Curry & rice class

Onoin, garlic, ginger, carrot & whole spices, some of the ingredients for Curry roux.

Ramen and Curry have a lot of things in common. Both are not traditional Japanese cuisine and originated from overseas, China and India respectively. Both introduced to our country fairly recently but now the most popular menu among Japanese people of all generations!
Somehow, Ramen has grown so well-known as someting typically Japanese & we receive many requests from visitors at our cooking class, yet not so much for Curry so far.

So I knew my guest lady from Calgary, Canada, must be very familiar with our local food culture and maybe lived in our country when she mentioned Curry & rice, with pork Katsu (cutlet or côtelette)!
Japanese style Curry can be easy if you use a box of ready-made paste or roux. But it can also be a long recipe if you like to create your own roux from scratch and add your choice of spices.
If you have time, keep stiring chopped onoin over low-middle heat until golden brown, which is going to be the base for your Curry sauce. This process is similar to making French onion soup. Just be VERY careful not to burn your onion!

‘2 big onion chopped here. It should turn to the color and amount below.

My guest lady turned out to be a Japanese sweets chef and cafe owner. In fact she was visiting Tokyo at this occasion to deepen her expertise. I suppose menu choice of Curry was more for her personal memory and her boyfriend, who loved our home made Curry very much that he went for a full second serve, which made me super happy of course!
Many thanks for coming!