夕焼けのホルモンカレー #shorts

夕焼けのホルモンカレー #shorts

I wonder how many carrots I have at home right now. Cut as many as possible into half-moon slices, pack the carrots into bags and seal them. Do the same with onions—chop them up and bag them too. These vegetables will come in handy later; freeze them for storage. When you’re in the mood for curry, just remember them and casually toss them into the pot. Add water, ignite the flame, and start simmering. No need to prep the offal this time. Simmer for 10 minutes. Turn off the heat and let it cool slowly. Scoop out the solidified fat—how much you remove is up to you. Reignite the flame—the fat will begin to melt again. Add curry roux to your liking and let it dissolve into the pot. The amount of roux really comes down to personal preference. Gradually, it starts to look familiar. Taste it. The power of offal is truly remarkable. It’s already more than delicious as it is, but since it’s homemade curry after all… Enjoy it like this: honey, Worcestershire sauce, ketchup, and some spices. Rub the garlic to bring out its flavor. Heat the oil, then add the flour and stir to form a roux. Add curry powder and mix it in, and a superb curry roux is born. It’s far more than just a byproduct. The curry’s coming along nicely now. Let’s eat. Why is summer curry so unbelievably delicious? The texture of beef offal is amazing. It also adds great richness to the broth—there’s no reason not to use it in curry. Give offal curry a try! Oh.

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夏のカレーの美味しさは、その思い出の数だけ舌に刻み込まれているものである。　さあ、今日もカレーを仕込もうではないか。

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