How To Make Japanese Curry Roux From Scratch
In Japan, homemade curry is often prepared using block-type curry roux, readily available in most supermarkets, offering various options. The roux contains all the necessary spices and seasonings, along with fat and flour to solidify it. To make curry, simply break the roux into portions and add them to the pot with simmering meat and vegetables. This allows for effortless yet delicious curry preparation.
If you're unable to find Japanese curry roux in your area, we have some available on our website for you to explore. Alternatively, if you're interested in making Japanese block-type curry roux from scratch, we'll guide you through the process in this recipe. While it requires a variety of spices, we're confident that you can enjoy creating it at home.
Here are the powdered spices needed to prepare the block-type curry roux. You can select from the list according to your preference, with spices categorized into three groups. Be sure to include three spices marked with "*", as they play a crucial role:
Coloring spices:
- Turmeric*
Flavoring spices:
- Cumin*
- Coriander*
- Cinnamon
- Allspice
- Cardamom
- Clove
- Garlic Powder
- Nutmeg
Heat-inducing spices:
- Black Pepper
- Cayenne Pepper
(Be cautious with the amount of cayenne pepper, as it can make the curry very hot! Reduce the quantity when serving to children or those who prefer milder flavors.)
By using a combination of these spices, you can create your own delicious Japanese curry blend and curry roux from scratch. Be sure to come back to the next recipe where we'll show you how to make Japanese chicken curry from scratch using these homemade curry roux blocks.
Overview
Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
Total servings: 4
Difficulty: Easy
Ingredients
- 100 g Butter (cut into small pieces)
- 100 g All-Purpose Flour
- 50 g Mango Chutney (or honey)
- 1 tsp Turmeric
- 1.5 tsp Cumin
- 1.5 tsp Coriander
- 1/2 tsp (or more) Cayenne Pepper
- 1 tsp Cardamom
- 1.5 tsp Cinnamon
- 1.5 tsp Nutmeg
- 1/2 tsp Black Pepper
- 1.5 tsp Allspice
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