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
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.
Alexandra says
Hello.
The taste of nutmeg and cloves is kind of overpowering the other spices in the curry I made with the roux following the recipe. Is there anything I could add to the curry to soften that?
Thank you
Cassie Constantinopolos says
I made this recipe this weekend and it did not turn out very well. The recipe states to cook the roux for 15 minutes and I’m pretty sure if I had cooked it that long I would have ended up with a dry block of flour. The spice mix also overpowers the dish. I halved the cinnamon, nutmeg and clove and would honestly take it out all together because the clove and cinnamon were extremely fragrant in the dish and made it taste off.
The recipe also has absolutely no salt. I added what I thought was a good amount, but ended up mixing extra vegetable broth and salt in after adding it to the veggies and meat. I would say this recipe makes a good bit of roux and needs at least a tablespoon of salt or you could add some broth in addition to the butter.
When I tried to reconstitute the roux in my vegetables and meat it was difficult to mix because it was on the dryer side. I would say to add some water or broth or more butter to make it easier to mix into the vegetables/meat for the curry.
Minnie says
My husband loves Japanese curry but we have never made it as the pre-made cubes in the shops often contain MSG. I am eager to make it from scratch. We don’t eat dairy and avoid gluten however. Can we substitute oil for the butter and rice flour for wheat flour?
Shihoko | Chopstick Chronicles says
Hi Minnie, I have not made it myself with oil and rice flour but I think you can substitute.
John Faggot says
would be nice to include how to make the roux into curry… Like how much of the roux to use, how much water and what vegetables etc.
Shihoko | Chopstick Chronicles says
Hi John, thank you for leaving the comment. There are many curry related recipes on my blog, please see those in the post which tells you more.
Healthy cooking says
Loved the recipe but placing the warm roux in a cling wrap ( Made of petroleum ) is such a terrible idea.I placed it in a glass container and covered after I scored it and it came out fine without adding carcinogenic ingredients . Let’s get healthier a bit instead of wondering why many people even at younger age are getting cancer. It’s not that hard people!
Shihoko | Chopstick Chronicles says
Thank you for your great suggestion. When I update the recipe, I will use glass container and update photos. Thank you.
Nathline Dias says
Hi Shihoko!
Thanks for the recipe. Am working on it. We don’t get all the spices in powder form in our groceries. Having a tough time making powders in small qty.
I hope the trouble is worth it. Will rate the recipe after trying it out.
Shihoko | Chopstick Chronicles says
Hi Nathline, which spices are you having difficulty to get?
Stephanie says
Hello! Thanks for this wonderful recipe! Could I substitute the curry powder with more garam masala by any chance?
Shihoko | Chopstick Chronicles says
Hi Stephanie, I would add more cumin and tumeric instead of adding more garam masala 😀
Nathline Dias says
The ingredients in curry powder are very different from those in garam masala. You have to use curry powder or prepare it at home from recipes on the internet. Always go for Indian recipes.
Tkeiks says
Can’t wait to try this recipe. I grew up eating Golden Curry! Just a quick question… is there any substitute for the cardamom that I can use in a pinch? I looked through the reviews/comments, but couldn’t find anything. Ty!
Nick says
I tried the roux tonight my first time making it from scratch and it turned out amazing!
Nice flavor, and easy to store it and set up. Thanks so much! I
Shihoko | Chopstick Chronicles says
Thank you Nick for making it and leaving a lovely comment!