Japanese Curry Sauce

Chef Monica from North Quincy High School really wanted to bring a version of Curry Chicken Katsu to her students so we got to work developing this recipe. It uses a combination of salt and sugar to mimic the missing MSG typically present in the store bought roux bricks. Serve this sauce with steamed rice and breaded chicken tenders with a side salad.

4 cups S&B Oriental Curry Powder or Quincy Japanese Curry Powder
8 cups AP flour
4 cups butter
4 cups oil
6 gallons water
2 cups sugar
½ cup salt
½ cup chicken base
4 quarts onion, diced
6-8 quarts potato, diced and cooked
4 quarts carrots, diced or small coins and cooked

Adobe Spice

1. Caramelize onions in half the oil, about 20 minutes, use water to deglaze hotspots.

2. Add remaining oil and butter and melt then add flour and stir constantly until flour turns a golden brown color.

3. Add curry powder, salt, sugar, and chicken base and stir until combined.

4. Begin adding in the water a gallon at a time to keep the mixture hot. Stir to combine after each gallon.

5. Bring to a simmer and add the carrots and potatoes. Simmer until you reach your desired consistency. You can use water or stock to thin and use a 1:1 corn starch to cold water slurry to thicken.

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.