Homemade Japanese Curry Cubes

Cook Time 30 minutes plus chilling time

Makes 8–10 cubes

Ingredients

100g butter

100g plain flour

2 tbsp curry powder

1 tsp turmeric

1 tsp onion powder

½ tsp garlic powder

1 tsp honey

1 tbsp Worcestershire sauce

1 cup chicken stock or water

A good pinch of salt, to taste

Method

Melt butter in a saucepan over medium-low heat. Add flour and cook, stirring constantly, for 5–10 minutes until the roux turns a light caramel colour.

Stir in all the spices and cook for 1 minute. Add the honey, Worcestershire sauce and stock, and cook for another minute. Spread into a lined container about 1–2cm thick. Chill until firm.

Cut into squares and freeze in a zip-lock bag.