I reverse-engineered Golden Curry to develop my Japanese Curry Roux From Scratch using simple pantry ingredients, and I documented every step with photos and an instructional video.
I never thought a block of roux could be fascinating, but making Japanese Curry Roux From Scratch sucked me in. It nods to Golden Curry Roux yet refuses to be a copy, and I kept tasting little differences that made me curious.
There is a buttery base from unsalted butter and a warm, familiar twang from Japanese curry powder that somehow feels both nostalgic and new. I messed up plenty, learned weird tiny tricks, and yes I took step by step photos and made a video, but what I love is the way a simple block can change dinner into something you actually want to talk about.
Ingredients
- Butter: adds richness and silkiness, it’s mostly fat, boosts mouthfeel and helps form the roux.
- Flour: provides starch for thickening, adds carbs and a toasty nutty base flavor.
- Curry powder: blend of spices, gives warmth and aroma, low calories, add savory spice and color.
- Garam masala: concentrated spice mix, deepens complexity and sweetness, aromatic more than hot.
- Soy sauce: salty umami liquid, adds savory depth, little protein, brings brown color.
- Ketchup or tomato paste: tomato brightness, adds mild acidity and sweetness, help balance flavors and color.
- Honey or sugar: sweetens slightly, rounds harsh spices, adds gloss, simple carbs so use sparingly.
Ingredient Quantities
- 100 g unsalted butter (about 7 tbsp)
- 100 g all purpose flour (about 3/4 cup)
- 3 tbsp Japanese curry powder or mild curry powder
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1/2 to 1 tsp cayenne pepper, to taste
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup or tomato paste (pick one)
- 1 tbsp honey or 1 tbsp granulated sugar, your call
- 1 tsp fine salt
- 1 tsp beef or chicken bouillon powder (optional)
- 1 tsp smoked or sweet paprika (optional, for color)
How to Make this
1. Measure everything first so you dont have to hunt for stuff mid-way: 100 g unsalted butter, 100 g all purpose flour, 3 tbsp Japanese or mild curry powder, 1 tbsp garam masala, 1 tsp turmeric, 1/2–1 tsp cayenne (to taste), 1 tsp fine salt, 1 tsp bouillon powder (optional), 1 tsp smoked or sweet paprika (optional), 1 tbsp soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp ketchup or tomato paste, 1 tbsp honey or 1 tbsp granulated sugar.
2. Warm a heavy-bottomed saucepan over low heat and melt the 100 g butter slowly so it doesnt brown too fast. Low and steady is key.
3. Add the 100 g flour all at once and stir with a wooden spoon or spatula to make a smooth paste. Keep the heat low to medium-low and stir constantly so it doesnt catch. You want a thick roux.
4. Cook the roux until it changes color and smells nutty, about 10 to 20 minutes depending on how dark you want it. Stir and scrape the bottom often. Golden to medium-brown is great for that Golden Curry flavor but dont burn it.
5. Lower the heat and sprinkle in the dry spices: 3 tbsp curry powder, 1 tbsp garam masala, 1 tsp turmeric, 1/2–1 tsp cayenne, 1 tsp salt, plus the optional 1 tsp bouillon and 1 tsp paprika. Stir constantly for 1 to 2 minutes so the spices bloom into the roux.
6. Turn the heat off and add the wet seasonings: 1 tbsp soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp ketchup or tomato paste, and 1 tbsp honey or 1 tbsp sugar. Mix thoroughly until it becomes a smooth, thick paste. If it’s too stiff to stir, add a teaspoon or two of hot water to loosen.
7. Put the pan back on very low heat and cook the paste 1 to 3 more minutes to meld flavors, stirring so nothing sticks. Taste and adjust: add a pinch more salt, a bit more cayenne if you want heat, or a touch more honey/sugar if it’s too bitter.
8. Transfer the roux to a small container or spread it on parchment to cool and firm up. You can press it into a silicone mold or an ice cube tray for easy portioning once cold.
9. Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months. Freeze in single-use cubes so you can drop one or two into simmering curry whenever you need.
10. To use: dissolve 1 cube (about 1–2 tbsp roux) in 300–400 ml simmering stock or the cooking liquid from your stew, stir until the sauce thickens and cooks for 5–10 minutes to let the flavors fully develop. Adjust seasoning if needed and enjoy.
Equipment Needed
1. Kitchen scale for accurate 100 g measures
2. Measuring spoons and a 3/4 cup (for the flour and tbsp/ tsp amounts)
3. Heavy bottomed saucepan for slow, steady heat
4. Wooden spoon or heatproof spatula for constant stirring
5. Silicone spatula or rubber scraper to scrape the roux and transfer it
6. Parchment paper or silicone mold / ice cube tray for cooling and portioning
7. Small airtight container with lid for fridge storage
8. Heatproof spoon or small ladle to portion the hot paste
FAQ
Curry Roux Japanese Homemade Recipe Substitutions and Variations
- Unsalted butter
- Salted butter, reduce added salt by about 1/4 teaspoon.
- Ghee or clarified butter, same weight, gives a nuttier flavor and higher smoke point.
- Neutral oil (vegetable, canola) or coconut oil, use same volume; roux will be less rich so you might add a bit of butter later for flavor.
- All purpose flour
- Gluten-free 1:1 flour blend, use same weight, works for a roux though texture can be slightly different.
- Rice flour, use about 80% of the amount and whisk well, it browns faster.
- Cornstarch slurry instead of making a roux, mix 1 tablespoon cornstarch with 1 tablespoon cold water per cup of liquid and add at the end to thicken.
- Japanese curry powder
- Madras or mild curry powder, similar profile but a bit sharper, use same amount.
