Japanese Curry Roux Cubes

Japanese curry is a beloved comfort food, known for its mild yet rich flavor and smooth, velvety texture.

One of the secrets to this dish’s deliciousness is the curry roux – those convenient blocks that dissolve into a silky sauce. Today, I’m sharing an easy recipe for homemade vegan Japanese curry cubes, perfect for a quick and flavorful meal!

Japanese curry has a unique flavor profile that’s milder and slightly sweeter than other types of Asian curry. Here are some of the key spices used to create its distinctive taste:

1. Turmeric: Gives the curry its bright yellow color and adds a warm, slightly bitter flavor.
2. Coriander: Contributes a fresh, citrusy note.
3. Cumin: Provides an earthy, mildly spicy taste.
4. Ginger: Adds a sweet-spicy warmth.
5. Garlic powder: Used for depth and richness.
6. Fennel: Adds a sweet, slightly licorice-like flavor.
7. Fenugreek: Offers a slightly bitter, nutty flavor with a hint of maple, contributing to the curry’s complexity.
8. Black pepper: Adds a bit of heat without overpowering.
9. Cinnamon and cloves: For a warm, sweet-spicy undertone.
10. Star anise (optional): Provides a slight licorice flavor.

These spices come together to create the balanced, mild sweetness and depth that characterize Japanese curry.

INGREDIENTS:

• 100g Refined coconut oil
• 100g All-purpose flour (or gluten-free if needed)
• 30g Curry powder (I use a ready-made curry mix, but it can also be made at home according to personal taste)
• 6g Garam masala (for a warm, spiced depth)

INSTRUCTIONS:

1 In a saucepan, melt the coconut oil over medium heat.

2 Add the flour, whisking constantly to prevent lumps.

3 Continue cooking until the roux turns a golden brown, about 10-12 minutes.

4 Lower the heat and add the curry powder and garam masala.

5 Stir the spices into the roux for about 1-2 minutes, until they become fragrant and fully combined.

6 Pour the mixture into a lined container or an ice cube tray to create individual portions.

7 Let the curry cubes cool to room temperature, then refrigerate until they solidify.

8 Once firm, pop the cubes out and store them in an airtight container in the refrigerator for up to two weeks, or freeze for up to three months. Use one or two cubes per serving, depending on how strong you like your curry.

Tips:

• Choose a Mild Curry Powder: Japanese curry is usually mild and slightly sweet. Look for a Japanese-style curry powder or a mild, aromatic blend that isn’t too spicy.
• Adjust the Garam Masala: If you prefer a lighter flavor, you can reduce the garam masala slightly. This will make the cubes more versatile for those who enjoy a milder taste.
• Add Sweetness or Umami: For an extra layer of flavor, you can add a small amount of sweetener (like a teaspoon of sugar or maple syrup) and a dash of soy sauce or miso. These additions will make the curry cubes even more similar to traditional Japanese curry.
• Use Refined Coconut Oil for a Neutral Flavor: Refined coconut oil won’t add a coconut taste to the curry cubes, letting the spices and flavors stand out more clearly. 

How to Use Your Vegan Curry Cubes:

To make Japanese curry, dissolve a cube or two into a pot of simmering vegetables, tofu, or your favorite protein, then stir until the curry thickens and coats the ingredients. Serve with rice for a classic, comforting meal.

These vegan Japanese curry cubes work wonderfully for katsu curry as well. Just dissolve a cube or two into a pot of simmering vegetables or vegetable broth, then pour the thickened curry sauce over crispy katsu (like breaded and fried tofu or seitan). Serve with steamed rice and a side of pickles for a delicious, plant-based katsu curry!

VIDEO RECIPE: