Japanese Curry Roux Blocks

Step 1

Put all of the ingredients into a food processor and process until it makes a smooth paste.  You can use the paste immediately, store it in the refrigerator for up to 1 week, or store it in the freezer for up to 3 months.

Step 2

Transfer the curry roux into a silicone ice cube tray, or a loaf pan lined with parchment paper, or a freezer bag (extra air pressed out and paste "squished out" into a thin rectangle), and put it into the freezer to freeze.

Step 3

Once frozen, transfer to a freezer bag or airtight freezer container.  The curry roux will keep in the freezer for about 3 months.

Step 4

-1 recipe curry roux-5 cups vegetable stock-2 yellow onions, 3 carrots, 2 large potatoes, chopped into bite-size pieces (or any other vegetables/protein you prefer)

Step 5

Put the curry roux in a large pot, along with 1 cup of the vegetable stock, over medium-high heat.  Break up/mash the roux in the vegetable stock and stir into the vegetable stock.  When it is combined, slowly whisk in the rest of the vegetable stock.

Step 6

Add the chopped vegetables and stir to combine.  Bring it to a boil, then cover the pot, and reduce the heat to medium/medium-low (high enough to maintain a gentle simmer).  Let the vegetables simmer for 15 minutes, or until they are fork tender.  If the curry isn't thick enough, remove the lid and let simmer until the sauce reduces to the desired thickness.  Remove from the heat and serve over hot steamed Japanese rice.