How to make curry in mirch
It is tasting with the depth though water is not used by as much as one drop, and the curry made from the moisture that goes out of the vegetables such as onions and ripe tomatoes is simple.
The soup made Saratsu is tasting that very much the flavor and is deep.
It cooks it for ten hours by using the onion from Hokkaido. This onion becomes the conclusive evidence of the taste.
In the entered lying about chicken, it is cut in the size that eats easily very softly, and compatibility with soup is Battiri.