>>21488177
I use a 50/50 mix of hot Vermont and med. hot Kokumaro. It's the closest I've managed to get to the now-dead Curry House restaurants, which were owned by the same company that makes the blocks but had its own unique blend that they don't sell. I actually just made some a few days ago, it was the first time I've ever done the full homestyle kind with meat and veg in it, usually I just make the sauce and serve it with katsu.