I suddenly had a craving for Chinese-style curry, so I looked up a recipe. I found a recipe from S&B Foods and decided to make it for one person.

I chopped ginger and garlic and stir-fried them in oil. Next, I lightly seasoned Chinese cabbage, shiitake mushrooms, and pork with salt and pepper. Once softened, add a little over 200 ml of water, 1 tablespoon of oyster sauce, half a tablespoon of chicken soup stock, and a little less than 1 tablespoon of pure curry powder. When it boils, add potato starch dissolved in water to thicken it and it's done.

If you don't have pure curry powder, you can substitute one regular curry roux, but in that case, the taste will be a little stronger, so add a little more water and omit the potato starch at the end. It takes about 10 minutes to make, uses a lot of seasonal Chinese cabbage, and is very delicious, so please give it a try.

Chinatown-style curry
Seiryugama's Shallow Bowl (one available at Sanjo Showroom now)
Yoshita Handi-Design Studio's Renge Spoon