Tonight's supper was some marvelous marbled buri (adult yellowtail) sashimi plus curry nabe made by my wife.
Buri caught in winter are called kan buri, and are very fatty.
(Note that one slice of sashimi in the lower right corner had been eaten before this photo was taken.)
The broth was:
1,600 ml water
2 tsp instant dashi
1 tbsp soy sauce
2 store-bought curry roux blocks
水 1,600 ml
I should have said curry udon nabe.
We later added frozen sanuki udon to the nabe.
January 23, 2011
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This looks so delicious! It's making me feel hungry right now...
YSC: Thanks for your comment. The beauty of my recipe is that it does not call for curry powder. (As you may know, most Japanese have a few boxes of curry roux in their kitchens, but not curry powder.)
I have a silly question: how much curry roux do you mean when you speak of "one block"? A whole plastic container (of which a box typically contains two, I think) or one-sixth of that (what you get when you break the contents of the plastic container into the designated cubes)?
Katrin: The latter. You can always substitute curry powder + some kind of broth for curry roux.
The main reason why I use curry roux is that it's cheaper than curry powder.
Most recipes I know that use curry call for curry powder. I had to go to a shop that carries Japanese products to get curry roux - no such thing in the supermarket around the corner ;) I have bought a can of S&B Spicy Curry Powder as well, though. I am still a bit hesitant to use it, as I don't know how spicy (read: hot) it is exactly.
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