Medium Spicy Jikabiyaki Red curryNISAMA4
Medium Spicy Jikabiyaki Red curry
Japanese Red Curry is a mixture allowing the realization of a thick and creamy sauce. Mixture is thickened by a roux which usually includes a protein, onions, fruits and vegetables and a multitude of spices.
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This medium spicy Jikabiyaki version has a very rich taste and a medium spicy flavor, spiced like a traditional curry.
To 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.
Origin Kyoto, Japan
Weight 1 kg net, 120 g net
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, 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, preservative E260, acidifying agent E330, ginger, garlic, onion, salt), hydrolyzed wheat and corn protein, caramel color E150c, acidifying agent E330 et E296.
Storage keep away from light, heat and moisture
Nutritional values Per 100 g : energy 494 kcal (2053 kJ) ; fat 33,1g, of which saturates 19,6g ; carbohydrate 35,5g, of which sugars 8,3g ; dietary fiber 8,3g; protein 9,4g ; salt 6,82g.
Recommanded use Cooking
Allergenic(s) wheat, celery, soy
Instructions for use dilute, off the heat, 120 g of curry powder in 660 ml of boiling broth then simmer for a few minutes to thicken