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Japanese Curry Roux (Homemade Box Curry)

The authentic curry roux recipe
Prep Time 10 mins
Cook Time 30 mins
Chilling time 2 hrs
Course Main Course
Cuisine Japanese
Servings 20 servings

Equipment

  • wok (or pot, deep frying pan)

Ingredients
  

  • 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

Instructions
 

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.
Keyword chicken curry, curry rice, japanese cooking, Japanese curry roux, japanese food, japanese recipe, summer recipe