Hall spice roasting & heating Concentrated paste roux "Kibaichi Curry" tasting review as much as possible by suppressing the temperature of spice flavor review

A house that extracts the original ornate scent of spice by its original technology of roasting hall spice with oil and keeps the rich flavor of the material by suppressing the heating temperature and heating time at the time of production as low as possible, Concentrated paste rub is "Curry Curry"is. It is said that it will be launched nationwide from February 20, 2017, but since I was able to get it ahead of the other, I tried to make two kinds of spicy and dry indeed.

House "Kurewashi Curry" It will be released nationwide from February 20th | News Release | Company Information | House Food
http://housefoods.jp/company/news/news1001001308.html

This is curry curry. There are two kinds, dry and spicy.


The calorie per dish not including rice and ingredients is medium spicy at 145 kcal ......


The dryness is 123 kcal.


I opened it and found a sticky paste.


The standard material is onegal 1 and half one, meat 250 g, only curry paste roux. Add carrots etc. here according to your preference.


So I will make it at once. Firstly stir well ingredients cut into bite with salad oil.


Add 500 ml of water ...


If it boils, I will take an aku.


Then, simmer for about 15 minutes with low heat to medium heat until the ingredients become soft.


After 15 minutes, turn off the fire and put the rouce, melt well.


Boil again in a fire and then simmer for about 5 minutes with occasional stirring with a low heat.


It is the kore completed.


First of all, without eating rice, I tried eating only Lou, and the first thing I feel is "sweetness". Although it seemed to think that "Sweetness is rather than sweet ...?", After a while the scent and spice of spices gets caught and it remains as a aftertaste.


In the curry Ruu there is something saying "rather than curry rather stewy", but Kirewashi Curry is a standard taste but because the spices are working, the simplicity of meat and egg onion Even with ingredients there was deep taste.


Also, I tried to make dry curry in the same way.


Dryness enhances the flavor of spices such as cumin and coriander from the first mouth. Even though it is said that hot spicy like chili is not so strong, the "fragrance" of spice was felt well.


Because it is thicker than medium, so well compatible with rice, "to the spicy but the spoon does not stop" to the state.


What is the difference between dry and medium spicy ...? As a result, I looked at the raw material name, "fructose" came in the middle of the raw material name of the medium spicy. Also you can check chutney, buttermilk powder, miso, roast onion paste, apple juice concentrate, brown sugar and others.


And dry raw material name is dextrin, roasted spice oil followed by sugar, followed by sugar, brown sugar and apples concentrated juice is not used. While sweetness and sourness are given by tomato paste and chutney, you can see that the spice is strong.


Comparing the looks of medium spicy and dry, it looks something like this, the dryer is slightly darker. As a result of having multiple editorial staff eat, "Dry spice is firmly felt" is more popular.


The curry curry is a bag and you can make 4 dishes of curry and the price is open.