» Curry Time
I’m something of an addict when it comes to Japanese curry, so naturally I’ve been researching how to make it from scratch. The precise composition of the sweet, savory, gravy-like substance has been elusive, perhaps owing to its multicultural roots (a bit of Indian curry by way of England, a bit of French cuisine, a bit of Japanese quirkiness). Further complicating my quest is the fact that almost no one—even in Japan—makes the stuff from scratch.
NYT to the rescue, then, with a recipe for katsu curry, the most perfect expression of Japanese curry.
