日式黃咖哩粉

Mixed a spoonful into onion, carrot and potato for a weeknight curry and it came out mild enough that my kids cleaned their bowls. The heat sits way in the background, so it's the sweetness of the spices you taste first. Took about 20 minutes start to finish.

I was skeptical a powder could taste this close to the curry I had in Osaka, but the mild-to-medium heat is spot on. Two tablespoons thickened a whole pot of stew without overwhelming the vegetables.

I’ve been trying to shortcut the whole curry-making process, and this powder actually delivers that rounded Japanese flavor without pulling out ten different spices. The mild-to-medium kick is nice for weeknight dinners, and I found it dissolves smoothly into the broth, no clumping.