New Release! Making Japan’s favourite Katsu-style curry is a cinch with this blend. Whip up a mild and silky sauce that’s delicious with chicken, beef or vegetables. Noodles and rice also pair well with this heady mix of spices - cumin, fenugreek, ginger and thyme coupled with sweet spices like allspice, cardamom and star anise. This mix will fast become a go-to in your family’s dinner repertoire.
To make the base curry sauce, fry 5 tbsp plain flour in 40g melted butter until golden, then add 2 tbsp Japanese Curry Blend and 1 tbsp Garam Masala, and fry a further 30 seconds. Mix in chicken stock, then grated apple, Worcestershire sauce, kecap manis and dark soy sauce for a traditional-style curry sauce to use with chicken, beef or vegetables. Leftovers make a moreish karepan - Japan’s answer to a toastie. Click below for recipes.
Turmeric, cumin, coriander, orange peel, fenugreek, fennel, cassia, kashmiri chilli, garlic, onion, ginger, dill, allspice, cardamom, clove, star anise, sage, thyme, black pepper, bay leaf, nutmeg, mace.