This clip from Lunch no Joō (Queen of Lunch)
So I had my second Omurice on Sunday taking Kat of Our Adventures In Japan's suggestion as an inspiration and used curry powder to flavor the rice. It turned out I had a bottle of it way in the back of my cupboard after all.. I had to give it a good *wack to use it if you know what I mean.. :)
The ad hoc first on Saturday ended up having me attempt my first Tampopo method but this second was the more popular (but still a fun challenge) roll-wrapping method.
Visual execution a B-, but the flavor a solid B+. Never underestimate the powers of the curry powder (Turmeric, Cumin, Pepper, Ginger, Coriander, etc, etc, etc..). Again aside from the seasonings the only ingredients were fine diced onions and carrots.
Cooking wannabe thought of the week:
I want to make my own (Japanese) Demi Glace Sauce. Step one, buy a big a** pot. Step two, take a week off of work. Working on step two.
Things I purchased but yet to try:
Dry Fish Powder! Which I think is very similar to what was used in Santouka's Awase-aji Ramen. I will soon find out. Kuro-Goma (Black Sesame Seed) Pudding. I bought the box and a quart of milk. Just need to make it.
But the coolest discovery was this here special packaged nori to make your own to-go Onigiri with fresh crispy crackly seaweed.
I'm definitely going to have fun with this.. :)