Japanese Curry Roux

Method

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1. Melt the butter in a heavy pan over a low heat and stir in the flour.

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2. Cook 20 minutes, stirring often, until the roux is the colour of peanut butter and smells nutty.

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3. Stir in the curry powder, garam masala and turmeric and cook 2 minutes.

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4. Take off the heat and stir in the tomato purée, honey and soy sauce. Set the roux aside.

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5. In a second pan, heat the oil and fry the onion for 8 minutes, until golden.

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6. Add the carrot and potato and cook 2 minutes.

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7. Pour in the stock, add the grated apple and salt, and simmer 15 minutes until the potato is tender.

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8. Ladle a little hot stock into the roux and whisk smooth, then stir the loosened roux back into the pan.

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9. Simmer 5 minutes, stirring, until thick and glossy.

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10. Taste, correct the salt, and serve over rice.

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Chef’s Tips

• Twenty minutes for the roux. Peanut-butter colour is the target.
• Loosen the roux with hot stock before it goes into the pan.
• The grated apple is standard and it is what rounds the edges.

Pairing Suggestions

• Steamed rice
• Tonkatsu
• Fukujinzuke pickles

Storage & Reheating

The roux keeps 3 weeks refrigerated. The finished curry keeps 3 days and freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.