Yukiko [she/her]

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Joined 12 days ago
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Cake day: September 26th, 2024

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  • Adding some cocoa powder, sake, dry red wine, honey, and/or ketchup (and/or depending on sweetness levels and if you need to balance spice) goes a long way with Japanese curry when I’ve made it. Adding a little chili oil for spice or blooming chili flakes with your aromatics goes a long way, too.

    If you want to get really into it, making your own curry powder and roux is a lot of fun and allows even further customization of your curry. It allows for further spice control and lets you focus on the spices that you do like and remove the ones that you don’t. All in all, it’s one of my favorite dishes and I make it a couple times a month for myself.










  • Exactly. Unfortunately, there’s no such place around where I live, so I have to just trust them whenever they say it’s “spicy.” Even the same place tends to not even be consistent. Like, I love mapo tofu. It’s one of my favorite dishes of all time. Mapo tofu should be spicy. Tongue-numbing spicy. As in it’s the kind of dish Mao spoke about. This one place I get from either gives me the most tepid mapo tofu where there’s no spice whatsoever, or it’s so hot that sweat beads on my forehead. I much prefer the latter.