Glico Premium Juku Japanese Curry Roux (Dry Hot) 160g

Glico Premium Juku Japanese Curry Roux (Dry Hot) is a premium quality Japanese curry sauce. A delicious curry roux for dry lovers that makes the spiciness of Garam masala addictive. A renewed recipe has been create making for a “special richness” that both children and adults can enjoy. This is the HOT version.

Japanese curry is a hugely popular meal in Japan and now you too can enjoy the unique blend of spices in your own home. Glico’s Premium Juku series of curry roux is easy to prepare and both delicious and authentic tasting. The roux consists of a thick caramelised onion roux stacked with a coarsely ground spice roux. Three levels of spiciness are available: mild, medium and hot.

How to Prepare (8 servings)

1 Cube Glico Premium Juku Curry Roux, 300g meat, 400g onion (about 2 average onions), 300g potato (about 2 average potatoes), 200g carrot (about 1 average carrot), 2 tbsp oil or butter, 900ml water (note: if you are making only 4 servings, use 550ml instead)

1) Cut meat and vegetables into bite sized portions. Add oil or butter to large pot, over medium heat, stir fry meat and vegetables until well cooked.

2) Add water and bring to boil then allow to simmer. Periodically skim film that forms on top. Simmer for about 20 minutes or until ingredients have softened.

3) Turn off heat and add curry roux to the pot.

4) Over low heat, stir the pot until all the curry roux has dissolved and the liquid has thickened.

Ingredients

Edible fats and oils (beef fat, lard, palm oil), wheat flour, salt, corn starch, curry flour, sugar, pork bouillon, garlic paste, cacao mass, onion paste, apple paste , banana paste, protein water Decomposed products, saute onion chips, mixed fruit paste, yeast extract, chicken bouillon powder, garlic powder, tomato powder, boiled powder, cheddar cheese powder, dextrin, pork-flavoured paste, milk-based foods, scallop extract, Asari extract, soy sauce, glucose, caramel pigment, seasonings (amino acids, etc.), fragrances, emulsifiers, sweeteners (assessulfam K, sclarose), acidulants, spice extracts