Katsu Curry 1kg

Content:

Ingredients
Vegetable oil [Palm oil], Wheat flour, Salt, Curry powder (10%) [Coriander, Turmeric, Black pepper, Cumin, Cardamom, Chilli, Cloves, Cinnamon], Sugar, Corn starch, Onion powder, Colour [Plain caramel], Yeast extract, Acidity regulator [Malic acid],  Hydrolysed soy protein, Black pepper powder, Chilli powder.

Allergens
See ingredients in bold.

Storage Information
Store in a cool and dry place. Once opened keep in an airtight container for freshness.

How to make chicken katsu curry (50 servings)
[Katsu Curry Sauce]

Ingredients
10 large onions, chopped
1-2 tbsp vegetable oil
5 litres water
1kg Yutaka Katsu Curry
Steamed white rice

Method
1. Add the oil to the pan. Gently fry the onions on low heat until lightly browned.
2. Add the water and bring to the boil. Turn the heat down to medium. Simmer for 7 minutes.
3. Let the sauce cool down for a few minutes. Add the Yutaka Katsu Curry into the pan. Stir until fully dissolved. Simmer on low heat and stir until sauce thickens.

[Chicken Katsu]

Ingredients
10 Chicken breasts seasoned with salt and pepper
500g Plain flour
10 large eggs, beaten
1kg Yutaka Panko
Cooking oil

Method
Coat the chicken breasts with plain flour.
Dip them into the beaten egg and coat with Yutaka Panko. Heat the oil to 170 °C.
Deep fry the chicken breasts for 6-8 minutes.
Serve with the rice and sauce.


Nutritional Information Typical Values
per 100g

Energy

2069kJ/ 495kcal

Fat
of which saturates

33g
20g

Carbohydrate
of which sugars

40g
10g

Protein

6.7g

Salt

11.2g

Product of Origin
Product of China.

 

Katsu Curry 1kg

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