In the spirit of Tony Bourdain, food as adventure. Try everything twice in case it was made wrong the first time. Eat without fear or prejudice.
Wednesday, October 04, 2006
Japanese Curry Mix
I love this stuff - Japanese-style curry is thicker, richer and sweeter than Indian or SE Asian. You can buy a brick of solidified curry for just a few bucks enough sauce for a big pot of curry. Here I've made it with potatoes, sweet potatoes, onion, mushrooms and duck -- yum!