Homemade Japanese Roux Blocks
Homemade Japanese Roux Blocks
Ingredients
- 1 1/2 sticks unsalted butter, (168g)
- 1 1/4 C all-purpose flour, (168g)
- 1/2 C S&B curry powder, (48g)
Instructions
- 1
Cut the 1 1/2 sticks (168g) of unsalted butter into smaller pieces.
⏱️ 2 min
- 2
Add the butter pieces to a pot.
⏱️ 1 min
- 3
Melt the butter over medium-low heat.
⏱️ 2 min
- 4
Once the butter is melted, add the 1 1/4 C (168g) of all-purpose flour to the pot.
⏱️ 1 min
- 5
Stir the butter and flour mixture constantly for 5-7 minutes until it turns a lightly golden brown color.
⏱️ 7 min
- 6
Add the 1/2 C (48g) of S&B curry powder to the pot.
⏱️ 1 min
- 7
Stir until the curry powder is fully incorporated into the mixture and the color is uniform.
⏱️ 2 min
- 8
Pour the hot roux mixture into a rectangular container lined with parchment paper.
⏱️ 2 min
- 9
Smooth out the top surface of the roux with a spatula.
⏱️ 1 min
- 10
Refrigerate the mixture for at least 4 hours, or preferably overnight, until solidified.
⏱️ 240 min
- 11
Once solidified, remove the roux block from the container and peel off the parchment paper.
⏱️ 1 min
- 12
Cut the large roux block into smaller, individual cubes.
⏱️ 2 min
- 13
Store the homemade Japanese curry roux blocks in the freezer for up to 6 months.
⏱️ 1 min
- 14
Use these roux blocks in your favorite Japanese curry recipes, such as Japanese curry udon.
Kitchen Tools
Homemade Japanese Roux Blocks
- 1 1/2 sticks unsalted butter, (168g)
- 1 1/4 C all-purpose flour, (168g)
- 1/2 C S&B curry powder, (48g)
Instructions
- 1
Cut the 1 1/2 sticks (168g) of unsalted butter into smaller pieces.
⏱️ 2 min - 2
Add the butter pieces to a pot.
⏱️ 1 min - 3
Melt the butter over medium-low heat.
⏱️ 2 min - 4
Once the butter is melted, add the 1 1/4 C (168g) of all-purpose flour to the pot.
⏱️ 1 min - 5
Stir the butter and flour mixture constantly for 5-7 minutes until it turns a lightly golden brown color.
⏱️ 7 min - 6
Add the 1/2 C (48g) of S&B curry powder to the pot.
⏱️ 1 min - 7
Stir until the curry powder is fully incorporated into the mixture and the color is uniform.
⏱️ 2 min - 8
Pour the hot roux mixture into a rectangular container lined with parchment paper.
⏱️ 2 min - 9
Smooth out the top surface of the roux with a spatula.
⏱️ 1 min - 10
Refrigerate the mixture for at least 4 hours, or preferably overnight, until solidified.
⏱️ 240 min - 11
Once solidified, remove the roux block from the container and peel off the parchment paper.
⏱️ 1 min - 12
Cut the large roux block into smaller, individual cubes.
⏱️ 2 min - 13
Store the homemade Japanese curry roux blocks in the freezer for up to 6 months.
⏱️ 1 min - 14
Use these roux blocks in your favorite Japanese curry recipes, such as Japanese curry udon.