All about JAPANESE CURRY

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Beef CurryRecipe1. Cut ingredients for chicken bouillon soup to suitable sizes and put them in the cooking pan. Bring to a boil on medium heat, then simmer on low heat for 2 hours or more, while skimming off foam. Filter with a strainer to complete the chicken bouillon.2. Heat vegetable oil in a cooking pan, then stir-fry thinly sliced onions on low heat until they turn caramel in color, then stir with a mixer until a paste is formed.3. Stir-fry beef in a cooking pan and when the color changes, put in chicken bouillon and stir fried onion paste and bring to a boil. Skim off foam, then simmer for 15 minutes.4. Turn off heat, put in the curry akes and start heat again. Simmer on low heat until the sauce becomes thick.5. Pour the sauce over rice on a plate.Recipe1. Heat vegetable oil in a cooking pan, place chicken cut to bite size and stir-fry. Take the chicken out of the cooking pan.2. Add more vegetable oil, then stir-fry sliced onions until they become soft (usually about 20 minutes).3. Add some water to the cooking pan and bring to a boil. Turn off heat, then break and add curry roux. Melt the roux completely in the sauce.4. When the curry roux is properly melted, add chicken and simmer with low heat until a thick sauce is obtained.5. Pour the sauce over rice on a plate.This authentic, rich, and thick curry uses a chicken bouillon soup base.Chicken CurryThis dish combines avorful chicken and hearty onions with a tasty curry infused with the avor of slowly simmerd vegetables.Curry RecipeChicken (breast meat)･･･････････････････800gOnions (thinly sliced)･････････････････････600gWater･･･････････････････････････････････････････1,200mlS&B Tasty Curry Sauce Mix in Block Medium Hot･･･200gVegetable oil････････････････････････････････Suitable amount*Use different meats according to your preference.Ingredients (10 servings)Beef (cutoff)･････････････････････････････････300gOnions (thinly sliced)･････････････････････400gS&B Dinner Curry Mix in Flakes･････200gVegetable oil････････････････････････････････Suitable amountChicken Bouillon Soup･･････････････････1,200mlOnions･･･160g, Carrots･･･80g, Celery (both leaves and roots)･･･40g, Chicken wing (tips)･･･800g, Chicken wing (drumstick)･･･800g、Bay leaf･･･1 piece, Water･･･1,500mlIngredients (10 servings)7