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One the of easiest from-scratch curry pastes you will ever make, this Japanese curry roux has an amazing depth of flavor, giving your curry a deep, rich flavor that is just amazing. Learn how to make it in just a few SUPER easy steps!

If you've ever made your own curry paste, then you know that homemade is the best way to go. The flavor of a homemade curry roux is just incredible.

If you make a curry paste, powder, sauce, etc. at home, I can almost guarantee your curry dishes will come out screaming with deliciously fresh flavors.

So many pre-packaged curries contain added ingredients like preservatives, MSG, and other sometimes unidentifiable ingredients. When you make your own, you know exactly what goes in it.

Plus it tastes better. And that's always a bonus.

We're going to learn how to make Japanese curry roux right in your own kitchen. Making curries at home can sometimes be a little labor intensive, but let me tell you; this one is SUPER easy.

a bowl of brown gravy with noodles, beef and potato garnished with green onions

brown gravy with carrots and fried chicken in a bowl with rice

**Thick and packed with umami flavor, this curry roux is used in a variety of Japanese dishes to include this amazing Japanese curry udon, and this delicious Katsu Curry**

We also LOVE it in this Instant Pot Japanese Curry!

Plus, it can easily be made ahead and stored in the fridge (or freezer) for several months, which is always a plus in my book.

Jump to:

Why This Recipe Works
Ingredients
Step By Step Instructions
Expert Tips
More Popular Japanese Recipes
Recipe
💬 Comments

Why This Recipe Works

- Cooking flour and butter together over medium heat creates a roux, which is a thickening and flavoring agent when making curries. Read more about How to Make Roux in this article. It can be used for so many things!

- The garam masala, curry powder and pepper add the perfect amount of spice to season any Japanese curry.

- It lasts for up to 6 months in the freezer, and can be used from frozen, making it super convenient.

- It's very easy to double, triple, or quadruple (or even more) the recipe for larger quantities.

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Ingredients

In short, it's a combination of butter, curry powder, garam masala, flour and white pepper.

The butter adds a rich, mild sweetness, the flour thickens the roux, and the spices add flavor. This is good stuff guys.

Below are some of the ingredients used to make the curry paste: (paid links)

Curry powder - The regular "curry" powder can be used here. You can also use Japanese curry powder.
Garam masala - You can buy this or make your own. Learn how to make your own Garam Masala.
White pepper - Should be easy to find at any store. Has a deeper more complex flavor than black pepper and is used often in both Japanese and Chinese cooking.

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.

What is the Difference Between White and Black Pepper?

White pepper has a more complex, earthier flavor than black pepper. It also is less spicy with a milder bite than you typically find with black pepper. I don't recommend substituting black pepper for white pepper as it will change the flavor profile.

Is Japanese Curry Hot?

Japanese curry has a little bit of spice, but it is not hot like many Indian or Thai curries. The curry powder and white pepper add a touch of heat, but it is not overwhelming.

I find Japanese curry to have the perfect amount of heat.

Step By Step Instructions

Melt the butter in a saucepan over medium heat. Add the flour and stir, continuously, for about 10-20 minutes, or until the roux starts to turn a light toasted brown color.

The time will differ depending on the heat. Make sure you continue stirring other wise your roux will burn.

As the roux cooks, it will become less thick. This is ok. It will firm up again when it cools.

Once the roux is a light brown caramel color (see above), add the curry powder, garam masala and white pepper. Stir for 30 seconds then remove from heat.

The consistency will be like a slightly runny paste. It will firm up as it cools.

Let cool and store in the fridge or freeze (see FAQs below) if you're not going to use it right way.

Expert Tips

Make sure to stir the butter and flour constantly, otherwise you risk the roux burning. If the roux burns, you'll have to start from scratch.
The curry can take from 10-20 minutes to turn the light golden brown we are looking for. It all depends on the heat you are using to make the roux. The roux will brown quicker over higher heat, but the risk that it will burn increases. Vice versa if cooked over lower heat. Also, if the pan you use holds heat better, the roux will cook faster.
Once you stir in the spices, you only want to keep in on the heat for 30 seconds. This allows the flavors from the spices to meld into the roux, but it's not enough time to allow for burning. Note that ground spices burn quickly, so don't keep it on the heat for more than 30 seconds.
The recipe can be doubled, tripled, etc. if you want to make a larger batch. The instructions are the same, but I recommend using a larger pot the more you are making.

Frequently Asked Questions

Can you freeze curry roux? Definitely! Freeze it in cubes (for easy use) and store for 3-6 months. You can use the frozen roux directly in recipes. It doesn't need to be thawed out first.

How long does curry roux last? It will last in the freezer for up to 6 months, or in the fridge for up to a month.

side view of a bowl of curry roux with a spoon

How to Use Japanese Curry Roux

- Use it in place of any recipe that calls for Japanese curry roux, like this Chicken Katsu Curry;

- Use it in this Japanese Beef Curry from Just One Cookbook;

- Make this ultra comforting Curry Udon.

More Popular Japanese Recipes

Instant Pot Ramen (most popular recipe on the site!!);
Udon Noodle Soup;
Yakisoba Noodles;
Roasted Miso Chicken;
Kakuni (Japanese Pork Belly);
Browse ALL the Japanese Recipes!!

Did you make this Japanese Curry Roux? rate it and leave a comment below to let me know how it turned out!

This recipe was originally published in August 2017. It has been updated for content, photos and I've added a video.

Recipe

How to Make Japanese Curry Roux

One the of easiest from-scratch curries you will ever make, this Japanese curry roux has an amazing depth of flavor, giving your curry a deep, rich flavor that is just amazing.

4.78 from 36 votes

Print Rate

Course: Ingredient

Cuisine: Japanese

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Calories: 233kcal

Author: Danielle Wolter

Ingredients

▢ 6 tablespoons unsalted butter
▢ 6 tablespoons flour
▢ 2 tablespoons curry powder (regular or Japanese)
▢ 2 tablespoons garam masala
▢ ½ teaspoon white pepper

Instructions

Melt the butter in a saucepan over medium heat.
Add the flour and stir, continuously, for about 10-20 minutes, or until the roux starts to turn a light toasted brown color. Make sure you continue stirring other wise your roux will burn.
Once the roux is a light brown caramel color, add the curry powder, garam masala and white pepper.
Stir for 30 seconds then remove from heat.
Let it cool and store in the fridge for 2-4 weeks, or in the freezer for 3-6 months.

Expert Tips:

Make sure to stir the butter and flour constantly, otherwise you risk the roux burning. If the roux burns, you'll have to start from scratch.
The curry can take from 10-20 minutes to turn the light golden brown we are looking for. It all depends on the heat you are using to make the roux. The roux will brown quicker over higher heat, but the risk that it will burn increases. Vice versa if cooked over lower heat. Also, if the pan you use holds heat better, the roux will cook faster.
Once you stir in the spices, you only want to keep in on the heat for 30 seconds. This allows the flavors from the spices to meld into the roux, but it's not enough time to allow for burning. Note that ground spices burn quickly, so don't keep it on the heat for more than 30 seconds.
The recipe can be doubled, tripled, etc. if you want to make a larger batch. The instructions are the same, but I recommend using a larger pot the more you are making.