Japanese Curry Sauce

4
Servings
5m
Prep Time
14m
Cook Time
19m
Ready In


"Saw this being made on an episode of Cook's Pantry and the chef put it over a gluten free crumbed chicken thighs but did say it could be used over pork or even just vegetables. She also mentioned that this sauce originated in the 1960's in Japan. I have since made a 1/2 recipe of the sauce but for the DH and me a 1/4 of the recipe would be enough and I served over crumbed chicken breasts with rice and some steamed greens and was a very nice change from our usual Lemon Sauce that I make to have with the meal."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (186.5 g)
  • Calories 151.2
  • Total Fat - 8.8 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 3.8 mg
  • Sodium - 1174.5 mg
  • Total Carbohydrate - 13.5 g
  • Dietary Fiber - 1.7 g
  • Sugars - 3.5 g
  • Protein - 5.4 g
  • Calcium - 25.9 mg
  • Iron - 1.4 mg
  • Vitamin C - 2.9 mg
  • Thiamin - 0.1 mg

Step 1

Heat the oil in a sauce pan over a medium heat and add onion, ginger and garlic and sauté for 2-3 minutes and then add curry powder, stir until fragrant, then stir in the flour and cook until sandy.

Step 2

Gradually whisk in the stock until smooth, then add in the soy sauce, honey and simmer, whisking occasionally for about 8-10 minutes and then stir in the vinegar and keep warm.

Tips & Variations


No special items needed.

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