NOVEL THINKING

Quick question, does this make the exact amount needed for your curry recipe? Hi Kathryn!

. Hi Junko-san!

This seems like an awful lot of roux; I’m confused . The stew is also what you’ll often find poured over the Japanese omelette (more on that another day).

It turned to be absolutely great. Thanks so much for trying this recipe. Garam masala contains turmeric, black and white peppercorns, cloves, cinnamon, cumin seeds and cardamom pods.

Awesome! Hi Jenn!

Hi Sammael!

The Japanese curry roux is pretty convenient and good (despite all the preservatives and MSG etc) but homemade curry is pretty delicious too! Hi Nami, I was looking for ohitashi recipes for our hana mi party today and found your blog. Wonderful! Is really good. My pot size is 1 1/2 QT, if that helps? Hi Green! I can’t thank you enough for this recipe!

I just have to write one so that it will change the portion if you move the cursor to 2, 3, etc…. It’s of a really light color and feels liquid; do you think I can still use it or should I discard it? I was looking at the ingrédients and see that 3tbsp of butter is 42 grams, but 4tbsp flour is 30 grams?

Hi Lu, of course you can! Hi Mike! I’ll definitely try this with gluten free flour next time.

Will most definately make it. Roughly, 4 Tbsp = 1/4 cup = 30 grams.

First thing first. Hi Eli! For beef curry, you’ll need 8 cups beef stock (2 QT or 1.9 L). Only question I have is: Will any curry powder work? The name ‘white stew’ appeared in 1947 when Japanese schools served the stew with skim milk added to it. Thanks!

My husband and I got to take a trip to Japan and loved the food! Hi Monette! Cook flour in butter for 7-8 minutes until the flour becomes watery and the nutty fragrance comes out. I grew up on it and my kids love it. She uses more butter to the amount of flour and cooks the flour for only a short period of time before adding milk to it. HELP! If you cannot find garam masala at Asian or regular supermarket, don’t worry. , Hi Irina! Hi Gary!

Dear Nami, Thanks so much for this and all your recipes. Thank you!

Can the roux be frozen? Also I personally prefer 3 tb butter, 3 tb flour and 4 tb curry powder.

Hopefully we get more MSG free products will come to the US. Julia may 4 2014, Hi Julie! The mild flavor of the stew is well accepted by the young and the old. .

I once added shimeji mushrooms instead of button mushrooms and they were great too. I have been using (Japanese brand) S&B curry powder that I can get at a Japanese supermarket, but this one was from curry powder from Indian store (much cheaper!). Thank you! You can keep in refrigerator for a month, and in freezer for 3-4 months.

Like you said, it lacks “MSG taste” and all the ingredients that I don’t know what it is are included… So the taste is something similar but not exactly same.

I was born and raised in Japan and migrated to Australia with my family in 1981. If you have enough time to let it cool naturally, you can keep the cover to cool. So, it’s apparent that these are allergic reactions. I’m so happy to hear you enjoyed it!

Hi Aiko! Add the garam masala, curry powder, and cayenne pepper. I use curry powder from Indian grocery store, but previously I was using S&B Curry Powder (Japanese brand). Could you share where you purchased your red wooden stirrer?

The only problem is that I don’t find garam masala here in my country , is there a replacement for that ingredient? What do you want to substitute all-purpose flour with? Before adding milk, I place the saucepan on a wet towel to reduce the temperature of the pan. Thank you for sharing your tip!

I really appreciate it if you give me permission to take ur image. I love your recipes so much, I use your recipes for dinner almost all week , Hi May! We are so happy to hear you enjoyed this Curry Roux very much! Recipe by Namiko Chen of Just One Cookbook. At this point, the consistency becomes similar to Nagi’s method of mixing more butter to flour, and you are ready to add milk. I’m happy we can still enjoy our food while living outside of Japan.

Pour the béchamel sauce into the pot and mix gently. Hope you like the recipe. Maybe you can add more apple (or even apple sauce) an honey to make it sweeter when you make curry. However, we recommend making extra as everyone prefers different consistency for a curry. So you have to season with salt in the final dish.

. The other theory is that it’s named after the guy who invented it.

Thank you for your feedback. Thank you!! This recipe is good for 4 cups of liquid that recipe requires. Thank you so much for your recipe and step-by-step instructions! I’m so happy to hear you liked this recipe! I’ll study more, but you can try with different spices and condiments to see if you can make it closer. I would say try to avoid spice mixes that contain chili. . They are unsalted butter, all-purpose flour, curry powder, garam masala, and cayenne pepper. 2) remove the floury texture by blending well. Since you don’t have garam masala maybe start with store bought roux? Hi Farah! Tried making this twice and both times the mixture ended up too powdery or too thick. Hope this makes sense. If you have any request of recipes, let me know. , This one is from Japan Centre: https://www.japancentre.com/en/products/4495-s-b-oriental-curry-powder, thank you very much, I will lookout for some, maybe I try to order from japan centre thanx alot. 2. It’s Japanese curry roux so never be too spicy unless you add more cayenne pepper. Thank you so much for your kind feedback!

Pour red wine and water to the pot. . Flour and butter mixture is rather dry at the beginning (top) but after 7-8 minutes of heating, it will become wet (bottom). You may want to sauté the mushrooms together with other vegetables.

However, if you are going to make smaller batch, you do not need to use that much liquid/curry paste. Hi Nami, love your website for my Japanese cooking needs. , Thanks for your reply. Thank you for uploading this recipe.

Sorry the recipe’s “serving” is a bit confusing. I have never try Japanese curry. , Hi Hen!

I read in one of your comments to someone you use some honey and apples but I cannot have either. Next time I’m thinking bout trying dashi in it to make it even more delicious and to substitute the additionals naturally.

How would you make a gluten free curry roux?

In your chicken curry recipe it needs 1 box Japanese curry roux (1 box = 7 oz or 200 g) for 6 servings. Lots of cooking recipes I use for curry just say “add curry sachet” and it’s so lovely to be able to make it from scratch! Can we substitute for almost flour instead since I’m on Keto? Thanks for writing! It is the same brand that I bought but my 1 box weighs 100 grms. So if I need 125g of a block of curry roux, do you know how much of this is equivalent?

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