Learn how to make Japanese curry roux in your very own kitchen!
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. 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.
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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.
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We’re going to learn how to make Japanese curry roux right in your own kitchen. Now making curries at home can sometimes be a little labor intensive, but let me tell you; this one is SUPER easy. Thick and packed with umami flavor, this curry roux is used in a variety of Japanese dishes to include this amazing Japanese curry udon, katsu curry, Japanese chicken curry, etc. 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.
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The butter adds a rich, mild sweetness, the flour thickens the butter thick roux, and the spices add the flavor. And what a deliciously deep, wonderful flavor this creates!
Melt the butter in a saucepan over medium heat. Add the flour and stir, continuously, for about 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. And then it’s ruined. I, of course, have never burned roux. Never. Ok, maybe once or twice.
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Once the roux is a light brown color, add the Simply Organic Curry Powder Certified Organic, 3-Ounce Bottle, Simply Organic Garam Masala, 3 Ounce and Simply Organic Pepper, White, 2.86 Ounce. 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. Now you know how to make Japanese curry roux right at home.
- 6 tbsp. unsalted butter
- 6 tbsp. flour
- 2 tbsp. curry powder Simply Organic Curry Powder Certified Organic, 3-Ounce Bottle
- 2 tbsp. garam masala Simply Organic Garam Masala, 3 Ounce
- 1/2 tsp. white pepper Simply Organic Pepper, White, 2.86 Ounce
Melt the butter in a saucepan over medium heat.
Add the flour and stir, continuously, for about 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 up to 4 months.
Sauces can be such an amazing complement to any meal. Making your own from scratch is always better. Try some of these recipes: