[Easy Curry Spaghetti]

I would like to introduce a curry spaghetti recipe that I sometimes make because it is far too simple yet remarkably delicious, despite being an amateur creation. It comes together all in a single frying pan.

First, stir-fry whatever meat and vegetables you have in your refrigerator with oil, add a pinch of salt and black pepper, and optionally toss in some garlic or hawk's claw chili peppers. Pour in an appropriate amount of hot water and drop in the dried pasta. If you run short on water as it cooks, just add a bit more as needed.

Along the way, dissolve one chopped solid curry roux per serving, and once the pasta approaches al dente, crank up the heat to cook off a certain amount of the liquid, and it is done. Since you will sprinkle on salt or grated parmesan cheese when eating, you do not need to worry about getting the seasoning absolutely spot-on during cooking.

Solid curry roux is that quintessentially Japanese condiment that practically everyone keeps stocked at home, isn't it? It has a gentle flavor that brings back fond memories of the curry and rice my parents used to make for me when I was a child. Please give it a try.

Okubo House Mokkosha's Wooden Spatula
https://www.shokunin.com/en/okubo/hera.html
Yamada Kogyosho's Uchidashi Katatenabe L
https://www.shokunin.com/en/yamada/
Hakusan Porcelain's Noodle Bowl L Deep
https://www.shokunin.com/en/hakusan/mendon.html
Ceramic Japan's Black & White Bowl
https://www.shokunin.com/en/ceramicjapan/shirokuro.html

Reference
https://www.shokunin.com/en/okubo/hera.html