Yellow Curry Powder
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.
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.