Tonight’s curry was made with thinly sliced pork and Java curry. It was delicious. It’s always a good day when you have curry to look forward to.

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Tomorrow, Mariko is flying up to Indianapolis to watch Koa’s marching band perform in the Bands of America Grand Nationals. Since I’ll be home alone for a couple of nights, she made a big pot of beef curry so that I don’t starve.

It’s so delicious!

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Today happens to be my birthday, and to celebrate, I took the day off from work. So with time on my hands, I was wondering what to do… maybe go for a ride on my motorcycle? Maybe go for a long bicycle ride? But after all, I decided to go running. I’ve discovered that I really love it!

I ended up running on Brushy Creek Regional Trail and I felt so good that I completed my half-marathon challenge on Strava. It’s a really good feeling to know that at 53, I can still increase my distances and get stronger. I hope I can stay healthy for a good long time!

I admit that part of my motivation for running so far today was because I knew that I was going to feast on pork katsu curry for dinner. Normally I request oyakodon for my birthday dinner but I’ve been craving curry for a while now!

All in all, I had a very nice birthday. I’m looking forward to my next year!

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American wagyu beef, pickled eggs, broccolini, and tomatoes… so good. It’s hard to beat curry-night!

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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.

I hope you had a nice day! またね～

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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!

またね～

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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

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Curry Nights are the best!　カレーライス

Lots of heat in this one. The eggs don’t look so great (a bit too hard and the eggshells stuck!) but they were yummy. As usual, I ate too much.

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こんばんは。How’s it going?

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!

I hope you had a nice, relaxing day.

またね～

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Tonight we had Japanese curry カレーライス, made with pork. But what made it special was that this recipe is a favorite of Mariko’s friend, and includes plenty of fresh puréed apples. The sweetness tasted great, but I had to add a Serrano pepper (not pictured) from the garden to my curry to bring up the heat level to my liking.

Now that the weather is changing, it’s time for our favorite Japanese cool-weather foods: curry, oden, and nabé. Those are good anytime, but especially welcome in the colder months.

またね～

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