Japanese Curry Spice Blend
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| Ingredients | Quantities |
|---|---|
| Club House Turmeric, Ground | 18 g |
| Club House Coriander Seed | 6 g |
| Club House Cumin Seed | 2 g |
| Cardamom | 1/2 g |
| Club House Cinnamon Sticks | 1 g |
| Club House Ginger, Ground | 1 g |
| Club House Cloves, Whole | 1/2 g |
| Club House Fennel Seed | 1/8 g |
Instructions
This recipe was created for Club House for Chefs by: Jon Yao, Chef of Kato Restaurant in Santa Monica, LA.
For the Japanese Curry: Combine all the spices in a grinder until smooth. Reserve for use.
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