- Homemade mix: try 2 tbsp turmeric, 1 tbsp ground coriander, 1 tsp cumin, 1/2 tsp fenugreek and a pinch of cayenne.
- Yellow curry paste or Thai curry powder, use less at first and taste, flavor will shift to a more Southeast Asian profile.
- Soy sauce
- Tamari, same salt level and gluten-free.
- Coconut aminos, milder and slightly sweeter, use same volume but expect a lighter umami.
- Liquid aminos (eg Bragg), similar savory punch, just watch overall saltiness.
Pro Tips
– Clarify the butter or use a 50/50 mix of butter and neutral oil. Butter tastes great but burns faster, so removing the milk solids or adding a little oil lets you cook the roux longer for a deeper color without getting that bitter burned taste.
– Toast or sift the dry spices before they hit the roux. A quick 20–30 second toast in a dry pan wakes up the curry and garam masala, and sifting prevents gritty lumps in the finished paste. Dont let them sit on high heat though, they go from aromatic to burnt real fast.
– Keep the heat low and stir like crazy while the roux darkens. Use a heavy-bottom pan and scrape the bottom constantly so you dont get hot spots; aim for golden to medium-brown and stop as soon as it smells nutty, not carbon-y.
– Portion and freeze flat so you only thaw what you need. Press the cooled roux into an ice cube tray or a shallow, lined container, freeze flat, then bag the cubes; when using, dissolve a cube slowly into simmering stock while whisking so it goes in smooth and not lumpy.
Curry Roux Japanese Homemade Recipe
I reverse-engineered Golden Curry to develop my Japanese Curry Roux From Scratch using simple pantry ingredients, and I documented every step with photos and an instructional video.
8
servings
148
kcal
Equipment: 1. Kitchen scale for accurate 100 g measures
2. Measuring spoons and a 3/4 cup (for the flour and tbsp/ tsp amounts)
3. Heavy bottomed saucepan for slow, steady heat
4. Wooden spoon or heatproof spatula for constant stirring
5. Silicone spatula or rubber scraper to scrape the roux and transfer it
6. Parchment paper or silicone mold / ice cube tray for cooling and portioning
7. Small airtight container with lid for fridge storage
8. Heatproof spoon or small ladle to portion the hot paste
Ingredients
100 g unsalted butter (about 7 tbsp)
100 g all purpose flour (about 3/4 cup)
3 tbsp Japanese curry powder or mild curry powder
1 tbsp garam masala
1 tsp ground turmeric
1/2 to 1 tsp cayenne pepper, to taste
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp ketchup or tomato paste (pick one)
1 tbsp honey or 1 tbsp granulated sugar, your call
1 tsp fine salt
1 tsp beef or chicken bouillon powder (optional)
1 tsp smoked or sweet paprika (optional, for color)
Directions
- Measure everything first so you dont have to hunt for stuff mid-way: 100 g unsalted butter, 100 g all purpose flour, 3 tbsp Japanese or mild curry powder, 1 tbsp garam masala, 1 tsp turmeric, 1/2–1 tsp cayenne (to taste), 1 tsp fine salt, 1 tsp bouillon powder (optional), 1 tsp smoked or sweet paprika (optional), 1 tbsp soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp ketchup or tomato paste, 1 tbsp honey or 1 tbsp granulated sugar.
- Warm a heavy-bottomed saucepan over low heat and melt the 100 g butter slowly so it doesnt brown too fast. Low and steady is key.
- Add the 100 g flour all at once and stir with a wooden spoon or spatula to make a smooth paste. Keep the heat low to medium-low and stir constantly so it doesnt catch. You want a thick roux.
- Cook the roux until it changes color and smells nutty, about 10 to 20 minutes depending on how dark you want it. Stir and scrape the bottom often. Golden to medium-brown is great for that Golden Curry flavor but dont burn it.
- Lower the heat and sprinkle in the dry spices: 3 tbsp curry powder, 1 tbsp garam masala, 1 tsp turmeric, 1/2–1 tsp cayenne, 1 tsp salt, plus the optional 1 tsp bouillon and 1 tsp paprika. Stir constantly for 1 to 2 minutes so the spices bloom into the roux.
- Turn the heat off and add the wet seasonings: 1 tbsp soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp ketchup or tomato paste, and 1 tbsp honey or 1 tbsp sugar. Mix thoroughly until it becomes a smooth, thick paste. If it’s too stiff to stir, add a teaspoon or two of hot water to loosen.
- Put the pan back on very low heat and cook the paste 1 to 3 more minutes to meld flavors, stirring so nothing sticks. Taste and adjust: add a pinch more salt, a bit more cayenne if you want heat, or a touch more honey/sugar if it’s too bitter.
- Transfer the roux to a small container or spread it on parchment to cool and firm up. You can press it into a silicone mold or an ice cube tray for easy portioning once cold.
- Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months. Freeze in single-use cubes so you can drop one or two into simmering curry whenever you need.
- To use: dissolve 1 cube (about 1–2 tbsp roux) in 300–400 ml simmering stock or the cooking liquid from your stew, stir until the sauce thickens and cooks for 5–10 minutes to let the flavors fully develop. Adjust seasoning if needed and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 31g
- Total number of serves: 8
- Calories: 148kcal
- Fat: 10.3g
- Saturated Fat: 6.4g
- Trans Fat: 0.06g
- Polyunsaturated: 0.4g
- Monounsaturated: 2.9g
- Cholesterol: 27mg
- Sodium: 544mg
- Potassium: 29mg
- Carbohydrates: 12.5g
- Fiber: 0.3g
- Sugar: 2.8g
- Protein: 1.5g
- Vitamin A: 285IU
- Vitamin C: 0mg
- Calcium: 7.5mg
- Iron: 0.21mg
