Curry or ‘kare’ - one of Japan’s national dishes - is very different from Indian or even South East Asian curries. It consists of a sauce thickened with flour and vegetables, flavoured with mild curry powder and is often served as here over rice or with a breaded cutlet called katsu. Here we’re serving it with some crunchy pickles on the side.

Sate (sometimes spelt satay) is the classic street snack enjoyed all over South East Asia from the bustling streets of Bangkok to the far-flung islands of Indonesia. It consists of spicy skewered meat served with a peanut sauce and this version from Bali is also served with a sweet soy sauce known as kecap manis and a simple vegetable salad.

JAPANESE CURRY POWDER: Coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow mustard, cardamon, cinnamon, cloves, chilli, star anise, Sichuan pepper, fennel, cassia
SESAME SEEDS.
PICKLE SPICES: Yellow mustard, ginger

KECAP SPICES: Chilli, paprika, smoked garlic, galangal
TAMARIND BLEND: Tamarind powder (tamarind, starch), amchur
PEANUT SAUCE SPICES: Toasted cumin, toasted coriander, shrimp powder (shrimp, salt), garlic
SATE SPICES: Galangal, ginger, turmeric, lemongrass, kaffir lime, black pepper, chilli, fennel

*Allergens

Japanese Curry

• 250g diced chicken (thighs are best)
• 1 medium white onion
• 2 small carrots
• 100g radishes OR ½ cucumber
• 2 cloves of garlic
• 1 tbsp plain flour
• 25g sugar
• 1 tbsp soy sauce
• 60ml vinegar
• 150g Japanese sushi or jasmine rice

Chicken Sate

• 250g diced chicken (thighs are best)
• ½ cucumber
• 150g green beans
• 40g peanuts
• 40g sugar
• 65ml soy sauce
• Prawn crackers to serve (optional)
• 200ml full fat coconut milk (½ a standard-size tin or you can buy as a sachet)
• 150g jasmine or standard long grain rice (not easy cook)