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Japanese Curry Sauce
This Japanese-Western fusion sauce is so versatile, you can serve it on pasta, chicken chop, steak or with rice!
Ingredients
Japanese Curry Sauce
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM0.35
Cost per Serving
Food Cost Margin
Base Sauce
Filtered Water
/ml
1000.0 ml
0%
Knorr Demi Glace Brown Sauce Mix 1KG
/g
70.0 g
0%
Aromatic
Corn Oil
/g
60.0 g
0%
Yellow Onion (diced)
/g
50.0 g
0%
Fresh Garlic, chopped
/g
20.0 g
0%
Ginger Paste
/g
20.0 g
0%
English Curry Powder
/g
25.0 g
0%
Bay Leaf
/pc
2.0 pc
0%
Sugar
/g
30.0 g
0%
LP Sauce
/g
30.0 g
0%
KNORR Tomato Ketchup - 4 x 3.3 kg
/g
50.0 g
0%
/
Base Sauce
-
Filtered Water 1000.0 ml
Aromatic
-
Corn Oil 60.0 g
-
Yellow Onion (diced) 50.0 g
-
Fresh Garlic, chopped 20.0 g
-
Ginger Paste 20.0 g
-
English Curry Powder 25.0 g
-
Bay Leaf 2.0 pc
-
Sugar 30.0 g
-
LP Sauce 30.0 g
-
KNORR Tomato Ketchup - 4 x 3.3 kg 50.0 g
Preparation
-
Base Sauce
Bring water and Knorr Demi Sauce Mix to boil. Simmer for 3 minutes. Set aside -
Aromatic
-
Saute onion, garlic, ginger, curry powder and bay leaf with corn oil till fragrant.
-
Add LP sauce, tomato sauce, sugar and Knorr Chicken Stock.
-
Simmer for 5 minutes and keep warm before serve.
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