Dinner at Tomo's was Japanese Curry. I've made JC before, it's a different taste than West Indian Curry, but to me it still is good. The ingredient list is similar to Indian Curries, the spices are much more subtle. It has more of a licorice taste than the strong taste of the Masala curries which can range from sweet to spicy. Japanese-style curries also use bouillon like cubes that need water or broth. While Indian curries are usually made using a mix of seasoning that are ground together.
Tomo added avocado on top, which was a first for me, but since avocados don't have a strong flavor it was a nice accompaniment. Although now I want an Avocado salad. Also he sautéed his vegetables prior to putting them in the pot, which most just dump all the ingredients in the water. He made a vegetarian curry, with mushrooms as the "meat", I didn't miss the meat (I'm slightly vegetarian already).
Really, you can't mess up Japanese curry unless you just aren't savvy in the kitchen. The directions are on the bouillon cube box and suggestions for ingredients also are there.
Arigato, Tomo! Oishii-desu... ;D
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