Name: Japanese Curry-Roux Bricks
Total time: 55 min
Yield: Makes 2 (4-ounce) curry-roux bricks
Cuisine: Japanese
Ingredients: 1½ teaspoons sugar; 1½ teaspoons ground turmeric; 1½ teaspoons ground coriander; 1½ teaspoons ground ginger; ½ teaspoon ground cardamom; ½ teaspoon ground cumin; ½ teaspoon ground cinnamon; ½ teaspoon ground fennel; ½ teaspoon ground fenugreek; ½ teaspoon garlic powder; ¼ teaspoon ground brown mustard; ¼ teaspoon pepper; 8 tablespoons unsalted butter; ⅔ cup all-purpose flour; 1 tablespoon white miso

Why This Recipe Works

Our curry-roux bricks produce a lighter, more curry-forward kare raisu than their commercial counterparts in part because we cook our roux to a pale golden brown. We whisked our Japanese-style curry powder together from ground spices to skip the tedious process of grinding whole spices in a spice mill, sifting, and then re-grinding any that were too coarse. The lighter aromatic compounds in those spices were driven off by the hot roux, mimicking the effects of toasting the spices. Finally, we whisked in miso for an extra bit of umami. The mixture was poured into a loaf pan, chilled until set in the fridge, and divided to produce two curry-roux bricks that could be stored for months in the freezer.

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Before You Begin

We prefer commercially ground spices for this recipe because they are very finely ground. If using whole spices, grind each individually until very fine and sift through a fine-mesh strainer before measuring. You can substitute mustard powder for the ground brown mustard. White miso has a sweeter flavor and a fine texture that we like here; red miso makes a slightly coarse, more robustly savory curry. If using the curry roux immediately in the Kare Raisu (Japanese Curry Rice with Chicken), divide the mixture in half at the end of step 2. Use half in the curry rice recipe, transfer the remaining mixture to a loaf pan (the roux will not cover the surface), and proceed with step 3.

Instructions

Stir sugar, turmeric, coriander, ginger, cardamom, cumin, cinnamon, fennel, fenugreek, garlic powder, mustard, and pepper together in bowl.

Melt butter in 10-inch skillet over low heat. Off heat, sprinkle flour over butter and whisk until smooth. Return skillet to medium heat and cook, whisking very frequently, until flour mixture is pale golden brown, 3 to 4 minutes. Remove from heat and immediately whisk in spices. Add miso and whisk until very well combined (mixture will not be totally smooth).

Transfer mixture to loaf pan and smooth into even layer. Refrigerate until fully set, about 30 minutes. Run knife around edge of pan to release curry brick. Remove brick and cut into 2 equal pieces. (Bricks can be refrigerated in airtight container for up to 1 week or frozen for up to 3 months.)