Cooked again. This time it was egg curry. Calling it egg curry basically means there’s no meat in the curry — the eggs are standing in for it. Carrot, potato, onion, diced. Then get the green peas ready, the curry, and the eggs.

Fried udon — I made this once before a while back. This is round two. Last time had plenty of problems. First, it didn’t taste great: I used soy sauce instead of XO sauce. Second, way too oily and way too dark. Third, it took forever. So this time I learned from that: Kept the vegetable prep fast Synced the udon blanching with the stir-frying so everything moves together Bought XO sauce, went easy on the soy sauce, added the greens last. At least efficiency improved a lot — the whole thing took 15 minutes.

What we think of as curry today probably isn’t what it originally was — the Japanese just improved on it… or rather, completely changed it. Japanese curry is basically stew ladled over rice at this point. So I figured I’d give it a shot.