Curry / Stew Roux

Japanese Curry / Stew Roux

Introduced to the country by British traders in the 19th century, curry and rice has become a firm favourite in Japan. It is usually made by frying and boiling the meat and vegetables then adding a premixed curry roux. There are many varieties of roux, ranging from mild to very spicy. Two kinds of roux can be mixed in order to get the desired flavour. Pre-cooked vacuum-packed curries with meat and vegetables are an even easier option. Similarly, there are roux for stews, as well as convenient pre-cooked packet forms.