Description
Japanese Otafuku Allergen Free Curry Sauce
This Japanese Otafuku Allergen Free Curry Sauce. Is made from curry powder that uses non-spicy spices. 7 items of specified raw materials (egg, milk, wheat, buckwheat, peanut, shrimp, crab) are in fact not used, and pumpkin paste is blended to create a gentle sweetness. It can be used for various curry flavours such as curry fried rice, curry udon, curry toast, etc.
Curry Udon Recipe
Ingredients:
- Curry sauce – 100g
- Large onion, chopped – 1
- Beef – 250 g
- Mushrooms – 50g
- Vegetable oil – 1 Tbsp
- Water – 1300ml
- Soy sauce – 1 Tsp
- Udon noodle, cooked & drained – 1 portion
- Green spring onion, finely sliced – 2
Instructions:
- Stir-fry onion with oil (in a saucepan) on low heat until golden.
- Add beef and mushrooms and stir-fry.
- Add water and simmer until ingredients are tender, approx. 15min.
- Turn the heat off, add Curry Sauce into the saucepan. Stir and mix well.
- Bring back to boil, add soy sauce. Simmer approx. 5 min., stirring constantly.
- Pour curry over Udon and sprinkle the green spring onions over.
Ingredients: Carrot puree, glucose, tomato paste, pumpkin puree, salt, starch, brewed vinegar, spices, onion paste, onion powder, yeast extract, mushroom powder, garlic powder
Storage Conditions: Please store away from direct sunlight and high temperature and humidity
200g
