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Curry Roux Recipe: How to Make Japanese Curry Roux at Home

Written by MasterClass

Last updated: Nov 14, 2024 • 2 min read

Japanese curry roux is the flavorful base of many Japanese comfort foods, like katsu curry, curry udon, and curry rice (kare rice)—a beloved vegetable and beef stew over steamed rice or ramen.

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What Is Curry Roux?

Curry roux is a combination of cooked flour and fat that is used as a base to thicken and flavor sauces in various Japanese dishes. The recipe for curry roux is similar to a standard roux: 1 part oil or fat to 1 part flour, whisked constantly over low heat until it reaches an optimal shade—in this case, a deep brown color. Warm, aromatic Indian spices are added to the curry roux before incorporating braising liquids or sauces. Some Japanese curry recipes call for adding a bit of miso.

In Japan, curry dishes are typically made by combining water or dashi with premade cubes of roux with varying sweetness levels (usually from ketchup or tomato paste) or spiciness. You can find curry roux cubes online or in many grocery stores.

You can store homemade curry roux in an airtight container in the refrigerator for about a month or freeze it for up to four months.

What Is the Difference Between Curry Roux and French Roux?

Japanese-style curry roux and a classic French roux both serve as the base for a thick, creamy sauce or stew but differ in one important way: Spices.

French roux is made from butter and flour, cooked to varying degrees to different effects. Curry roux is made from butter, flour, and a combination of spices, which can include cumin, cardamom, cayenne pepper, turmeric, or Japanese curry powder, a blend that’s slightly milder than standard Indian curry powder, with more umami. These spices help the roux achieve a bright, glossy hue and deeply savory flavor.

Japanese Curry Roux Recipe

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makes

1 cup

prep time

3 min

total time

20 min

cook time

17 min

Ingredients

  1. 1

    Combine the curry powder, garam masala, and turmeric in a small sauté pan. Toast over medium heat just until fragrant, about 2 minutes. Remove the pan from the heat and set it aside.

  2. 2

    Melt the butter in a medium saucepan over low heat.

  3. 3

    Add the flour, and stir to combine. Sauté, constantly stirring, as flour begins to turn brown. Cook for about 15 minutes until the mixture is a deep golden brown.

  4. 4

    Add the spice mixture, and stir to incorporate. Continue cooking for 30 more seconds to allow the flavors to meld.

  5. 5

    Remove the roux from the heat, and season with salt and pepper to taste.

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