Lucky Fortune Asia Market near the bus station. It's enormous and I've lost many a lunch hour there. Best of all, if they don't stock an ingredient, they'll order it in for you ♥
I wasn’t sure if this should be a recipe or favourite ingredient but I want instructions to refer back to so recipe it is. There’s not much to it: fry an onion, add the curry block and some water, simmer, done. I heat up katsu chicken (or breaded fish) and rice to go with it and I usually add extra veg to the sauce, like button mushrooms and broccoli.
If I were going to make a Japanese curry from scratch I’d look no further than Just One Cookbook's highly rated roux recipe but Ocado sells S&B curry blocks and they’re both convenient and delicious. The block is small but feeds five people generously. I break it up depending on how many portions I want to cook and store the leftovers in an airtight container in the fridge.
The curry block weighs 92g and needs 720ml water to make five portions. The quantities needed for different portion sizes are as follows:
To serve:
Recently I've been cooking with the mild version of the curry block for a friend who can't tolerate spice. It is indeed mild and one block (92g) only needs 540ml of water.
The packet advises adding the curry block to the water at the very end but I add it at the beginning so I can tweak the consistency of the sauce as it cooks.
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Have you made S&B Golden Japanese Curry?
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