This lockdown has got me training to be a Japanese housewife.
Kidding. Kind of.
Japanese curry has always been a comfort food for me. Growing up, my mom would make giant pots of curry (wonder where I get my portion control issues from…). The whole house would smell like warm spices as it stewed. We’d have leftovers for days. I’d sometimes forgo the rice and just eat the loaded curry alone. Even though I’d eat it all the time at home, I’d still go to curry restaurants (mostly in Asia) and order it. So it’s really no surprise that I’ve turned to this go-to comfort food during COVID era. I’ve made curry at least 3 times in the past month.
To me, this is a no-recipe recipe. All of the components are intuitive: you start the rice, cook the curry, fry up the pork and then top it off with the egg. That being said, it’s rare that I go all out. Usually it’s just vegetarian or chicken curry with rice. Often, it’s just the curry sans-rice, kept in tupperware for the week, a meal just 2 minutes in the microwave away.
It’s usually easiest to use the roux cubes that you can pick up at a Japanese market, but I prefer to use curry powder. And actually a very specific curry powder, one that is not easy to find in the US, but just tastes so much better than other ones and I’m not sure why.