#curry roux cube

[rubys-kitchen]

Chicken Katsu Curry Udon

Chef’s Notes: I like the spice from the cayenne. It’s not overwhelming, but does boost the chicken.

The flavors all come together so well.

Ingredients

Katsu Chicken

1 chicken breast

salt

ground cayenne pepper

1/3 cup all-purpose flour

1 egg, beaten

1/2 cup panko bread crumbs

this is just barely enough, so you may need a bit more

2 to 3 cup vegetable oil (for frying)

Curry Soup:

1 Tbsp canola oil

1 small yellow onion, sliced (~1 cup)

3 garlic clove, finely minced

4 cups unsalted chicken broth or water

1 block golden curry roux cube (1 pkg may have 5 blocks)

2 servings (3.5 oz, each) udon noodles

Ramen egg, for serving

green onions, for serving

Instructions

Katsu Chicken

1. Cut your chicken breast vertically into 4 strips, to make pseudo-tenderloins.

2. Season both sides of the chicken with salt (thoroughly) and cayenne pepper (just do a few dashes each side).

3. Bread the chicken in the order of flour, egg wash, and panko bread crumbs. Shake off any excess.

one plate for flour

one bowl for the egg, beaten

one plate for the bread crumbs

4. Add vegetable oil to a frying pot and heat it to 340°F (medium heat). Carefully add the chicken in one at a time and fry for 2 minutes until the top side is golden brown, flip it over and fry for an additional 2 minutes. Transfer them onto a cooling rack.

I didn’t temp my oil, just started heating when I took the chicken out of the fridge

Curry Soup

1. Heat canola oil in a large saucepan over medium heat. Add onion and garlic. Sauté until the onion turns translucent. 

2. Pour chicken broth on top of onion. Bring it to a light boil.

3. Turn the heat down low. Break 1 pack of Golden Curry roux cubes into small pieces and add them to the broth. Stir until all the curry dissolves, between 5-10 minutes.

4. In a separate pot, boil water and add udon noodles. Follow package directions.

5. Transfer cooked noodles out and drain under cold water.

I actually added the noodles to the soup cause I wanted fewer dishes

Assembly

1. Place cooked udon in a bowl and add a few scopes of curry soup.

2. Top it with chicken katsu, ramen egg, and green onions. Feel free to add any other toppings that you like. Enjoy!

[magical-regical]

You know I've always had a strange love for the gen 8 Pokémon games (sword and shield).

Now I shall go on a rant about all the things I love about it under the cut:

Is it a perfect game? No. Admittedly the main story about Rosé and the darkest day was 100% a miss. They wanted to say the big corporate leader was actually a bad guy but didn't want to commit to actually making him a bad guy. And yea it's a really easy game but honestly I don't mind too much because I'm a lil weenie.

Still, it makes me kinda sad whenever I hear people bash it on twitter (though maybe reading twitter comments was my first mistake)

Like come on guys SwSh gave us some great designs including but not limited to:

Wooloo, corviknight, polteageist, applin, FALINKS, regieleki, etc.

And the game itself also looks amazing. I never understood why people like to tear into its graphics. Maybe I just really vibe with the art style and how colorful and vibrant everything is (esp compared to ScarVi's graphics tbh, though I do acknowledge how ScarVi had a much larger mountain to climb in that department since it's open world).

But after thinking and thinking about it, another big contributor to my love for gen 8 is probably the fact that you can cook curry in it. I fucking love curry.

(can I put another read more here? I'm just gonna gush about how much I love japanese curry and how much I love the variety of curry SwSh has)

Are y'all still here? Alright, suit yourself.

Ok as I've mentioned before, I LOVE japanese curry. It's easy to make with the curry cubes, you can pretty much add anything you want into it, and the spice levels range from "why is it sweet" to "not spicy" to "my mouth is fucking melting" it's up to you. You can do anything as long as you're ready to deal with the consequences of your hubris.

And I feel like gen 8 really captures that. I mean have you seen all the toppings available for curry making?

(this curry guide was made by @/tunnaa-unnaa btw)

I want to try ALL OF THEM even the weird ones like bloody tropical curry or whipped cream curry. And by try I mean cook. (Except maybe the wasabi one because my spice tolerance isn't that high...)

