Here’s something from my mom’s standard repertoire when we were growing up. It was easy to toss together and made lots of leftovers, which is great when you want a fast meal for a family of 5. We probably had it at least every month. Really, this is like the Japanese version of mac and cheese — warm, filling and full of starchy goodness. Except without the lactose issues, because Asians, yo. My version departs only a little bit from hers, which in turn departs a little from the original recipe that is printed on the back of the box. That’s how these things go with every family.
We usually used the mild version of Golden Curry brand, so that’s the one that I’m used to buying even though some reviewers consider it horribly bland. (A note for those of us in Finland — they sell it at Tokyokan in Helsinki and China Market in Turku. And probably more places, but that’s all I know firsthand.) I think the simplicity of this blend just lends itself more to a larger variety of add-ins, and have never been very much into super spicy food to begin with. It’s also the most traditional and widely carried Japanese curry around, so it’s the easiest to find even in far-flung reaches like Finland.
My ingredients pile. I do use reconstituted dried onion and garlic a lot, because it’s faster to pull together, is easier to store and doesn’t involve me using knives. Which tends to make everybody feel safer, especially now that I’m going through a somewhat clumsy and forgetful phase.
As mentioned, this is my version of the standard curry, somewhat altered from the original available at S&B Foods Worldwide. I also doubled this particular batch, so that I could bag up lots of leftovers for the freezer.