{"id":110409,"title":"Homemade Japanese Curry Roux","modified":"2025-10-29T17:04:37+01:00","plain":"Japanese curry, also known as Kare Raisu (\u30ab\u30ec\u30fc\u30e9\u30a4\u30b9), is a quintessential comfort dish. It\u2019s the go-to in many Japanese households thanks to how easy it is to make.\n\n\n\nThe key to this ease is the curry roux (\u30ab\u30ec\u30fc\u30eb\u30fc), essentially a bouillon-style block tailored to Japanese curry. These cube-style helpers are very common in Japanese cuisine and are part of everyday cooking.\n\n\n\nMost Japanese home cooks I know don\u2019t make roux from scratch; they buy it. Beyond a purist, traditional food culture, Japan also has an intense work culture\u2014so people often lean on pantry helpers, from powdered dashi and bottled Bull-Dog sauce to ready-made furikake.\n\n\n\nWhat is Japanese curry roux?\n\n\n\nJapanese curry surged in popularity around the time of the Russo-Japanese War (1904\u20131905). It was ideal for soldiers: easy to make in large batches, nourishing, energizing, and delicious. Those soldiers brought the taste home, and people began cooking curry themselves.\n\n\n\nCurry roux is essential for curry udon\n\n\n\nAnother turning point was the introduction of Japanese-style curry powder. In 1923, S&B Shokuhin Co., Ltd. created an original blend tailored to the Japanese palate, making homemade curry much easier.\n\n\n\nIn the 1950s, another landmark product appeared: curry roux (or curry sauce mix). You could make Japanese curry sauce by simply dissolving a solid block of roux in hot water. Then, in 1963, House Foods Corp. launched a less spicy, sweeter curry roux.\n\n\n\nMade with apples and honey, House Vermont Curry won over children and became a huge hit. Even today, Japanese curry roux blocks are extremely popular. That\u2019s how curry roux came to be in its distinctive block form: a solidified, carefully proportioned blend of fat, flour, and spices.\n\n\n\n\n\n\n\nToday, the range of instant Japanese curry roux has expanded significantly, with a multitude of varieties and flavors. You can easily find them in the Asian section of major supermarkets in France, a testament to the cultural and culinary impact of this invention.\n\n\n\nIn appearance, packaged curry roux is often compared to a thick chocolate bar, thanks to its block format. It\u2019s convenient to use: simply snap off as many cubes as you need for your dish. That ease is a big part of its enduring popularity.\n\n\n\nAmong the leading brands, you\u2019ll find not only S&B\u2019s Golden Curry, but also House\u2019s Vermont Curry, Java Curry, and Torokeru Curry.\n\n\n\nEach brand brings its own touch and spice blend, giving cooks a wide range of options to explore and enjoy the authentic flavors of Japanese curry, whether at home or in a professional kitchen.\n\n\n\nHomemade Japanese curry roux\n\n\n\nMaking Japanese curry roux at home is a great alternative to the boxed versions. Ready-made mixes are convenient, but homemade gives you full control over flavor and texture.\n\n\n\nFrom scratch, you\u2019ll use basic ingredients\u2014no chemical additives, preservatives, or artificial flavors often found in boxed mixes. That means a purer, more authentic taste and a recipe you can tailor to your dietary needs and preferences.\n\n\n\nThe biggest advantage of making your own curry roux is customization. Adjust the flavor, spice level, and even the consistency of the sauce by tweaking ingredients and proportions. Every batch can be tailored to the people you\u2019re cooking for.\n\n\n\nHow to make Japanese curry roux\n\n\n\nIngredients you\u2019ll need\n\n\n\nThis Japanese curry roux calls for just 4 easy-to-find ingredients:\n\n\n\n\nUnsalted butter\n\n\n\nAll-purpose flour\n\n\n\nJapanese curry powder\n\n\n\nGaram masala\n\n\n\n\nYou can use salted butter to make the roux; if you do, reduce the added salt in your curry. I use unsalted butter and season the finished dish to taste.\n\n\n\nWhat is curry roux?\n\n\n\nA roux is a mixture of butter and flour used to thicken sauces. For curry roux, cook the butter and flour slowly, stirring often, until deeply browned\u2014about the color of chocolate\u201425 to 30 minutes.