While Japanese curry remains her son's comfort food, Lau prefers the more robust Thai, Malaysian, and Indian curries. "There is a great deal of care towards the preparation of the spice base ...

which is often labeled as Japanese curry mix and sold in small cubes. There's only one type of curry roux (though spice mixes and flavors may vary by brand), but you can choose a heat level. Mild will ...

The Japanese ... curry powder. The fried croquettes taste good hot, warm and at room temperature. They can be reheated in the oven. Panko are Japanese bread crumbs. Shichimi togarashi is seven ...

In a wok, add Japanese curry, sticky rice and mix it together. Allow it to cool. 2. Take a new wok, add butter, all capsicums. Saute vegetables, add seasoning and barley to it.. 3. Now when the curry ...

Japanese curry rice is characterized by a thick sauce and chunky ingredients. Here is Rika's recipe, which uses a commercial curry roux with additional spices and a particular way of cutting ...

Japanese curry is less heavy than Indian and less creamy than Thai — it is unique, but once you try it you will be hooked. You could use chicken, pork, beef, a seafood mix or vegetables for a ...