NAVIGATION
SOCIAL
ADDRESS
53 Jones Circle
Nashville Tennessee 37138
CONTACT
livenletdine@gmail.com
f: 303-961-4619
Copyright 2002 Live n Let Dine All Rights Reserved
Recipe Blank
INGREDIENTS
Golden Curry 3 Tbsp Vegetable Oil 4 Large Onions 1 Large Carrot 1 Russet Potato 3 Tbsp Tomato Paste 1 Tbsp Cumin 1 Tbsp Soy 1 Tbsp Worcestershire Sauce 1 ½ Tbsp Chicken Bouillon Powder 8 Cups Water 180-220 Grams Japanese Golden Curry Blocks 2 Tbsp Butter
Katsu Curry
A Japanese Traditional Recipe !
To Make the Curry
In a large pot add 3 Tbsp of oil and 4 Sliced Onions and brown them well, deglazing with a bit of water now and then to prevent burning.
While the Onions brown, in a separate pan add a Tbsp of oil and the chopped Carrot and Potato. Pan saute over medium high heat till the
potatoes have developed a decent brown crust.
Once the onions have browned add 3 Tbsp of Tomato Paste, 1 Tbsp Soy and 1 Tbsp Worcestershire. Stir to combine.
Add 8 cups of water, 1 Tbsp of Cumin and 1 ½ Tbsp Chicken Bouillon Powder.
Add the Sautéed Vegetables, bring to a boil then reduce to a simmer. Cover and simmer for 30 minutes.
Add the Japanese Golden Curry Blocks and stir till the blocks have completely dissolved.
Blend with an Immersion blender till smooth then stir in 2 Tbsp Butter.
Japanese Katsu Curry
Katsu Curry
A Japanese Traditional Recipe !
Recipe Blank
INGREDIENTS
Golden Curry 3 Tbsp Vegetable Oil 4 Large Onions 1 Large Carrot 1 Russet Potato 3 Tbsp Tomato Paste 1 Tbsp Cumin 1 Tbsp Soy 1 Tbsp Worcestershire Sauce 1 ½ Tbsp Chicken Bouillon Powder 8 Cups Water 180-220 Grams Japanese Golden Curry Blocks 2 Tbsp Butter
NAVIGATION
SOCIAL
ADDRESS
53 Jones Circle
Nashville Tennessee
37138
CONTACT
livenletdine@gmail.com
f:
To Make the Curry
In a large pot add 3 Tbsp of oil and 4 Sliced Onions and
brown them well, deglazing with a bit of water now and
then to prevent burning.
While the Onions brown, in a separate pan add a Tbsp
of oil and the chopped Carrot and Potato. Pan saute
over medium high heat till the potatoes have
developed a decent brown crust.
Once the onions have browned add 3 Tbsp of Tomato
Paste, 1 Tbsp Soy and 1 Tbsp Worcestershire. Stir to
combine.
Add 8 cups of water, 1 Tbsp of Cumin and 1 ½ Tbsp
Chicken Bouillon Powder.
Add the Sautéed Vegetables, bring to a boil then
reduce to a simmer. Cover and simmer for 30 minutes.
Add the Japanese Golden Curry Blocks and stir till the
blocks have completely dissolved.
Blend with an Immersion blender till smooth then stir
in 2 Tbsp Butter.
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