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HOT Jikabiyaki Curry Roux

This HOT version of Jikabiyaki Japanese Curry Roux is a powdered spices mix relatively spicy and is aimed at the initiated.

Origine : Kyoto, Japan

Ingredients : wheat flour, palm oil, curry powder (turmeric, coriander, fenugreek, cumin, tangerine peel, paprika, ginger, cardamom, nutmeg, fennel, dill seed, cinnamon, celery seed, bay leaf, star anise, cloves, allspice, thyme, caraway, sage, hot chili pepper, black pepper), hydrogenated soybean oil, raw cane sugar, onion and soybean powder, salt, garlic and soybean powder, yeast extract, chutney (sugar, mango, apple, lemon, raisins, acetic and citric acid, ginger, garlic, onion, salt), hydrolysed wheat and corn protein, caramel coloring E150c, citric acid, malic acid

Storage : Away from light, heat and moisture.

Allergenic(s) : wheat, celery, soy

Réf : NISAMA7-8-9_P

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HOT Jikabiyaki Curry Roux

Japanese Curry roux is a mixture allowing the realization of a thick and creamy sauce. Mixture is thickened by a roux which generally includes a protein, onions, fruits and vegetables and a multitude of spices.

As for the use, nothing could be simpler: 120g are to be diluted in 660 ml of broth.
To obtain a creamy texture, simply simmer over low heat until desired texture is obtained.

Specialized restaurants, at first, cut the vegetables into small pieces and add 660 ml of water.
At the end of vegetables cooking, off the heat, they incorporate the powdered preparation and then return to simmer.

Tasting is sublime accompanied by a Japanese white rice.

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