When I saw one of my InstaFam posted a recipe on Japanese Kare Roux, I immediately remember one of an old recipe which an old friend had shared with me. Whenever I visited him, he would cook up his signature Japanese kare. Imagine how long had I pestered him in order for him to cough out his recipe. Lol! His secret ingredient is actually a store-bought Japanese Curry Roux Cubes, which I had been wanting to solve the recipe for ages. Then, this InstaFam came along and shared her recipe to the world.
I knew that I need to try out her recipe. The moment I spoon the kare roux into the mixture, I know that it works. She is indeed a genius! I made everything from scratch instead of grabbing a ready made curry mix cos I get to tweet around with the ingredients. You should too. I learnt a neat trick from a chef that toasting the spices and herbs before grinding them into powder will enhance the flavors. The best part is you get to smell the amazing aroma.
By transforming my friend's dish into a pizza, I hope I did some justice to it. 1 thing my friend pointed out is why didn't I coat the pizza with panko to make it more "kare pan". Perhaps I will give that idea a try next time I make these awesome pizza fritta again. In the meantime, let's get started with the recipe.
(Make 6 panzerotto)
Madras Curry Powder:
Coriander Seeds, 1 TBSP
Black Peppercorns, 2
White Peppercorns, 2
Cumin Seeds, 1/2 TBSP
Green Cardamon, 2
Dried Fenugreek, 1 TSP
Turmeric Powder, 3/4 TSP
Cayenne, 1/2 TSP
Garam Masala, 1/2 TSP
Japanese Kare Roux:
Unsalted Butter, 30g
Bleached All Purpose Flour, 30g
Madras Curry Powder, 1 Recipe
Sea Salt, Pinch
Olive Oil, 2 TBSP
Yellow Onion Finely Minced, 1
Garlic Grated, 3 Cloves
Ginger Grated, 1 Inch
Ground Chicken, 250g
Tofu Silken, 300g
Crushed Tomatoes Canned, 200g
Soy Sauce, 1 TBSP
Bulldog Sauce / Worcestershire Sauce, 1 TBSP
Japanese Kare Roux, 1 Recipe
Sea Salt, Pinch
Pizza Fritta Dough, 6 Small Dough Balls
Extra Virgin Olive Oil, For Frying
Canola / Peanut / Vegetable Oil, For Frying
Green Onion Coarsely Chopped, A Handful
Dutch Oven / Deep Fryer
Wire Cooling Rack / Plate Lined with Kitchen Paper
Cast Iron Skillet / Pan
Please visit my “making pizza at home" page for shaping the pizza dough.
Please visit my “Pizza Fritta Dough” page for the dough recipe.
*For best pizza fritta result, ferment the dough in the fridge for 24 hours and 24 more hours at room temperature before shaping and frying.*
Prepare madras curry powder.
Toast coriander, black pepper, white pepper, cumin, cardamon and fenugreek in a skillet over medium heat.
Toast until aromatic.
Transfer into a spice grinder.
Grind until powder forms.
Transfer into a small bowl.
Add in turmeric, cayenne and garam masala.
Mix until well combine.
Prepare Japanese kare roux.
In a skillet over medium heat, add butter and flour.
Whisk until to comes together and color is pale yellowish.
Add in the madras curry powder.
Continue whisking until well combine.
Remove from heat and set aside.
Prepare kare fillings.
In a skillet over medium heat, add olive oil.
Once the oil is heated up, add in onion.
Season with salt.
Saute until translucent.
Add in garlic and ginger.
Saute until aromatic.
Add in ground chicken.
Using the back of a spatula, break the chicken into small pieces.
Saute until well combine.
Add in tofu and tomatoes.
Using the back of a spatula, break the tofu into small pieces.
Add in soy sauce, bulldog sauce and kare roux.
Saute until well combine.
Turn the heat down to low and bring it up to a slow simmer.
Continue cooking for about 10 mins.
Stir occasionally to prevent burning.
Lastly, taste and adjust for seasoning with salt.
Remove from heat and transfer into a large fine strainer over a large bowl.
*This is remove any excess liquid which will make the pizza soggy on the inside.*
Divide the pizza fritta dough into 6 equal dough balls instead of the usual 3.
Prepare a dutch oven or a deep fryer with at least 3 inches of oil.
*The ratio of canola oil to olive oil is 4:1.*
*If you use 1 cup of canola oil, your olive oil should be 1/4 cup.*
*Olive oil is bad for deep frying as it has low smoking point. It is used, in this recipe however, for flavoring.*
*Drop a small pinch of dough into the oil. If it starts to sizzle, the temperature of the oil is ready.*
After shaping the pizza dough, using a fork, gently poke around the edges.
*This is to prevent the edges from puffing up during frying process. If the edges puff up, the fillings will tend to leak.*
Spread the kare fillings onto the pizza dough, covering only half.
Sprinkle some green onion over the top.
Fold the dough into a half moon shape.
Pinch and seal the edges.
*You can go fancy and create some patterns if you desire.*
Gently drop the dough, away from you, into the oil.
Deep fry until golden brown on both sides.
Remove from heat and set aside on a wire cooling rack or a plate lined with paper towel.
Transfer onto serving plate, dust icing sugar and cocoa powder over the top.
Repeat the steps for the remaining panzerotto.