Spicy Japanese Curry - Golden Curry

Brand: SB
Country/Region of Origin: Japan
Unit: Pack
Weight: 220g

Usage: Add 500 ml of water to a saucepan (cook for 5 to 10 minutes). When the water starts boiling, skim off any impurities, then leave the lid slightly open. Simmer over low to medium heat for about 20 minutes. Turn off the heat, add 2 curry cubes (more or less depending on your preference) to the saucepan (1/4 of the box), and let them fully dissolve.

Storage: Store in a cool, dry place. Refrigerate after opening and use within one week.

Wheat flour, edible oil (palm oil,nagane oil), sugar, salt, curry powder, yeast extract, spices, protein hydrolyzate, sauce powder, caramel pigment (E150), seasonings (amino acids, etc.), acidity regulator.

Average nutritional values per 100g:
Energy: 1976 kJ / 472 kcal

Fat: 26.1 g

of which saturated fatty acids: 16.1 g

Carbohydrates: 50.6 g

of which sugars: 6.1 g

Protein: 6.1 g

Salt: 5.033 g

Ingredients (for 5–6 servings)

1.Meat: 250g (choice of: chicken, beef or pork)

2.Onion: 300g

3.Carrot: 200g

4.Potato: 150 g

5.Golden Curry Roux: 1 pack (half the box, as it contains 2 packs)

6.Water: 750 ml

7.Vegetable oil: To brown the ingredients

Preparation steps

1. Prepare the ingredients

• Cut the meat and vegetables (onion, carrot, potato) into bite-sized pieces.

2. Brown the ingredients

• Heat a little vegetable oil in a large saucepan over medium heat.

• Add the meat and brown until lightly browned.

• Add the vegetables and cook for about5 to 10 minutes, until they begin to soften.

3. Add water and simmer

• Pour750 ml of waterinto the saucepan and bring to a boil.

• Reduce the heat, remove the foam that forms on the surface, and cover the pan, leaving the lid slightly open.

• Simmer over low heat forabout 20 minutes, until the ingredients are tender.

4. Add the curry roux

• Turn off the heat. Break the curry roux into pieces and stir into the pan until completely dissolved.

• Once the roux has dissolved, turn the heat back on low and let it simmer again.5 minutes, stirring occasionally to prevent sticking.

5. Serve

• Serve the hot curry over white rice