{"product_id":"japanese-curry-roux","title":"Japanese Curry Roux","description":"\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eI use this homemade curry roux as the base for my Japanese curry. Add chicken, shrimp, vegetables, or a combination of ingredients to create your own curry dinner.\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e2 large yellow onions, finely chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e2 tablespoons canola oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e1 thumb-sized piece ginger, unpeeled and finely grated\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e2 cloves garlic, grated\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e4 cups homemade chicken stock or low-sodium chicken stock\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e5 tablespoons butter\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e5 tablespoons all-purpose flour\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e4 tablespoons S\u0026amp;B Curry Powder (red can)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e¼ cup mango jam or apricot jam\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e2 to 3 teaspoons tamari\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e2 teaspoons tomato paste\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSalt, to taste\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e1 lemon, halved\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eInstructions\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eHeat the canola oil in a large pot over medium heat. Add the onions and cook until lightly golden, stirring occasionally. Add the ginger and garlic and cook until fragrant.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eAdd the chicken stock and bring to a gentle simmer. Reduce the heat to medium-low and continue cooking while you prepare the roux.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eIn a skillet, melt the butter over medium-low heat. Add the flour and cook, stirring constantly, until the mixture turns lightly golden and develops a nutty aroma. Add the curry powder and stir.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eGradually add some of the hot stock and onion mixture to the skillet, whisking until smooth after each addition. Continue until the roux is loosened and free of lumps.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eReturn the curry mixture to the pot. Add the lemon halves, mango jam, tamari, tomato paste, and salt to taste.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSimmer gently for about 1 hour, stirring the bottom of the pot every 10 minutes to prevent scorching.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eRemove and discard the lemon halves. Taste and adjust the seasoning to your preference.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eFor Chicken Curry\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSeason the chicken pieces with salt. Heat a lightly oiled skillet and sauté the chicken pieces, skin side down, until well browned. Wipe the chicken with paper towels. Transfer the chicken to the curry sauce and simmer for about 20 minutes, or until cooked through.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eHiroko's Note\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis is the curry I enjoy at home, but taste is personal. Feel free to adjust the sweetness, saltiness, and spice level to suit your own palate. Just don’t make it too hot for autumn!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThink of this recipe as a starting point, then make it your own. If you come up with a delicious variation, please share it with me. I’d love to feature it in my newsletter!\u003c\/span\u003e\u003c\/p\u003e","brand":"Hiroko Shimbo","offers":[{"title":"Default Title","offer_id":54011858288934,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0875\/2329\/5526\/files\/hiroko-shimbo-japanese-curry-roux-recipe.jpg?v=1791068764","url":"https:\/\/hirokoskitchen.com\/products\/japanese-curry-roux","provider":"Hiroko Shimbo","version":"1.0","type":"link"}