So far I've made mushroom curry, potato curry, toast curry (I put curry on toast), and salad curry. I've also made katsu curry before, does that count as 'fried food curry'? I mean it's fried but it's not exactly fish and chips.

Anyway, I think this has gone on long enough. Bottom line, I love curry and the fact that it's one of the main mini games and features of Pokémon SwSh makes me love the game more than I probably would if it was any other kind of cooking.

Here's a picture of the salad curry I made because it's the only one I remembered to take a picture of before digging in.

Maybe I should start a curry diary or something...

[loftec]

Hi, I saw you talking about your savory oats breakfast, and how much you love it, and I honestly didn’t understand how someone could be so excited about oatmeal? But I tried making it because I have mushrooms and wanted something warm and salty and HOLY WOW I totally understand you now, that was so freaking good. New breakfast unlocked.

I LOVE THIS I'm so happy to assist the unlocking of new breakfasts. Also, have two more random savoury oats recipes that I've cobbled together (I don't eat these for breakfast, oddly enough they feel more like lunches or dinners, but that's just because they're based on "full" dishes I normally make for dinner):

Loftec's oat cookbook part two, I guess 🍲

(Also sorry about starting this answer ages ago, putting it in the drafts and then never finishing or posting it! Until now!)

Oatotto

The bastard oat son of risotto, Italians avert your eyes!!

This is based on the risotto recipe I usually make, but takes a LOT less time when the rice doesn't have to cook. The risotto is obviously better because it's risotto, but this is a really good way to do some savoury oats.

Serves one 1 large mushroom 1 small onion (I use a shallot) Butter or oil for frying Thyme Splash of white cooking wine if you have it (Optional: zest of half a smallish lemon) 2,5 dl Water or stock, I use a mushroom soup base bouillon I happen to have right now, if I didn't have it I'd use water and 1/2 mushroom stock cube. Pepper 1 dl oats 1 tsp miso A pleasing amount of frozen peas Juice of half a lemon (or to taste of pre-squeezed juice, obviously it's nice with fresh lemon but bottled lemon juice is fine, we're making oats) 1 tbsp nutritional yeast (or some Parmesan-adjacent cheese if you have it! We're making oatotto!)

In a small pot, stir-fry the thinly sliced mushroom, chopped onion and thyme in some butter or oil on high heat until the onion is translucent. Add wine and lemon zest if you have it. Pour over water/stock and lower the heat once the stock has come to a boil. Pepper pepper pepper, and add oats. On lowest heat, let the oats cook and stir occasionally. Once it gets a bit gloopy, add miso and stir in, and then add the pleasing amount of frozen peas and lemon juice. Stir until peas defrost and the gloop reaches your desired consistency. Add yeast or cheeeeeeese!

カレーオーツ - Japanese Curry Oats

Serves one 1 large mushroom (it's a theme) 1 small onion (shallot) 1 small carrot Butter or oil to fry 2,5 dl water Pepper 1 dl oats 1 medium size finely chopped tomato 1/2 cube Japanese curry roux (I'm a Golden gal, I keep the open package wrapped in some extra plastic in the fridge, hasn't gone bad yet)

Halt! Do not finely slice the mushroom! This is a Japanese Curry, the mushroom should either be a larger number of whole TINY button mushrooms, or a larger mushroom chopped into 6 or 8 pieces. Very important! Roughly chop the carrot into bits that are the same size as the mushroom and cut the onion into slices lengthwise (these are my curry rules, you can make your own according to what comforts you).

Stir-fry mushroom, carrot and onion on high heat until onion becomes translucent. Add water and pepper, and bring to low heat. Add oats and stir occasionally while it cooks on lowest heat until it's almost done. Add the finely chopped tomato and the curry roux, stirr until the roux has dissolved, the tomato is warm and the gloop is good. Test and make sure the curry is good, if not enough curry add more curry roux.

I would garnish this with some baby mayo and aonori, and if you're feeling fancy and have it at home, shallow-fry some approximation to a schnitzel, slice and put on top. I have a bag of frozen vegan schnitzels in the freezer and I never know what to do with them besides putting them on a Japanese curry.

[briarpatch-kids]

i'm so so fucking sorry about the people clowning in your asks. take extra good care of yourself 🫂

Thank you! I am, I'm having rambutan and fizzy water and watching Interview with the Vampire for the first time (show not movie) Later I plan on making Japanese style curry! We even have apples to make Vermont curry since the Vermont roux cubes have butter in them so we can't use them.