\n\n\n\n\n\n\n\nStir in the curry powder and garam masala to turn the roux into a fragrant curry base.\n\n\n\n\n\n\n\nHow to store homemade Japanese curry roux\n\n\n\nMake the roux ahead and refrigerate for up to 1 month or freeze for 3 to 4 months. Cut the set roux into cubes so you can add as many as you need to your favorite Japanese curry.\n\n\n\n\n\n\n\nJapanese curry powder\n\n\n\nThe best-known Japanese curry powder is S&B\u2019s, sold in a small red tin. It has a slightly sweet, rounded flavor, and it\u2019s the blend most Japanese households and restaurants reach for.\n\n\n\nYou can use other brands. However, for an authentic Japanese flavor, I highly recommend S&B when making homemade curry roux. And you know me\u2014I wouldn\u2019t post this without sharing my Japanese curry powder recipe.\n\n\n\n \n\n\n\n\n\n\tHomemade Japanese Curry Roux\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 g unsalted butter100 g all-purpose flour24 g Japanese curry powder6 g garam masala2 g cayenne pepper (optional)\t\n\t\n\t\tGather all the ingredients. Use a kitchen scale to weigh the butter and flour.Make the rouxIn a small saucepan, melt the butter over low to medium-low heat (you can cut the butter into small pieces first).Once the butter is fully melted, add the flour. Stir with a silicone-tipped wooden spatula to combine.The mixture will come together and puff slightly. Cook over low heat for 20-25 minutes, stirring constantly, as roux burns easily. If it starts to separate, switch to a whisk and beat vigorously.The roux will turn golden. You can even go for a slightly darker color if you like.Make the Japanese curry rouxAdd the curry powder, garam masala, and cayenne pepper to the roux.Cook and stir for 30 seconds, then remove from the heat. You can use the roux immediately if you like (see the instructions below).Make roux blocksTransfer the roux to a glass or metal container lined with parchment paper. I like to use handy aluminum tins.Let it cool completely at room temperature, then refrigerate overnight to set.The next day, remove the curry block from the container. If it sticks to the container, loosen it with a butter knife or spatula.Using a sharp knife, cut the block into eight 2.5-cm cubes. Store the cubes in a glass container.Use in a Japanese curry recipeAdd the roux mixture (before it sets) or the cubes to the broth for your curry (follow the recipe for when to add the roux).How much roux or how many cubes should you use? About 6 to 7 cubes are equivalent to one box of store-bought curry roux (enough for 1 liter of broth or water).Simmer over low heat for 5 to 10 minutes, until the roux thickens.\t\n\t\n\t\tIf the curry tastes flat or doesn\u2019t thicken, add more roux. When you add meat and\/or vegetables, they release more moisture into the broth; therefore, adjust the amount of roux based on what you\u2019re cooking.\nVery important: Don\u2019t forget to season your dish with salt, as homemade roux is not salted. I usually add about 1 tablespoon of salt to the broth (2 to 4 teaspoons depending on the recipe). Store-bought roux is quite salty, so you may want to add more salt to achieve a similar taste.\nStoring Japanese Curry RouxKeep the curry cubes in a container in the fridge for up to 1 month and in the freezer for 3-4 months. Use them promptly before they lose their flavor and aroma.\n\t\n\t\n\t\tJaponaisecurry japonais, Roux de curry\t\n\n\n\n\n\nCulinary sources\n\n\n\nI used the excellent article on the Just One Cookbook blog as a reference for this post.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110409","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=110409"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110409\/revisions"}],"predecessor-version":[{"id":110558,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110409\/revisions\/110558"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/5976"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=110409"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=110409"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=110409"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}