Imported from Instagram
Homemade Japanese-Style Curry Roux
A homemade substitute for packaged Japanese curry roux made with browned butter and flour, curry powder, garam masala, and savory condiments. The finished roux is refrigerated overnight and can be frozen for later use.
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Ingredients
- 100 g butter
- 100 g all-purpose flour
- 24 g curry powder (Any available curry powder)
- 1 tbsp garam masala
- 1 tbsp ketchup or tomato paste (Use ketchup or tomato paste)
- 1 tbsp Worcestershire sauce
- black pepper (To taste)
- garlic powder (To taste)
- sugar (To taste)
- 2 tsp soy sauce (Add 2 tsp to 1 tbsp to the curry sauce for a darker color; optional and added when using the roux)
Steps
- 1
Melt the butter in a pan over moderate heat.
- 2
Add the all-purpose flour and cook, stirring, until the mixture is lightly browned.
- 3
Add the curry powder, garam masala, ketchup or tomato paste, Worcestershire sauce, black pepper, garlic powder, and sugar. Cook briefly, stirring, until the spices are fragrant.
- 4
Transfer the cooked roux to a container.
- 5
Refrigerate the roux overnight before using it in Japanese-style curry.
- 6
When using the roux in curry sauce, add 2 teaspoons to 1 tablespoon of soy sauce if desired to make the sauce darker, then adjust the curry sauce to taste.
- 7
Freeze the roux when it is not being used.
Notes
The creator says the spice balance is based on personal taste and encourages adjusting the spices. The source does not specify the amount of roux to use per batch of curry, cooking temperature, or exact browning time. Freeze for storage when not in use.
Nutrition per serving
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