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How to Make Japanese Curry Roux

3.5 oz unsalted butter (7 Tbsp) 7
3.5 oz all-purpose flour (plain flour) (about ¾ cup; please weigh your flour; click the Metric button for weights; or learn how to measure flour with a measuring cup; use GF flour or rice flour for gluten-free) ¾
4 Tbsp Japanese curry powder (I recommend S&B Curry Powder; available on Amazon or make from scratch with my recipe here)
1 Tbsp garam masala (see Notes)
½ tsp cayenne pepper (optional)
Instructions
Before You Start: I highly encourage you to weigh your flour and butter using a kitchen scale. For weights, click the Metric button above. If you don't have a scale, here's how to measure flour with a measuring cup: Fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off. Otherwise, you may scoop more than you need.
Gather all the ingredients.
To Make a Brown Roux
In a small saucepan, melt 3.5 oz unsalted butter over medium-low heat (you can also add cubed butter and start with medium heat, so it melts faster).
When the butter is completely melted, add 3.5 oz all-purpose flour (plain flour). With a blunt-end wooden spatula, stir to combine the butter and flour.
Soon, the butter and flour will fuse and swell. For the next 20–25 minutes, control the stove's heat to around medium-low heat, and stir constantly because the roux burns easily. Nami's Tip: If the roux starts separating, switch to a whisk and mix vigorously.
The roux will turn golden brown quickly toward the end. See the "brown roux" color in the next step. Nami's Tip: Cooking the flour in butter until golden removes its raw, starchy taste and adds a warm, toasty flavor that makes your curry richer and smoother.
To Make the Curry Roux
Add 4 Tbsp Japanese 1 Tbsp and ½ tsp to the roux. Tip: If you can‘t find you can add more or individual spices in its place.
Ingredients
3.5 oz unsalted butter (7 Tbsp) 7
3.5 oz all-purpose flour (plain flour) (about ¾ cup; please weigh your flour; click the Metric button for weights; or learn how to measure flour with a measuring cup; use GF flour or rice flour for gluten-free) ¾
4 Tbsp Japanese curry powder (I recommend S&B Curry Powder; available on Amazon or make from scratch with my recipe here)
1 Tbsp garam masala (see Notes)
½ tsp cayenne pepper (optional)
curry
powder,
garam
masala,
cayenne
pepper
(optional)
garam
masala,
curry
powder
garam
masala
Cook and stir for 30 seconds and remove from the heat. You can use the roux immediately (see the instructions below) or mold it into a block.
To Mold into a Block (overnight)
Transfer the roux to a glass or metal container lined with parchment paper. Let it cool completely on the kitchen counter, then refrigerate to solidify overnight.
The next day, take out the curry block from the container. If the curry block gets stuck to the container, release it with a butter knife or an offset spatula.
With a sharp knife, cut the block into 8 cubes, about 1 x 1 inch (2.5 x 2.5 cm) each. Transfer the curry roux squares to a glass container.
To Store
Store in the refrigerator for 1 month or in the freezer for 3–4 months. Use them soon for the best flavor and aroma.
To Use in a Curry Recipe
Very important! Please season your final dish with more salt, as the homemade roux is unsalted. I usually add 2–4 tsp salt per serving (one block) to the broth of my curry sauce recipe. Store-bought curry roux is quite salty, so you may want to add more salt to achieve a similar taste.
Add the roux cubes or curry roux mixture (before it solidifies) to the broth of your curry recipe. Follow the recipe instructions on when to add it. Try it in recipes like my Chicken Curry, Instant Pot Curry, Vegetarian Curry, Beef Curry, Keema Curry, and Curry Udon.
How much roux should we use? Roughly 6–7 cubes of this recipe are equivalent to one box of store-bought curry roux (that requires 4 cups or 1L of broth/water). Simmer over low heat for 5–10 minutes. Heat will thicken the roux.
If the curry flavor is lacking or the curry does not thicken, add more roux. When you add meat and/or veggies, they release more moisture to the broth; therefore, you will need to adjust the amount of roux you use according to what you’re cooking.