How to cook
It is used in the same way as regular curry roux.
Saute the vegetables in a small pan.
Add about 180 grams of water and simmer until the ingredients are soft.
Turn off the heat once, add Anpanman curry roux, dissolve well, turn on the heat again and simmer.
The standard calerou is about 30g of medicine to 180g of water. Adjust according to your taste.
Nutrition facts Per 68g
Energy:281.0kcal Protein:3.40g Fat:8.70g Carbohydrate:47.20g Salt equivalent:6.3000g
Allergic ingredients
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Best before date
1 year *From date of manufacture.
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