I also got my beauty box in the mail today so I'm gonna do a fancy face mask later hell yeah.

[cupcraft]

Im trying to learn to cook, do you have any good recipes for a complete beginner?

Hello anon I am going to link you my fav easy recipes that I've bookmarked over the years. You can also modify these easily for dietary restrictions (use other meat/vegan meat. Use coconut milk/cream instead of heavy cream. etc.). Also add things that make stuff easier for you too like instant rice/pasta!

Turkey meatballs

How to use crockpot/slowcooker drippings to make gravy

Sesame Garlic Pan Fried Tofu

Bison Chili (can use other ground meats & also use a slow cooker btw I've done it)

One pan baked fish & potatoes

Spaghetti Aglio e Olio

Easy chicken marinades

Parm crusted Tilapia

Roast chickpea cous cous bowl

Shrimp & Grits

Ricotta lemon spinach pasta

Super crispy tofu

Shrimp Scampi

Cheeseburger soup

Garlic & Butter shrimp (can server over many easy sides!)

Japanese Curry with Roux Cubes (you can buy any roux cube you like this guide helps you make the curries!)

Slowcooker/crockpot chuck roast

Coconut tofu curry (ive also made this with chicken!)

Cheddar Rosemary Scones (ive also replaced the rosemary with chives before to great success!)

Shepard's Pie (you can also use instant mashed potatoes to make this a lot easier!)

Roasted potatoes

[realistically-shifting]

My Luxury Apartment- General Script

I script this apartment complex in most of my DRs and my Waiting Room. Features like the room style change based on what reality the script is for, but the rest generally stays the same. This is the complex I shifted to the first time, all the things I would’ve enjoyed if I stayed longer.

Exterior: At the back of the complex, there’s a playground with equipment for adults too. The playground equipment can handle adult bodies using it.

Basement level: At the basement level, there are storage lockers for the tenants of the apartment, a parking garage, a shop, and a convenience store. The convenience store carries a brand of microwave dinners that has a wide variety of options, and it includes many cultural dishes from various cultures. For example, one of the frozen dinner sets includes collard greens cooked with smoked ham hocks and black eyes peas, fried catfish, baked mac and cheese, and a little cup of banana pudding or candied yams. The store sells other easy to make food items, such as roux cubes for curry and egusi stew. There is also a laundromat down there, for residents that don’t have personal machines.

First floor: The first floor has the lobby of the apartment building, an indoor pool and hot tub for the residents and their guests, and a hot pot restaurant. Residents get a discount at the restaurant, but it’s open to the public. It also has a gym that holds exercise, dance, and yoga classes.

Second floor: There’s a small doctor’s clinic on this floor, staffed by several nurses, two pediatricians, a mental health counselor, and a few physicians. Here, residents (and our guests) can receive regular checkups, emergency aid, help with medical treatments such as dialysis, etc. Attached to the clinic is a small pharmacy where you can get cold medicines, common emergency medicines like epipens and inhalers, etc. There’s also a daycare on the other side of the building, and between them is the complex spa. The spa has masseurs trained in neuromuscular massage therapy.

Third floor: A work space with computers for public use, recreational room that doubles as a movie theater with a larger screen, and an additional rec room with video game consoles, VR gaming space, and a small cafe. The first rec room is popular with older residents, while the second is more popular with the teenage residents.

Penthouse: My penthouse apartment also has a balcony with seating, two guest bedrooms each with its own 3/4 bathroom, and a walk-in storage closet.

Rooftop: On top of the apartment complex is a community garden and an observatory. There are gardeners that maintain most of the plots, but private plots must be privately managed.

Safety features: Along with normal safety features, all the windows and doors on the first and second floor, plus parking garage, have metal shutters that can be lowered during emergencies. The entire building also has an advanced fire suppression system, air purifiers, and an extensive bunker below the parking garage. Each apartment, or at least the penthouses, have security doors (thick wooden doors with metal plates in the middle and higher quality locks). All the safety features have their own failsafes.

[najia-cooks]

[ID: A bowl with short-grained rice to the left and a curry to the right; a spoonful of pickled ginger tops the rice. End ID]

カレーライス / Kare raisu (Japanese "curry rice" with carrot and potato)

Kare raisu is a classic example of 洋食 (yoshoku)—Western-style food adapted to a Japanese palette. It first became popular among the Japanese navy, having been inspired by the diet of the British navy in the late Meiji period—the British themselves had appropriated and adapted dishes which they termed “curries” during their imperial rule of India.

