Japanese Curry Roux （Homemade Box Curry)
The authentic curry roux recipe
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.