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 
. I cook protein such as beef or chicken then add carrots and potatoes usually. In the end, just add curry roux. That is how easy it is to make Japanese 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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Japanese curry roux homemade 自家製カレー粉
Video
Ingredients
- 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
Instructions
- Roast all selected spices in a non-stick frying pan over low heat for about 5 minutes till fragrant. Then set aside.
- Melt butter in a frying pan over low heat and add honey.
- Add flour into the frying pan and stir to combine butter and flour.
- Keep stirring for about 15 minutes. The mixture is lumpy at the beginning but will become smooth.
- Add roasted spices into the frying pan and combine them all together.
- When they are well combined, turn the heat off.
- Line container(s) with cling wrap and place the roux into the containers.
- Cover and wrap the curry roux with the cling wrap and make scores on them so that it easily breaks into pieces later.
- Place in the fridge overnight and allow to set.
- 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.
Hello! How do I know how much to use to make the curry?
Hi Thank you for asking. I will update the recipe very soon as someone else asked the same question. For now, I would add one piece at a time and see consistency.
How hot is this curry roux? We usually use Golden Curry mild. How does yours compare?
Hi Guam, it is mild 😀
Hi
Thank you for your recipe !
Can you help me concerning the use ?how much do I use for a curry ( compared to Golden curry ratio )
Is this recipe is yield to be use for 1 recipe or more ?
I absolutely loved reading this post! Homemade Japanese curry roux sounds so much more flavorful than store-bought. I can’t wait to try making it myself. Your step-by-step instructions are super helpful—thank you for sharing!
I’ve always wanted to make my own Japanese curry roux, and your detailed instructions make it seem so approachable! I love that you included variations for spice levels. Can’t wait to try this out with my family! Thanks for sharing!
I absolutely loved this recipe! Making my own Japanese curry roux was so much easier than I expected, and the flavor is out of this world. Thank you for sharing the tips on customizing the spice level—definitely going to experiment with it next time!
I tried your homemade Japanese curry roux recipe, and it turned out fantastic! The flavors were rich and perfectly balanced. I love how easy you made it to follow along. Can’t wait to try it with different vegetables next time. Thank you for sharing such a wonderful recipe!
Could the honey be replaced with maple or agave for a vegan alternative? Or is the honey consistency integral to the recipe?
Hi m, yes of course you can. Thank you for asking for vegan alternatives 😀
When your curry recipe says to use 1/2 packet of store brought curry roux, how much is the equivalent of this home made roux?
Hi John, good question. I will figure it out as I would like to update the content. Stay tuned. Thank you for asking:D
I just made this homemade Japanese curry roux, and it was a game-changer! The flavors are incredible, and it’s so much better than store-bought. Thanks for sharing such a fantastic recipe! I can’t wait to try different variations with veggies and protein.
I just tried making this homemade Japanese curry roux, and it turned out fantastic! The flavors are so rich and comforting. I love how easy the recipe is to follow. Thank you for sharing! Can’t wait to try it with different vegetables and proteins!
Thank you BETpkr 😀