How to Make Homemade Japanese Curry Roux (Recipe) カレールーの作り方 (レシピ)

By Just One Cookbook · 15 min

Ingredients

Instructions

1. In a small saucepan, melt 3.5 oz unsalted butter over medium-low heat.
2. Add 3.5 oz all-purpose flour and stir constantly with a blunt wooden spatula. The mixture will first clump, then smooth into a fluid paste as the moisture evaporates.
3. Keep stirring over medium-low heat for 20–25 minutes until the roux turns a golden-brown colour. If it browns too fast or sputters before 15 minutes, lower the heat to low. Never go above medium-low.
4. Add 4 Tbsp Japanese curry powder, 1 Tbsp garam masala and ½ tsp cayenne (optional). Cook and stir for 30 seconds, then remove from the heat.
5. To store, press the warm roux into a 12.5 oz (1.5 cup) glass or metal container lined with parchment, let it cool, then chill overnight until firm. Cut into 8 cubes about 1 x 1 inch (2.5 x 2.5 cm) and refrigerate up to 1 month or freeze up to 3–4 months.
6. To use, dissolve 6–7 cubes in a ladleful of hot broth for every 4 cups / 1 L of liquid, then stir into the pot and simmer uncovered on low for 5–10 minutes. Add 2–4 tsp salt per full block near the end, to taste.

Summarized from Just One Cookbook's video. Watch it for the details.