All about JAPANESE CURRY

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curry and easilynt variations!For a refreshing tomato taste.Tomato juice◎tastePrecautions！ added for every 1 kg of curry roux or mix akes.Add sournessAdd richnessAdd colorAddJapanese avorcositySourness80～450gThe overall taste of the curry will be slightly sour.Adjust by small amounts.Lemon juice◎！3～9gAdds freshness.Mix well with a whisk to prevent lumps.Yogurt◎！50～150gAdds a refreshing splash to the curry.Adding a large amount will result in a more acidic taste.White wine vinegar◎！2～8gMakes the sauce creamier and milderThe color of the curry will become lighter.Fresh cream◎！Richness25～200g100～1000gAdds depth.Adding a large amount will increase the taste of coffee.Instant coffee◎！2～5gViscosityUse after mixing well with equal parts of water (or hot water).Flour！45～70gUse after mixing well with equal parts of water (or hot water).Starch (Potato starch)！30～50gAdds avor and umami.Adding a large amount will result in a saltier taste.Katsuo (sh) dashi stock (granules)◎！Japanese avor5～20gAdds avor and umami.Adding a large amount will result in a saltier taste.Boil thoroughly before adding roux.Soy sauce◎！！4～20gAdds a dashi (stock) avor.Use kake-tsuyu soup base (diluted).Men-tsuyu (noodle soup base)◎！20～70g30～140gAdding a large amount will increase the taste of turmeric.Turmeric！Color6～18gAdding a large amount will increase the taste of paprika.Paprika！50～80g*Soy sauce contains an enzyme called amylase, which may result in a thinner sauce.Milk◎！Harmonizes taste and adds mildness.Adding a large amount will lower viscosity and lighten the sauce.Mirin (rice wine vinegar)◎！Adds sweetness and avor. Gives the sauce good balance.Don’t use alcohol, use mirin mixed with water.12