Name: How To Make Japanese Curry Roux From Scratch
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 100 g Butter (cut into small pieces); 100 g All-Purpose Flour; 50 g Mango Chutney (or honey); 1 tsp Turmeric; 1.5 tsp Cumin; 1.5 tsp Coriander; 1/2 tsp (or more) Cayenne Pepper; 1 tsp Cardamom; 1.5 tsp Cinnamon; 1.5 tsp Nutmeg; 1/2 tsp Black Pepper; 1.5 tsp Allspice

How To Make Japanese Curry Roux From Scratch

Condiment + Sauce Curry Easy Homemade Ingredient Make Ahead Mango

In Japan, homemade curry is often prepared using block-type curry roux, readily available in most supermarkets, offering various options. The roux contains all the necessary spices and seasonings, along with fat and flour to solidify it. To make curry, simply break the roux into portions and add them to the pot with simmering meat and vegetables. This allows for effortless yet delicious curry preparation.

If you're unable to find Japanese curry roux in your area, we have some available on our website for you to explore. Alternatively, if you're interested in making Japanese block-type curry roux from scratch, we'll guide you through the process in this recipe. While it requires a variety of spices, we're confident that you can enjoy creating it at home.

Here are the powdered spices needed to prepare the block-type curry roux. You can select from the list according to your preference, with spices categorized into three groups. Be sure to include three spices marked with "*", as they play a crucial role:

Coloring spices:

Turmeric*

Flavoring spices:

Cumin*
Coriander*
Cinnamon
Allspice
Cardamom
Clove
Garlic Powder
Nutmeg

Heat-inducing spices:

Black Pepper
Cayenne Pepper

(Be cautious with the amount of cayenne pepper, as it can make the curry very hot! Reduce the quantity when serving to children or those who prefer milder flavors.)

By using a combination of these spices, you can create your own delicious Japanese curry blend and curry roux from scratch. Be sure to come back to the next recipe where we'll show you how to make Japanese chicken curry from scratch using these homemade curry roux blocks.

Overview

Prep time: 25 mins

Cook time: 5 mins

Total time: 30 mins

Total servings: 4

Difficulty: Easy

Ingredients

100 g Butter (cut into small pieces)
100 g All-Purpose Flour
50 g Mango Chutney (or honey)
1 tsp Turmeric
1.5 tsp Cumin
1.5 tsp Coriander
1/2 tsp (or more) Cayenne Pepper
1 tsp Cardamom
1.5 tsp Cinnamon
1.5 tsp Nutmeg
1/2 tsp Black Pepper
1.5 tsp Allspice

Expert's Tip

Don't have time to make homemade curry roux? Don't let that stop you from enjoying delicious Japanese curry at home. Here is what you're looking at: one of Japan’s most popular curry roux. This curry roux incorporates apples and honey, resulting in a spicy yet mild and sweet flavor profile. It's enjoyable even for those who don’t prefer spicy food. Additionally, a range of spiciness levels, from mild to hot are offered. Choose your preference and enjoy Japanese curry at home with minimal effort.

Instructions

1) Gathering the Ingredients

Gather the ingredients together.

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2) Making the Roux

Prepare a saucepan or frying pan and melt the butter over low heat. Once the butter has melted, add the all-purpose flour and stir well with a spatula.

3) Thickening the Roux

Heat the roux for 20-30 minutes over low to medium-low heat, constantly mixing. Initially, it will have a dense texture, but gradually it will become smooth and liquid-like. Be careful not to burn it.

4) Dry-Roasting the Powdered Spices

While heating the roux, prepare another frying pan and dry-roast the powdered spices over low heat until they become fragrant. Then set them aside.

Note: The powdered spices can easily burn. Be careful not to overheat them.

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5) Adding the Roasted Spices to the Roux

Once the roux is ready, add the roasted spices and stir well. Then quickly add the mango chutney and mix.

6) Refrigerating the Curry Roux

Transfer the curry roux to a container lined with plastic wrap or parchment paper. Mold it with a spatula.

Let it cool for a while. Once it's cool enough, place it in the refrigerator for a day.

7) Cutting the Curry Roux into Cubes

When the curry roux has firmed up enough, cut it into 8 equal pieces. Now you can use these curry roux blocks in our Japanese curry recipe, or any Japanese curry recipe of your choice!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya