Spice Curry Basic squid spice curry made with Spice Pack Symphony No.2 – jac（ジャック）：japanese-arts-cra
Ingredients (serves 4) Starter spices (whole bags): 1 bag Powdered spices (powdered bags): 1 bag Canned tomatoes (whole): 400g Onion: 1 Garlic: 10g grated (about 1-2 cloves) Ginger (grated): 1...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at japanese-arts-crafts.com.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Grater
- Can opener
- Wooden spoon
- Measuring spoon
- Measuring cup
- Kitchen scale
Ingredients
- Starter spices (whole bags): 1 bag
- Powdered spices (powdered bags): 1 bag
- Canned tomatoes (whole): 400g
- Onion: 1
- Garlic: 10g grated (about 1-2 cloves)
- Ginger (grated): 1 tablespoon
- Squid: about 500g
- Sugar: 2 tsp
- Salt: 1 tsp
- Soy sauce: 1 tablespoon
- Balsamic vinegar: 1 tablespoon (can be substituted with vinegar)
- Mirin: 2 teaspoons
- Oil: 3 tablespoons
- Water: 200ml
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