Curry udon has been the #1 request in my house. I came across several recipes, Keema Curry Udon with Burnt Tomato being one of them. While that recipe offset the robust curry with tangy tomatoes, this recipe mellows it out by using milk. The feathery maitake mushrooms and the thin-sliced beef add a great textural […]
Chewy udon noodles blanketed in thick curry and topped with a pan-fried tomato seemed just the right thing to welcome the cool autumn weather… except that we’re still experiencing 90+ degrees, here in Los Angeles. No matter. Hot weather calls for hot food. My dad would tell me that after sweating over a steaming bowl […]
I would’ve never thought pairing sumeshi (vinegared sushi rice) and curry powder could deliver such a great combination. The flavors in this unconventional chirashi are so delicately nuanced, I couldn’t help but feel it exemplifies a Japanese sensibility. I’m not always in the mood for curry-flavored foods because I expect it to be overwhelming, but […]
This curry stands out for its variety of textures and flavors: the firm and sweet kabocha, the tangy and squishy tomatoes, the velvety eggplant, the amazingly crunchy renkon… every bite, coated in a robust curry, is different and interesting. But before I get into that, I have to mention I’ve fallen into a slump. I […]
