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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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