3 1/2 mins**ready in 3 1/2 minutesThe luxuriously smooth Japanese style curry sauce that is almost impossible not to love. Rich, aromatic yet mild... try it once and you'll soon understand why this wickedly wonderful curry is one of Japan's most popular dishes.
Suitable for vegetariansProduct information
*ready in 3 1/2 minutes
The luxuriously smooth Japanese style curry sauce that is almost impossible not to love. Rich, aromatic yet mild... try it once and you'll soon understand why this wickedly wonderful curry is one of Japan's most popular dishes.Country of Origin
Preparation and Usage
Heat the sauce on the hob or in the microwave until piping hot.
Serving Suggestion: For an authentic Japanese Katsu Curry, we love to pour over breaded chicken, prawns or tofu, and serve with steamed rice.Instructions
800W
1. Heat the sauce on the hob until piping hot, or empty the contents into a microwaveable bowl.
2. Heat on full power for 1 minute 30 seconds.
3. Stir then heat on full power for 1 minute.
4. Stir, and leave to stand for 1 minute after heating
5. Pour over breaded chicken or tofu and sticky rice.Package Type
Other Information
Store in a cool, dry, dark place.
Once opened, refrigerate and use within 3 days.
Usage:
2 Servings
Origin:
Produced in the UK
Additional Information:
Yo! 2020. Produced under licence by/for The Flava People
Brand
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Flava House,
Beta Court,
Harper Road,
Sharston,
Manchester,
M22 4XR.Return To Address
Flava House,
Beta Court,
Harper Road,
Sharston,
Manchester,
M22 4XR.
Typical Values
per 100g
per portion (50g)
Energy (kJ)
823kJ
412kJ
Energy (kcal)
197kcal
99kcal
Fat
11.5g
5.8g
Of which saturates
1.8g
0.9g
Carbohydrate
21.1g
10.6g
of which sugars
12.3g
6.2g
Fibre
1.3g
0.7g
Protein
1.6g
0.8g
Salt
1.93g
0.96g
Typical Values
per 100g
per portion (50g)
Energy (kJ)
823kJ
412kJ
Energy (kcal)
197kcal
99kcal
Fat
11.5g
5.8g
Of which saturates
1.8g
0.9g
Carbohydrate
21.1g
10.6g
of which sugars
12.3g
6.2g
Fibre
1.3g
0.7g
Protein
1.6g
0.8g
Salt
1.93g
0.96g
Ingredients
Allergen Information
Dietary Information
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