A traditional blend spices for Japanese curry, become one of the most popular Japanese foods since introduced by British in 1800’s, and used in curry flavored Japanese stew, soups or stir-fries. Japanese curries are usually made thicker and taste milder than Indian curries.
Ingredients: Turmeric, Coriander, Cumin, Black Pepper, Ginger, Cardamom, Cinnamon, Cloves, Red Chili, Fennel, Star Anise, Nutmeg.
Simple recipe to make Japanese beef curry: Heat 2tsp oil in a sauce pan, cook 2 large sliced onion until soft. Add 1/2lb beef (cut into pcs). Cook until brown. Add 2 diced carrots and 4cups water, bring to boil, add 2 diced potatoes, salt to taste and 1tsp curry powder. Simmer for 30-45 minutes or until meat is tender. Add 3tbsp butter and ¼ cup flour, sir well and cook until the gravy is thick. Serve over rice or noodles.
