Sonoko Original Curry Brick
Three stages of curry brick: whole spices, curry powder, and the final brick
Most Japanese cooks rely on prepared curry bricks to make curry. These are basically blocks of seasoned roux—the shape of a chocolate bar—made of spices (including turmeric, coriander, cumin, and fennel), flour, and butter that can be dissolved in water to make an instant curry sauce. To make a Sonoko Curry Brick, you can purchase Sonoko Curry Powder for pre-toasted and pre-ground spices, or purchase the Quick Curry Brick Kit for a bigger batch that you can toast and grind in your own kitchen! My brick is on the mild side, so if you like it spicier, add a pinch of extra cayenne pepper.
YIELD 4 servings of Sonoko Curry
ACTIVE TIME 12 minutes
EQUIPMENT
Small pan
Silicone ice tray or other small heat resistant container
INGREDIENTS
1 Tablespoon (7 g) Sonoko Curry Powder
3 Tablespoons (42 g) unsalted butter
3 Tablespoons (27 g) all purpose flour
PREPARATION
Melt butter over low heat in a small pan.
Add the flour, stir occasionally and cook for 7 minutes until lightly golden in color.
Combine the curry powder and mix well.
Pour into a mold, (silicone ice tray or a heat resistant container) let it cool, then store in the refrigerator for up to a month or freezer for up to 4 months.
To use, pop the brick out of the mold and use it to make curry dishes such as Sonoko Chicken Curry and Sonoko Tofu Curry.
For a Vegan, Gluten-Free Curry Brick, click here!
Recipe developed in collaboration with Shiho Yoshikawa. Photographs © 2019 by Rick Poon.