with chicken, onions, carrots, potatoes, corn...over brown ice and topped with pickled ginger
My friend Pam and I are 400 miles apart (she in Berkeley, me in Los Angeles) but we want to "cook" together. I have some very basic cooking skills...I often find myself cooking for one or two and don't throw together a huge feast. Besides, I'm too busy baking! :)
Anyway, I told Pam I would share a few easy recipes with her that she might want to make for her family, including her cute son, Toby. Although I'm not there in her kitchen, I hope these step-by-step photos will help.
A note on authenticity... I'm Japanese American and am sending Pam a box of stuff I use from the Japanese grocery store. However, these recipes aren't a picture of authenticity...they are just what I do with the ingredients and shortcuts. If you want authentic Japanese, there are many cookbooks out there... or visit blogs such as Just Hungry.
There are several brands of Japanese curry such as House and S&B, each with different flavors.
To Pam: I sent you a box of Mild and Medium Hot curry! I hope you give it a try soon. - mary the food librarian