How To Thicken Japanese Curry – I Test 10 Methods [Pics]

 If you’re staring at a pot of watery Japanese curry – this article is for you.

I have experimented with over 10 different thickening techniques to find out what delivers the optimal consistency and taste with the least effort.

Most of these thickening techniques use ingredients you probably already own.

In a rush? Here’s the short answer.

The best way to thicken a Japanese curry is with a store-bought roux. Heat your curry sauce until it starts to simmer. Add a small amount of the store-bought roux to the curry sauce and stir until dissolved. Wait 2-3 minutes to see the thickening effect. One teaspoon thickens roughly 1 cup of sauce.

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