So we’ve covered Japanese curry before on PCFG. But if you’ve looked at that recipe already, you may have found it a bit intimidating. It calls for some random foodstuffs and has about 72,000 total ingredients. But what if you’re craving some sweet, sweet curry but don’t want to go all-out? Well, you can buy a packet of curry starter-sauce, okay… But hey hang on, you may just have all the ingredients lying around for this simpler version of it!
I’ve gone on about curry before. But really, what’s not to like? It’s delicious, exotic, good for you, and relatively easy to make (provided you have all the ingredients). One thing that I particularly enjoy is discovering new ways to make curry dishes. Every new one I find is familiar, but has its own little twist on it. A year or so ago, I discovered the concept of Japanese curry. It’s weird to think of it, since curry itself derives from India for the most part, and is also popular in Thai cuisine as well. But Japan? No way. But that’s where “yoshoku” comes in.