Nikujaga Remake: Dry Curry & Soup Curry

[Dry Curry] Put the leftover nikujaga in a pot and heat it. Add the canned mackerel along with the liquid from the can and bring to a rolling boil.

Lightly mash the mackerel and the nikujaga ingredients to blend them together. Do not puree completely; break them up so some texture remains.

Add the curry powder (curry roux) and dissolve it to bring the mixture to a curry roux consistency. Follow the amount listed on the product you are using.

Add the rice and stir-fry, scraping the curry stuck to the pot off with the rice. Fry until parts of it are slightly browned.

Check the amount of liquid as you stir-fry, and add dashi, water, or sake to loosen it if there is not enough. Once the liquid is right, the dry curry is done.

Serve in a bowl and shape it with a spatula. Make a well in the center, drop in the raw egg, and scatter green onion, parsley, or another green garnish over it.

[Soup Curry] Cut up kabocha squash, shiitake mushrooms, tomato, and any other leftover vegetables from the fridge. Remove the stem from the tomato.

Dissolve 1 tablespoon of flour (or tempura flour) in water to make a thin batter and coat the ingredients. Deep-fry them one after another in slightly low-temperature oil, around 170°C.

In a separate pot, add enough leftover nikujaga to just cover the bottom, heat it, and add 1 go of dashi. Add the seafood mix as well for extra umami and cook through.

Add about 20 g of curry roux and dissolve it. Stir so that you scrape the curry off the sides of the pot, and break up any lumps well. Keep the ingredients whole.

Taste and adjust with salt. If it is too thick, add water until it becomes soupy.

Serve generously in a bowl along with the seafood, and top with the fried tomato and shiitake. Adding a small amount of your favorite spice just before eating changes the flavor.