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5 from 1 vote

Japanese Curry Roux

This is a basic recipe to make a homemade Japanese curry roux; The base for many traditional Japanese home comfort foods like Curry Rice and Chicken Katsu Curry.
Course Sauce
Cuisine Japanese
Keyword Authentic Japanese Recipes, Homamde Japanese Curry, Japan Curry Sauce, Japanese Curry Roux
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 cups
Calories 421kcal
Cost $5


  • Pan


  • 100 grams Butter
  • 2 tbsp Flour
  • 1 tbsp Garam Masala
  • 1 tbsp Curry Powder can use sweet or spicy, I prefer sweet when making Japanese curries
  • 2 tsp Cumin ground
  • 1 tsp Fenugreek
  • 1 tsp Fennel Seed ground
  • 1/2 tsp Curcuma ground
  • 1/2 tsp Black Pepper
  • Soy Sauce to taste
  • 2 cups Water more or less to achieve your desired consistency


  • For my spice blend I start with a tablespoon each of Garam Masala and Sweet Curry Powder. To that I add two teaspoons of cumin, and then a teaspoon each of fenugreek, and ground fennel seed. Finally I add in half a teaspoon of Curcuma and black pepper. Just mix that up and voila, a Japanese curry powder blend.
  • In a pan on low heat begin heating the butter. When the butter is fully melted add in the flour and whisk. You want the flour to thicken the sauce, but not enough for it to clump yet. The spice blend will achieve what leaving out excess flour.
  • Next shake in the spice blend and stir it in. Now the roux should be getting clumpy and paste-like. Let the clumpy roux toast a bit until everything is very fragrant. Then slowly start trickling in the water whisking the entire time.
  • Move to a re-sealable bowl or container for use in a variety of recipes. Or just spoon over some freshly made rice and enjoy!


Sodium: 375mg | Calcium: 65mg | Vitamin A: 1306IU | Sugar: 1g | Fiber: 3g | Potassium: 84mg | Cholesterol: 108mg | Calories: 421kcal | Saturated Fat: 26g | Fat: 42g | Protein: 3g | Carbohydrates: 10g | Iron: 3mg