How To Make Japanese Curry
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We usually make delicious Japanese curry rice from store-bought Japanese curry roux such as "Golden Curry". This post is for people who love Japanese curry but cannot buy the curry roux for whatever reason. If you have the time to make your own roux from scratch, it is healthier and tastes better also.
How to cook Japanese curry?
Japanese people usually make curry sauce from store bought ready made curry roux. A popular brand is House Vermont curry or Golden Curry 
Curry roux from scratch
Although the store-bought Japanese curry roux such as "Golden curry" boxes seem to be readily available, it is still difficult for some people living outside of Japan to buy it. So I am happy to share this recipe.
Spice mix
We need spices for colour, fragrance, and uuumm "spiciness". I use turmeric mostly for colour. For fragrance, I use cardamom, cumin, cinnamon, cloves, onion powder, garlic powder, nutmeg, and garam masala. And for spiciness, I use black pepper, ginger powder, chilli powder and curry powder.
How to make Japanese curry roux?
Once you have decided which species you are going to blend all together, you need to roast them over low heat in a non-stick frying pan till it becomes fragrant. Set the roasted blend aside. The next step is to add butter and flour to the mix. Melt the butter in a frying pan and add honey then add flour to combine them together over low heat.
When you add the flour, it may be a little lumpy, but if you keep stirring for about 15 minutes, it becomes smooth. Then add the roasted and aromatic spices to the roux. When the mixture has combined, place it into a container to set overnight in the refrigerator.
Storing Curry Roux
I wanted this homemade Japanese curry roux to look like the roux from the grocery stores. So I used a 12 x 12 x 5 cm (4.7 x 4.7 x 2 inch) 380ml in volume cling wrap lined container. After pouring the roux into the container, you fold the cling wrap over the top. Then make a score over the wrap so that when it is set, it is easily broken by hand just like store bought roux. You can see how I do this in my instructional video.
This will store for 2-3 weeks in the fridge and also you can freeze it. Keep it wrapped in the cling wrap and put it in a ziplock bag. This way it will store in the freezer for 2 months.
I would love to hear what you think about this recipe. If you liked the recipe, please rate it and leave a comment below. Also don't forget to check out my other Japanese curry related recipes such as Chicken Katsu Curry, Japanese Beef curry, Curry Udon and Curry Pan (Curry bread).
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- 1 tsp turmeric *1
- 1 tsp cardamom
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp garlic powder
- 1 tsp nutmeg
- 1 tsp garam masala
- 1 tsp black pepper
- 1 tsp ginger powder
- 1 tsp onion powder
- 1 tsp chilli powder
- 1 tsp curry powder
- 150 g butter
- 150 g plain (all purpose) flour
- 3 tbsp honey *2
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Roast all selected spices in a non-stick frying pan over low heat for about 5 minutes till fragrant. Then set aside.
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Melt butter in a frying pan over low heat and add honey.
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Add flour into the frying pan and stir to combine butter and flour.
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Keep stirring for about 15 minutes. The mixture is lumpy at the beginning but will become smooth.
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Add roasted spices into the frying pan and combine them all together.
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When they are well combined, turn the heat off.
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Line container(s) with cling wrap and place the roux into the containers.
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Cover and wrap the curry roux with the cling wrap and make scores on them so that it easily breaks into pieces later.
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Place in the fridge overnight and allow to set.
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They will keep in the fridge for a couple of weeks. Or put them in a freezer ziplock bag and keep them in a freezer. It will keep a couple of months.
*1 all spices are grounded or powder form.
*2 Honey can be substituted with jam or chutney
*3 nutrition fact is per serve.
*4 This recipe makes about 360g and makes about 9 small pieces (40g each).
Calories: 106 kcal | Carbohydrates: 10 g | Protein: 1 g | Fat: 7 g | Saturated Fat: 4 g | Cholesterol: 18 mg | Sodium: 63 mg | Potassium: 21 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 255 IU | Calcium: 6 mg | Iron: 0.6 mg
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How To Make Japanese Curry
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