Authentic and Traditional Japanese Curry Roux Recipe

Japanese curry roux is the base for many curry dishes in Japan, offering a rich texture and a mild yet spicy flavor. It stands out for its unique taste, which is milder and less spicy than Indian curries but still rich in umami. This roux is commonly used to make curries with meat, vegetables, or seafood, and it’s also used in curry ramen.

Ingredients:

• 3 tablespoons of wheat flour
• 2 tablespoons of butter (or vegetable oil)
• 2 tablespoons of Japanese curry powder (you can adjust the amount to your taste)
• 1 tablespoon of soy sauce
• 1 tablespoon of honey or sugar (optional, for a touch of sweetness)
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of chili powder (depending on your tolerance for spice)
• 1 tablespoon of Worcestershire sauce (optional, to add depth of flavor)
• 1/2 teaspoon of ground cinnamon (optional, for a hint of spice)
• 1/2 teaspoon of ground cardamom (optional)
• 1 tablespoon of cocoa powder (optional, for extra richness)

Preparation:

1. Make the base roux:
   In a small saucepan, melt the butter (or heat the oil) over medium heat. Once the butter has melted, add the flour and mix well to form a smooth paste. Cook the flour and butter mixture for 2-3 minutes, stirring constantly, until it turns a light golden color. This mixture is the "roux."

2. Add the spices:
   Lower the heat slightly and add the Japanese curry powder, ginger, garlic powder, and chili powder. Stir well for 1-2 minutes to allow the spices to release their aroma without burning.

3. Mix in the other ingredients:
   Add the soy sauce, honey (or sugar), Worcestershire sauce (if using), cinnamon, cardamom, and cocoa powder. Stir well until the mixture becomes smooth. If the mixture seems too thick, you can add a little water to reach your desired consistency. Cook for another 2 minutes.

4. Let it cool:
   Once your roux is well combined and the flavors are balanced, remove the saucepan from the heat and let it cool. The roux can be stored in an airtight container in the refrigerator for up to a week.

5. Using the roux:
   To prepare curry, you can add this roux to a meat or vegetable broth, then cook your ingredients (meat, vegetables, etc.) until the sauce thickens and becomes creamy. Adjust the thickness of the curry by adding a bit more water or broth, according to your preference.

Tips:

• You can make a large batch of roux in advance and store it in an airtight jar. This will allow you to quickly prepare curry at any time.
• Japanese curry roux is milder than Indian curries, but you can adjust the spice level by playing with the amount of chili and curry powder.
• Cocoa and Worcestershire sauce are secret ingredients in some Japanese curries, as they add a layer of depth and richness to the final dish.