Imported from Instagram
Homemade Japanese Curry Roux Blocks
A simple three-ingredient Japanese curry roux made with butter, flour, and S&B curry powder. The butter and flour are cooked until lightly golden, then curry powder is bloomed briefly for a rich, savory base that can be used immediately or frozen for later.
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Ingredients
- 168 g Unsalted butter
- 168 g All-purpose flour
- 48 g S&B curry powder
Steps
- 1
Melt and cook the unsalted butter with the all-purpose flour, stirring, until the roux reaches a lightly golden-brown color.
- 2
Add the S&B curry powder to the cooked roux and continue cooking for about 30 seconds to bloom the curry flavors.
- 3
Use the curry roux straight away, or, for batch preparation, portion it into a silicone mold and freeze it for later use.
Notes
The source describes this as a 4x batch of curry roux. The complete recipe for Japanese curry udon is referenced separately but is not included in the supplied source. A dairy-free and gluten-free alternative is mentioned but no formula is provided.
Nutrition per serving
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