I made it to my parents’ house, where I will stay a week. I’m not technically on vacation since I will be working, but I’m so happy to be here! My parents and I are fully vaccinated so it’s pretty safe to visit according the the CDC guidelines.
After arriving in Torrance and having a beer, we ordered take-out from CoCo Ichibanya and feasted! I had my level-10 curry of course. It was very spicy, but not as spicy as previous visits. Still, very, very good. I’m satisfied. 😊🍛❤
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! 🍛
As mentioned in a previous post, the cooler Autumn weather* means we get to enjoy Autumn food**! Tonight it was a big pot of Japanese Curry, also know as Curry Rice (カレーライス)! A family favorite for sure, especially paired with the perfect side dish: Macaroni Salad. Yummm!
* 96° F here in Texas
** we actually eat it year-round, but it feels special in Autumn
Tonight was curry nite at the Fujimoto house! When Mariko mentions in the morning that we’re having curry, I look forward to it all day – that’s how much I love the dish. And I’m sure she gets tired of me saying, “It’s curry nite!” several times during the day. 😀 But hey, curry is something to celebrate!
This time, the curry had sliced pork in it, which was delicious. A month or so ago I thinly sliced a large piece of pork using our meat slicer. It takes a while to slice a large piece of meat and requires a small amount of elbow grease, but it’s much cheaper than buying pre-sliced pork from H-Mart. We portion out the sliced pork into 200-gram stacks, then freeze for later use. It’s a nice system!