The Wholesome Flavours of Japanese Curry

Spices in Asian cuisines are essential to enrich your foods’ flavours and stimulate your appetite. Many traditional spice-mixes are also made into paste for easy cooking. The Japanese curry roux is one such. But unlike the fiery tastes in other cultures, Japanese curry is much milder with a rich, complex flavour.

Since its introduction during the Meiji Era, Japanese curry has become a household favourite for family meals. The roux, or sauce-thickener, was adopted by Japanese curry chefs in the 1800s; and the first instant roux in block form was sold in 1956 by S&B foods, containing curry powder, flour, oil and other vital ingredients. 

Although adapted from Indian curry, Japanese curry has gone through various taste evolutions to become what it is today: a delicious national staple that even children can enjoy. S&B Golden Curry, for instance, ranges from Mild, Medium to Hot. None too piquant, and Mild isn’t spicy at all. The perfect blended balance of flavourful ingredients also makes it incredibly flexible. Japanese curry typically includes chicken, beef or deep-fried pork chop with potato, onion and carrot; but can be easily converted to plant-based by simply not having meat.

When cooking curry roux, start with medium heat until the roux boils; switch to low heat, and simmer for about 10 minutes until it thickens. Then off the heat and serve. It’s really that simple! If you still have some leftover roux-mix in the pack, store it in an airtight container and keep it in your fridge. This can last for up to 3 months.

Chef tips: You can also customise your curry’s flavour with additional ingredients. For sweetness, sprinkle some grated apple with honey, or add tomato sauce, or the sweet-savoury Tonkatsu sauce. For a refreshing fragrance and zing, add tomato or yogurt to the cooking, or squeeze a dash of lemon juice before serving. Want more spiciness? Fresh chillies, chilli flakes or black pepper will zest up your curry instantly! For extra depth and umami flavour, use soy sauce, oyster sauce, or mirin and sake. Adding garlic and ginger gives the curry a full-bodied aroma and taste. To make it even richer and creamier, try butter, milk, chocolate, or instant coffee when you cook.

Cooked curry roux can also be refrigerated overnight, which actually lets more flavours blend into your dish’s ingredients. When reheating, potatoes crumble and melt into the sauce, giving it a richer texture and mellowing the curry’s taste.

So, ready for some Japanese curry? Here are some yummy, easy-to-make authentic recipes for you to enjoy with your family. Also, be sure to discover the exciting range of Japanese curry products at S&B.

S&B also has a range of wasabi paste products, made from the roots of the Japanese horseradish plant and premium wasabi. More than a sushi condiment, it’s also a key ingredient in a myriad of delectable dishes. Try out these three flavourful examples: