S and B Medium Hot Golden Curry 1 kg

My sister in law is Japanese. She taught me to make this using chicken broth instead of water. She uses pork but I use beef. We both serve it over rice and have a side salad with Miso dressing. It's a delicious comfort meal that's perfect for cold days.

This is delicious and so easy to make! You can throw all your veg in one pot with the Japanese Curry bouillon cubes and you let it simmer. The medium spiciness wasn’t that spicy - I’d try the hot one next time. It took me back to the time I spent in Japan :)

First off, even though the package says 'extra hot', this is not spicy at all. It does, however, have great depth of flavor and it's not difficult to add a little extra spice to. It's super easy to make and it's a great pantry staple for lazy days when you don't want to make anything complicated or time consuming.

My hubby made this Japanese curry with rice, a bit of chunky vegetables, and some meat. I fell in love instantly. I was a bit skeptic that it was boxed item and was picked at Asian food store in the city. He told me, that I should trust his words. When I try it with the potatoes, it tasted so yummy and spicy. It was not actually that hot but it tasted delicious. Highly recommend! 10 Packs -sb-golden-curry-sauce-mix-extra-hot-84-ounce]

Japanese Curry Mix, Golden Curry, Medium Hot This is deliciousness in a box! However, you do need to put a little work in. Now I didn't completely follow the directions on the box. First, I took 2lbs of chicken thighs, skin and bone in, seasoned with salt, pepper, and a little bit of sugar (this gives a nice carmalization to the skin). Take a large sauce pot, add 3tbsp of oil to medium high heat. Add seasoned thighs and cook for 5 min on both sides. Remove and let rest. Add sliced onions, diced celery, and wedge cut rolled carrots, add large diced green peppers to pot and Sautee for 5-6min. Splash vinegar (about 2-3tbsp) in pot to break up the brown bits at the bottom, add 2tbsp butter. Then add wedge cut potatoes and yams, season with 1tsp paprika, 1tsp ginger ... MoreJapanese Curry Mix, Golden Curry, Medium Hot This is deliciousness in a box! However, you do need to put a little work in. Now I didn't completely follow the directions on the box. First, I took 2lbs of chicken thighs, skin and bone in, seasoned with salt, pepper, and a little bit of sugar (this gives a nice carmalization to the skin). Take a large sauce pot, add 3tbsp of oil to medium high heat. Add seasoned thighs and cook for 5 min on both sides. Remove and let rest. Add sliced onions, diced celery, and wedge cut rolled carrots, add large diced green peppers to pot and Sautee for 5-6min. Splash vinegar (about 2-3tbsp) in pot to break up the brown bits at the bottom, add 2tbsp butter. Then add wedge cut potatoes and yams, season with 1tsp paprika, 1tsp ginger powder, 1/4tsp tumeric, lightly salt and pepper, toss all veggies, cover and cook for another 5 minutes. While that is cooking, turn your attention to the chicken. Debone it and cut into bite-sized piece (don't toss the bones, they have plenty of meat and lots of flavor). Add chicken, bones too, to the pot. Toss everything and add 5 cups of water to the pot and bring to boil. Reduce heat, add 2 bricks of Golden Curry to the pot, cover and simmer for 20 minutes, stir occasionally. Add salt and pepper to your liking. If it seems unbalanced, stir in a pinch of sugar. Serve over white rice or noodles. Makes about 10 to 12 servings.

I like the mild and then doctor it up with my own cayenne chili powder for extra heat. If you want extra sweetness, grate an apple in the sauce. These are salty, but hot is even more salty. I have fond childhood memories in the kitchen with my mom making Japanese curry. This curry is not like Indian or Thai curries, this is a light curry flavor and smell. The taste is authentic Japanese and very warming in winter months.

Curry is a comfort kind of food. I love to make a quick veggie curry with this SB Golden Curry Sauce Mix Middle hot (no meat contained) because it is designed for vegetarian people who would like to avoid animal ingredients, onion and garlic. It cooks quickly and forms a thick sauce without having to add any additional starch or thickener. Crazy easy to use as you just dissolve a cube and combine with water and coconut milk. Not spicy at all if you want spice go hotter. I like mild curry so it was great for me. I strongly recommend this product. Features details * Traditional Japanese curry sauce mix * Harmony of spices and herbs sets the standard of Japanese style curry * Excellent when served over grilled or sauteed cubed beef and rice

This pack makes it so easy to make delicious curry at home! It comes with 8 cubes to make a huge serving or I would normally cut that in half and make a decent serving size, roughly for 4 with 4 cubes. I cook up potato, carrots, and beef in a pot for 5 minutes, and then add 2 3/4 cup of water for 15 minutes. Add the 4 curry cubes, stir until it turns completely brown and starts to thicken in approximately 5 minutes. It tastes great with rice and has a little kick to it. Overall, we enjoy having this in our cabinet to make once in a while and will buy it again!

Always delicious

I've used S&B Golden Curry for many years now, it's the easiest brand to find in the US (without going to an actual Japanese or Asian grocery, a thing I sadly don't live near any more) and is of consistent good quality and flavor. All the instructions for use are on the package and it's easy for even beginning cooks to make.I highly recommend trying this with a variety of vegetables to find your favorite flavor combo! My favorite way to make it is with chicken, half an onion, a sweet potato, some carrots, sweet peppers, and sliced water chestnuts. I also like to add a bit of unsweetened chocolate shavings to really enhance the other spices.It is honestly not very hot so if you want to add to the heat I recommend using some Sambal Oelek as it doesn't alter the ... MoreI've used S&B Golden Curry for many years now, it's the easiest brand to find in the US (without going to an actual Japanese or Asian grocery, a thing I sadly don't live near any more) and is of consistent good quality and flavor. All the instructions for use are on the package and it's easy for even beginning cooks to make.I highly recommend trying this with a variety of vegetables to find your favorite flavor combo! My favorite way to make it is with chicken, half an onion, a sweet potato, some carrots, sweet peppers, and sliced water chestnuts. I also like to add a bit of unsweetened chocolate shavings to really enhance the other spices.It is honestly not very hot so if you want to add to the heat I recommend using some Sambal Oelek as it doesn't alter the overall flavor of the dish but does add some delicious heat!

True Mainstay Japanese Style Curry

This is the traditional Japanese curry cooked in Japanese households. A home-style dish popular on Japanese tables. It's tradition dates back to the days of British sailors introducing curries to Japan. In turn, Japanese adjusted it to fit their cuisine -- not to mask the taste of food as curries do, but to enhance the food flavors, instead.Japanese style curry is best described as a rich buttery curry. The curry flavor is almost non-noticeable. I mention this because not everyone likes curries as some have a "dirt" taste or too "exotic", this absolutely does not taste like that at all.It's v-e-r-y buttery in flavor, marrow like rich. For beef-eaters, the gravy it produces is out-of-this-world. It's intended to be poured over hot Japanese rice, but not ... MoreThis is the traditional Japanese curry cooked in Japanese households. A home-style dish popular on Japanese tables. It's tradition dates back to the days of British sailors introducing curries to Japan. In turn, Japanese adjusted it to fit their cuisine -- not to mask the taste of food as curries do, but to enhance the food flavors, instead.Japanese style curry is best described as a rich buttery curry. The curry flavor is almost non-noticeable. I mention this because not everyone likes curries as some have a "dirt" taste or too "exotic", this absolutely does not taste like that at all.It's v-e-r-y buttery in flavor, marrow like rich. For beef-eaters, the gravy it produces is out-of-this-world. It's intended to be poured over hot Japanese rice, but not necessary. Sops well with bread, as the gravy is thick and rich.It's not limited to beef either, it's also used with chicken, pork and shrimp.This brand my household has been using for over 30 years, and it's the only curry we use for seasoning traditional beef stew, as it doesn't take away from it, but adds the richest gravy e-v-e-r.FYI: Mild version is the typical heat ratio (black pepper heat level) for this dish for Japanese (get the black and red label if you like chili hot).3.5oz is the 2 to 4 person fry pan sized meal version. Get the family size packs if you're cooking for the firehouse or with a 5qt crock pot.