Homemade Japanese Curry Roux
User Reviews
4.8
24 reviews
Excellent
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Prep Time
10 mins
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Cook Time
2 hrs 10 mins
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Total Time
2 hrs 40 mins
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Servings
5 portions
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Cuisine
Japanese
Homemade Japanese Curry Roux
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 3 ½ tsp Japanese style curry powder
- 2 ½ tsp cumin powder
- 1 tbsp beef suet (fat) or lard or butter
- 3 cloves garlic finely minced
- 15 g ginger root finely minced
- 200 g yellow onion thinly sliced
- 50 ml water
- 3 tbsp cake flour
- 900 ml beef bouillon see note
- 2 tsp coriander powder
- 3 tbsp sweet orange marmalade
- ½ tsp ground cloves
- 1 tsp cardamom powder
- 2 tsp ginger powder
- 1 bay leaf
Instructions
- Add 3 ½ tsp Japanese style curry powder and 2 ½ tsp cumin powder to a dry pan and heat on medium. Mix them over the heat them until the flavor is released and the color has darkened slightly.
- Take a new pan and heat on medium. Once hot, add 1 tbsp beef suet (fat) and spread it around the pan as it melts. Add 3 cloves garlic and 15 g ginger root to the pan, and fry until fragrant.
- Next, add 200 g yellow onion and fry until golden and translucent.
- Reduce the heat to medium-low and continue to fry the onions until dark brown, soft and caramelized. This will take approximately 30 minutes. Stir occasionally and add 50 ml water halfway through to stop it sticking to the bottom of the pan.
- Once the liquid has reduced to nothing and the onions resemble a thick paste, remove the beef fat and add 3 tbsp cake flour. Mix until combined.
- Next, add the toasted curry powder and cumin from earlier, and mix until evenly distributed through the roux.
- Measure out 900 ml beef bouillon and add a small amount to the pan. Break up the roux and whisk until smooth and thick.
- Add the rest of the bouillon gradually, whisking thoroughly each time to prevent lumps.
- Add 2 tsp coriander powder, 3 tbsp sweet orange marmalade, ½ tsp ground cloves, 1 tsp cardamom powder and 2 tsp ginger powder to the mixture and whisk until incorporated.
- Add 1 bay leaf and simmer for 2 hours, stirring occasionally and removing any foam from the top using a mesh spoon.
- Once it has thickened to a paste consistency, transfer the roux to a container and leave to cool.
- Once cool, cover and store in the fridge for up to 1 week. To freeze, divide it into portions and freeze for up to 1 month.
- To use, seal your meat in a large pot, then add your vegetables, homemade curry roux and approx 600-700ml of water. Mix well and simmer until thickened. It takes about 20 minutes.
- Enjoy!
Notes
- For the bouillon in the curry paste, I add 2 beef flavour maggi bouillon cubes to 900ml of water. Actually, you can speed up the cooking time by dissolving the cubes in less water but the shorter cooking time might result in the paste not being as smooth.
- See my full recipe on how to make beef curry here. (Includes secret tips and ingredients)
- Keep refrigerated and use within one week. (Freeze for up to one month.)
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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