Curry roux (My family uses 3 types of medium-hot roux)
Consommé soup stock cubes
1/2 (1 teaspoon of granules)
Added ingredients of your choice:
My recommendations are chicken thigh, bacon, sausage, spinach, boiled potatoes, aburaage, kamaboko (fish cake), and bean sprouts.♡
Heat the pot, and cook the curry roux by flipping them over every once in a while (make sure they don't burn). It will create a rich flavor this way.
Once the roux has melted, add in all the ingredients and bring to a boil. Simmer together with ingredients of your choice and it's done.
In this photo, the pot contains the recommended ingredients plus napa cabbage, white leek, pork, tofu, enoki mushrooms, and shimeji mushrooms. It's also delicious to sprinkle some shredded cheese right before serving.
As our family's "shime (finish)", we add cooked rice and make it into a risotto by melting some cheese on top. Adding udon makes it yummy as well.
Story Behind this Recipe
I only have a medium-hot roux! My kids can't eat that, so I came up with this recipe.
If you want to add more spiciness, use a hot roux, or reduce the amount of milk while increasing the amounts of mentsuyu and water. Please check the taste and adjust to your kids' preference, since even among the so-called "medium-hot" roux, well-made roux or spicier roux tends to be hotter. (If you add milk or honey, the hotness will be reduced.)