How to Make Japanese Curry Roux
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.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3 servings
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 caramel 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.
- 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 recipe can be doubled, tripled, etc. if you want to make a larger batch. The instructions are the same, but I recommend using a larger pot the more you are making.
Serving: 4oz. | Calories: 233kcal | Carbohydrates: 18g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 5mg | Potassium: 110mg | Fiber: 4g | Vitamin A: 500IU | Vitamin C: 0.7mg | Calcium: 35mg | Iron: 2.6mg