Last week I showed you my recipe for Japanese curry, or カレーライス. Since not everyone will have pre-made curry blocks on hand, I will show you how to make these at home. So, in this post I will share my recipe for the Japanese curry powder mixture and how to make the curry cubes 100% from scratch!
Everyone will have their own way of making this curry, this is just one way I like making it whenever I don’t have any Golden Curry cubes on hand. You can use this recipe as a guidance, adjusting anything you see to your own taste.
For the curry mix you will need
- Turmeric 20gr
- Curry powder 14gr
- Cumin 12gr
- Fennel 4gr
- Cayenne pepper 3gr
- Kardemom 3gr
- Koriander powder 5gr
- Nutmeg 1gr
For the roux you will need
- Unsalted butter 100gr
- Flour 120gr
- Onion 2x medium ones
- Ginger 2cm
- Cloves 2x
- Cinnamon stick 1x
- Star anise 1x
- Bayleaves 2x (or 4x tiny ones)
1. Start with making the Japanese curry powder. Mix the turmeric, curry powder, cumin, fennel, coriander, kardemom, nutmeg and cayenne pepper in a bowl. (You can also use your favourite brand curry powder, in this case you can skip this step.)
2. In a dry pan put in the mixture, bake it without oil or butter on low to medium heat for about 3 to 5 minutes. Be careful not to burn the spices as this will make them taste bitter. When it is done, transfer the mixture over to a plate to let it cool down. (Best is to make this the day before, then store it in a sealed container for the taste and fragrance to really set in.)
3. Then in a clean pan, melt the butter on low heat. When it has completely melted, add the onions, ginger, garlic, star anise, cloves, cinnamon stick and bayleaves and let it simmer on low heat until the onions become golden brown. This took me about 30 minutes.
4. Sift out the onions, garlic and the spices and use this butter to make the roux. Turn the heat medium and gradually add in the flour while stirring. The roux can burn easily so it is important to keep stirring. Keep this up for about 20 – 25 minutes. The roux will have turned slightly more brownish. Then, transfer the roux to a small tray lined with a baking sheet, or an icecube tray, and put it in the fridge.
5. Once it is completely cooled down you an cut it into smaller squares. And store them in the freezer for up to 6 months.
If you have any tips for me regarding the curry roux, feel free to leave a comment!