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Japanese Curry roux is a mixture of powdered spices allowing the realization of a thick and creamy sauce.
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This mixture is thickened by a roux which usually includes a protein, onions, fruits and vegetables and a multitude of spices.
This mild Jikabiyaki version has a very rich taste and a mild flavor that everyone can enjoy.
As for use, nothing could be simpler: 120g are to be diluted in 660 ml of broth.
To obtain the creamy texture, simply simmer over low heat until the 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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