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Japanese Curry sauce mix Mild. Softer than the Golden curry.
For 12 servings :
1: Cut beef 900g - 1,360g (or chicken or lamb or shrimp) into bite-size pieces. Peel and slice 4 oignons.
2: In saucepan, cook the ingredients above until onions are lightly browned.
3: Add 1.4 liters of water and bring to a boil. Reduce heat and cover and cook over low heat until vegetables are done (about 15 minutes).
4: Remove from heat, break the Curry Sauce Mix and put into mixture. Stir until completely melted. Simmer 5 minutes. Stirring constantly.
5: Serve with pasta or rice.
*For Half Pack Cooking (5 servings): Use half amount of ingredients with 3 cups water.
Composition: wheat flour, palm oil, edible oils, sugar, salt, curry powder, powdered vegetables (potato, sweet potato, Cabbage, Chinese cabbage), monosodium glutamate (flavour enhancer), dextrin, caramel, spices, powdered worcestershire sauce (dextrin, vinegar, salt, hydrolyzed vegetable protein, sugar, yeast extract, vegetables & fruits (tomato, onion, apple)), hydrolyzed vegetable protein(soy bean), malic acid, disodium guanylate, disodium inosinate.
Product of Japan
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