House Hokkaido Cream Stew
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Make Hokkaido’s famous cream stew with this roux mix. Made with 100% Hokkaido fresh cream and cheese.
How to use:
- Sauté vegetables in a pot. (We recommend root crops like onions, garlic, potatoes, carrots, as well as cruciferous vegetables like broccoli and cabbage.)
- Add 1200ml of water and cook until the ingredients get soft.
- When vegetables are soft, turn off the heat and dissolve the roux into the soup.
- Turn on the heat and add 200ml of milk. Cook for 5 more minutes, stirring constantly.
Note: If you are using only 1/2 of the roux, use 100ml of milk, and 700ml of water.
Contains: 180 g