DIY Japanese Curry Roux
Japanese curry is a “secret weapon” comfort food, rich, savory, and surprisingly fast and simple to make at home. It tastes like it took hours, thanks to this one simple shortcut.
Ingredients
- ½ cup 1 stick butter
- optional:1 tablespoon honey, if desired
- ¾ cup all-purpose flour
- ¼ cup curry powder
- ½ teaspoon each salt and pepper
Instructions
- Melt the butter in a skillet over low heat.
- Stir in the honey (if using) until fully combined.
- Add the flour and cook, stirring or whisking constantly. The mixture will look lumpy at first, then smooth out as it cooks.
- Continue cooking for 12 to 15 minutes, until it turns golden brown and develops a warm, nutty aroma and texture similar to freshly ground peanut butter.
- Stir in the curry powder until fully incorporated and fragrant. Remove from heat.
- Use either small silicone molds or line a small container with parchment and spread the mixture evenly inside. (Warning: curry stains plastic.)
- Smooth the top and lightly score into portions for easy use later.
- Cover and refrigerate until firm.
- Refrigerate up to 1 month or freeze for 3 to 4 months.
Notes
What to do now? Use whatever you have on hand, chicken, pork, beef, vegetables, tofu, even beans, and serve it over rice, noodles, or potatoes. It’s also delicious over fries, tucked into wraps, or used to transform leftovers into a new meal.
Tried this recipe?Let us know how it was!