Before heading to Japan, Mrs. Selfish and I had built up a healthy fascination with Japanese curry. If you’ve never had it before, Japanese curry is completely different from your Thai or Indian curries. It’s thick, savory, and packed with umami. It’s also typically not that spicy.
Since it’s rarely made from scratch (even in Japan), you can get a decent approximation at your local grocery store in the foreign aisle. We typically make it with chicken, potatoes, carrots, and onions – though you can add whatever you want.
Ah Golden Curry, the old standby.
Just keep in mind, if you use the full box you’ll end with over 8 portions of curry. And that stuff gets old after a few days. Not so with Japanese curry in Japan – I could eat that stuff from dusk until dawn without stopping.