Learn how to make Japanese Curry Roux from scratch. Only 5 ingredients! This easy recipe will have you cook up many delicious pots of Japanese curry.
Gather all the ingredients.
In a small saucepan, melt the butter over low heat.
When the butter is completely melted, add the flour. Stir to combine the butter and flour.
Soon the butter and flour fuse and swell. Keep stirring because the roux will easily burn. Cook for 15-20 minutes on low heat.
After 20 minutes, the roux will turn to light brown color.
Add the garam masala, curry powder, and cayenne pepper.
Cook and stir for 30 seconds and remove from the heat. Use the curry roux in your curry recipe. Make sure to taste and season with salt after you add the roux to the dish (as the roux is not salted).
If you don't use it immediately, let it cool in an airtight container with lid and store in the refrigerator for a month or freezer for 3-4 months.
Curry Roux: This recipe yields 1/3 cup roux; enough for your curry recipe that requires 4 cups liquid. If you're not sure, make double portion as everyone prefers different consistency for curry and you may like it thicker (requires more curry roux).
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.