Japanese curry roux cubes are a pre-made sauce/paste mix that forms the base of the popular Japanese dish, Japanese curry. It’s comprised of simmered fat, flour, and curry spices, which are chilled into cube form. It’s easy to use and adds a rich, flavorful curry taste to dishes. Like a curry stock cube!
Homemade Japanese Curry Roux (Cubes)
® This is a RAS signature Recipe©
♦Prep time:8 min ♦Cook time:12 minutes ♦Yield: Can make this recipe for Japanese Curry (x6)
Using all butter (instead of mostly vegetable oil) will give you solid cubes that can be chilled.
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Homemade Japanese Curry Roux (Cubes)
Description
The Homemade Japanese Curry Roux Cubes by Recipes are Simple is a foundational "from-scratch" recipe for those who want to avoid the additives, MSG, or high sodium levels often found in store-bought curry blocks. This method replicates the signature thick, velvety texture and complex, mild spice profile of authentic Japanese curry using pantry staples as well as a few unique additions. Making your own roux allows you to customize the heat level, sweetness and "toastiness" of your curry base.
Ingredients:
Instructions
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To a non-stick pan, add the coriander seeds, cumin seeds, fenugreek seeds, and fennel seeds. cinnamon, cloves, green cardamom, star anise, nutmeg, bay leaf, and curry leaves
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Toast these spices for 2-4 minutes, stirring continuously till fragrant, and popping. Quickly remove from the pan to prevent burning of the spices.
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Allow to cool off briefly, then add to a spice grinder.
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Now add the remaining spices: turmeric, ginger, mandarin peel, pepper, paprika, chili powder, garlic salt, thyme, sage, and celery salt.
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Grind to a fine powder.
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Wipe down the pan and add the butter and brown sugar and as it melts, add the oil and heat the mixture.
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Add in the flour and stir slowly till it becomes golden brown. Do this on a low- to medium heat, slowly. about 6 -10 minutes.
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Add the ground spice mix to the pan and mix vigorously till incorporated. Stir till you get an even mixture.
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Pour this into a baking sheet/brownie pan lined with parchment and freeze till set. (see notes)
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Use approximately 60 gms for this recipe of Japanese Curry. Makes enough roux for (6x) Japanese Curry Recipe.
Note
- Butter and Oil: If you use only butter in this recipe (about 2 sticks), the cubes will solidify better and resemble store-bought Japanese curry cubes more. However, I prefer less flavor of the butter in my curries, so I add vegetable oil. It does not stay solid at room temperature after freezing, especially in the tropics! You really, could just add the prepared roux paste to a glass jar and store it in the fridge, and then spoon out sufficient amounts while preparing the curry. How solid/liquid an oil is at a particular temperature usually depends on the amount of saturated vs unsaturated fat. Saturated (and hydrogenated fats like vegetable shortening) will tend to be solid (i.e., have a higher freezing point) than highly unsaturated fats. Thus, most animal fats, like butter, will be solid at room temperature, while most vegetable oils will be liquid even at refrigerator temperatures. If you don't mind spooning out the roux intead of adding solid cubes, it doesn't matter. You can also use vegan butter or shortening to get the same result as butter. It all comes down to our personal health and flavor choices.
- Spices can be adjusted to suit your taste.
- Japanese Curry Roux cubes are often made with lard, so the homemade version is suitable for Halal cooking requirements.
- Japanese curry cubes will retain their taste if stored at a chilled temperature in airtight jars for up to one month.
- Key Ingredients: Butter/Oil, Flour, Spices, Salt.