The base of kare raisu's flavor profile is カレー粉 (kare ko, curry powder), which is used to spice the roux that thickens the curry. Since they were first manufactured and sold in the 1950s, premade curry roux cubes have been popular among home cooks as a quick way to season this dish. This recipe begins by making enough roux for the dish, for those without Japanese curry roux cubes at home.

Kare raisu is often made with chicken or pork belly, but meat is sometimes omitted. This recipe calls for sườn non chay, but if you don’t want to use a meat replacement, just increase the amount of carrot and potato!

Recipe under the cut.

Patreon | Tip jar

This recipe calls for you to make a roux as its base, as this is the most widely-used technique for this dish. A similar effect could be achieved by adding Japanese curry powder in after the onions are browned and proceeding with the dish from there, adding butter or margarine along with the water, and thickening the curry with some flour after the vegetables are tender, if desired.

Ingredients:

For the chicken:

1 package (100g) sườn non chay, or 350g other vegetarian meat substitute

(If using sườn non chay) several cups vegetarian ‘chicken’ or ‘beef’ stock from concentrate, vegetable stock, or water

1/4 tsp Japanese curry powder

A few cracks of black pepper

For the dish:

2 Yukon gold potatoes (400g), peeled

2-3 medium carrots (200g)

1 package (100g) suon non chay, or 350g other vegetarian chicken substitute

6 cups water, or enough to cover

2 tsp vegetarian ‘chicken’ or ‘beef’ stock concentrate (optional)

3 Tbsp neutral oil, to fry

2 large yellow onions, sliced

1/2 sweet apple, grated (optional)

3 Tbsp usata sosu (Japanese Worcestershire-style sauce)

1 Tbsp vegetarian oyster sauce (or substitute soy sauce)

1/4 cup coconut milk (optional)

4 cloves garlic, minced

1-inch chunk (10g) ginger, minced

Sườn non chay may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.”

Apple is a fairly common but non-essential addition to this curry; it adds a subtle sweetness to the final dish without being immediately recognizable as apple. Other common additions which have the same effect are honey, jam, and mashed banana.

The Japanese Worcestershire sauce adds umami, salt, sweetness, and a hint of fruit: it may be replaced with equal parts soy sauce, ketchup, molasses, and date syrup or apple sauce.

The coconut milk adds savor and a creamy texture; the flavor of coconut is not detectable in the final dish. You could also use soy or oat milk for this purpose.

For the roux:

3 Tbsp Japanese curry powder

1/4 cup non-dairy margarine

6 Tbsp (45g) AP flour

Instructions:

For the roux:

1. Melt margarine in a small pot on medium, then reduce heat to medium-low. Add flour and toast for 15-25 minutes, stirring occasionally, until flour is lightly golden brown.

2. Add curry powder and toast for 30 seconds, until fragrant. Remove from heat.

For the dish:

1. If using sườn non chay: In a stockpot, soak sườn non chay in enough stock to cover for about an hour, until rehydrated. I also added a few cracks of black pepper and about 1/4 tsp of Japanese curry powder to the stock.

Adding a small plate to keep the sườn non chay beneath the surface of the liquid can help them to soak faster.

2. Tear sườn non chay into thin strips and return to the pot. Simmer, stirring occasionally, until the liquid has evaporated; set aside.

Soaking in broth or stock helps the flavor of the sườn non chay to be more concentrated. If you're short on time, just soak them in water until softened, squeeze the excess water out, tear them into strips, and set aside until ready to fry.

3. Prepare your vegetables. Peel potatoes and cut into wedges (if your potatoes are particularly large, halve them widthwise first). Peel the carrots and chop them with diagonal cuts, rotating the carrot about 1/4 turn between each cut (this style of cutting—rangiri—is commonly used when preparing cylindrical vegetables for simmering in stews, because it increases their surface area). Halve the onions through the root and then cut them into slices; mince the garlic and ginger.

Some cooks will cut the onions into wedges and fry them until translucent, while others cut them into thin slices and fry until they are deeply golden brown; I took the latter route to add savor to the final dish, but consult your own preferences (and time!).

