Vermont Medium Japanese Curry by House 125g (4.4 oz)

Vermont Medium Curry Roux is a mixture of wheat flour and butter or olive oil, which adds thickness to curry. Curry roux is a mixture of this roux with Japanese curry powder and is enough to cook 6 adult portions of curry.

Vermont Medium Japanese Curry Recipe

• Preperation : 10 mins
• Cooking time: 20 mins
• Serves: 6

Ingredients

• 250g Sushi Rice
• 250g chicken, beef or pork
• 2 medium onions (400g)
• 2 medium potatoes (300g)
• 1 small carrot
• 125g House Vermont Medium Japanese Curry Sauce mix

Directions

• 1: Wash the sushi rice in cold water and drain. Then Cook the sushi rice in your rice cooker.
• 2: Slice the meat and veg into bite sized chunks, saut� in a saucepan with a small amount of vegetable oil then add 850ml of water and bring to the boil.
• 3: Remove from the heat and break up the vermont medium curry sauce into the pan and gently stir in.
• 5: Simmer the curry for around 20 mins or until the curry sauce thickens.
• 6: Serve the Vermont Medium Japanese Curry next the bed of fluffy Japanese rice for the perfect Medium Japanese Curry.

More recipes can be found in our blog: The Adventures of Sushi Stu

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