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
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Base Sauce

Aromatic
Base Sauce
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Filtered Water 1000.0 ml
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Corn Oil 60.0 g
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Yellow Onion (diced) 50.0 g
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Fresh Garlic, chopped 20.0 g
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Ginger Paste 20.0 g
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English Curry Powder 25.0 g
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Bay Leaf 2.0 pc
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Sugar 30.0 g
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LP Sauce 30.0 g
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KNORR Tomato Ketchup - 4 x 3.3 kg 50.0 g
Preparation
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Base Sauce
Bring water and Knorr Demi Sauce Mix to boil. Simmer for 3 minutes. Set aside -
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Saute onion, garlic, ginger, curry powder and bay leaf with corn oil till fragrant.
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Add LP sauce, tomato sauce, sugar and Knorr Chicken Stock.
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Simmer for 5 minutes and keep warm before serve.
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