Description
This Japanese Curry Roux recipe is a simple and authentic base for making rich and flavorful Japanese curry dishes. Made from butter, all-purpose flour, Japanese curry powder, garam masala, and optional cayenne pepper, this roux creates a silky, aromatic sauce that serves as the foundation for many hearty curry meals. Perfect for those who want to recreate the classic Japanese curry taste at home with precise measurements and straightforward ingredients.
Ingredients
Scale
Japanese Curry Roux
- 3.5 oz unsalted butter (7 Tbsp)
- 3.5 oz all-purpose flour (about ¾ cup; please weigh your flour; use gluten-free flour such as rice flour for gluten-free option)
- 4 Tbsp Japanese curry powder (recommend S&B Curry Powder)
- 1 Tbsp garam masala
- ½ tsp cayenne pepper (optional)
Instructions
- Prepare Ingredients: Measure out the unsalted butter, all-purpose flour, Japanese curry powder, garam masala, and cayenne pepper to keep all components ready for the roux making process.
- Create the Roux Base: In a medium saucepan, melt the unsalted butter over medium-low heat. Be careful to melt it gently to avoid browning.
- Add Flour: Gradually whisk the all-purpose flour into the melted butter to form a smooth paste. Continue cooking on low heat, stirring constantly to cook out the raw flour taste but do not let the roux brown or burn.
- Spice the Roux: Stir in the Japanese curry powder, garam masala, and optional cayenne pepper carefully. Keep stirring continuously to evenly combine the spices with the roux, allowing them to toast slightly and release their flavor.
- Cook Until Thickened: Cook the mixture for about 5-7 minutes while stirring constantly, until the roux is fragrant and has thickened to a paste that will melt into hot liquids when added.
- Cool and Store: Remove the roux from heat and allow it to cool before using it immediately in your curry recipe or storing it in an airtight container in the refrigerator for up to two weeks.
Notes
- Garam masala adds aromatic depth but can be substituted with equal parts cumin, coriander, and cinnamon if not available.
- For a gluten-free version, substitute the all-purpose flour with rice flour or another gluten-free flour.
- The cayenne pepper is optional and can be adjusted based on your preferred spice level.
- This roux serves as a base and can be combined with cooked vegetables, meat, or broth to complete your curry dish.
Keywords: Japanese curry roux, curry base, curry sauce recipe, Japanese cooking, curry powder roux