Curry rice, or what is called rice curry, is a dish that originated in Indian cuisine and became a national food after undergoing its own changes in Japan after England, it seems.
It seems to have been a very popular dish, and a lot of it came up in the memory of 'me' in my previous life.
Do it, when I go to camp, it's curry in a rice box cooker, curry when I get it first at an athletic party, curry because it's my birthday, etc.
I was making curry with my family medicine class and even before I headed to manuscript paper with a friend.
Ravioli are also horns, curry, curry and curry, and occasionally curry udon.
By the way, 'I' was a curry. Curry of udon was a decent stretcher with stock.
So, hey, here's the problem.
In my previous life, "I" used handmade curry loos when I made curry rice, ma'am. No, who's your wife?
You've heard of spice recipes from your neighbor's Indian restaurant owner.
I actually enjoyed being able to formulate it to my liking.
Since then, several different spices have been combined to make a loo by hand, making grated fruits, onions, yogurt and coffee in a hidden flavor.
What you can rely on is memory, "blue hands" and "transcendent skill" skills, then a sharp taste of the chef.
It's a little hard, because I'm a five-year-old.
When I walked into the kitchen with Mr. Rottenmeyer, the chef was grinning in front of the curry ingredients.
"Excuse me, Chef."
"Thank you for taking my feet, young lady. I'll be ready for you."
"Yes, thank you"
When you look at it, a spoon of uniform size, and then a small dish with each of the spices you have powdered, is lined up narrowly on the cooking table.
I need to make curry powder first.
Have 'me' in the corner of my mind squeeze out my memories a little bit.
"Yeah, I do have cumin, cinnamon and coriander, a little clove and laurel, and not that much cardamom... After that, add three glasses of turmeric... that and this... the problem is Chile. In the meantime, where should I be?
When you split each spice into a small plate, you give it to the chef.
When you stop the hand that was writing the amount of spice inside on your notebook, take a serious look in the plate.
"This may be a little expensive for the common people."
"Um, wouldn't it be cheaper if I bought it because I buy a lot?
"I don't know. If there's a merchant out there who can see the opportunity to eat anywhere, I might be able to handle it."
"Well, first of all, it's a prerequisite to be able to eat at home"
"Right, I'll do my best."
"Thank you, thank you"
That's why the challenge begins.
Mix the spices first in a frying pan and fry dry. By this point, the unique smell of the curry is all over the kitchen.
This completes the curry powder.
Then I'm going to make a homemade loo, and this is it again.
First, just fry the butter and flour into a trout, throw in the grated ginger, garlic, onion, apple, honey, tomato, soy sauce or something, and fry until the water runs out.
Okay, here we go.
From here on out, I want to make it to Orthodox, so I want to sip the beef large and season it with salt, pepper and curry powder and cook it in a frying pan so that it has a beautiful baking color.
The vegetables were pre-made soup stock - about the soup taken with flavored vegetables, chicken gallows, beef bones, etc. - and boiled them, picking up the ash juice in small pieces. When the fire went through, the meat was dumped.
Here's the main event of the day, Lou's throw down.
It's easy to explain, but the chef who's actually taking notes while working is pretty busy, and Mr. Rottenmeyer's doing the notes on his behalf when he's on his way.
I'd like to help, but it's my first time making it, so the chef wants to do the work on his own from scratch, and I'm just watching, except for the spice blend.
Things to simmer quietly often.
I got a little curry on a small plate, and it's a lot to taste.
When I breathe in and it gets cold, I put it on my tongue so I can just taste it for a little while.
Hot. Then the irritating smell of spice comes out of my nose, spicy that stings my tongue around the complex flavor.
Yah!? I knew it was hard!
But similar to the flavor I remember, it only takes a little bit of the face of a previous life family.
It's annoying, but I can Ecvo when I laugh, and my mother, who boasts that she tends to be seen younger than her age, was a saggy but actually eye-catching, tender but obsessive when I pissed her off.
My father didn't mind his hair a bit, but his spine was a lot longer than people his age, and he liked to be calm and wasted not saying anything bad about anyone.
'Me' looked like my mother, so I thought I wouldn't worry about my hair, but when I'm a little nervous and eat curry, I don't mind serving seaweed salad with her.
You've come a long way.
Is it because I was unfaithful to pass away before my parents?
... What a thought, let's not because 'me' messes around in the corner of my mind.
'I' didn't die because I wanted to.
When you sift and shake your head, shake off the sentiment and place the small plate on the cooking table.
"Yeah, it's delicious, but it's hard on me."
"Well, isn't it for children?"
"No, if you add more honey or apple shavings or yogurt, even children can eat it without any problems. Well, for now, try it."
"I understand," snorted the chef and Mr. Rottenmeyer, each tasting the curry.
"Hmm, I see...!
"Well, this is...!
The spicy action of the spice or we both got a little red in the face.
I know it's not extremely spicy, but it should be far harder than the dishes that have come out of Kikunai so far.
As I sipped and watched, Mr. Rottenmeyer laughed with astonishment.
"It's spicy, but it's a flavor you'll want to eat again. But even if it's a little harder!
"Oh... sure... no, my tongue is just a little paralyzed, but it doesn't feel bad... not only is it spicy on that, but it tastes deep"
Oh, it feels good.
But it's still Rice's turn here.
When you have a little hard-cooked rice on your plate, sip Lou with your balls.
Onions, potatoes, carrots and beef wrapped around trollies and yellow-flavoured roos sit atop bright white rice.
"Are you going to put it on rice?!?
"Yes, mix it up a little bit and have dinner with Lou and you'll taste different again"
Taken over by the law of rhetoric, he invites Lou and Rice to join him in his mouth.
Then I knew spicy was spicy, but mixed with the sweetness when I chewed up white rice, this is delicious.
Do my imitation, and the two of you spoon on each and eat Rice and Lou together.
Then "Muho," the chef raised a strange voice.
"This is delicious again!
"Really! Oh, but I still want a little more spicy"
Curry is going to manage to be accepted, too, to see the two of you.
But it's still not enough.
"Chef, what do you say?
"Yes, this is very tasty. But there's still going to be room to put your hands on it."
"Right. Sweet for children to eat because it's harder for adults. I wondered if I could make countless variations."
"Shall we start with the children?"
"Yes!"
Now I can gradually eat curry rice.
Yay!