Skip the box: How to make Japanese curry roux from scratch

Japanese curry is a “secret weapon” comfort food — rich, savory and surprisingly simple to make at home. It tastes like it took hours, thanks to one simple shortcut.

First introduced in block form in 1956, Japanese curry roux is a blend of butter, flour and spices that melts into broth to create a thick, flavorful sauce — the base of curry rice.

Boxed versions snap apart like a chocolate bar and dissolve into meat and vegetables for a quick, comforting meal.

But here’s the good news: That little block isn’t magic. It’s just seasoned roux, and you really can make it yourself.

This version uses familiar ingredients, no additives or preservatives and is easy to adjust to your taste. It’s simple and so easy you’ll want to double it next time.

Your curry will only be as strong as the curry powder you choose. If it leans mild, the sauce will, too. So, don’t be shy about tasting and adjusting with salt and pepper until it suits you.

With a batch of curry roux in your refrigerator, a comforting dinner is never far away.

Homemade Japanese Curry Roux

Servings: About 1 1/2 cups (enough for 1 large pot of curry)

Ingredients

1/2 cup (1 stick) butter

1 tablespoon honey, optional, if desired

3/4 cup all-purpose flour

1/4 cup curry powder

1/2 teaspoon each salt and pepper

Procedure

Melt the butter in a skillet over low heat. Stir in the honey, if using, until fully combined.

Add the flour and cook, stirring or whisking constantly. The mixture will look lumpy at first, then smooth out as it cooks. Continue cooking for 12 to 15 minutes, until it turns golden brown and develops a warm, nutty aroma and texture similar to freshly ground peanut butter.

Stir in the curry powder until fully incorporated and fragrant. Remove from heat.

Use either small silicone molds or line a small container with parchment and spread the mixture evenly inside. Warning: Curry stains plastic. Smooth the top and lightly score into portions for easy use later. Cover and refrigerate until firm. Refrigerate up to 1 month or freeze for 3 to 4 months.

What to do now? Use whatever you have on hand — chicken, pork, beef, vegetables, tofu, even beans — and serve it over rice, noodles or potatoes. It’s also delicious over fries, tucked into wraps or used to transform leftovers into a new meal.

In A Hurry ‘Anything’ Curry

Servings: 4

Ingredients

1 1/2 to 2 pounds of pork, chicken or tofu

1 tablespoon soy sauce

1 onion

2 bell peppers

2 to 4 cloves garlic

3 tablespoons vegetable oil

1 cup green peas

4 cups broth or water

4 cups cooked rice

Procedure

Cut the pork — or chicken, or anything — into bite-size cubes. Toss with soy sauce and set aside. Chop the onion and bell peppers, mince the garlic.

Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat. Add the pork — or anything — and stir-fry for 2 to 3 minutes, until mostly cooked through. Work in batches if needed.

Add the onion and bell peppers. Cook for 3 to 5 minutes, then stir in the garlic and green peas.

Add the liquid and curry roux. Reduce heat to medium-low and cook, stirring, until the sauce is thick and smooth and everything is evenly coated.

Simmer for 5 minutes, adding a splash of water or broth if needed to reach your desired consistency. Serve hot over rice.