Adapted from a Just One Cookbook recipe
Wife Jan is teaching the Anthropology of Food this semester. She had gotten to the English introducing curry to the Japanese and she thought “Japanese curry, yum!” The Japanese have made this dish their own—it is much milder and sweeter than an Indian curry. I wanted to make an “authentic” version, so I adapted a Just One Cookbook recipe. Many Japanese top their curry with a boiled egg.
Karl’s Ramen Eggs
karllueck
Miriam
Jabberwocky Stew 