47 Katsu Sauce

• 55 g Plain Flour
• 10 g Madras Curry Powder
• 70 g</

Cooking Instructions

1. Mix 55g flour 10g madras powder and 70g of curry granules together along with the 1g of Chinese 5 spice.
2. Heat a pan and add the pomace oil. Add the spices/flour mix to the pan and dry fry for 1 minute spice mix will be dry after absorbing oil but keep cooking out.
3. Slowly add a litre of water and bouillion whilst whisking