{"id":65,"date":"2016-04-05T11:56:57","date_gmt":"2016-04-05T11:56:57","guid":{"rendered":"http:\/\/www.johnnyjeile.com\/cantcook\/?p=65"},"modified":"2020-01-11T12:21:51","modified_gmt":"2020-01-11T01:21:51","slug":"japanese-curry","status":"publish","type":"post","link":"https:\/\/www.johnnyjeile.com\/cantcook\/japanese-curry\/","title":{"rendered":"Japanese Curry"},"content":{"rendered":"

The first time I had Japanese Curry\u00a0was only a year ago. And that was because I always brush it off thinking it’d be like regular curry.<\/h3>\n

But boy was I wrong and what I an idiot for passing judgement on something I’ve never tried before.<\/p>\n

The moonlit sky erupted into a fireworks bonanza the\u00a0first time I scooped a morsel of Japanese\u00a0curry into my mouth. I then bit into the delicious chicken katsu\u2014the batter was crunchy beyond belief, yet the chicken inside was moist. But it wasn’t until I bit into the red pickles\u00a0that\u00a0I blasted off too culinary heaven.<\/p>\n

My curiosity about Japanese Curry came about when my favourite Japanese culture show Begin Japanology<\/a>\u00a0aired\u00a0an episode on the topic.<\/p>\n

\u2014<\/p>\n

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A few months later I stumbled upon the Japanese Curry block mentioned in the video\u2014so I bought it, wish aspirational dreams of turning it into a meal one day.<\/p>\n

8 or so months later to today, the curry block expired. So I had to get a new block for my 1st attempt\u2014with beef for low level difficulty of course.<\/p>\n

It turned out a bit sour. I don\u2019t know if it was the curry block or the extra wallops of tomato sauce I threw in there ToT<\/p>\n

\u2014<\/p>\n

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Lessons learnt<\/b><\/h4>\n