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Homemade Japanese Curry Roux

5 from 4 votes
By Yuto Omura
https://sudachirecipes.com
Ditch the pre-made curry cubes and try making your Japanese-style roux from home! This curry roux paste is rich in flavor and can be made ahead of time, perfect for meal prep!
Prep Time10 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 40 minutes
Course Homemade Ingredients
Cuisine Japanese
Servings 5 portions
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Course: Homemade Ingredients
Cuisine: Japanese
Servings: 5 portions

Ingredients 
 

  • 3 ½ tsp S&B curry powder
  • 2 ½ tsp cumin powder
  • 1 tbsp beef fat or lard or butter
  • 3 cloves garlic finely minced
  • 15 g ginger root finely minced
  • 200 g yellow onion(s) thinly sliced
  • 50 ml water
  • 3 tbsp cake flour
  • 900 ml beef stock see note
  • 2 tsp coriander powder
  • 3 tbsp sweet orange marmalade
  • ½ tsp ground cloves
  • 1 tsp cardamom powder
  • 2 tsp ginger powder
  • 1 bay leaf

Instructions 

  • Add 3 ½ tsp S&B curry powder and 2 ½ tsp cumin powder to a dry pan and heat on medium. Mix them over the heat them until the flavor is released and the color has darkened slightly.
    Heating curry powder and cumin in a pan
  • Take a new pan and heat on medium. Once hot, add 1 tbsp beef fat and spread it around the pan as it melts. Add 3 cloves garlic and 15 g ginger root to the pan, and fry until fragrant.
    Frying garlic and ginger with a cube of beef fat
  • Next, add 200 g yellow onion(s) and fry until golden and translucent.
    frying onion with garlic, ginger and beef fat
  • Reduce the heat to medium-low and continue to fry the onions until dark brown, soft and caramelized. This will take approximately 30 minutes. Stir occasionally and add 50 ml water halfway through to stop it sticking to the bottom of the pan.
    caramelized onion in a pan
  • Once the liquid has reduced to nothing and the onions resemble a thick paste, remove the beef fat and add 3 tbsp cake flour. Mix until combined.
    caramelized onion mixed with flour
  • Next, add the toasted curry powder and cumin from earlier, and mix until evenly distributed through the roux.
    caramelized onion mixed with curry powder
  • Measure out 900 ml beef stock and add a small amount to the pan. Break up the roux and whisk until smooth and thick.
    gradually adding beef stock to curry roux, mixing until smooth
  • Add the rest of the bouillon gradually, whisking thoroughly each time to prevent lumps.
    curry roux simmering in a pan
  • Add 2 tsp coriander powder, 3 tbsp sweet orange marmalade, ½ tsp ground cloves, 1 tsp cardamom powder and 2 tsp ginger powder to the mixture and whisk until incorporated.
    adding coriander, marmalade, ground cloves, cardamom and ginger powder to simmering homemade curry roux
  • Add 1 bay leaf and simmer for 2 hours, stirring occasionally and removing any foam from the top using a mesh spoon.
    simmering homemade curry roux with bayleaf
  • Once it has thickened to a paste consistency, transfer the roux to a container and leave to cool.
    thickened curry roux in a metal container
  • Once cool, cover and store in the fridge for up to 1 week. To freeze, divide it into portions and freeze for up to 1 month.
    homemade curry roux stored in a container with a lid.
  • To use, seal your meat in a large pot, then add your vegetables, homemade curry roux and approx 600-700ml of water. Mix well and simmer until thickened. It takes about 20 minutes.
  • Enjoy!

Notes

For the bouillon in the curry paste, I add 2 beef flavour maggi bouillon cubes to 900ml of water. Actually, you can speed up the cooking time by dissolving the cubes in less water but the shorter cooking time might result in the paste not being as smooth. 
See my full recipe on how to make beef curry here. (Includes secret tips and ingredients)
Keep refrigerated and use within one week. (Freeze for up to one month.)