1st attempt at Japanese Curry

8 comments

1. Looks great!

2. The one chunk of meat looks lonely lol

3. Now you need to fry breaded chicken breast or pork chop/ cutlet to make it katsu curry.

4. Needs wayyy bigger chunks of carrots/potatoes and onions. No mirapoix proper rangiri

5. Way to go!! I’d definitely order a plate 👍🏼

6. Protip: You can use instant curry to clear your fridge! Chop, saute and throw in that half-onion from yesterday. Have a tiny bit of pasta left? Throw it in there! Chop, saute and add any extra proteins you have in the fridge! Broccoli is so good in there as well as zucchini and cauliflower! Curry is such a hearty base that the sky is the limit! Also, as an added bonus: Make a big batch. It tastes even better the next day, so chuck it in your lunch or save it for dinner the next night, too!

7. Congrats my dude. If you ever get bored after making way too much, turn some into curry udon/ramen. Add mentsuyu and water and additional soy or salt or whatever if necessary.

   I live on my own but always make a full box and rely on this all the time. If you want to freeze curry, leave out the veggies when first making it. Boil whatever you need separately and add before eating. It would be better if you let the boiled veggies simmer in the curry for a bit but it’s not much worse if you don’t.

8. I say chunkier potato and carrot and could be more dense but out of that looks very good