Japanese vegetable curry 3 ways

Thunderstorms and hailstorms make me want to hide in my bedroom with a steaming plate of hot curry and rice, one of my favourite winter comfort food. Usually I like to cook my Japanese curry with beef brisket which requires hours of braising but is gorgeously tender and flavourful when added with the curry sauce. But today’s  curry was more of a vegetable curry, there were chicken pieces in it but mostly lots of carrots, onions, enoki mushrooms and butter mushrooms.

I overcooked as usual and ended up with a large pot of curry, so I thought I would prepare Jo and Hieng Chiong’s lunch bento tomorrow. Jo’s lunch bento tomorrow is wasabi seaweed seasoned egg rice with Japanese curry.

Guys usually prefer noodles, so Hieng Chiong’s lunch bento is chicken curry udon. I hope he likes it.

Dinner tonight is omurice with Japanese curry, it’s been a long time since I’ve made omurice, I fried the rice with some tonkatsu sauce, egg and seaweed seasoning and wrapped it with an omelette which was a mixture of mirin, sugar and egg.

In the past I used to wrap yakisoba with omelette and top it with mayo and tonkatsu sauce, quite yummy. I’m going to try making cold soba soon, but only if it stops raining (-_____-).

Ok, going back to watching Top Chef now, I’m getting addicted!


2 Responses to “Japanese vegetable curry 3 ways”

  1. 1 slappedbygunk July 20, 2009 at 9:26 pm

    Mmm your omurice with curry looks gorge. What is Top Chef?

    • 2 daitaoha July 21, 2009 at 9:44 am

      Top Chef is an American reality tv show where these chefs from around america come and compete with each other, and see who’s the Top Chef.

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