How To Make Homemade Japanese Curry Roux 手作りカレールウ Recipes

HOW TO MAKE HOMEMADE JAPANESE CURRY ROUX - 手作りカレールウ

How to Make Homemade Japanese Curry Roux - 手作りカレールウ image

Instant curry roux can be expensive overseas, but you don't have to buy it anymore! You can make your own roux that tastes even better than that. Once you have the soy sauce, all you have to do is make it using seasonings you can find anywhere! This recipe is guaranteed by many Japanese people.

Provided by Tomoyo Shimazaki

Time 30m

Number Of Ingredients 10

Ingredients

130 g flour (rice flour is available)
60 g unsalted butter
40 g olive oil
35 g salt
45 g cane sugar
45 g curry powder (your choice)
2 cloves grated garlic
1 clove grated ginger
80 g ketchup
35 ml soy sauce

Steps:

Place ingredients A, flour, unsalted butter, and olive oil in a deep frying pan or pot over medium heat, and mix well with a wooden spatula to blend the oil and flour.
Stir until it smells fragrant. Keep stirring so as not to burn (about 10 minutes so far). I used whole wheat flour, so it has a grainy texture, but if you use regular flour or rice flour, it will be a bit stickier.
After turning off the heat, add the ingredients in B (natural salt, cane sugar, curry powder, grated garlic, grated ginger, ketchup, and soy sauce) one by one in order, mixing well each time.
When all the ingredients are added and mixed well, the texture changes to a kind of miso paste.
Stir-fry over medium heat again to evaporate the water from the roux. The key is to use a wooden spatula vertically to mash the roux while frying. After a few minutes, the roux will be crumbly as shown in the picture. Be careful not to over-fry or the roux will burn.

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