Kept it simple tonight with a SB curry and some smoked chashu I made the other day

6 comments

1. Looks amazing. Japanese curry is probably my fave in the world. I just made some pork katsu and curry the other day. Was a great way to do away with a butternut squash.

2. Smoked chashu… I never thought about trying it! Do you marinate it at all, or just roll it up and smoke it?

3. How the curry get that thick?

4. Yum. Char shiu is a great idea! (Add a raw egg yolk on top and it’s perfect.)

   Long grain instead of short?

   https://www.osaka.com/eat/jiyuken-curry/how-to-make-japanese-curry-ultimate-guide/

5. Looks yummy

6. I want this in and around my face