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Japanese Curry Roux
Japanese Curry Roux (Pressure Cooker Japanese Curry) is a traditional Japanese recipe for a classic mild curry with rice that's been adapted to be prepared in a pressure cooker. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Japanese Curry Roux.
prep time
5 minutes
cook time
30 minutes
Total Time:
35 minutes
Serves:
6
Rating: 
Tags : CurrySpice RecipesJapan Recipes
Curry roux in block form was first introduced by S&B Foods to Japan in 1956. It refers to a solidified mixture of sauce, made with fat, flour, and curry spices as the base flavour. It's pretty easy to get from most Asian supermarkets, but is also quite easy to make at home.
Ingredients:
100g unsalted butter
30g plain (all-purpose) flour
4 tbsp
Japanese curry powder
1 tbsp
garam masala
½ tsp cayenne pepper (optional but add if making 'medium' curry roux)
Method:
Begin by preparing the roux. Place a small saucepan over medium-low heat. Dice the butter then add to the pan and stir until just melted. When the butter has completely melted evenly scatter over the flour then stir to combine with the butter using a blunt-ended wooden spatula.
The flour will bind with the butter and will begin to swell. Cook for 20–25 minutes over low heat. Stir constantly during this time as the roux burns easily. If the roux starts separating, switch to a whisk and beat vigorously.
The roux will turn golden brown as it cooks. You can even go for a bit darker colour if you prefer... but ensure the mixture does not burn, or it will turn bitter.
To Make the Curry Roux: add 4 tbsp Japanese curry powder, 1 tbsp garam masala, and ½ tsp cayenne pepper (optional) to the roux. Cook, stirring constantly, for 30 seconds then immediately take off the heat. You can use the roux immediately if you‘d like but you can also mould into a block.
To Mould into a Block: Transfer the roux to a glass or metal container lined with greaseproof (waxed) paper. Let it cool completely to room temperature then transfer to your refrigerator and cool over-night solidify.
On the following day, take the curry block out from its container (the greaseproof paper will help with this). If the curry block gets stuck to the container, release it with a butter knife or an offset spatula.
With a sharp knife, cut the block into 3x3cm squares (you should get about 8 pieces). Transfer the curry roux squares to a glass container to store.
They will keep in the refrigerator for 1 month or in the freezer for 3–4 months. However, its best to use them soon before they lose their flavour.
