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Japanese Curry Roux Squares

Japanese Curry Roux Squares

Name: Japanese Curry Roux Squares
Ingredients: 5 Tablespoons Japanese Curry, ground; 1 teaspoon Indian Garam Masala, ground; 1/2 cup butter, neutral oil, or coconut oil; 3/4 cup + 1 Tablespoon all-purpose flour or 1:1 gluten-free flour; 2 Tablespoons honey, jam, or chutney

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Featured Spices

Indian Garam Masala

Japanese Curry

Difficulty

Moderate

About the Author

World Spice

About this Recipe

While you can use Japanese Curry in powder form, it is most often found in packages in the form of a roux cube. This makes it easier to use for a quick meal because it cuts out the step of making a dark roux using flour and either oil or butter. If you have food allergies, this is a great way to use the powder to make your own roux cube. This recipe works with oil or butter, and with all-purpose flour or a 1-to-1 gluten-free flour blend. The cubes will keep in a freezer ziplock bag for months.

Instructions

Put a small saute pan on medium-low heat and add butter and honey or alternatives. Stir to combine. Add the flour, and whisk or stir it in until combined. Keep stirring for about 15 minutes to slowly cook the roux mixture. The color will slowly go from white to a light brown. The slow browning process is crucial to develop the complex toasted flavor.

Continue stirring the roux mixture until it’s a darker brown color (think the color of chocolate), then add the spices. Continue stirring and toast the spices for about 30 seconds. When everything is well combined (and smelling delicious!), remove from heat and transfer to another bowl to stop the cooking process.

While it’s starting to cool, line a small square or rectangular container with plastic wrap, with extra hanging over the sides. Using a spatula, pour cooling roux into pan, smoothing it out to fit in the corners. Cover the curry roux with the extra plastic wrap, and refrigerate until solid.

When firm, cut into 8 pieces. This will keep in the refrigerator for a few weeks. Or put them into a ziploc freezer bag - these will keep for a few months in the freezer. Each square should be of comparable weight to the store bought ones.

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Ingredients

Scale:

5 Tablespoons Japanese Curry, ground

1 teaspoon Indian Garam Masala, ground

1/2 cup butter, neutral oil, or coconut oil

3/4 cup + 1 Tablespoon all-purpose flour or 1:1 gluten-free flour

2 Tablespoons honey, jam, or chutney

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