The Japanese Curry I (Cindy AKA Masi) grew up eating came in a brick that contained a bunch of ingredients that aren’t really good for you. (Full list: Wheat Flour, Edible Oils (Palm Oil, Canola Oil), Salt, Sugar, Curry Powder, Spices, Caramel, Monosodium Glutamate, Malic Acid, Disodium Guanylate, Disodium Inosinate.) Tasty, but definitely what you’d call healthy.
That’s why when we knew creating our own Japanese Curry Spice Blend would be high on our list once we were confident in our spice blending capabilities.
Before you start cooking, we want to give you a heads up that Japanese Curry traditionally has no heat and is very gravy-like because it’s made with a roux (flour and butter mixture used to thicken sauces). This is what makes Japanese Curry perfect for anything you’d traditionally put gravy on. (More recipes to come in the coming weeks!)
Our Japanese Gold Curry spice blend is vegan, gluten-, soy-, and dairy-free. Our recipe can be made with butter (traditional) or with coconut oil (for our vegan friends). Since making a roux isn’t the easiest, we decided to thicken our curry with a slurry, which much easier. We also used cornstarch for our gluten-free friends and family.
We hope you love our Japanese Curry as much as we do!
Agedashi is a delicate dish of yumminess. “Age” means fried and “dashi” means “stock”. In our agedashi recipe, we take things up a notch by adding our Japanese Curry Spice Blend.
