NH Daichi no Omoide Rice Flour Stew Roux

[Homemade meal] Stew roux made only from plant ingredients using rice flour

This stew roux is made only from rice flour and plant ingredients, using Sato's naturally grown rice (20% of the rice flour used).
We use rice flour made from naturally grown rice and domestically produced brown rice.Natural cultivation is an agricultural method that does not use pesticides or fertilizers during the cultivation period.
GMO-free, vegan (no animal ingredients used), gluten-free, no artificial seasonings, colorings or emulsifiers

We made a stew roux using rice flour made from rice grown by Hideo Sato of Yamagata Prefecture.
The flake type dissolves easily and is easy to cook, so it can be used in stews, pasta sauces, gratins, potages, etc.
It can also be used in cream stews.

【raw materials】
Vegetable oils (palm oil, safflower oil), rice flour (domestically produced), corn flour, soy flour, yeast extract, potato starch, sugar, salt, onion powder, white pepper


[Contents]: 120g

[How to make about 6 servings]
(1) Cut the vegetables and meat into bite-sized pieces and simmer in 720cc of water, skimming off any scum.
(2) Once the ingredients are cooked, turn off the heat and mix in the roux.
(3) Turn the heat back on and simmer on low heat for 5 minutes.
*It will taste even better if you replace some of the water with soy milk.