Japanese curry is one of the most popular dishes in Japan, and for a good reason. It is a hearty and comforting meal that can be enjoyed by anyone, regardless of their spice tolerance. Unlike the fiery curries of India or Thailand, Japanese curry is mild and slightly sweet, with a thick and rich sauce that coats the tender chunks of meat and vegetables.
But what makes Japanese curry so special? And how can you make it from scratch at home? In this blog post, I will show you how to prepare your own homemade Japanese curry roux, which is the key ingredient for making authentic Japanese curry. You will also learn some tips and tricks to customize your curry according to your preferences and taste buds.
What is Japanese Curry Roux?
Japanese curry roux is a mixture of butter, flour, and curry spices that is cooked until it forms a paste-like consistency. It is the base of Japanese curry sauce, and it gives it the characteristic flavor and color. You can buy ready-made curry roux blocks at Asian grocery stores or online, but making your own curry roux is easy and rewarding. You can adjust the amount and type of spices to suit your taste, and you can also avoid any artificial additives or preservatives that may be in the store-bought versions.
To make your own Japanese curry roux, you will need the following ingredients:
- Butter: Use unsalted butter for better control of the saltiness. You can also use vegetable oil or margarine if you prefer.
- Flour: Use all-purpose flour or cake flour for a smooth and thick roux. You can also use whole wheat flour or gluten-free flour if you have dietary restrictions.
- Curry powder: Use Japanese curry powder if you can find it, as it has a milder and sweeter flavor than other curry powders. You can also use Indian curry powder or your own blend of spices, such as turmeric, cumin, coriander, paprika, garam masala, etc.
- Other spices: You can add some extra spices to enhance the flavor and aroma of your curry roux, such as cayenne pepper, chili powder, nutmeg, cinnamon, cardamom, etc. Be careful not to add too much, as you don’t want to overpower the curry powder.
To make the curry roux, follow these steps:
- Melt the butter in a small saucepan over low heat. Add the flour and whisk constantly until well combined and smooth. Cook for about 15 minutes, stirring frequently, until the roux turns golden brown and has a nutty smell. Be careful not to burn the roux, as it will affect the taste and color of your curry.
- Add the curry powder and other spices and whisk well. Cook for another 5 minutes, stirring constantly, until the spices are fragrant and the roux is dark brown. Turn off the heat and transfer the roux to a bowl or a container. Let it cool completely before using or storing. You can keep the roux in an airtight container in the refrigerator for up to a week, or in the freezer for up to a month.
How to Use Japanese Curry Roux
To make Japanese curry with your homemade roux, you will need the following ingredients:
- Meat: You can use any kind of meat you like, such as chicken, beef, pork, lamb, etc. Cut the meat into bite-sized pieces and season with salt and pepper. You can also marinate the meat with some soy sauce, sake, or mirin for extra flavor.
- Vegetables: You can use any vegetables you like, such as onion, carrot, potato, sweet potato, pumpkin, eggplant, zucchini, mushroom, bell pepper, etc. Cut the vegetables into large chunks and parboil them if they are hard or take a long time to cook, such as potato or carrot.
- Water or stock: You can use water or any kind of stock you prefer, such as chicken, beef, vegetable, etc. The amount of liquid you need depends on how thick or thin you want your curry sauce to be. As a general rule, use about 4 cups of liquid for every 3 tablespoons of roux.
- Other seasonings: You can add some extra seasonings to adjust the taste and flavor of your curry, such as salt, sugar, soy sauce, tonkatsu sauce, ketchup, honey, apple, banana, yogurt, coconut milk, etc. Be creative and experiment with different combinations.
To make the curry, follow these steps:
- Heat some oil in a large pot or skillet over medium-high heat. Add the meat and cook until browned on all sides, turning occasionally. Transfer the meat to a plate and set aside.
- In the same pot or skillet, add some more oil if needed and sauté the onion until soft and translucent, about 10 minutes. Add the water or stock and bring to a boil. Lower the heat and simmer for about 15 minutes, or until the onion is very soft and the liquid is slightly reduced.
- Add the roux and stir well until dissolved. Add the meat and the vegetables and bring to a boil again. Lower the heat and simmer for another 15 minutes, or until the meat and the vegetables are cooked through and the sauce is thick and glossy.
- Add the other seasonings and stir well. Taste and adjust the seasoning as needed. Turn off the heat and serve the curry over steamed rice, or with bread, noodles, or salad.
Using simple ingredients and spices that you can find in most supermarkets. You will need:
- 1/4 cup (60 g) of butter
- 1/4 cup (30 g) of all-purpose flour
- 2 tablespoons of curry powder
- 1 tablespoon of garam masala
- 1/4 teaspoon of cayenne pepper (optional)
- 4 cups (1 L) of chicken or vegetable stock
- 2 tablespoons of tonkatsu sauce or Worcestershire sauce
- 2 tablespoons of ketchup or tomato paste
- 1 tablespoon of honey or sugar
- Salt and pepper to taste
- 1 tablespoon of vegetable oil
- 1 pound (450 g) of chicken, beef, or pork, cut into bite-sized pieces
- 1 large onion, sliced thinly
- 2 large carrots, peeled and chopped
- 2 large potatoes, peeled and chopped
- Cooked rice for serving
Enjoy Your Homemade Japanese Curry
Congratulations, you have just made your own Japanese curry from scratch! Enjoy your delicious and satisfying meal with your family and friends, or save some for later. Japanese curry tastes even better the next day, as the flavors develop and deepen. You can reheat the curry in a pot or a microwave, or freeze it in an airtight container for up to a month.
I hope you enjoyed this blog post and learned how to make Japanese curry from scratch. Thank you for reading and happy cooking!