4. Heat 3 Tbsp neutral oil in a large stockpot (the one you simmered the sườn non chay in, wiped clean, is fine). Fry sườn non chay until lightly browned and set aside. (If using a different meat replacement, follow the package directions for stovetop frying.)

5. In the same pot, fry onion on medium-low for 20-30 minutes until golden brown, agitating occasionally. Add ginger and about half the garlic and fry for 30 seconds until fragrant. I like to add about 1/4 of the roux at this point and fry until fragrant to increase the presence of the spice in the final dish, but this isn't common in Japanese preparations.

6. Add carrots and potato and allow to fry for about 2 minutes. Add apple and stir to combine.

7. Whisk water together with stock concentrate, Worcestershire sauce, and oyster sauce, and add to the pot. Return your meat replacement to the pot.

8. Simmer, covered, for about 15 minutes, until carrots and potatoes are fork-tender.

9. Dissolve the rest of the curry roux into the sauce and add the remainder of the garlic (this divided addition allows for a sharper garlic taste). Add coconut milk, if desired. Simmer, uncovered, until thickened, about 5 minutes. Taste and adjust sauces.

Serve warm with short-grained rice and fukujinzuke or rakkyozuke.

[sudachirecipes]

It's easy to make Japanese-style curry rice using boxed roux cubes, but have you ever wondered how to make it from scratch? Well, look no further! In this recipe, I will show you how to make your own Japanese-style curry roux to make rich and flavorful beef curry rice from scratch!

[ichii-nijii]

i recommend you buy curry roux cubes from the store to make anytime!

i. i don't know how to cook them!!! also it's not the same!!!

[lightvsdark18]

Cater's Spicy Chicken Curry

Following this as a guide.

You will need onion, carrot, potato, green bell pepper, ground ginger, ground garlic, cayenne powder, boneless chicken, black pepper, salt, white/jasmine rice, olive/coconut oil, chicken stock/broth, honey, and package of Japanese curry roux.

Chop a large carrot, 1-1/2 potatoes and a pound of chicken into bite size pieces. Then thinly slice a medium size onion and a bell pepper.

Saute the onion in a medium pot on medium heat with a tbsp of oil.

Add in 1/2 tsp of ginger and a tsp of garlic, mix well.

Then add the chicken and cook with a dash of black pepper and salt.

Pour in 2 cups of stock/broth, 1/2 tbsp of honey and a tbsp of cayenne powder. Stir well.

When it gets scalding, toss in the carrot, potatoes and bell pepper.

Let it simmer for 15 mins on medium-low heat, stirring occasionally.

Once it starts boiling, turn off the heat and add in 2-3 cubes of the Japanese curry roux. Stirring and preventing anything from sticking to the pot.

Stir for 5-10 mins or until the sauce thickens. (If it becomes too thick, add some water to thin it out.)

Cook 4 cups of rice and scoop it onto half of your plate, then pour the curry on the other half.

The curry is paired with Trey's Violet Lemon Cookies.

[ramblingsofaculinarystudent]

Lets Talk Budget Recipes

So, I'm a college student: that much has been pretty clear since I began this blog: I was in a culinary program before my body decided to pop a cap in me. Ever since that's happened, I've been pretty unemployed and have had to switch back to General Studies because it looks like I can't be a nurse either. So, not only am I in college, but broke and trying to get by as well as I can.

Here are two recipes that are easy to make and easy on the wallet, which I myself have approved (being the broke food connoisseur that I am).

Meal #1: Kare Risu

What you will need:

1 onion

1 potato

1 apple

1 carrot

1 cup of rice

1 tablespoon honey

1/4 cup frozen peas

2 tablespoons minced garlic

1/2 teaspoon ground ginger

1 box of Japanese Curry Roux

salt and pepper

Oil

water

Take all of the vegetables and peel and dice them. Put them in a pot with some oil and the ginger + garlic and fry until they're a bit golden brown. Cover with water and boil until the vegetables are fork tender. Take curry roux and break the cubes up, incorporating them fully into the water.

For the rice, start 2 cups of water in a pan when the veggies are browning and boil. Add 1 cup of rice, cover, and let boil for 20 minutes. Once 20 minutes is up, turn off heat and let sit for an extra 6 minutes. If you're feeling really frisky, wash your rice before adding it in.

Serve with toasted sesame seeds or a fried egg on top...or both if you want.

