Curry originated in India, but the curry popular in Japan took hold when English merchants brought curry powder to Kobe and other cities to cook with during their stays. It’s a bit thick, resembling a stew, and is traditionally seasoned with S&B curry powder and some fruit, for sweetness. A pork cutlet (katsu) is a perfect pairing, but you can substitute chicken instead.
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Serving Size: 1 serving (414g) | ||
Recipe Makes: 4 servings | ||
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Calories: 1221 | ||
Calories from Fat: 450 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50g | 67 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 18.8g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 363mg | 112 % | |
Sodium 1763.6mg | 61 % | |
Potassium 846.3mg | 22 % | |
Total Carbohydrate 155g | 46 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 144.5g | ||
Protein 37.3g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1221
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