Japanese curry rice – Chef's Club by makro

Ingredients

• 15 grams of shredded mozzarella cheese mixed with cheddar cheese
• 3,000 cc of water
• 15 cc of soybean oil
• 150 grams of soybean oil
• 500 grams chopped onion
• 170 grams of beef neck meat, cut into 1 cm cubes.
• 170 g carrots, diced 1 cm.
• 300 grams of potatoes, diced 1 cm.
• 300 g S&B Curry Paste Extra Spicy 220 g
• 15 cc soy sauce
• 40 grams of 100% pure honey
• 5 grams Hondashi seasoning powder
• 200 grams of cooked Japanese rice
• 140 g Beef Curry Sauce
• 10 grams of Fukujinzuke pickles
• 0.1 g Aonori coarse seaweed powder
• 1 egg, size 2
• 10 grams of evaporated milk
• 10 cc soybean oil
• 1 piece of frozen fried pork cutlet
• 65 cc palm oil
• 3 pieces of frozen breaded raw shrimp
• 40 cc palm oil
• 3 pieces smoked chicken cocktail sausage