Enjoy one of Japan's most famous dishes at home thanks to Vermont Curry! So easy to cook, and so delicious!
With its thick texture and very mild taste, Japanese curry is a popular dish served both at home and in specialized curry shops in Japan. People here love its ease of preparation (it's almost fail-safe) and the wide range of available versions.
Japanese curry is often with rice, meat (pork, beef or chicken) and vegetables (onions, potatoes, carrots, etc.)- but you can easily create your own specialty by adding your favorite ingredients! All you need to do is cook the ingredients in boiling water and then add a few of these cubes.
This special Vermont Curry has a smooth and slightly sweet taste thanks to the additions of apple and honey.
- Each box includes 12 cubes. The apple paste used in the cubes is cooked from fruits harvested in Japan.
Spice Level: 2 out of 5 (Mild)
Nutritional Value (for one portion): 100 Kcal
- Keep refrigerated after opening
Palm oil, wheat flour, sugar, salt, cornstarch, curry powder (turmeric, coriander, cumin, fennel, spices), onion powder, milk powder, tomato powder, autolyzed yeast extract, fruit paste (banana, sugar, honey, tomato),honey, cheese (cheddar, gouda), peanut butter (peanut), soy sauce powder (soy beans, wheat, salt), chutney, cocoa, apple paste, garlic powder, red pepper, monosodium glutamate, disodium inosinateI, sodium citrate, coloring (caramel, paprika), soy lecithin, monoglycerides, citric acid, natural and artifical flavor, spice extract (laurel).
CONTAINS SOYBEANS, WHEAT, MILK AND PEANUTS INGREDIENTS
Follow the steps below to enjoy a delicious bowl of Japanese (kare) curry paired with rice (Using half a box, serves 5-6 people):
1. Slice 1 1/2 onions. Cut 1/2 carrot and 1 potato and 250g meat into bite size pieces.
2. Heat large pot over medium heat and lightly coat the bottom of the pan with 2 tablespoons oil.
3. Brown the onions, and then the meat. Add potatoes and carrots and cook all together.
4. Add 3 3/4 cups water and bring to a boil. Skim the scum and fat off the surface.
5. Simmer at low heat for 20 min or until veggies have become tender.
6. Turn off heat.
7. Take half a box of curry roux and drop 1-2 blocks at a time into the pot. Wait for it to dissolve.
8. Gently stir to make sure curry roux is thoroughly melted and simmer at low heat until the curry thickens (about 5 min).
9. Serve with rice.