Meal #2: Ramen

Okay, so fair warning: this meal doesn't do well in the fridge.

If you want something fast that you don't want to eat leftovers because of, Ramen is a good idea. We're going by Famous Chef Roy Choi's doctored ramen recipe, since he's the man!

What you'll need

1 package of Maruchan Ramen Noodles, or anything similar in quality

3 tablespoons of butter

2 pieces of sliced American cheese, white

1/2 a cup of broth in matching flavour to said ramen

1 egg

(Optional) La Choi's Stir Fry mix

(Also Optional) kimchi

Follow the instructions for the ramen, but after adding the seasoning mix, add the broth and let it get hot. Melt in the butter and then the cheese, until fully incorporated. Fry the egg separately, preferably with salt and white pepper, and add the veggies or meat to the broth. Top with the egg and toasted sesame seeds if you want them.

[axel-mania]

Just made a delicious and super easy curry pasta... in the rice cooker! This is my favorite way of cooking, because it massively cuts down on cleaning and makes your recipes less complicated. I used half an onion and a large clove of garlic, both diced in the only prep work I needed to do. Then I dumped in a cup and a half can of crushed tomatoes, a cup and a half of water, one cup vegan ground beef, a cup and a half of the pasta shells, and three curry roux cubes, as well as some random extra baby carrots and potatoes I had lying around. And that's it. I just turned it on and let it do its thing.

[charmcoin]

anyway this is what i made tonight it was an enormous pain in the ass and incredibly time consuming but it is incredibly delicious and i could probably eat the entire pot. i got mild golden curry roux and mostly followed the recipe as written i think the only difference is that i used cubed pork loin instead of chicken though i'm sure it would be really good with chicken too. though i will say i used better than boullion instead of boxed chicken stock/broth. it does come out pretty sweet-- i like it but if you're not into that i would recommend using a spicier curry mix (i probably will next time) or adding some chilis to it. i think bay leaf would also go well and make it a little more savory. honestly this was my first time ever having japanese style curry and it is really really good it will probably go into my fall winter type cooking rotation from now on

[spooniechef]

Japanese Curry (1 spoon)

I’m pretty sure anyone who reads this thing is probably thinking that I have a thing for curry. Said ‘anyone’ would be right, particularly now that I’ve discovered how relatively easy it is. Japanese curry is one of my favourites - it’s not insanely spicy - there’s kick, but not enough to distract from some of the subtle flavours in it. Most people who see it on restaurant menus see it with katsu of some description, but while I do plan to learn how to make gluten-free katsu someday, it’s not necessary. Japanese curry is basically just a kind of somewhat spicy stew, and you can use effectively anything you like in it.

There are a lot of complicated recipes for Japanese curry online, and that’s even disregarding the ones that ask you to make your own curry roux. While I do also plan to try that sometime, I thought I’d start simple this month and see if I could find gluten-free curry roux to get me started. My Google-fu is strong enough that I found gluten-free curry roux from a company called Emma Basic, which does a variety of speciality Chinese and Japanese items. So the plan was Japanese curry by one of the online recipes I found sometime this month. So if you’ve got gluten intolerances, it’s worth a look. (Though it’s a London-based company so unless you’re in the UK, probably better to look for a place like it in your area.)

Today, though, was a very bad pain day in an increasing line of very bad pain days. I didn’t want tandoori chicken three nights in a row, and I also wanted comfort food, which Japanese curry is for me. But all the recipes I found looked too complicated. So I decided to read what it said on the packet ... and that looked a lot easier. So I did that instead, and while I still hurt, I can’t be too depressed when I’m full of the first Japanese curry I’ve had in years. So assuming that any curry roux will work the same as the stuff I got, let’s start. There are going to be a lot of notes because I’ll go over what I did but there’s a lot of wiggle room to address.

Here’s what you’ll need

Curry roux

Two potatoes, cubed

Three carrots, chopped

One large onion, cut into eighths

Two chicken breasts, cubed

Note: what the box actually said was “use whatever leftover vegetables are in your fridge”, but living alone and being disabled means fewer opportunities to keep fresh vegetables in the house. So I bought the veggies I’ve had in Japanese curries before, but you can use basically anything. I might try cauliflower next time. You don’t have to use chicken either; prawns, pork, beef (so long as it’s not stewing meat or anything; that would take too long to cook), tofu, just stick with the veggies by themselves - whatever you like.

