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Japanese Curry Using Roux Cubes (Including Lots of Secret Tips)

5 from 25 votes
By Yuto Omura
https://sudachirecipes.com
I've been making curry with roux for longer than I can remember, and this post is my life's research. I want to share some tips on how to make the ULTIMATE Japanese-style curry using roux. Bring your homemade curry to the restaurant level with these tips!
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Japanese
Servings 6 portions
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Japanese
Servings: 6 portions

Ingredients 
 

Caramelized Onions (optional)

  • 300 g yellow onion(s)
  • 1 tbsp olive oil
  • 1 pinch salt
  • 1 tbsp water

Curry

  • 300 g beef or protein of your choice, diced
  • 1 tbsp unsalted butter
  • 2 cloves garlic
  • 150 g carrot(s)
  • 200 g potato(s)
  • ½ a box of Japanese curry roux approx 100g
  • 700 - 900 ml water or other liquid (see the post), this is an average, check the box for exact measurements
  • 6 portions cooked Japanese short-grain rice approx 960g, or 3 rice cups before cooking
  • your choice of secret ingredients I used red wine, coffee, dark chocolate, soy sauce - all optional!

Instructions 

Caramelizing the onions (optional)

  • Thinly slice 300 g yellow onion(s). (The thinner the slices, the quicker they'll cook.) If you don't want to caramelize the onion, skip these steps and fry it later in the pot with the butter before adding the garlic and meat.
    Thinly sliced onion on a wooden chopping board
  • Heat a pan on medium. Once hot, drizzle 1 tbsp olive oil and add the sliced onions.
    Thinly sliced onion in a pan with oil
  • Fry the onions for 10 minutes, stirring occasionally so that they don't burn. After 10 minutes, add 1 pinch salt and mix well.
    Softened onions in a pan sprinkled with salt
  • Reduce the heat to low and continue cook for another 20-30 minutes, stir every few minutes prevent burning. (If the onions stick to the pan, add 1-2 tsp of water at a time to help unstick them.)
    Adding water to caramelizing onions
  • While they're cooking, prepare the rest of the ingredients. Once they're complete, they should look something like this:
    Caramelized onions in a glass bowl

Making the curry

  • Peel 200 g potato(s) and 150 g carrot(s), and cut them into large pieces, slightly bigger than bitesize. (Try not to cut them too small otherwise they will fall apart during the cooking process.) Cut 300 g beef into bite size pieces.
    Beef cut into bitesize cubes in a glass bowl and potato and carrots roughly cut on a wooden chopping board
  • Heat a large pot on medium and add the 1 tbsp unsalted butter. (If you chose not to caramelize the onions, add them here and fry until softened.) Once it's melted, add 2 cloves garlic (grated or crushed) and fry until fragrant.
    Crushed garlic frying in butter in a large silver pot
  • Once the garlic is fragrant, add the meat to the pan and sprinkle with a pinch of salt. Brown the surface to seal the meat.
    Beef sealed in a pot
  • Once the meat is seared, add the carrot and potato to the pot. Stir and cook together for a 1-2 minutes.
    Potatoes and carrots added to a pot with beef
  • Add the caramelized onion to the pot and stir thoroughly to break it up.
    Caramelized onions added to a pot with beef, potato and carrot
  • Pour in 700 - 900 ml water (depending on your roux) and bring it to the boil. (If you want to add red wine, swap 10% of the water for the wine. Example: 850ml water becomes 765ml and 85ml of wine. You can also add tomato puree etc here if desired.)
    Adding wine to Japanese curry
  • Once it's boiling, turn the heat down to medium-low and simmer for 20 mins with the lid slightly ajar.
    A lid placed ajar on a pot of Japanese curry
  • While you're waiting, check back from time to time and use a spoon to skim the foamy residue from the top of the simmering liquid. (If you want to add soy sauce, add it now)
    Scooping the scum off the surface of Japanese curry
  • After 20 mins, turn the heat down to low and add your Japanese curry roux. Mix it until the roux has dissolved into the broth and simmer without a lid for 5-10 minutes or until thickened to your preference. (If it becomes too thick, you can add more water, 50-100ml at a time. If it's too thin, simmer for a little longer and check every 5 minutes.)
    Adding the curry roux to the broth
  • Optional: If you want to add chocolate or coffee powder you can add them now.
    Japanese curry roux with coffee and chocolate
  • Once you reach your desired consistency, remove it from the stove.
    Complete Japanese curry in a large silver pot
  • Serve with white rice and your favourite toppings, and enjoy!
    Japanese curry made with curry roux, beef, carrots, onions and potatoes with white rice on a white plate

Notes

Please refer to the roux packaging for exact roux and water measurements.
If you have leftover curry, let it cool down for 20-30 mins, before dividing and storing in airtight freezer-proof containers. Store in the fridge for 2-3 days or up to one month in the freezer. (Remove potato and carrots before freezing.)
Note that curry will stain plastic containers so it's recommended to store in glass/pyrex containers if you have them. Alternatively, you can store in properly sealed freezer bags with a zip.
Leftovers can be reheated on the stove or in the microwave. (Be sure to heat in intervals and mix between each interval if microwaving, this will help it heat more evenly.)
Leftover curry is often thicker the next day so add more water if necessary.