Certified Organic Ingredients: Turmeric powder, Coriander seed, Cumin seed, Orange peel, Ginger, Fenugreek seed, White Pepper, Bay leaf, Cayenne Pepper, Cinnamon, Fennel seed, Thyme, Allspice, Black Pepper, Clove, Green Cardamom, Nutmeg, Sage, Star Anise.

Dietary Information:

• Certified Organic by ACO License number 13230
• Gluten Free; endorsed by Coeliac Australia
• Vegan
• Gently Roasted & Stoneground spices
• No Onion or Garlic
• Nut Free
• No Corn, Flour or Soy
• No MSG
• No Added Salt or Sweetener
• No Processing Aids or Anti Caking agents
• No Added Flavours or Preservatives

Country of Origin: Made with imported ingredients; Roasted, Stoneground & Packed in Sydney, Australia.

From silky katsu curry to homestyle curry rice and warming udon, this blend brings the mellow, aromatic character of Japanese curry to the home kitchen.

1. Japanese Katsu Curry

Prep Time: 20 minutes; Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients (Serves 4)

For the Curry Sauce

• 2 tbsp butter or Spice Zen Sunflower oil
  
• 1 medium onion, finely sliced
  
• 1 carrot, finely diced
  
• 1 apple, grated
  
• 1-1½ tbsp Spice Zen Japanese Curry Blend
  
• 2 tbsp plain or gluten-free plain flour
  
• 3½ cups (875 ml) chicken or vegetable stock, kept warm
  
• 1 tbsp soy sauce or gluten-free tamari
  
• 1 tsp honey or brown sugar, optional
  
• ½–1 tsp Salt, or to taste

Choose Your Katsu

Chicken

• 500 g chicken schnitzels or boneless chicken thigh fillets

Vegetable

• 1 large eggplant, cut into thick rounds
  
• 1 large, sweet potato, cut into 1 cm rounds
  

For Crumbing

• ½ cup plain or gluten-free flour
  
• 2 eggs, beaten
  
• 1½ cups panko or gluten-free breadcrumbs
  
• Oil, for shallow frying
  

To Serve

• Steamed Japanese short-grain rice
  
• Finely shredded cabbage
  
• Pickled ginger, optional

Method

1. Heat the butter or oil in a saucepan over medium heat. Add the onion and carrot and cook for 8–10 minutes until softened and lightly golden.
   
2. Add the Japanese Curry Blend and cook for about 20–30 seconds, until aromatic.
   
3. Add the flour and stir for about 1 minute so the flour cooks through and combines evenly with the oil and spices.
   
4. Add about ½ cup of the warm stock first, stirring continuously until it forms a smooth, thick paste with no visible lumps.
   
5. Add another ½ cup stock, stirring until completely smooth. Slowly add the remaining stock in several additions, stirring between each addition.
   
6. Add grated apple, soy sauce and honey. Simmer gently for 15–20 minutes until the sauce is glossy and thick enough to coat the back of a spoon. Add salt to taste.
   
7. For a smoother Japanese curry-house style sauce, blend partially or completely with a stick blender.
   
8. Coat your chosen chicken or vegetables in flour, then egg and finally panko, pressing the crumbs gently into the surface.
   
9. Shallow-fry over medium heat until crisp and golden and the chicken or vegetables are cooked through. Transfer to a wire rack briefly before slicing.
   
10. Serve with steamed Japanese rice, curry sauce and shredded cabbage.
    

Chef's Tip: Japanese curry continues to thicken as it stands. Loosen the sauce with warm stock just before serving if needed.

2. Japanese Chicken & Vegetable Curry (Karē Raisu)

Prep Time: 15 minutes; Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients (Serves 4)

• 600 g boneless chicken thighs, bite-sized pieces
  
• 2 tbsp Spice Zen Sunflower oil
  
• 1 medium onion, sliced
  
• 2 carrots, cut into chunks
  
• 2 medium potatoes, cut into chunks
  
• ½ apple, finely grated
  
• 1-1½ tbsp Spice Zen Japanese Curry Blend
  
• 2 tbsp plain or gluten-free plain flour
  
• 3½ cups (875 ml) chicken stock, kept warm
  
• 1 tbsp soy sauce or gluten-free tamari
  
• 1 tsp honey or brown sugar, optional
  
• ½–1 tsp Salt, or to taste
  
• Steamed Japanese short-grain rice, to serve

Method

1. Heat 1 tablespoon oil in a heavy saucepan and brown the chicken in batches. Remove and set aside.
   
2. Add the remaining oil and onion. Cook for 6–8 minutes until softened and lightly golden.
   
3. Stir in the Japanese Curry Blend and cook for 20–30 seconds until fragrant.
   
4. Add the flour and stir continuously for 1 minute.
   
5. Add about ½ cup warm stock and stir until a smooth paste forms. Gradually add the remaining stock, stirring well between additions.
   
6. Return the chicken to the pan and add the carrots and potatoes.
   
7. Stir through the grated apple, soy sauce and honey, if using.
   
8. Simmer gently for 20–25 minutes, stirring occasionally, until the chicken is cooked, the vegetables are tender and the sauce is rich and silky.
   
9. Taste and season with salt as needed. Add a splash of warm stock if the curry becomes thicker than you prefer.
   
10. Serve generously over steamed Japanese short-grain rice.
    

Chef's Tip: Cut the potatoes and carrots into fairly generous pieces. They should retain their shape while becoming tender and absorbing some of the curry sauce.

3. Japanese Curry Udon

Prep Time: 10 minutes; Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients (Serves 4)

• 4 portions udon noodles
  
• 1½ tbsp Spice Zen Japanese Curry Blend
  
• 1 tbsp Spice Zen Sunflower oil oil
  
• 1 medium onion, thinly sliced
  
• 1 carrot, thinly sliced
  
• 150 g mushrooms, sliced
  
• 5 cups (1.25 litres) dashi, chicken or vegetable stock
  
• 2 tbsp soy sauce or gluten-free tamari
  
• 1 tsp honey or brown sugar, optional
  
• 2 tbsp cornflour
  
• 3 tbsp cold water
  
• ½–1 tsp Salt, to taste
  
• Spring onion, finely sliced, to serve

Method

1. Heat the oil in a saucepan and cook the onion for 5–6 minutes until softened.
   
2. Add the carrot and mushrooms and cook for another 3–4 minutes.
   
3. Stir in the Japanese Curry Blend and cook for 20–30 seconds until aromatic.
   
4. Add the stock and soy sauce and simmer gently for 8–10 minutes.
   
5. Mix the cornflour with the cold water until completely smooth.
   
6. Stir the slurry gradually into the simmering broth and cook until glossy and lightly thickened.
   
7. Taste and add honey or brown sugar, if desired, and salt as needed.
   
8. Cook the udon according to the packet directions and divide among four bowls.
   
9. Ladle the curry broth and vegetables over the noodles and finish with spring onion.
   

Chef's Tip: Curry udon should be fluid to lightly coat the noodles while remaining easy to spoon.