Ultimate Japanese Curry (From-Scratch Roux & Sauce)

Ingredients

• 100 g Lard (Can substitute with unsalted butter or vegetable oil for a different flavor)
• 2 medium Onion (One for roux, one for sauce)
• 6 cloves Garlic (Finely chopped)
• 40 g Ginger (Finely chopped (about 2 inches))
• 100 g All-purpose flour (Sifted)
• 4 tbsp Curry powder (Divided use (roux and sauce))
• 2 tsp Cumin (ground)
• 2 leaves Bay leaf
• 1 kg Chicken bones (or wings/backs) (For stock)
• 10 g Kombu (dried kelp)
• 20 g Bonito flakes
• 1 large Carrot (Roughly chopped)
• 1 medium Apple (Peeled and chopped)
• 200 g Tomato purée
• to taste Salt
• 2 tbsp Vegetable oil (For sautéing)
• 2 tbsp Worcestershire sauce
• 2 tbsp Soy sauce
• 1 tbsp Sugar
• 40 g Butter (Divided use (roux and finishing sauce))
• 2 tbsp Chutney (Mango or apple chutney; optional but recommended)
• 600 g Beef (stewing cuts, e.g., chuck) (Or chicken/pork)
• 100 ml Wine (red or white)
• 4 cups cooked Rice (for serving)
• 300 g Favorite vegetables (e.g., bell pepper, potato, zucchini) (Chopped, for final curry)

Instructions

1. Prepare Aromatics

   Finely chop 1 onion, all garlic, and ginger. Set aside.

   Time: PT10M

2. Infuse Lard with Aromatics

   Heat lard in a heat-resistant container over medium heat. Fry onions until golden, remove. Fry ginger until aromatic, remove. Fry garlic until crispy, remove. Reserve all fried aromatics separately.

   Time: PT15M

3. Make Curry Roux

   Sift flour and add to the aromatic-infused lard. Stir constantly until a smooth paste forms. Add half the curry powder (2 tbsp) and mix thoroughly.

   Time: PT10M

4. Bake Roux

   Transfer roux to an oven-safe dish. Bake at 140°C for 1 hour, stirring once halfway through.

   Time: PT1H

   Temperature: 140°C

5. Finish Curry Roux

   Remove roux from oven. Add reserved fried aromatics, remaining curry powder (2 tbsp), cumin, and bay leaf. Mix thoroughly.

   Time: PT5M

6. Roast Chicken Bones

   Preheat oven to 220°C. Spread chicken bones on a baking tray and roast for 30 minutes until golden brown.

   Time: PT30M

   Temperature: 220°C

7. Make Kombu Dashi

   Add roasted bones, kombu, and 2L water to a large pot. Heat gently; remove kombu just before boiling. Add bonito flakes, simmer 15 minutes. Strain.

   Time: PT25M

8. Prepare Vegetables

   Roughly chop carrot and second onion. Peel and chop apple.

   Time: PT10M

9. Sauté Vegetables

   Heat oil in a pan. Lightly stir-fry carrot and onion until just softened. Transfer to simmering pot.

   Time: PT5M

10. Simmer Curry Sauce

    Add sautéed vegetables, roasted bones, and dashi to a large pot. Add apple and curry roux. Stir to dissolve roux. Simmer gently for 2 hours, scraping down sides.

    Time: PT2H

11. Add Tomato and Seasonings

    Add tomato purée and salt to taste. Simmer, adjusting salt as needed.

    Time: PT10M

12. Strain Sauce

    Strain sauce through a coarse sieve, then a fine sieve for a smooth texture. Return to pot.

    Time: PT10M

13. Finish Curry Sauce

    Add Worcestershire sauce, soy sauce, sugar, butter, and chutney. Simmer until slightly thickened. Taste and adjust seasoning.

    Time: PT10M

14. Prepare Meat and Vegetables

    Chop your favorite vegetables and preferred meat. Season meat with salt and pepper. Sauté in oil until browned. Add butter and wine, cook briefly.

    Time: PT15M

15. Simmer Curry

    Add curry sauce to meat and vegetables. Simmer for 5 minutes.

    Time: PT5M

16. Serve

    Serve curry hot over steamed rice.

    Time: PT5M

17. Cleanup

    Wash all utensils, pots, sieves, and surfaces. Allow time for soaking stubborn pots and sieves.

    Time: PT30M

Nutrition Facts

Calories

600

Protein

25g

Carbohydrates

60g

Fat

28g

Fiber

6g

Ingredient Substitutions

• Instead of Lard: Unsalted butter, Vegetable oil
• Instead of Curry powder: Madras curry powder, Japanese curry powder
• Instead of Chicken bones (or wings/backs): Chicken wings, Pork bones
• Instead of Kombu (dried kelp): Skip for less umami
• Instead of Bonito flakes: Skip for less umami
• Instead of Tomato purée: Crushed tomatoes
• Instead of Vegetable oil: Canola oil, Sunflower oil
• Instead of Chutney: Apple jam, Apricot jam
• Instead of Beef (stewing cuts, e.g., chuck): Chicken thighs, Pork shoulder
• Instead of Wine (red or white): Apple juice (non-alcoholic)

Equipment Needed

• Large oven-safe pot or Dutch oven
• Heat-resistant container
• Sieve (coarse and fine)
• Baking tray
• Knife and cutting board
• Mixing bowls
• Measuring spoons and cups
• Stirring spoon or spatula
• Stovetop pot (for dashi and sauce)
• Frying pan (optional)

Critical Steps — Do Not Skip

• Infuse lard with aromatics without burning.
• Make and bake roux to the right color and texture.
• Roast chicken bones thoroughly for deep flavor.
• Remove kombu before boiling to avoid sliminess.
• Simmer curry sauce gently and scrape down sides.
• Strain sauce for a velvety texture.

Chef Tips from the Video

• Use high-quality curry powder for best results.
• Roasting bones and frying aromatics are key to deep flavor.
• Straining twice gives a restaurant-smooth sauce.
• Chutney adds subtle sweetness and complexity.
• Wine in the final step lifts and balances the sauce.

Troubleshooting

Storage

Refrigerator: Store curry sauce in an airtight container for up to 4 days.

Freezer: Freeze in portions for up to 3 months. Thaw overnight in refrigerator before reheating.

Room temperature: Not recommended due to risk of spoilage.

Make-Ahead Tips

• Curry sauce can be made up to 3 days ahead and refrigerated.
• Roux can be made and stored in the fridge for up to 1 week.
• Stock can be made and frozen in advance.