Taste of Home: Spinach, Fried Eggs and Curry

In a recent “Taste of Home” food column by Sakamoto Tamako for the Daily Yomiuri, Sakamoto wrote, “Curry is a very popular dish among children and an easy one to prepare for them. In fact, it is so simple that kids can be taught to make it for themselves.”

“Bearing that out, both of the school camps that two of my children took part in this summer had a curry cooking class.”

“I like to cook curry not only from scratch but also with instant curry roux, as there are many tasty varieties of ready-made roux available.”

“When I have ample time to cook curry, I cook blocks of beef or pork, chunks of vegetables such as carrots and potatoes, stir-fried onion and grated apple.”

“When I don’t have enough time to let it simmer, I choose chicken or seafood with tomatoes, mushrooms and thinly sliced onions as they do not take long to cook.”

“And when I am really in a hurry, I choose the special combination of ground meat, chopped onion and eggplant as I think they make the perfect combination to cook in a limited time.”

“As I cook curry in a large pot, I usually serve the leftovers for lunch the next day. Some of my children complain about the well-cooked curry, as most of the solid ingredients have become dissolved in the curry paste by then.”

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