from-scratch curries you will ever make, this Japanese curry roux has an amazing depth of flavor, giving your curry a deep, rich flavor that is just amazing. Learn how to make it in just a few SUPER easy steps!
Who out there LOVES CURRY? If you do (which you totally should), you’ve got to learn to make your own. It’s the only way to go! Curry is one of my absolute favorite flavors. ALL THE CURRIES!
I know, there is a wide variety of curries, but I love them all. This Japanese curry roux is not different. It’s awesome. So full of delicious flavor.
If you make a curry paste, powder, sauce, etc. at home, I can almost guarantee your curry dishes will come out screaming with deliciously fresh flavors.
So many pre-packaged curries contain added ingredients like preservatives, MSG, and other sometimes unidentifiable ingredients. When you make your own, you know exactly what goes in it. Plus it’s fresh. And fresh is always better.
We’re going to learn how to make Japanese curry roux right in your own kitchen. Making curries at home can sometimes be a little labor intensive, but let me tell you; this one is SUPER easy.
Plus, it can easily be made ahead and stored in the fridge (or freezer) for several months, which is always a plus in my book.
What is Japanese Curry Roux Made of?
In short, it’s a combination of butter, curry powder, garam masala, flour and white pepper.
The butter adds a rich, mild sweetness, the flour thickens the roux, and the spices add flavor. This is good stuff guys.
You can buy the ingredients for the roux through Amazon here (these are affiliate links – I earn a a small commission if you buy through these links to help me pay for the many recipe fails before I get it just right for you guys!) or find them at your local grocery store:
Is Japanese Curry Hot?
Japanese curry has a little bit of spice, but it is not hot like many Indian or Thai curries. The curry powder and white pepper add a touch of heat, but it is not overwhelming. I find Japanese curry to have the perfect amount of heat.
How to Make Japanese Curry Roux at Home
Melt the butter in a saucepan over medium heat. Add the flour and stir, continuously, for about 10-20 minutes, or until the roux starts to turn a light toasted brown color. The time will differ depending on the heat.
Make sure you continue stirring other wise your roux will burn. And then it’s ruined. I, of course, have never burned roux. Never. Ok, maybe once or twice.
Once the roux is a light brown color (see above), add the curry powder, garam masala and white pepper. Stir for 30 seconds then remove from heat.
Let cool and store in the fridge if you’re not going to use it right way.
Tips for Making Japanese Curry Roux:
- Make sure to stir the butter and flour constantly, otherwise you risk the roux burning. If the roux burns, you’ll have to start from scratch.
- The curry can take from 10-20 minutes to turn the light golden brown we are looking for. It all depends on the heat you are using to make the roux. The roux will brown quicker over higher heat, but the risk that it will burn increases. Vice versa if cooked over lower heat. Also, if the pan you use holds heat better, the roux will cook faster.
- Once you stir in the spices, you only want to keep in on the heat for 30 seconds. This allows the flavors from the spices to meld into the roux, but it’s not enough time to allow for burning. Note that ground spices burn quickly, so don’t keep it on the heat for more than 30 seconds.
- The curry roux can be stored in the fridge for about 2 weeks. Japanese Curry Roux can also be frozen in an airtight container for 3-6 months. It’s also a great idea to freeze it in ice cubes so small portions can be used at a time.
Japanese food is filled with the most amazing deep, rich, umami flavors. It’s one of me favorite cuisines. Check out some of these other flavor packed Japanese recipes:
Instant Pot Caramelized Pork Ramen
Japanese Braised Pork Belly
Japanese Beef Curry Udon
Light & Fluffy Japanese Style Cheesecake
Roasted Miso Butter Chicken Thighs
Miso Udon Noodle Soup with Seafood
Yakitori Chicken Thighs
How to Make Marinated Ramen Eggs
Crispy Pork Belly Yakisoba
Did you make this recipe? rate it and leave a comment below to let me know how it turned out!
- Melt the butter in a saucepan over medium heat.
Add the flour and stir, continuously, for about 10-20 minutes, or until the roux starts to turn a light toasted brown color. Make sure you continue stirring other wise your roux will burn.
- Once the roux is a light brown color, add the curry powder, garam masala and white pepper.
- Stir for 30 seconds then remove from heat.
Let it cool and store in the fridge for 2-4 weeks, or in the freezer for 3-6 months.
Did you make this recipe? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!