The cold weather continues, but so does the hot comfort food. Tonight’s dinner is classic Japanese curry over steamed rice (カレーライス)!
Each pot of curry is made a little differently, depending on ingredients we have on-hand, as well as how spicy we want it. Instead of just showing the finished product, here’s a general overview of the preparation… we don’t have exact measurements – we pretty much eyeball everything for this curry.
First, cook the veggies. This time, we started with garlic, then added onions, carrots, and a diced tomato.
After the veggies are softened, add warm/hot water to a “good” level. We had some potatoes in the pantry, so we added some potato chunks. See, you gotta just go with the flow on this recipe. 😄 Cover and cook until the potatoes are just about done.
While it was simmering, we cooked some sliced pork in a pan. It’s pretty greasy, so cooking it before adding to the pot is important.
Next, we added the meat to the veggie stew, then covered and let it simmer for a little while longer until the potatoes were done.
After all that simmering the meat and veggies’ flavor has really come out. 😛
Now it’s time for the curry. Tonight, we used a mix of three different types. The total was about 9 pieces.
The final step is to spice it up (if desired). We used some Scotch Bonnet hot sauce (about a tablespoon) and dried chili powder (about a teaspoon).
Once all the curry is dissolved into the stew, it’s ready to eat! We like it over steamed rice, with boiled egg, and picked radish. Koa added cheese a la Coco Ichibanya.
If you make Japanese curry, I’d love to know your technique! 🍛