Japanese Curry is a highly popular dish both in Japan and Japanese restaurants all over the UK. Its medium / Hot spice taste makes this Japanese curry sauce an exciting choice. S and B curry sauce can be used to cook-in or pour-over many things. This Japanese Curry Sauce is ideal for making Chicken Katsu Curry.
S&B Mild Curry Roux is a mixture of wheat flour and butter or olive oil, which adds thickness to curry. Curry roux is a mixture of this roux with Japanese curry powder.
See how the Curry Paste Block is made
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- Wheat flour
- Edible oils (palm oil, canola oil)
- Salt
- Sugar
- Curry Powder (5%)
- Spices
- Colour: E150a
- Monosodium glutamate
- Malic acid
- Disodium guanylate
- Disodium inosinate
- Cut 450-580g lean beef (or chicken, lamb or shrimp) into cubes and chop 1 large onion finely.
- In a large skillet, cook and stir meat and onion in oil and butter until onion is lightly browned, approx. 3 min. If you wish add celery, carrots celery, bell pepper or other vegetables.
- Add 620ml water and bring to a boil. Reduce heat, cover and simmer until meat is tender, approx. 10 min.
- Break S&B GOLDEN CURRY SAUCE MIX into pieces and add it to the mixture, stir until completely melted. Simmer 5 min, stirring constantly.
- Serve hot over rice or noodles.
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