HOW TO MAKE ★JAPANESE CURRY ROUX★ HOMEMADE BOX CURRY(EP 210)
It’s summer! It’s the season of Japanese style Curry-Rice!
Today I want to share with you how to make Japanese curry roux from scratch!
Rainy season is finally over, and the sun is shining!
It’s really hot outside, and we want something spicy.
It’s Japanese curry.
Japanese curry is not too too spicy but just good in spiciness.
This is highly requested video from those who can’t access to the Japanese box curry.
Unlike Indian curry, Japanese curry is mild in taste and very thick.
When you scoop up the thick curry sauce and rice, you will know why we are so in love with the dish.
Each and every ingredients are in the perfect balance.
Japanese Curry Roux （Homemade Box Curry)
- wok (or pot, deep frying pan)
- 200 g lard (pork fat) or butter
- 150 g onion (one small onion)
- 40 g garlic
- 50 g ginger
- 180 g bread flour
- 85 g curry powder
Makes 350~400g Curry Roux
- Slice onion, ginger, garlic thinly.If there is a garlic shoot, discard.
- Put lard and onion in the wok, and start heating on medium-high heat.Cook until onions caramelized.It's going to take 10 mins, until caramelized.You don't have to keep your eye on it all the time, but give it a stir every once in a while. Take our and set aside.
- Turn the heat to low and add in garlic.Cook until golden brown.It's going to take 4~5 mins.Garlic is more likely to scorch, so keep your eye on it.Take out and set aside.
- Turn the heat to low and add in ginger.Cook until golden brown.It's going to take 4~5 mins.Ginger is not likely to scorch, compare to garlic and onion, but you should pay attention.Take out and set aside.
- Turn the heat off and put in your flour.Whisk until the lard and the flour combine.Turn the heat on and cook flour on low heat until bubbling.
- Add in curry powder, and stir to combine.Continue cooking on low heat, until aromatic for a couple of minutes.
- Transfer to a shallow container, and leave it until comes to room temperature.Chill and cut into blocks just like box curry.
This is the base for Japanese Curry.
You can keep the curry roux for a month in the fridge, or a year in the freezer.
This is the base for beef curry, chicken curry or even pork curry.
I will show you how to make chicken curry in the next video!