Here’s what you do:

Pour a little bit of oil (maybe 2 tablespoons) into a casserole pan or other deep pan. Add the vegetables and chicken and heat on medium high heat for 2-3 minutes or so

Add water - enough to more or less cover the ingredients. Bring to a boil, cover and simmer for 10 minutes.

Add your curry roux in whatever form you’ve found it and stir until it’s fully blended (it should be opaque, a faintly-orange tan colour and about the consistency of whole milk). Simmer for another 5-10 minutes, stirring occasionally, until the mixture thickens a bit (so maybe the consistency of single cream).

Serve with rice

This is one of those ones that it’s actually hard to make any easier, just because the instructions are so basic. It’s little things like:

Already-cooked meat and vegetables will probably work as well as raw; you probably just don’t need to simmer them as much. You should still simmer them a bit, though, as that’s what helps get the flavour of your ingredients into the water, which further flavours the roux.

You could probably use frozen vegetables with this; you’d just have to defrost them first. Just put them in a bowl of cool water for a few minutes, then drain well.

Less a way to make it easier and more a thing to personalise it more - I spiced up the chicken a bit before I started heating everything. Just a little soy sauce, some coriander powder, some garlic puree and a bit of salt, but it gave the chicken a bit of extra niceness. So it’s worth a try if you have the spoons for it.

There we go - this serves about four, so it’s good for company, families, or just if you want a lot of leftovers to tide you over. One of these days, I will try a Japanese curry from scratch, or with some of the more complicated recipes, but for now, I managed one of my all-time favourites when I barely had enough spoons to remember to take my meds, so I call this one a win.

[grievedifferent]

Ueda is unfortunately terrible with gifts. He fretted over it online for ages onto to come to the conclusion as long as it was from the heart, that was all it matters.

Curry roux cubes, the box done up with a bow, complete with a handmade card, he presents it forward.

"Nana-neechan... Merry Christmas..."

like an older sister, everything ueda does both impress nana and makes her proud. she takes the box and card, opening the latter first before the former. she smiles as she reads it, looking at him lovingly, before opening her gift. how practical! she leans forward to embrace him, holding his head beneath her chin for a moment before she kisses the top of it. what a good boy.

❝ you didn't think i'd forget about you, did you? ❞ she takes a moment to excuse herself, going to fetch a bag with stuffing paper sticking out that she hands to him. when revealed, it's an oversized sweater of his favorite color. it's thick, soft, and loose at the collar so that he won't feel constrained. ❝ you always underdress for the weather, ❞ she complains in that motherly tone of hers, ❝ so i figured this way i could ensure you'd stay warm this winter. we still have a long way to go before spring, you know? you don't want to freeze before we can see the cherry blossoms, do you?? ❞ // * @bclasaeg !!

[finnieforkys]

Microwave Japanese Curry Recipe

Portion: 2 - 3 servings (depend on your rice to curry ratio preference)

Ingredients:

• 1 Potato

• 1 Carrot

• 1 Onion

• Fat (can be butter, oil or margarine)

• 1-2 Garlic bulb (optional)

• Meat (it need to be microwavable so you can use ham or canned meat or thinly cut meat, this is also optional)

• Curry roux

• Milk (optional, can be substitute with water)

• White rice or noodle (i use rice bought from konbini)

• 2 microwavable bowls (big but still can be fit inside your microwave, you can use disposable bowls so you don't have to wash them lol)

• Utensils to mix the ingredients (i used a spoon and chopsticks)

How to cook:

• Chop the ingredients into 1-2 cm pieces and peel the garlics

• Set the microwave to high

• Heat the garlics and onion in one bowl with two table spoons of your choice of fat for around 8 mins

• Then add the potato and carrot in that bowl, mix them to cover the veggies in the fat then microwave for 15 mins or until the potato is thoroughly cooked (add more fat if needed)

• Melt 4 cubes of curry roux in the other bowl using boiled water

• Mix the contents of the two bowls

• Split the curry equally between two bowls

• Add milk or water to thin down the curry

• Heat up each bowl of curry for 5 more mins

• Serve the curry with rice or put them in the fridge overnight for tomorrow

Disclaimer: You might need to change the recipe to fit yourself better, especially the cooking time since each microwave work differently. This recipe worked for me but it might not work for you.