/kitchen/ - tasty morsels & delights

I love curry! I make it all the time, especially lentil curry. I got a pressure cooker almost exclusively for making curry. I've tried making a japanese style curry (without the sauce cube things) with some success but I'm still working out the kinks.

>>757
I don't really understand the appeal of Japanese curry, but then I've usually found Japanese cuisine to be a bit overrated. Japanese curry manages to be weirdly bland and I'm not sure how; I don't even mean lack of pungency, just a lack of…depth of flavor, I guess? Could be an unsophisticatedness to the spice mixes, I guess.

I love and adore curry rice, it's my favourite. I like to take any Japanese curry roux and mix it with miso and gochujangg, typically made with potato and some kind of legume like pigeon peas or chickpeas. I want to try making it with other things maybe shrimp or ground turkey, I don't know. Curry rice is peak comfort food.

>>761
also: always topped with drizzled Kewpie mayonaisse. This step is essential and cannot be skipped! I also like to add an extra dollop of gochu.

probably tomorrow i'll buy ingredients to make some curry for the week

>>758
I eat curry pretty much every day and I like Japanese curry. It seems like it would be intentionally bland and simple, since it's a comfort food associated with childhood within a cuisine that values subtle flavors. I add stuff like soy sauce and katsuboshi and miso rather than the spices I usually cook with. It helps to think of it more as a curry-themed dish within Japanese cuisine than what someone from a traditional curryeating culture would think of as curry.