BEST Japanese Curry Roux Recipe (+VIDEO) | MasalaHerb.com (2024)

FAQs

What is Japanese curry roux made of? ›

The curry roux in block form was first introduced by S&B Foods in 1956. It refers to a solidified mixture of sauce, made with fat, flour, and curry spices as the base flavor.

Some recipes for Japanese curry call for cornstarch as a thickener, but many others use a classic roux of flour cooked in butter or another fat. The advantage of a roux is that you can toast the flour to whatever degree you want, altering its flavor more and more the darker it gets.

How should curry roux be stored after it is opened? After the film of the curry roux is opened, it should be placed in an airtight container or wrapped in cling film and then stored in a refrigerator to maintain its quality. We recommend that it not be stored in the refrigerator for longer than about three months.

Vegetables: The most standard vegetables added to Japanese curry are onions, potatoes, carrots and mushrooms. However, feel free to use other vegetables like peppers, kabocha, sugar snap peas, broccoli, cauliflower, green beans or okra. Butter: Adds richness to the curry. Use dairy-free butter as needed.

Curry will not thicken if there is not enough heat after adding a roux to the pot. Factors which impede thickening include using too little roux, adding too much water, and using vegetables with a high water content.

Melt 1 part butter or fat in a skillet or saucepan over medium-low heat. Then sprinkle in 1 part flour. Stir the butter and flour constantly with a wooden spoon in a figure-eight motion for even cooking. In 3 to 5 minutes, you'll have a light roux that should puff slightly.

If you're a seasoned cook, you can start with a 1 to 1 ratio: 1 tablespoon cornstarch and 1 tablespoon water. Just keep in mind it'll thicken very quickly and end up in a clump if not mixed quickly and well.

For one, Japanese curry uses curry powder with less spices whereas Indian curry uses a variety of bases such as cumin, paprika, turmeric, and many more. Indian curry is more vibrant and bursting with flavor, while Japanese curry is sumptuous and “umami” but in a more understated manner.

Traditional Japanese stewed dishes are often left to cool down once made, to allow the ingredients to soak up the flavors — which is why people also leave curry out overnight. The sweet and savory flavors of the meat and vegetables also seep out into the sauce, so everything blends together.

How much curry roux to use? ›

With my homemade curry roux, I typically use 6–7 cubes for 8 servings (about 80% of the curry roux mixture if it hasn't solidified yet). Simmer, uncovered, on medium-low heat, stirring frequently, until the curry becomes thick, about 5–10 minutes. If your curry is too thick, you can add water to thin the sauce.

On the other hand, if you put chilled curry sauce in the containers, you should microwave it for about three to four minutes and ensure you stir every minute. When reheating the chilled Japanese curry sauce, you can add some water to your curry because the roux will thicken when cooled down and will not lose its taste.

Best overall: Torokeru and Kokumaro

Torokeru is perhaps the best of the curry rouxs because it's so well rounded. Its sweetness is derived from fruit (apple) and chutney, and there are hints of cheese. The spices are well balanced and pleasant, and overtake the sweetness just right.

Classic mashed potatoes are combined with Japanese curry roux to make this comforting side dish. It's made with Yukon Gold potatoes which are every mashed potatoes' favorite potato in my subjective opinion.

Japanese curry powder is a unique blend of South Asian and East Asian spices with Western herbs, giving Japanese curry its trademark flavor. S&B brand is the most common one found outside of Japan.

What is it? The usual ingredients added in Japanese curry include potatoes, carrots, onions and meat. The sauce itself is usually made from curry powder or roux, which consists of a blend of basic Indian spices.

A roux (pronounced 'roo') is the name given to the cooked mixture of butter and plain flour that thickens and forms the base of various sauces, particularly the white sauce (béchamel).

Sweetness: One of Japanese curry's most distinctive characteristics is sweetness, often provided by the addition of fruit and sometimes honey. It's the first thing you taste when curry touches your tongue.