カレーが作れるようになるその日まで Until the day I can make curry

When it comes to cooking, my motto is “whenever possible, make it from scratch”. Because I’m still learning how to cook, I don’t want to miss out on an opportunity to learn a new skill, like making white sauce for cream stew, or tomato sauce for pasta. Usually, I prefer the taste of homemade foods over premade store-bought foods, but there are a couple of dishes that I have to admit taste better with a little help from store-bought seasonings: Nagasaki chanpon noodles and . . . curry.  

I’ve tried a lot of different recipes in my quest to make curry from scratch, some that only call for curry powder and soy sauce, and others that include a long list of different spices and seasonings. No matter what I’ve tried, I find it really difficult to achieve the same depth of flavor as store-bought curry roux. That’s why I always have a package of this curry roux in my cupboard, for those days when I don’t want to experiment with another new curry recipe, only to be disappointed by the flavor once again!

Flipping through one of my old cooking magazines, I found this curry recipe, which uses store-bought roux as a base, but adds a few extra ingredients to enhance the flavor. This recipe adds an extra teaspoon of curry powder for spice, half a tablespoon of sugar for balance, of tablespoon of milk for depth, and a tablespoon of soy sauce to brighten up the flavor. 

This recipe also happened to include all the vegetables I had in the fridge, so all I had to buy was 200 grams of pork for the meat. I also added shishito peppers, because they will never disappear from the fridge if I don’t use them!

This curry was super easy to make! After frying the onions with ginger and garlic until they turned a nice caramel color, I stirred in the carrots and shimeji mushrooms. Next, I added the pork and continued cooking until the meat was half-done, then added a teaspoon of curry powder and stirred until everything was coated with spice. 

After adding the roux at the end, as well as sugar, milk and soy sauce as written in the recipe, I found that the flavor was still not quite where I wanted it to be. I ended up adding another tablespoon of sugar, two teaspoons of seasoned soy sauce, and two teaspoons of Worcestershire sauce, which gave it the kick I was looking for. 

I will not give up trying to make curry from scratch, but until I find that no-fail recipe for truly homemade curry, I’ll be sure to keep a package of my favorite roux on hand, just in case!


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