We guide you through the process of making authentic Japanese curry roux from scratch, a key component of any great Japanese curry. Learn the history of how curry was introduced to Japan by the British in the 19th century and discover the spices that create its rich, complex flavours. We’ll show you step-by-step how to achieve the perfect balance of taste and texture with tips on using ingredients like turmeric, cumin, soy sauce, and Worcestershire sauce. Whether you’re a curry enthusiast or trying it for the first time, this homemade roux will elevate your dishes!
*Recommended Starting Point for 4-6 Servings of Curry*
*Spice Blend*
Turmeric: 1 teaspoon
Cumin: 1 teaspoon
Coriander seeds (ground): 1 teaspoon
Cloves (ground): ¼ teaspoon
Cardamom (ground): ¼ teaspoon
Fenugreek (ground): ¼ teaspoon
Cinnamon (ground): ½ teaspoon
Garlic powder: 1 teaspoon
Ginger powder: 1 teaspoon
Black peppercorns (ground): ½ teaspoon
Bay leaves: 2 leaves
*Roux Ingredients*
Vegetable oil or butter: 3-4 tablespoons
All-purpose flour: 3-4 tablespoons
(Use equal parts in weight, not unit, to factor in difference in density.)
*Flavour Enhancement*
Soy sauce: 1 tablespoon
Worcestershire sauce: 1 teaspoon
Honey or sugar: 1 teaspoon
*Using the Roux*
Start with 100 grams of curry roux per 800 ml of water.
Taste and adjust.
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