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Japanese Curry Roux

  • Difficulty: High School Culinary Class / Requested by: SuperPanda /

  • Time Donation: Total 45 minutes, 10 min prep, 30 min process, 5 min cleanup

  • Yield: enough roux for 3 liters of Japanese curry


Choose Your Own Adventure...



Rich. Savory. Complex.



ESSENTIAL GEAR:


*NOTE: It's important that your whisk can reach the corners of your pot, or your roux will burn. Ensure that you have a proper whisk/pot match. You can also use a skillet, but I prefer to use my roux pot to make Japanese curry immediately after making this recipe.


  • 3.3L stainless steel pot

  • silicon spatula

  • stainless steel whisk

  • digital kitchen scale

  • ceramic or glass bowl for storage (lid optional)



SUFFICIENT GEAR

  • a pot big enough to fit the ingredients

  • spatula

  • whisk

  • digital kitchen scale

  • bowl for storage (lid optional)



MISE EN PLACE



INGREDIENTS

  • 50g unsalted butter or oil

  • 50g flour

  • 20g Japanese curry powder (Click Here for The OCDC Recipe)

  • 200g cold apple juice (make sure that it's good)

  • 30g good soy sauce (full sodium)

  • 15g excellent Worcestershire sauce

  • 30g tasty honey



PROCESS


*WARNING: The word whisk and whisking will be used a lot in this recipe. Also, you will be doing a lot of whisking in this recipe. If you are squeamish about whisking, find a whisk stand-in to assist with all of the whisking that will need to be performed with the proper whisk.


*NOTE (about the whisk) : It's important that your whisk can reach the corners of your pot, or your roux will burn. Ensure that you have a proper whisk/pot match. You can also use a skillet, but I prefer to use my roux pot to make Japanese curry immediately after making this recipe.


  1. Melt the butter in the pot.

  2. Over medium-low to medium heat, add the flower, little by little, while whisking it into the butter, until fully combined. This is now roux.

  3. Continue to whisk at a medium pace, ensuring that all of the roux is constantly moving and does not burn. Lower the heat if necessary.

  4. Keep whisking for about 5 minutes until the roux is smooth and golden. You can stop here or whisk for about another 5-10 minutes until the roux is a nice golden brown. The choice is yours, depending on whether you want a toastier roux or not.

  5. While still whisking, add the curry powder, little by little until fully incorporated. Keep whisking for about 2 minutes and allow the spices to toast a bit. Again, whisk longer for a more toasted flavor.

  6. Turn off the heat.

  7. Combine the cold apple juice, soy sauce, and Worcestershire sauce. This is now SWapple juice.

  8. While whisking, slowly add the mixture of cold SWapple juice to the roux. The roux will thicken as you add the juice. Continue to whisk until smooth.

  9. Warm the honey, so that it's easy to pour. add the honey to the roux, and whisk it in. This is the final whisking.

  10. Use the spatula to move all of the roux to a bowl for storage.

  11. Cover and refrigerate for up to 3 days or freeze it for up to 1 month. I use my roux and roux pot to make Japanese curry immediately after making this recipe


*NOTE: You can take whisking breaks between the steps. If you do, ensure to turn off the heat, so that the roux does not burn.





FEATURED INGREDIENTS


  • homemade Japanese curry powder (Click Here for The OCDC Recipe)

  • Torii barrel-aged Worcestershire Sauce

  • Fueki Kinbue Koikuchi barrel-aged dark soy sauce (since 1789)



STORYTIME

My daughter loves Japanese curry. I wanted to make one from scratch, because the store bought roux blocks seemed too processed. I did quite a bit of research and made a bunch of trial batches, until I adjusted the spice blend to our liking and landed on this one.



SHOUTOUT (optional)

A special thanks goes out to a bunch of Japanese food bloggers (there are too many to name). I also forgot which ones I looked up.



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Coming one day...

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