What spice is commonly added to Japanese curry?
When my mother was in Japan, she said that they would add some kind of spice on top of the curry in the restaurants there. She doesn’t remember much about it except it’s powdery. Does anyone know what kind of a spice this could be? Thanks!
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5 comments a “What spice is commonly added to Japanese curry?”
lots of different ones, but no particular spice. More sauces are added to curry like wasabi etc
Ingredients:
1 box Vermont curry sauce mix
2 tablespoons vegetable oil
1 lb beef or pork
3 onions
2 carrots
2 potatoes
3 cloves garlic
6 cups water
Method:
Thinly slice the onions and saute in 2 tbsp vegetable oil in a pot until lightly brown. Cut vegetables and meat into bite-size pieces,
and add to the onions. Cook a bit longer, then add water and bring to boil. Remove foam from the water with a spoon. Reduce
heat, cover and cook over low/medium heat until vegetables are done (about 20 minutes). Break curry sauce mix cubes and put into
mixture. Stir until completely melted. Stirring often, simmer over low heat about 20 minutes, or until curry thickens. Serve over
steamed jasmine rice.
When SB spices had some anniversary or other a year or two ago, they sold special packets of curry mix with sachets of powder as an extra. If the powder your Mother remembers was mostly red, then it’ll be the same stuff.
I haven’t got any left now, but it seemed to be mostly ground chilli pepper or cayenne. It had some other stuff mixed in … but it’s a long time since we finished it so it’s hard to recall.
My husband thinks it was mostly red hot chilli pepper, I think it had more cayenne pepper!
; )
It could have been hot pepper or something. I never saw any power ON my curry when I went back to Japan last summer.
Not all restaurat prepare that kind of spice or powder. However I understand what your mum say.
There are no exact name, cos many foods makers release that kind of products.
I remember I often saw GABAN’s powder at cheap curry house in the stations.
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